Our expert says:
According to Krause's Food & the Nutrition Care Process, Edition 13(2012), p 618: "Gluten refers to specific peptide fractions of proteins (prolamines) found in wheat (glutenin and gliadin), rye (secalin), and barley (hordein.) " Patients with severe gluten sensitivity should, therefore avoid all foods made with wheat, rye and barley.
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