Instruct: Given a question, retrieve relevant passages that answer the question.
Query: What has gluten in it?
Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins[1] that is stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains. It is found in wheat, barley, rye, oats and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, etc.),[2] as well as products derived from these grains (such as breads and malts). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties,[3][4] which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture.
Steamed gluten (, "zhēng miàn jīn"), is raw gluten that has been wrapped around itself to form a long sausage shape which is then steamed. This type of gluten has a dense texture and ranges from off-white to light greenish grey in color. It is torn open into strips before being used as an ingredient in recipes. When this sausage-shaped gluten is thickly sliced into medallions, the resulting form is called "miàn lún" (麵輪, literally "gluten wheels"). Larger blocks of steamed gluten are sometimes colored pink and sold as vegetarian "mock ham."Baked spongy gluten (traditional ; simplified ; pinyin: "kǎo fū") is similar in texture to a sponge, "kao fu" (sometimes labeled in English as "bran puff") is made by leavening raw gluten, then baking or steaming it. These are sold as small blocks in Chinese markets and are then diced up and cooked. This type of gluten absorbs its cooking liquid like a sponge and is enjoyed for its "juicy" character. Chinese "kao fu" has a different texture than its Japanese counterpart, "yaki-fu", due to the relatively larger air bubbles it contains. "Kao fu" is available in fresh, frozen, dehydrated, and canned forms.
In the European Union, all prepackaged foods and non-prepacked foods from a restaurant, take-out food wrapped just before sale, or unpackaged food served in institutions must be identified if gluten-free.[67] "Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less; only foods with cereal ingredients processed to remove gluten can claim "very low gluten" on labels.[67]
Oil-fried gluten (, "yóu miàn jīn") is raw gluten that has been torn into small bits, then deep-fried into small puffy balls of around 3–5 cm in diameter and sold as "imitation abalone". They are golden brown in color, and braised or boiled in a savory soup or stew before eating. They are frequently paired with "xiang gu" (black mushrooms). Larger fried balls of gluten, called "miàn jīn qiú" () or "miàn jīn pao" (面筋泡), which may be up to in diameter, are sometimes seen in Asian supermarkets. These are often stuffed with meat or tofu mixtures and served as a dish called "gluten meatballs" (, "Miàn jīn roù wán") or "gluten stuffed with meat" (, "miàn jīn saī roù").
The recent development of gluten-free ales and lagers has been seen as a positive move forward for those who suffer a variety of related gluten intolerant conditions; and there are a number of people working to produce gluten-free beer.
Research has also attempted to discern, by double-blind placebo-controlled trials, between a "fad component" to the recent popularity of the gluten-free diet and an actual sensitivity to gluten or other components of wheat. In a double-blind placebo cross-over trial, small amounts of purified wheat gluten triggered gastrointestinal symptoms (such as abdominal bloating and pain) and extra-intestinal manifestations (such as foggy mind, depression and aphthous stomatitis) in self-reported NCGS. Nevertheless, it remains elusive whether these findings specifically implicate gluten or proteins present in gluten-containing cereals.
It remains unclear what daily intake of gluten is adequate and how long the gluten challenge should last. Some protocols recommend eating a maximum of 10 g of gluten per day during 6 weeks. Nevertheless, recent studies have showed that 2 week challenge of 3 g of gluten per day may induce histological and serological abnormalities in most adults with proven coeliac disease. This new proposed protocol has shown higher tolerability and compliance, and it has been calculated that its application in secondary-care gastrointestinal practice would identify celiac disease in 7% patients referred for suspected non-coeliac gluten sensitivity, while in the remaining 93% would confirmate non-coeliac gluten sensitivity, but is not yet universally adopted. A double-blind placebo-controlled gluten challenge can be performed by means of capsules containing gluten powder (or wheat powder) or a placebo, respectively, although it is expensive and complicated in routine clinical ground, and therefore, is only performed in research studies.
The popularity of the gluten-free diet is hurting people who actually need to eliminate gluten due to medical reasons. The servers are issuing judgments, believing that it is simply a fad, which is leading to them not taking the necessary precautions in the handling of the food to avoid gluten cross-contamination. "In other words, the customers who 'order gluten-free meals washed down with a gluten-filled beer' are essentially making a mockery of a serious issue". Even many professionals in the medical field think that the gluten-free diet is just a fad. On the other hand, the popularity of the gluten-free diet has increased the availability of commercial gluten-free replacement products and gluten-free grains.
