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Gluten

Gluten Description

This substance is a hybrid of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80 of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

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Gluten Medical Usage

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Gluten Preperation

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Gluten Side Effects

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Gluten Treats (Conditions/Diseases)

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