Frequently Asked Questions

Celiac disease is a multisystem disorder where the small intestines is the main part of damage and also one of the most underdiagnosed  hereditary autoimmune diseases.

Gluten-free diet; kicking out gluten out of the nutrition. It means gluten-free diet for life.

Gluten is a storage protein which can primarly be found in wheat, but wheat is not the only one that celiacs need to avoid. Part of gluten which is the most interesting for celiac disease is called gliadin, in rye it is seaclin and in barley hordein. Even though rye and barley proteins are not glutenous, they have the same toxic effect on celiacs and that is why we classify them into the same gluten family.

more than 20 ppm* in the case of celiac disease. It means that all gluten-free products must contain gluten in the amount less than 20 ppm.
100 ppm* is the limit for those intolerant of gluten (which is not an autoimune reaction)
*ppm (particles per milion) = mg/kg

 
The average gluten-containing diet contains between 10 to 40 grams of gluten per day.
 That estimated amount is based on the quantity of gluten in the average slice of wheat bread, which contains around  5 grams of gluten (10% of the total weight), and the amount of gluten in one serving of pasta, which is about 6.5 grams of gluten (11% of the total weight).