Dr. Gregory L. Ellison graduated from the University of Nebraska College of Medicine in 1979. He works in Tempe, AZ and specializes in Family Medicine and Addiction Medicine.
Malt, grain product that is used in beverages and foods as a basis for fermentation and to add flavour and nutrients. Malt is prepared from cereal grain by allowing partial germination to modify the grainâs natural food substances.
Malt is commonly made from barley, a grain containing gluten. The grain is steeped in water then allowed to germinate and after around 4-6 days it is heated to stop the germination process from continuing.The grain is then dried, then Kilned at an even higher temperature until the correct colour is achieved.lthough corn, like wheat, rye and barley, does have a protein content it does not cause harmful effects to the intestines of someone with celiac disease. Therefore it is considered safe for celiacs to eat from a gluten perspective.