Gluten-free products, so-called, are proliferating. But what really is gluten? Many people seem to be on the gluten-free bandwagon but don’t always seem to even know what gluten is. You may have watched the YouTube segment by Jimmy Kimmel about gluten (see link below). As you may know, gluten is a protein composite, gliadin and glutenin, that is limited to specific members of the grass family, including wheat, barley, and rye. It gives dough its elasticity, helps it to rise, and provides a chewy texture for many products. Some people have a wheat allergy; the immune system treats a component of wheat as a foreign body. Typically this immune response is time-limited with no lasting harm to body tissues. Different from wheat allergies, some individuals with celiac disease experience adverse health issues ranging from bloating, gas, and diarrhea and vomiting, to migraine headaches and joint pain. And different from either wheat allergy or celiac, some experience non-celiac gluten sensitivity (likely a gluten intolerance) that may be caused by a reaction to other components of wheat. Enter FODMAPs. More tomorrow.