What Is Gluten? Gluten, What Is It Exactly? For food labeling purposes, the FDA currently defines gluten as the protein that naturally occurs in wheat, barley, rye. Unfortunately, this definition is not entirely accurate… In short, gluten is a mixture of proteins found in ALL grains. It is the family of storage proteins found in the seeds of grass that are soluble in alcohol and they are broken down into two families, prolamins and glutelins. The prolamine, alpha gliadin, is the most studied type of gluten in the medical literature as it relates to celiac disease. The labeling laws around gluten are loosely based on this protein found in wheat, but somewhat dismiss all other forms of gluten. There are HUNDREDS of gluten proteins that have been identified and alpha gliadin is just one type of gluten protein. Why is this an important distinction to make? Many people with a celiac or non celiac gluten sensitivity diagnosis, fail to recover when they follow the gluten free diet as defined by the FDA. A TRUE gluten free diet eliminates all grains, because all grains contain gluten prolamins in different forms. And more and more research is showing that grains like oats, corn, and rice do actually cause inflammatory damage to those with celiac and gluten sensitivity.
Click The Video Below For An In Depth Overview On The Definition Of Gluten
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