Gluten, a sticky protein found in wheat and related grains, such as barley, oats, and rye, can promote inflammation. People who have celiac disease, an autoimmune disorder in which gluten prompts the body to literally attack certain food proteins and injuring the digestive tract should go 100 percent gluten-free, as should arthritis patients who have gluten intolerance, a less serious condition that can still trigger inflammation and other symptoms.
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