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 Gliadin
 Gluten

Gluten

A protein in cereal grains. Wheat, rye, barley, and oats contain the gliadin subfraction of gluten that is toxic to persons with Celiac Disease .

Gliadin

A glycoprotein fraction of gluten. Gliadin is present in wheat, oats, rye, and barley and, it seems, millet.

 

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  http://www.hon.ch/Library/Theme/Allergy/Glossary/gluten.html Last modified: Fri Jun 28 2002