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>Is Hydrolyzed Corn Gluten free or not? I'm still confused.

The term gluten is somewhat confusing. To a food scientist or baker, gluten
is defined as the dough-forming protein complex found only in wheat. To the
dietitian, Dr. and cereal chemist, gluten is defined as the general name for
storage proteins called prolamins in a variety of grains. The specific toxic
prolamins that damage the small intestine of people with CD are:

1. gliadin in wheat

2. secalin in rye

3. hordein in barley Although corn contains the prolamin called zein and
rice prolamin is called orzenin, these prolamins are not toxic.

Shelley Case, B.Sc., RD
Consulting Dietitian
Case Nutrition Consulting
www.glutenfreediet.ca
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