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"Despite the modern approach to health, every symptom has a cause and it is the cause that needs treating not the symptom."

Diana Mossop

Gluten

A protein substance of wheat which is intermixed with the starchy endosperm of the grain. It causes the carbon dioxide produced during dough fermentation to be retained by the dough in a manner which provides the porous and spongy structure of bread. (From Merck Index, 11th ed)