Gluten & gluten-sensitivity

Gluten is a composite of the proteins gladin and glutenin. These exist conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye and barley. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from foods containing it, and as an additive to foods otherwise low in protein. 

When people with gluten-sensitivity or celiac disease eat  food containing gluten, their immune system responds by damaging the finger-like villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment.

Left untreated, people with gluten-sensitivity can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease and cancer. 

The only treatment for celiac disease is a lifelong gluten-free diet, avoiding all foods that contain wheat (including spelt, triticale and kamut), rye and barley. 

Several grains and starch sources are acceptable for a gluten-free diet. The most frequently used are corn, potatoes, rice, tapioca and quinoa. Various types of bean, soybean and nut flours are also used in gluten-free products to add protein and dietary fiber. In spite of its name pure buckwheat is considered acceptable for a gluten-free diet. Gram flour, derived from chickpeas is also gluten-free. 

Keep however in mind that gluten is used in food in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup . People wishing to follow a completely gluten free diet must also take into consideration the ingredients of any over-the-counter or prescription medications and vitamins.

There is plenty of information about gluten-sensitivity online. One good resource, that I partly used to gather this information is www.celiaccentral.org