is a vegetable protein that’s found in a large number of cereals, such as
wheat, barley, rye, spelt, oats, kamut and their derivatives. Celiac sufferers
and those who are gluten sensitive or intolerant must completely eliminate this
protein from their diet, since their organism identifies it as a toxic
substance, triggering a series of pathological symptoms.
is much used in the food industry for making doughs, bread and pastries, since
it offers great elasticity and is a very cheap protein. Gluten is also present
in certain medicines, which means that celiac sufferers must always check the
list of ingredients.