Gliadin

Gliadin is a type of protein found in wheat, barley, and rye. It is the main part of gluten, which makes bread dough thick and chewy. When we eat gluten, our digestive systems can't break down the gliadin, so it stays in our bodies and can cause problems for people who have celiac disease or gluten sensitivities. Celiac disease is an autoimmune disease where the body reacts to eating gluten by damaging the small intestine. People with celiac disease need to avoid eating foods that contain gliadin.