`Catcher of the rye` method detects rye gluten proteins in foods
(PHYSorg.com Chemistry)

Gluten-free diets have been trendy for several years now, with adherents claiming that avoiding grains that contain the substance helps with weight loss or improves general health. However, for people with celiac disease, avoiding gluten is not a fad but a necessity. Now, researchers reporting in the Journal of Proteome Research have developed a method to detect proteins from rye, which could help food manufacturers meet regulatory requirements for `gluten-free` claims on foods.