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What is gluten?


Gluten is a mixture of proteins present in grains like wheat, barley and rye, and some varieties of oats16. Wheat gluten is composed of two types of proteins: gliadin (soluble in alcohol) and glutenins (insoluble in alcohol). Although most dietary proteins are digested to single amino acids, dipeptides or tripeptides by gastrointestinal proteases, gluten proteins are not fully digested by gastric, pancreatic and intestinal membrane proteases and remain in the gastrointestinal tract, where one part goes through the mucous membrane and the other part is excreted in stools13,17.