What is Gluten and Where is it Found?

Gluten is the elastic protein in wheat, rye and barley. It is used as a
thickening agent in some sauces, soups, stews, salad dressings, and
other products. Most breads and baked goods rely on gluten for
elasticity.
Some people avoid gluten because of an allergy to wheat, which
causes typical symptoms associated with allergic reaction. Others
are gluten intolerant, experiencing conditions such as joint/muscle pain,
fatigue, and headaches. The most serious gluten condition is Celiac
disease, which attacks the immune system. If left untreated, intestinal
damage can lead to other serious nutritional and immune disorders.
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- Helpful Resources:
Celiac Disease Foundation - www.celiac.org
Celiac Support Foundation - www.csaceliacs.org
Gluten Intolerance Group - www.gluten.net
National Foundation for Celiac Awareness - www.celiaccentral.org