1. By Ross MacDonald

2.  Gluten is this tiny protein that is found in wheat and wheat-related grains such as barley and rye. It has no nutritional value and can easily be mistaken for a foreign substance by the body. If you want more scientific information look it up on the web.  Here’s a picture though.

3.  An increasing number of people are becoming gluten sensitive, or are not eating gluten for health reasons (i.e. Autism, Celiac, or just healthier in general). But, being on a gluten-free diet is challenging since the dieter must check and double check labels. Then there is cross contamination, even in the most unlikely of places.

4.  Good question. Celiac disease is a (non-contagious) autoimmune disorder in which the body, labeling gluten as an invader, starts self-destructing the villi, tiny tubes in your throat that absorb nutrients, in order to prevent the “invader” entering the body. But, without the villi, malnutrition sets in, and you essentially starve to death if you continue to consume gluten.

5. It is found in:  Bread  Oats (unless certified gluten-free)  Communion hosts And many other items you would not suspect

6.  Rice  Beans  Vegetables  Specially made rice flour products.  Meat  Dairy  Non wheat related grains.