Bread, pasta, naan and cookies have one thing in common: wheat.

Wheat is a staple crop in most parts of the world and is an important source of starch, protein, vitamins and dietary fiber.

Despite its essential nature in our diet, about 1-2% of the population is intolerant to wheat, more specifically to gluten. Gluten is the name given to a group of proteins found in wheat. Fragments of the gluten protein are recognized by the immune system of gluten-intolerant individuals, leading to an inflammatory reaction in their small intestine.

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[Science ABC, 2023.9.13, https://www.scienceabc.com/nature/is-it-possible-to-have-gluten-free-wheat.html]