By: Alex M. McDonald, MD
Medical Doctor and Professional Triathlete
What is gluten?
Gluten is comprised of two proteins, gliadin and glutenin, which are found in the endosperm of grains such as wheat, rye, and barley. Gluten is the protein that nourishes wheat during germination from seed to plant. The stored proteins of maize and rice are sometimes called glutens, but they do not contain glutenin. True gluten — gliadin and glutenin — is limited to certain members of the grass family. Oats are naturally free of gluten, but many oat products contain gluten due to cross-contamination that arises from agricultural practices such as crop rotation, common or shared use of containers used to silo and then transport grains from fields to food facilities for packaging, etc. As a result, many people on a gluten-free diet are able to consume oats only from sources that keep cross-contamination with gluten to an absolute minimum and/or specifically sort out the oats to remove as much non-oat grain as possible. (more…)