Gluten is the common protein found in wheat, barley, oats, spelt, and rye. Gluten is a sticky, storage protein that when combined with water becomes `gluey.`

In the digestive tract this reaction can lead to gluten binding to the small intestinal wall, where it can cause celiac disease and other digestive and immune system disorders. Gluten sensitivity is an epidemic and a major contributor to many ailments.

Indeed, experts have concluded that “Gluten is fairly indigestible in all people. There’s probably some kind of gluten intolerance in all of us.”