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Sometimes I see references to the amount of prolamin or gliadin instead of gluten, why?
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
To cereal scientists, gluten is the same as prolamin, but in some older terminology only the
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- How much gluten is in a normal diet, and how much does it take to cause damage in a celiac?*
- How is wheat starch made? Why is some starch said to be more toxic than others?
- How can I determine the amount of gluten from the weight of the wheat in food?
- Where can I get reliable laboratory tests done, including blood tests?*