Celiac Disease is defined as an autoimmune disease that results from a serious intolerance to the gluten protein as; its consumption damages the intestine and its ability to absorb nutrients (protein, carbohydrates, fats, salts, minerals and vitamins). Gluten is a protein derived from vegetable sources such as wheat, rye, barley, oats and certain other grains.

Celiac disease is one of the most common intestinal disorders, it affects 0.5% of the world population, in other words, 1 in every 150 people. Added to this sizeable pool is an estimated 15 % of the world population which is believed to be gluten sensitive and experience some of the same symptoms as Celiacs.

The common symptoms of Celiac disease are: loss of appetite, loss of weight, chronic diarrhoea, gastro intestinal bloating and flatulence and problems associated with nutrient malabsorption as for example anaemia, psychological changes and growth retardation in children. Diagnostic challenges lie in that all Celiacs do not exhibit typical symptoms so that identifying the disease can be difficult unless it is common in family history or, detected by a biopsy. If it is detected at an advanced stage, the disease may involve states of malnutrition, depression, infertility, abortions, and a higher risk of developing certain types of cancers.

The only treatment for Celiac Disease is a diet completely devoid of gluten as, small quantities of gluten will worsen the patience state. The Celiac diet is composed of, vegetables, fruits, meat, fish, eggs, and gluten free grains (i.e. rice, corn and quinoa).