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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]