GLUTEN is the common name for the offending proteins in specific cereal grains that are harmful to persons with celiac desease.  These proteins are found in all forms of wheat, rye, barley and oats. Thus, "gluten-free" has become shorthand for "foods that don't harm celiacs."

When individuals with CD ingest gluten, the villi, tiny hair-like projections in the small intestine that absorb nutrients from food are damaged.  Damaged villi interfere with the body's ability to absorb basic nutrients.  If CD is left untreated, damaged to the bowl can be chronic and life threatening.
When  celiac sprue disease is confirmed, the only treatment is maintenance of a gluten-free diet for life.

Celiac disease may affect 3 million Americans and recent studies suggest that at least 1 in every 133 persons in the United States are GLUTEN sensitive and would benefit from a gluten- free diet.