Gluten itself is a protein present in wheat, spelt, barley, rye, gamut and bulgur. It is a sticky substance, and people can be allergic or intolerant to it as with any other protein.
It is made of up two proteins
- gliadins, (and these are made up of 12 smaller units)
and a person can be sensitive to any of these, leading to a sensitivity reaction, and inflammation.
If a person reacts to gluten their body will start a chain of events to try to stop the offending substance,