Gluten is a lectin found predominantly in wheat, barley and rye, which acts as a sticky protein inside the intestinal lining. Recent emergence of the gluten-awareness movement has brought light to the fact too much gluten is intolerable to just about everyone. Though previously thought that only those with celiac disease were affected, a condition where gluten causes systemic inflammation in the small intestine due to genetics, it is now widely understood among the health community that gluten’s sister protein “gliadin” is also responsible. Thus both gluten and gliadin are thought to cause inflammation in a person’s gastrointestinal tract (GI) regardless of genetics, leading to leaky gut and autoimmune disease.

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