Gliadin herpetiformis, primary sclerosing cholangitis, and more. The only available treatment for celiac disease is a strict gluten-free diet in which the diseased person does not ingest any gluten. There have been searches for an affordable and much better treatment, but the only treatment remains to abstain from ingesting any gluten. Gliadin Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus "Triticum". Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components
Oat sensitivity attempting to achieve normal intestinal morphology is a risk factor for refractory disease and cancer. Oat sensitivity Oat sensitivity represents a sensitivity to the proteins found in oats, "Avena sativa". Sensitivity to oats can manifest as a result of allergy to oat seed storage proteins either inhaled or ingested. A more complex condition affects individuals who have gluten-sensitive enteropathy in which there is also a response to avenin, the glutinous protein in oats similar to the gluten within wheat. Sensitivity to oat foods can also result from their frequent contamination by wheat, barley, or rye particles. Studies on farmers with