The word "gluten free" is now present on a wide range of products. So much so that it is difficult to distinguish what is in the realm of health, and what is a mere fad. On the other hand, for some people gluten is true poison.

This is particularly the case for gluten allergic patients. These are few: 0.1% to 0.4% of the population but the consequences can be dramatic and go up to Quincke's edema and death.

Second situation, more common: celiac disease (also described as gluten intolerance). Of genetic origin, it concerns 1 to 3% of the population and results in stomach pain (bloating, diarrhea, ...), but also, depending on the person, intense fatigue, headaches, joint pain, ... Over time, other problems appear: the intestinal mucosa is damaged and nutrients from the diet (magnesium, iron, ...) can not be properly assimilated. A situation that can lead to malnutrition.

In most cases, people who have difficulty digesting gluten would in fact be ultra-sensitive to this molecule and would experience digestive discomfort similar to that of intolerance (on a smaller scale) when they consume too much gluten. It is difficult to estimate the frequency of this poorly understood and difficult to diagnose disorder. According to experts, 5 to 20% of the population could be concerned. In this case, it is not essential to totally eliminate gluten from its diet but it seems wise to limit its consumption.