The slurry containing just the protein (gluten) and starch is called millstarch. Water is removed from the millstarch in a thickener before moving it into a separator. Centrifugal forces are applied to separate starch and gluten which differ in density. The heavier starch slurry is then washed multiple times in hydrocyclones with fresh water. The starch stream typically has 90% starch and the gluten stream consists of 60% protein. The lighter gluten, separated out from the top, is thickened and the heavy gluten is further sent for dewatering into vacuum rotary filter. This corn gluten meal consist of approximately 60% protein, 1% fat and 3% fiber. The process water from both the processes are either added to steepwater or removed. 
Use of Gluten Meal: Since it has around 60% protein, it is used as Animal feed and zein products.
Healthcare professionals recommend against undertaking a gluten-free diet as a form of self-diagnosis, because tests for coeliac disease are reliable only if the person has been consuming gluten recently. There is a consensus in the medical community that people should consult a physician before going on a gluten-free diet, so that a medical professional can accurately test for coeliac disease or any other gluten-induced health issues.
Gluten-related disorders is the umbrella term for all diseases found to be triggered by gluten. Gluten-related disorders include celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy. "Gluten intolerance" and "gluten sensitivity" are sometimes used as synonyms for gluten-related disorders, though a multi-disciplinary physician-led study, based in part on the 2011 International Coeliac Disease Symposium, concluded that the use of these terms should be avoided due to a lack of specificity.
The term "gluten-free" is generally used to indicate a supposed harmless level of gluten rather than a complete absence. The exact level at which gluten is harmless is uncertain and controversial. A recent systematic review tentatively concluded that consumption of less than 10 mg of gluten per day is unlikely to cause histological abnormalities, although it noted that few reliable studies had been done. Regulation of the label "gluten-free" varies. In the European Union, the European Commission issued regulations in 2009 limiting the use of "gluten-free" labels for food products to those with less than 20 mg/kg of gluten, and "very low gluten" labels for those with less than 100 mg/kg. In the United States, the FDA issued regulations in 2013 limiting the use of "gluten-free" labels for food products to those with less than 20 ppm of gluten. The current international Codex Alimentarius standard allows for 20 ppm of gluten in so-called "gluten-free" foods. Several organisations, such as the Gluten-Free Certification Organization (GFCO), the Celiac Sprue Association (CSA), and the National Foundation for Celiac Awareness (NFCA), also certify products and companies as gluten-free.
The gluten in wheat bread is dangerous to people with celiac disease and other gluten-related disorders, such as non-celiac gluten sensitivity and wheat allergy. For the Catholic Church, this issue was addressed in the 24 July 2003 letter of the Congregation for the Doctrine of the Faith, which summarized and clarified earlier declarations. The Catholic Church believes that the matter for the Eucharist must be wheaten bread and fermented wine from grapes: it holds that, if the gluten has been entirely removed, the result is not true wheaten bread. For celiacs, but not generally, it allows low-gluten bread. It also permits Holy Communion to be received under the form of either bread or wine alone, except by a priest who is celebrating Mass without other priests or as principal celebrant. Many Protestant churches offer communicants gluten-free alternatives to wheaten bread, usually in the form of a rice-based cracker or gluten-free bread.
The Codex Alimentarius international standards for food labeling has a standard relating to the labeling of products as "gluten-free". It only applies to foods that would normally contain gluten.[63]
Gluten forms when glutenin molecules cross-link via disulfide bonds to form a submicroscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix.[3][12] If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the staling of bread, possibly because it binds water through hydration.[13]
It remains unclear what daily intake of gluten is adequate and how long the gluten challenge should last. Some protocols recommend eating a maximum of 10 g of gluten per day for 6 weeks. Nevertheless, recent studies have shown that a 2-week challenge of 3 g of gluten per day may induce histological and serological abnormalities in most adults with proven celiac disease. This new proposed protocol has shown higher tolerability and compliance. It has been calculated that its application in secondary-care gastrointestinal practice would identify celiac disease in 7% of patients referred for suspected NCGS, while the remaining 93% would be confirmed as NCGS; this is not yet universally adopted.
Wheat is the grain most commonly used to make flour. Certain varieties may be referred to as "clean" or "white". Flours contain differing levels of the protein gluten. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat.When gluten-free flours are free from contamination with gluten, they are suitable for people with gluten-related disorders, such as coeliac disease, non-celiac gluten sensitivity or wheat allergy sufferers, among others. Contamination with gluten-containing cereals can occur during grain harvesting, transporting, milling, storing, processing, handling and/or cooking.
