<<Disclaimer: Verify this information before applying it to your situation.>> IF I'm going to follow thru on President Clinton's wheat allergy, I need to know whether one is allergic to the gluten in wheat, or whether the allergy is to a different part of the wheat? Is gluten a part of protein? Is there a way to differentiate between the part of wheat that causes the allergy and the gluten that contains gliadin? Help! I may have to return to college and study nutrition, or even become a grain specialist in food chemistry, and I'm just too old! Gayle Kennedy [log in to unmask]