SC - Gluten

[Christine A Seelye-King]

And yet another comment on celiac sprue, but the list of grains at the
end is useful. 
	Christianna


>From "The Natural Foods Training Course" prepared by the Twin Cities
Natural Food Co-Ops in Minnesota.

Gluten is a protein fraction of many grains.  It provides a gummy quality
that is necessary for bread baking.  Gluten intolerance or Celiac sprue
is
an intestinal disease in which there is malabsorption of almost all
nutrients.  When gluten is removed from the diet, symptoms in the
majority
of people improve, if not disappear.  Gluten is found in wheat, rye,
barley,
oats, kamut, spelt and triticale.  Amaranth contains traces of gluten.
These grains and their derivatives must be eliminated from the diet of a
person with Celiac sprue, or gluten intolerance.
Grains that do not contain gluten are rice, corn, millet, potato, soy or
soya (soya=toasted soy flour).  Spelt flour is highly water soluble, and
so
is easier to digest.


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