Gluten contains a combination of 2 Proteins that are present in Cereal grains, especially wheat. The two Proteins are Glutelin (Glutenin) and Gliadin. Gliadin is a glycoprotein (combination of carbohydrates and protein). Gliadin in Gluten causes some of the best examples of food derived pathogens that result in illness and abnormal conditions.
Virtually every disorder related to Gluten sensitivity has its roots imbedded in malnutrition, and allergic reactions. If you trace the effect of Gluten and Gliadin back to its source, you will find that the proteins in Gluten are not being broken down and converted, by the Peptic enzymes, in the stomach.
The two primary conditions that prevent proteins from being broken down and converted are Hypochlorhydria and Achlorhydria. When the strength of the Hydrochloric acid, in the stomach, is reduced, or not present, the Peptic enzymes can no long break down, covert Proteins and destroy the Protein allergens.
Gluten sensitivity will cause Celiac Disease. Celiac causes inflammation (allergic reaction), in the small bowel, following ingestion of Gluten (Gliadin). The some of the symptoms associate with Celiac disease are: abdominal pain, malabsorption, diarrhea and/or constipation, vitamin and mineral deficiency, osteoporosis, nausea, fatigue, gas, belching, bloating, etc.
Hypochlorhydria and Achlorhydria will cause Gluten sensitivity and Celiac disease. When Proteins are not broken down, by the effect of Hydrochloric acid and the Peptic enzymes, raw unsterilized and unconverted Proteins will enter the small bowel and cause allergic reaction.
Hypochlorhydria and Achlorhydria can be caused by aging, AIDs, antibiotics, antihistamines, proton pump inhibitors (PPIs), antacid use, diet, etc.
There is a lot of information, on Hypochlorhydria and Achlorhydria, available on the web, search for pH test, pH gastrogram, Heidelberg pH test. There is also information at pHcapsule.com