Hi Dr. Osborne, I have an important question that I am REALLY confused about. I was researching the gluten protein, prolamine. I know there are pseudocereals (quinoa, buckwheat, amaranth) that are a seed and not a grain and do not contain gluten. But they would naturally have protein. So, are gluten proteins and regular protein different? This link states the amount of protein-protein in GF grains (even though they are not all “true” GF).
Great question. Gluten proteins tend to have a structure that is
difficult to digest
recognized by our bodies as an antigen (invader)
Not all proteins share this similarity with gluten. Prolamines in particular are difficult to digest and were originally identified as being soluble in alcohol. Recent study has shown that the glutelin fraction of gluten proteins causes reactions in many with gluten intolerance.
The science on all of this is still in its infancy. So we are learning more and more with new research.