It contains about 75-80% protein and is unique to wheat grains. However, similar proteins in other cereals are often referred ...

Only a small percentage of the population actually needs to avoid gluten, yet millions have jumped on the trend. Here’s what science says about the risks and benefits of going gluten-free.

There are three foods people with celiacs disease should avoid: "These three grains contain a certain ... find they have a sensitivity to gluten, also called non-celiac gluten sensitivity (NCGS).

Individuals who claim to be gluten-sensitive but do not have coeliac disease — known as non-coeliac gluten sensitivity, or ...

He says gluten is the protein found in certain grains or wheat ... do that to bulk up the food and make it taste similar to a non-gluten free item,” Oza said. The study was conducted at Clemson ...

Food intolerance (or 'non-coeliac gluten sensitivity') symptoms ... it’s important to eat more naturally gluten-free grains, such as quinoa and buckwheat, instead of these refined foods.