Last modified: 10/21/2013 6:33:02 PM
Celiac disease and non-celiac gluten sensitivity. If neither of these sound familiar, perhaps the term gluten intolerance does as well. But with the growing awareness of different types of gluten sensitivity, it’s important to know the facts and be tested by a physician, if you think you have a reaction to gluten.
What is gluten?
Gluten is a mixture of two proteins that are present in wheat, rye, barley and possibly oats. According to dietitian Donna Poe of Monadnock Community Hospital, oats can sometimes contain gluten because of cross-contamination during the farming of oats. “They could be processed in an environment with gluten or grown next to a wheat field,” Poe said in an interview. She said there is still research going on today to discover if some oats, in and of themselves, contain gluten.