Gluten is a family of proteins found in grains, including wheat, rye, spelt, and barley. Of the gluten-containing grains, wheat is by far the most common. When flour mixes with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic and gives bread the ability to rise during baking. It also provides a chewy, satisfying texture. Most people can tolerate gluten with no adverse effects. However, it can cause problems for people with certain health conditions. This includes Coeliac disease, gluten sensitivity, wheat allergy, and some other diseases . Coeliac disease, is the most severe form of gluten intolerance affecting about 1% of the population. It is an autoimmune disorder in which the body treats gluten as a foreign invader. The immune system attacks the gluten, as well as the lining of the gut This damages the gut wall and may cause nutrient deficiencies, anemia, severe digestive issues, and an increased risk of many diseases.

Gluten intolerance (often undiagnosed) is reported to effect up to 13% of the population.

Non-Coeliac Gluten Sensitivity

Many people do not test positive for celiac disease but still react negatively to Gluten. This condition is called non-coeliac gluten sensitivity. Researchers do not currently know how many people have this condition, but some estimate it to be up to 13% of the population. Some Symptoms of Gluten sensitivity are reported to include:

Diarrhea; Stomach pains; Tiredness; Bloating & Depression etc.


There is no clear definition of non-celiac gluten sensitivity.  If you have any of these symptoms or questions about non-coeliac sensitivity you should talk to your Dietitian or Doctor.

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