This category contains information, recipes, articles, comments, etc on issues relating to Gluten Sensitivity. Share your experiences with us.
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Much of this data is from the webinar by Dr. Peter Osborne and SpectraCell. Additional information will be added in time and as discussions ensue. Part one is an overview of my notes from the webinar.
What is gluten?
Gluten is a storage protein found in the endosperm of the grain. It’s a mixture of proteins and found in all grains. “Gluten is composed of two primary subfractions: Prolamines and Glutelins. The prolamine gliadin is the most studied piece of gluten in the medical literature as it relates to celiac disease.” (Osborne) Gliadin is also found in meat.