DISCOVER MORE GRAINS
The number of gluten-free products continues to rise, driven by the needs of people diagnosed with coeliac disease and non-coeliac gluten sensitivity. These are autoimmune reactions to gluten causing damage to the small intestine in the first case, and a condition that leads to symptoms that improve once the gluten-containing foodstuff is removed. These individuals need to avoid gluten, a protein found in wheat, rye and barley.