All about gluten

There are more gluten traps than you may think...

For people with coeliac disease or non-coeliac gluten sensitivity (NCGS), ensuring that none of the food they eat contains gluten can be a demanding challenge.

Gluten, a protein found in some common cereals, has attracteda great deal of attention over recent times, with its role in some illnesses being established and its possible link to other conditions a matter of increasing speculation.

Gluten is the generic term used to define the storage proteins found in many cereals, such as wheat, spelt, rye and barley.

Gluten is a natural protein occurring in wheat and related types of cereals. This means that it is also contained in any food made with cereals containing gluten.