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Gluten, especially wheat gluten (seitan), is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork. Read on to learn more about gluten and how it impacts health. Gluten is the name for proteins found in wheat, barley, and rye

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Gluten is also added to foods as a thickening agent or to provide texture and flavor. Gluten is a collective term for a group of proteins found in certain foods Gluten intolerance is fairly common and can cause widespread symptoms, some of which are not related to digestion

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Here are 21 common signs to look for.

Gluten is naturally occurring, but it can be extracted, concentrated and added to food and other products to add protein, texture and flavor It also works as a binding agent to hold processed foods together and give them shape. Gluten is a protein naturally found in some grains including wheat, barley, and rye It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough

Without gluten, the dough would rip easily. It helps foods maintain their shape, acting as a glue that holds food together. Gluten helps foods keep their shape It's found in grains such as wheat, barley and rye

It's also found in crosses of these grains, such as a mix of wheat and rye called triticale.

Gluten is found in wheat, barley, rye, triticale & products made from them Gluten is a family of storage proteins found in all grains, not just wheat, barley, and rye It helps nourish the seed of the plant but can trigger inflammation in people with gluten sensitivity or celiac disease