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Adnank

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  1. I have been gluten sensitive for about a year and a half on a more severe level (started abruptly after 4 day pizza binge during a trip). Basically I have a reaction to all grains which have prolamines: Wheat - Gliadin - Rye - Secalinin - Oats - Avenin - Barley - Hordein - Millet - Panicin - Corn - Zien - Rice - Orzenin - Sorghum - Kafirin ...
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