The word gluten is a Latin word which means “glue”. Actually Gluten is a protein composite found in foods processed from wheat, barley, rye and related foods. The chewy texture of wheat and rice is  because of Gluten. The stored protein of maize and rice are also called gluten but their protein differ from true gluten. Gluten is extracted from by kneading it, making a dough, and then washing out the starch.Starch granules disperse in cold water and then it is sedimented and dried.

Gluten has wide range of applications.Gluten is used in cosmetics, hair products, and other dermatological preparations. Gluten is also used in Bread products.Gluten, especially wheat gluten, is often the basis for imitation meats resembling chicken, duck (mock duck), fish, pork and beef. When cooked in broth, gluten absorbs some of the surrounding liquid (including the taste) and becomes firm to the bite. Gluten is often used in beer and soy sauce.As a stabilizing agent it is also used in ice cream and ketchup. The best part is that The protein content of some pet foods may also be enhanced by adding gluten.

Many people in the world are sensitive to gluten due to celiac disease, which constitutes an abnormal immune reaction to partially digested gliadin. If we go by statistic Between 0.5 and 1.0 percent of people in the United States are sensitive to gluten due to celiac disease. It probably occurs with comparable frequencies among all wheat-eating populations in the world

Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent  symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose.