What is gluten? Gluten is a type of protein present in wheat, rye and barley. It is a protein compound that makes foods hard to chew and gives them elastic grain. Specifically, secalin is the protein that appears in rye; gliadin in wheat; and hordein in barley. As a group these proteins are identified as […] Read more »
Are Wheat and Gluten the Same Thing?
We hear a lot these days about wheat and gluten allergies or intolerance. It seems that more and more people are developing problems with foods that contain these ingredients, leading to symptoms running the gamut from merely annoyance all the way to life threatening. The symptoms of a wheat allergy or intolerance are very similar […] Read more »