Additionally, the filtration process removes wheat proteins present in the beer which contribute to its cloudy appearance.

It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold.

It was this early exposure to wheat protein which led to the allergy.

Some of these contain either wheat protein or other waxy residues that add body to the hair.

Low-temperature drying maintains the aroma and flavor of the wheat, as well as some of its nutritional value, including wheat protein.

Such hydrolyzed wheat protein is used as an additive in foods and cosmetics.

Other studies show that digestion of wheat proteins to about 10 amino acids can increase the allergic response 10 fold.

Keratin and hydrolyzed wheat protein in this base coat strengthen nails and stop splitting and peeling.

While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.

Most of these ingredients do not theoretically contain any intact wheat proteins, but may do so due to incomplete processing or contamination.