The Sisters produce low-gluten hosts safe for celiacs, which has been approved by the Catholic Church for use at Mass. The hosts are made and packaged in a dedicated wheat-free / gluten-free environment. Gluten content analysis found no detectable amount of gluten, though the reported gluten content is 0.01% as that was the lowest limit of detection possible with the utilized analysis technique. In an article from the "Catholic Review" (15 February 2004) gastroenterologist Alessio Fasano was quoted as declaring these hosts "perfectly safe for celiac sufferers."
Wheat gluten has been documented in China since the 6th century. It was widely consumed by the Chinese as a substitute for meat, especially among adherents of Buddhism. The oldest reference to wheat gluten appears in the "Qimin Yaoshu", a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called "bo duo". Wheat gluten was known as "mian jin" by the Song dynasty (960–1279). Wheat gluten arrived in the West by the 18th century. "De Frumento", an Italian treatise on wheat from 1745, describes the process of washing wheat flour dough in order to extract the gluten. John Imison wrote an English-language definition of wheat gluten in his "Elements of Science and Art" published in 1803. By the 1830s, Western doctors were recommending wheat gluten in diets for diabetics. In the United States, the Seventh-day Adventists promoted the consumption of wheat gluten beginning in the late 19th century. Sanitarium Foods, a company affiliated with John Harvey Kellogg's Battle Creek Sanitarium, advertised wheat gluten in 1882.
Gluten causes health problems for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with poor basic education and understanding of gluten-free diet often believe that they are strictly following the diet, but are making regular errors.
Kicinski has authored cookbooks including "Simply Gluten Free Desserts" (2011), "Simply Gluten Free Quick Meals" (2012),"Simply Gluten Free Cupcakes" (2013), and "Simply Gluten Free 5 Ingredient Cookbook" (2016). 
Cartman then has a dream of Aunt Jemima (a parody reference to Mother Abigail), who tells him the food pyramids are upside-down, but Cartman has no idea what she is talking about. As the gluten-free toppings at the Papa John's run out, the unnamed resident eats the pizza dough containing gluten, thinking it's all a setup, but he dies.
In the United States, gluten is not listed on labels unless added as a standalone ingredient. Wheat or other allergens are listed after the ingredient line. The US Food and Drug Administration (FDA) has historically classified gluten as "generally recognized as safe" (GRAS). In August 2013, the FDA issued a final ruling, effective August 2014, that defined the term "gluten-free" for voluntary use in the labeling of foods as meaning that the amount of gluten contained in the food is below 20 parts per million.[69]
Until 2012 anyone could use the gluten-free claim with no repercussion. In 2008, Wellshire Farms chicken nuggets labelled gluten-free were purchased and samples were sent to a food allergy laboratory where they were found to contain gluten. After this was reported in the "Chicago Tribune", the products continued to be sold. The manufacturer has since replaced the batter used in its chicken nuggets. The U.S. first addressed gluten-free labelling in the 2004 Food Allergen Labeling and Consumer Protection Act (FALCPA). The Alcohol and Tobacco Tax and Trade Bureau published interim rules and proposed mandatory labelling for alcoholic products in 2006. The FDA issued their Final Rule on August 5, 2013. 
When a food producer voluntarily chooses to use a gluten-free claim for a product, the food bearing the claim in its labelling may not contain:
Any food product that inherently does not contain gluten may use a gluten-free label where any unavoidable presence of gluten in the food bearing the claim in its labelling is below 20 ppm gluten.
Xuzhou Anying Biologic Technology Development Company (徐州安营生物技术开发有限公司), an agricultural products company based in Xuzhou, Jiangsu, China, which U.S. officials believe was the source of the melamine-contaminated gluten, are maintaining innocence and assert that they are cooperating with officials. The general manager for Xuzhou Anying has denied that his company exported goods and says that they are researching who might have exported their product. They note that per Chinese law, all exported wheat gluten is tested and that they were simply a middle man for local producers. However, a truck driver who has carried goods for Xuzhou Anying contradicted this, saying "they have a factory that makes wheat gluten." Officials in the USDA and FDA believe that Xuzhou Anying labeled its wheat gluten as "nonfood" and exported through a third party, Suzhou Textiles Silk Light & Industrial Products. The nonfood designation would allow the gluten to be shipped without inspection, however a spokesman for Suzhou Textiles has denied that the company exported any wheat gluten.