These two proteins are found predominantly in wheat but also in varying amounts in other grains. They are accepted as the main cause of allergic, intolerant or inflammatory responses in the human being, often caused by introducing wheat too early in an infant’s life, the large quantity of grain that is eaten, or to the diminished ability in the human gut to break down these complex protein molecules.

Gluten sensitivity manifests in a condition known as Coeliac disease and it is probable that other proteins such as gliadin may cause similar problems, although a specific disease process has yet to be attributed to them.