What is gluten?

Gluten is the primary protein in wheat, rye and barley. This seemingly harmless protein has become one of the top allergens, and many people are sensitive to gluten without realizing it. This wouldn't be problematic if gluten weren't so ubiquitous in processed foods.

Gluten is a natural protein found in wheat, barley and rye. It is nutritious, providing healthful protein for the body. However, just as some people are sensitive to strawberries or peanuts, some people (about one in ten adults) react to gluten, too. For them, it is important to avoid gluten-containing foods.

Gluten is a protein found in wheat that is hard to digest, and it can be very inflammatory. In this video, functional medicine expert Mark Hyman, MD, describes what gluten is and its consistency, and the types of wheat products you can find it in.

Gluten is a protein found in wheat, rye, barley and related cereal grains such as triticale, spelt and kamut. If you are diagnosed with celiac disease, even a small amount of gluten can be harmful. With celiac disease, foods containing gluten are poorly absorbed due to damage to the small intestine. By making the lifelong commitment to strictly follow a gluten-free diet and avoid foods containing wheat, rye, barley, commercial oats and related cereal grains, your small intestine is able to heal.

Gluten is a type of protein called a storage protein. It is found in some grains, mainly in wheat, barley and rye. The word gluten comes from the Latin word for glue. Gluten gives that sticky, elastic quality that’s in doughy wheat products. It's also what helps the dough to rise.

Gluten is found in many other things besides wheat, barley and rye. It's present in lots of their derivatives, such as meat substitutes. Gluten can be found in medications, candies and even potato chips.

Two proteins that are found within the gluten storage protein: gliadins and glutenins. Gliadin is the component that can be very problematic for some gluten-intolerant people.

Gluten is a composite protein, made up of the smaller protein molecules gliadin and glutelin, and it’s found in many grains, including wheat, barley, rye, oats, spelt and kamut. These gluten proteins constitute as much as 80 percent of the protein in wheat. Non-grass grains such as corn and rice do not contain these proteins and are not gluten-based foods, despite the fact that they are often categorized this way. So, those who are trying to eliminate gluten are still able to consume rice and corn. Gluten intolerance is caused by incomplete digestion of gliadin proteins.