When talking about wheat, we usually hear that gluten, one of its components, is the problem. Gluten is a protein in wheat and related grains, such as rye and barley. It is the substance that makes dough
Celiac disease affects approximately 1 in 100 people in Canada. People who have celiac disease have an immune reaction to gliadin, a gluten protein that is found mainly in barley, rye, and wheat.