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Original post: Does anyone have any scientific information (e. g. a research
paper or another type of study) that explains where exactly the
gluten/gliadin is in the plant? I am looking for hard evidence here, not
ignorant opinion. I will post a summary.

Dear Listmates,
  In response to my inquiry for scientific information about the location of
gluten in gluten-containing grains, only one person offered a dictionary
definition of gluten. I continued to seek out information elsewhere, by
contacting the agriculture department at Texas A & M University. I received
these two e-mails from Prof. Ralph Waniska of the Cereal Quality Lab:

        <Prolamins are soluble in alcohol while glutelins are soluble in
dilute base, dilute acid and/or detergent solutions. Gliadin is the prolamin
(alcohol soluble) in wheat. Glutenin is the glutelin (base soluble) in
wheat. These two types of protein form gluten when mixed in water. Each
cereal has prolamins and glutelins - called different names; but they to not
form the viscoelastic protein structure (gluten) that enables wheat bread to
retain air and form a large loaf volume. These proteins are located in the
endosperm. Prolamins are in spherical bodies about 0.1 to 2 um in diameter.
Glutelins are more dispersed between the starch granules (large spheres or
disks, 2 to 40 um) - similar to glue around marbles.>

        <These proteins are considered grain storage proteins, nutrients for
the next generation of plants. The proteins found in leaves are different
than those found in the grain. I concur that consumption of these tissues
should not cause problems for most Celiac Sprue individuals.>

  This one was offered by Prof. Lloyd Rooney, also of the TAMU Cereal
Quality Lab:

        <Gliadin is an alcohol soluble protein located in the endosperm of
cereal grains.  Gluten is a high molecular weight protein complex of gliaden
plus glutenin plus carbohydrates, lipids etc that is present in wheat flour
once the flour is mixed with water.>

  I also spoke to several nutritionists, who quite confidently assured me
that the gluten/gliadin is present only in the grain kernels of certain
species, and not in the greenery.

  The reason for this inquiry was to try to quell the dissemination of
misinformation concerning nutritional supplements containing wheat, barley,
oat and kamut grasses. These plants are typically grown in greenhouses and
harvested before the plant matures. The manufacturers label the products as
gluten free. They are quite insistent that they are indeed gluten free.
These products are extremely nutritious. I personally have used products
from two different companies (after careful investigation with the product
expert) without any kind of reaction, and I usually experience a reaction
within a few hours of unintentional ingestion. Of course, each individual
has to determine for himself what to use, but don't dismiss these products
out of hand or pass along incorrect information to the effect that "barley
is barley" or "wheat is wheat".

  One person on the list took offense to my use of the word "ignorant". I
apologized to her, but explained that I was merely using the dictionary
definition of the term: uninformed or uneducated. Some people think
"ignorant" implies "stupid", which it does not, nor was that my intention. I
was looking for scientific information, not someone's opinion.

  I do enjoy this list very much and have learned a great deal since signing
up.

Lisa