Gluten

The term "gluten" is used to refer to the proteins that are found in wheat, barley, rye, and triticale. Gluten is a factor in a number of illnesses, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy.

Even when testing negative for celiac disease or a wheat allergy, many people still have unpleasant symptoms. This condition is referred to as non-celiac gluten sensitivity, a milder type of gluten intolerance that affects somewhere between 0.5 and 13% of the population. Similar to celiac disease symptoms, non-celiac gluten sensitivity symptoms include: bloating, abdominal pain, diarrhea, constipation, headaches, fatigue, joint pain, skin rash, depression or anxiety, anemia,... Both celiac disease and non-celiac gluten sensitivity are managed with a gluten-free diet. It involves following a diet devoid of anything with gluten in it, such as bread, pasta, cereals, beer, baked goods, crackers, sauces, dressing and gravies, especially soy sauce,...