Gluten is a protein found in wheat, barley, and rye. Known for giving baked goods their fluffiness, gluten is frequently found in cereals, breads, pastas, and other bakery items. Gluten can also be found in other foods, such as salad dressings, canned foods, sauces, seasonings, and soups. Malted alcoholic beverages such as beer, porter, stout, and pilsner also contain gluten, due to the barley content. Oats do not contain gluten naturally; however, oats are commonly milled and processed in the same facility as wheat. This contamination is harmless for most people but is dangerous to individuals experiencing gluten sensitivity. There are many causes for experiencing symptoms after eating gluten-containing foods. Three of them are celiac disease, non-celiac gluten sensitivity (NCGS), and a wheat allergy.