Gluten-free diet

Gluten is a protein found in various grains, such as wheat, barley, and rye. In addition to playing an essential role in the texture and structure of baked goods, it is also implicated in several gluten-related disorders, such as celiac disease, non-celiac gluten/wheat sensitivity, and wheat allergy.

Definition of gluten

Why is gluten known as an 'adhesive protein'? In which cereals is it present and in which diseases can it be a problem?

Gluten digestion

Discover how gluten is metabolized in the body, why its breakdown is incomplete in people with celiac disease, and how this alteration can trigger inflammatory processes in the intestinal mucosa.

The gluten-free diet as therapy

The gluten-free diet is currently the only effective therapeutic option for both celiac disease and non-celiac gluten/wheat sensitivity, although its application and level of strictness vary depending on the type of disorder.

Resources

Access free educational resources for your practice and patients with gluten-related disorders (GRDs).

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Dr. Schär Institute Newsletter

Bundled gluten-related disorders (GRDs) expertise for your practice: our newsletter keeps you up to date on celiac disease and related topics.

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