<<Disclaimer: Verify this information before applying it to your situation.>> Gluten is the general name for the storage proteins (prolamins) in wheat, rye and barley. These specific prolamins damage the small intestine in people with celiac disease.The actual name of the toxic prolamins are gliadin in wheat, secalin in rye and horedin in barley. Corn and rice also contain gluten and the corn prolamin is called zein and rice prolamin is called orzenin. However, these prolamins do not have a toxic effect on the intestine of persons with celiac disease. Therefore, corn "gluten" is acceptable on a gluten-free diet. It is important when contacting a company to determine the gluten-free status of a product to ask if it contains any wheat, rye or barley in the ingredients or components of the ingredients rather than asking if it is gluten-free because of this very issue of corn gluten. Shelley Case, B. Sc. RD Consulting Dietitian Case Nutrition Consulting Author: Gluten Free Diet: A Comprehensive Resource Guide www.glutenfreediet.ca <http://www.glutenfreediet.ca> EMail: [log in to unmask]