I call gluten, and all the other garbage "glue proteins". Gluten, Casein, Xanthan/Acacia gums, Pea protein, Soy protein, Rice protein.

All of them have in common that especially if refined, but generally, they make very good, very durable glues. I mean, they last hundreds of years, with the right pigments, they are archival and will last thousands of years in ideal library/museum conditions.

What makes a protein a good glue is that water doesn't penetrate it well, it has a hydrophobic surface, and this characteristic is also sometimes referred to as "hard" protein. They are hard to digest, and their surfaces are abrasive and irritate GI tract membranes, and can cause the pores to open wider and allow the 7-12 segment peptides to get into the blood, where the immune system sees them as invaders, and attacks also the body's cells where they have similar structures, like squalene in nerve sheaths, and once you get antibodies for stuff like squalene, you get inflammation in the brain.

Big pharma is depending on fake treatments for these Big Agra caused diseases. It's a cosy relationship.