Gluten is the common term for a group of proteins found in wheat (durum, kamut, semolina, or spelt), rye, barley triticale, and farina. Grains are so common in our diet that gluten is second only to sugar as our most commonly consumed ingredient. Gluten is made up of proteins classified in two groups, the Prolamines and the Glutelins.
Gliadin, a prolamine, seems to be the catalyst in Celiac Disease. For a gluten intolerant person, this offending substance damages the lining of the intestines and flattens or atrophies the small airlike projections that normally protrude from the intestinal surfaces to absorb food. These projections are called villi.
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