Barley does contain gluten therefore making it unsuitable ... Buckwheat - Despite its name, whole-grain buckwheat is ...

Only a small percentage of the population actually needs to avoid gluten, yet millions have jumped on the trend. Here’s what science says about the risks and benefits of going gluten-free.

Always consult with a healthcare professional before adopting a gluten-free diet or making any major dietary changes, ...

Maintaining a healthy gluten-free diet requires careful planning and an emphasis on whole, unprocessed foods to avoid ...

Individuals who claim to be gluten-sensitive but do not have coeliac disease — known as non-coeliac gluten sensitivity, or ...

For roughly one in every hundred people, food containing even the smallest amounts of gluten can deliver a gutful of hurt and ...

Gluten-free products – defined in the U.S. as those that contain less than or equal to 20 parts per million of gluten – largely lack wheat, rye, barley and sometimes oats, all rich sources of ...

Coeliac disease is an autoimmune condition where eating gluten triggers the immune system to attack the lining of the small ...

What is Celiac disease? Celiac disease is caused when a person’s immune system reacts abnormally to a protein called gluten.