Examples of sources of<unk>  (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes<unk>  is a structural protein naturally found in certain cereal grains. Although, particularly,<unk> " pertains only to wheat proteins, in medical literature it refers to the combination of prolamin and<unk> in proteins naturally occurring in all grains that have been proved to be capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale).<unk>  makes up 75–85% of the total protein in bread wheat.<unk> s, especially Triticeae<unk> s, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make<unk>  valuable to both food and non-food industries. Wheat<unk>  is composed of mainly two types of proteins: the<unk> ins and the gliadins, which in turn can be divided into high molecular and low molecular<unk> ins and α/β, γ and Ω gliadins. Its homologous seed storage proteins in barley, are referred to as hordeins; in rye, secalins; and in oats, avenins. These protein classes are collectively referred to as<unk> ". The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called<unk> , but they do not cause harmful effects in people with celiac disease. 300x300px<unk>  can trigger adverse inflammatory, immunological and autoimmune reactions in some people. The spectrum of<unk>  related disorders includes celiac disease in 1–2% of the general population, non-celiac<unk>  sensitivity in 0.5–13% of the general population, as well as dermatitis herpetiformis,<unk>  ataxia and other neurological disorders. These disorders are treated by a<unk> -free diet.
Gluten
Choline
Saline 
Goitrogen
Haloalkane
Nitrate
Butyric acid
Palate