Gluten is the protein part of wheat, oats, rye, barley and other related grains. Studies have shown that most people cannot tolerate gluten. When it comes into contact with the small intestine it can damage the lining and cause malabsorption of nutrients which can lead to serious disease.
Gliadin & Avenin
Wheat, rye and barley contain the simple gluten protein gliadin, which is the main culprit that can cause intestinal disturbances and diseases. Oats contain the simple gluten protein avenin, which is the counterpart to gliadin and produces similar symptoms including intestinal inflammation. The most common condition is known as celiac disease (sometimes called gluten sensitive enteropathy or non-tropical sprue), which is on an alarming international rise.
This intestinal injury, celiac disease, can result in weight loss, gas, bloating, diarrhea, abdominal cramps, fatigue, digestive problems, constipation, canker sores, acne, mood swings, irritability or vitamin and mineral deficiencies. When gluten is totally eliminated from the diet, the lining of the intestines will have a chance to heal. There is evidence that gluten is associated with a skin disorder called dermatitis herpetiformis and may trigger autistic-like behavior and food allergens that otherwise would not be present.