The following excerpt is from an article that originally appeared on Natural Blaze
By Lisa Egan
For several years now, gluten has been the subject of much debate, discussion, and disagreement.
Grocery stores and restaurants now offer a plethora of gluten-free products and meals.
You might have friends or family members who avoid gluten. Perhaps you follow a gluten-free diet, or have been paying closer attention to food labels and avoid it most of the time.
Maybe you aren’t even exactly sure what the heck gluten IS and are wondering why so many people avoid it like the plague.
So what is this all about, anyway?
Is “gluten-free” just another trendy health movement, or is there something to this way of eating?
Let’s start with the basics.
What IS gluten?
Gluten is a complex two-part protein found in grains such as wheat, rye, barley, and spelt. The two different proteins that comprise gluten are called glutelin and gliadin. Breads, cereals, and baked goods are obviouspost was originally published on this site