Gluten is a general name used to describe proteins found in wheat and other cereal grains such as rye and barley. Any flour made from the starchy endosperm of grains contains proteins that are potentially problematic to the grain allergic person.

Gluten is a mixture of proteins classified into two groups, the prolamines and the glutelins. The prolamine, gliadin, seems to be a major problem in celiac disease; anti-gliadin antibodies are found in the serum and in circulating immune complexes associated with this disease.

There is considerable variability in the protein content of various foods made from cereal grains, and this variability is one of the many reasons why food reactions are not consistent.

go to next page, Tutorial on Gluten Diseases

The Alpha Nutrition Program  is gluten-free and is recommended as the best diet revision strategy for anyone with diagnosed celiac disease, or any person with symptoms suggestive of gluten allergy.

Gluten free recipes are found in the Alpha Nutrition Program's Book of Cooking and Recipes.