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WC133: Being Smart About Gluten and Gluten-Free Issues, Part 1: What Are the Health Concerns Surrounding Gluten?

Figure 2. Five main sources of gluten-related health conditions: barley (top left, Credit: freefotouk); rye (top right, Credit: Ibán); triticale (hybrid of wheat and rye) (bottom left, Credit: Agriculturasp); malt, malt flavoring, and malt vinegar (generally made from barley) (bottom right, Credit: gruntusk); and wheat (durum, graham, kamut, semolina, and spelt) (bottom, Credit: Dag Endresen).