TWISTED INDEED
See http://www.medethics.org.il/articles/NA2/NishmatAbraham.OC.461.asp
By Horav Avraham Abraham MD a Talmid Muvhak of Reb Shlomo Zalmen Auerbach ZT”L
and http://www.aish.com/h/pes/l/48971141.html
However, some characteristics of the matzah do have an impact on health. The matzah may only be made from one of the five species of grain that can become chametz (leavened). These grains are wheat, rye, barley, spelt and oats. Since only these grains can become chametz, only these grains may be used for matzah. For a person with Celiac Disease, eating standard wheat matzah could be dangerous because it contains gluten (a protein found in wheat and other cereal grains). While wheat matzah is generally preferred, if someone has celiac disease, oat matzah (some types of which are marketed as gluten-free) is perfectly acceptable.2