Gluten
Protein from wheat, barley, rye, spelt, and contaminated oats.
What It Is
Gluten is a group of proteins found in wheat, barley, rye, spelt, kamut, and non-certified gluten-free oats.
Who Should Avoid It
- Celiacs (autoimmune disease, ~1% of the population): severe intestinal damage, mandatory to avoid even traces.
- Non-celiac gluten-sensitive individuals: digestive symptoms without autoimmune damage.
- Wheat-allergic individuals: classic allergic reaction.
Where It Appears
Bread, pasta, beer, sauces with flour, processed meats with binders, many fried foods with common flour, industrial chocolate, desserts, commercial broths.