What is Gluten

Gluten is a protein complex present in several cereals, such as wheat, rye, spelt or barley. It offers a variety of functional culinary benefits and is responsible for the soft, chewy texture that characterizes many gluten-containing, grain-based foods.
Although gluten is safe for most people, certain medical conditions require a gluten free diet as part of the treatment. Such conditions include celiac disease, non-celiac gluten sensitivity (NCGS) and wheat allergy.

What is celiac disease

Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people, where the ingestion of gluten triggers an immune response in the body that causes inflammation and damage to the small intestine.
Celiac disease is estimated to affect approximately 1% of the worldwide population. It can develop at any age and, if left untreated, it can lead to additional serious health problems.

What is NCGS

Non-celiac gluten sensitivity describes several negative symptoms that are resolved when gluten is eliminated from the diets of people who do not test positive for celiac disease

Wheat allergy

A wheat allergy is not true gluten intolerance, but a closely related condition. In fact, wheat allergies are an intolerance to wheat itself, not just to the gluten protein. However, many people suffering of wheat allergy prefer to follow a gluten free diet for safety and practical reasons.