Gluten-Free Diet | FAQ Boutique

The gluten-free diet, a dietary regimen excluding gluten-containing grains like wheat, barley, and rye, is primarily prescribed for individuals with celiac disease, an autoimmune disorder triggered by gluten ingestion. Beyond celiac disease, it's also adopted by those with non-celiac gluten sensitivity (NCGS) and wheat allergies, though the diagnostic criteria and understanding of NCGS remain subjects of ongoing research and debate. Historically, the diet's roots trace back to the early 20th century with the work of Dr. Willem Karel Dicke, who observed a correlation between bread consumption and celiac symptom severity during wartime food shortages. Today, it's a booming industry, with a vast array of 'free-from' products, but also a source of controversy regarding its necessity for those without a confirmed diagnosis.