Gluten is a protein naturally found in certain cereal grains, including wheat, barley, rye, and triticale (a cross between wheat and rye) . It acts as a binder, holding food together and adding a "stretchy" quality to it. Gluten helps foods maintain their shape and is often used as a stabilizing agent in unexpected food products, such as ice cream and ketchup. Gluten is also used as a basis for imitation meats and can be added to pet foods to enhance their protein content.
Gluten can be found in many types of foods, even ones that would not be expected. The most common sources of gluten include bread, baked goods, pasta, and beer. Oats themselves do not contain gluten, but they may contain gluten from cross-contamination when they are grown near or processed in the same facilities as wheat, barley, or rye.
While gluten is not bad for most people, it can trigger a severe autoimmune response or other unpleasant symptoms in some people. People with celiac disease, an autoimmune disorder, must avoid gluten to manage their symptoms. Some people may also have gluten sensitivities that cause gastrointestinal discomfort or allergy symptoms.
