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Listen to native speakers pronounce “prolamin” in real conversational contexts with synchronized timestamps and subtitles.
And oats themselves can be problematic for people who can't tolerate gluten.So there's a prolamin in oats that mimics the prolamin in gluten, which is called gliadin, the prolamin in oats is called avenin.And avenin is something that people who are gluten intolerance often are intolerant to as well.