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A gluten-free diet is a diet that excludes gluten, a protein composite found in wheat and related grains, including barley and rye.
Gluten causes health problems in sufferers of celiac disease (CD) and some cases of wheat allergy. For those diagnosed with celiac disease, a strict gluten-free diet constitutes the only effective treatment to date.
It is thought that there are health benefits to gluten-free eating for the general population, but there is no published experimental evidence to support such claims.
Coeliac disease is an autoimmune disease that attacks the small intestine due to the presence of gluten, for which a gluten-free diet is the only medically-accepted treatment.
The disease affects an estimated 1% of adults worldwide and appears to be on the increase, but because of the rare occurrence of symptoms, it is believed only 5-10 percent of cases are diagnosed.
The amount of tolerable gluten varies among people with coeliac disease. Although there is no evidence to suggest a single definitive threshold, a daily gluten intake of less than 10 mg is unlikely to cause significant histological abnormalities.
Although Gluten Sensitivity in non-celiac individuals has been shown not to exist in clinical tests, it has been asserted that some people may be sensitive to gluten but do not have celiac disease and may feel better on a diet with less gluten.
Self-reported nonceliac gluten sensitivity (NCGS) is becoming more common than those with diagnosed celiac disease. NCGS is not fully understood because it does not have a set of specific symptoms and the research on it is very limited.
In either case, for those without celiac disease or gluten sensitivity, the diet may be unnecessary.
In the United Kingdom, only cereals must be labelled as containing Gluten; labelling of other products is voluntary.
At Born to Bake we make sure that our products are produced using only the highest quality ingredients and under a strictly Gluten Free regime.