Health Effects of a Gluten Free Diet

Gluten is a family of proteins that make up about 85% to 90% of the protein composition found in wheat, barley, rye and some other grains. It is made up of almost equal proportions of two types of proteins called gliadins and glutenins, of which each has many subtypes. Thus, the genetic diversity of gluten is staggering. However, gluten makes up most of the high protein content of wheat, which is a grain that is the staple food of much of the developing world.

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