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Gluten and Celiac Disease

“Gluten-free” is becoming a more popular label descriptor found on many processed foods containing grains. Is gluten something we should be trying to avoid? Gluten is actually a mixture of proteins called prolamine, an insoluble protein constituent of wheat and other grains which allows baked goods to rise. Gluten is found in wheat, rye, and barley making it the common denominator in the majority of grain-based products consumed by Americans including breads, cereals, and pastas.

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