GLIADINA is a protein of plant origin that together with GLUTENINA make up 80% of the wheat proteins. Gliadine is what causes gluten intolerance. Depending on the grass the prolaminas are named : that of wheat is gliadin, that of oats is avenine, that of barley is hordein and that of rye is secanine. Its intolerance is causing celiac disease or celiac disease, also called TACC intolerance (wheat, oats, barley, rye). Gluten produces an abnormal autoimmune response that can affect any part of the body. It affects the nervous system by inflammation of its cells.
