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In fact, approximately 32% of foods labeled gluten-free contained measurable amounts of gluten, with pizza and pastas being the most likely offenders.There is a protein complex in wheat, barley and rye called proline and the human body struggles to break down proline-rich proteins

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it is a cofactor in DNA synthesis, assists in the metabolism of fatty and amino acids, critical to the central nervous system in the synthesis of the myelin, and the growth of red blood cells in bone marrow

Mitchell Gerard Guynan, sophomore, Deans List, Hixson-Lied College of Fine and Performing Arts, emerging media arts