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There are two main reasons why foods are made (or advertised) as gluten free. In short it is partially to meet the needs of a small but growing group of people who are allergic to gluten and also to catch people who are taking part in the gluten free fad. The main reason is that there are different conditions out there that cause a person to have issues ...


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On an elementary level, only very few grains of grasses do contain the protein complexes of the gluten group: Gliadin in Wheat, Hordein in Barley, Secalin in Rye, Avenin in Oats. On a 'processed' level gluten can be in a lot of products. If experiencing gluten intolerance symptoms, the products on this page should be avoided. Instead, concentrate on ...


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tl;dr: The terminology used to compare plant proteins is used on a level of abstraction too high to give meaningful medical results. Prolamins are too broad of a chemical category to assay their biology and qualities in disease. Gluten-related disorders is a less than ideal term for a wide variety of disorders involving grains. While coeliac disease is ...


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