When i was 2 years old, my parents found out that I am a celiac dieasease.in the 90’s gluten free products weren’t available so my parents found difficulties with preparing my meals. After I grew up, I’ve decided to try baking my own Gluten Free cakes, cookies, dough (different kinds of Dough such as manakish, pizza spinach, lahmi b ajin ect….). For serval researches and trails of recipes, I thought of sharing my products to all celiac patients to enjoy eating whatever they crave. I would like to thank God and all supporting people, especially my family who stood next to my passion to this business. Now I’m delivering my products to all over Lebanon and Gulf countries.

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. The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the adverse health effects of gluten.

Digestive discomfort is the most common indication of gluten intolerance. The person may also have anemia or trouble gaining weight. To figure out what is causing your discomfort, people can ask their doctor to check for celiac disease first. There are two main ways to find out if a person has celiac disease : • Blood tests: Several blood tests screen for antibodies. A common one is the tTG-IgA test. If that is positive, the doctor may recommend a tissue biopsy to confirm the results. • Biopsy from small intestine: A health professional takes a small tissue sample from the small intestine, which a lab analyzes for damage. If a person thinks they may have celiac disease, they should consult with their doctor before trying a gluten-free diet. If the person does not have celiac disease, the best way to find out if they are sensitive to gluten is to follow a strict gluten-free diet for a few weeks to see if symptoms improve. Then, they will have to introduce gluten back into their diet and see if their symptoms return. If the symptoms do not improve on a gluten-free diet and do not get worse when they re-introduce gluten, then the culprit is probably something other than gluten. The gluten-free diet test is not a sure-fire way to diagnose the issue, and people should not try this on their own. If a person suspects they may have an issue, they should seek guidance from a healthcare provider and get tested for celiac disease or allergies. Gluten intolerance Digestive discomfort is the most common indication of gluten intolerance. The person may also have anemia or trouble gaining weight. To figure out what is causing your discomfort, people can ask their doctor to check for celiac disease first. There are two main ways to find out if a person has celiac disease: • Blood tests: Several blood tests screen for antibodies. A common one is the tTG-IgA test. If that is positive, the doctor may recommend a tissue biopsy to confirm the results. • Biopsy from small intestine: A health professional takes a small tissue sample from the small intestine, which a lab analyzes for damage.

Many people do not test positive for celiac disease but still react negatively to gluten. This condition is called non-celiac gluten sensitivity. Researchers do not currently know how many people have this condition, but some estimate it to be in the range of 0.5 to 13% . Symptoms of gluten sensitivity include: • diarrhea • stomach pain • tiredness • bloating • depression There is no clear definition of non-celiac gluten sensitivity. Still, a doctor may make this diagnosis when a person reacts negatively to gluten, but they have ruled out celiac disease and allergies.

Most people can tolerate gluten with no adverse effects. However, it can cause problems for people with certain health conditions. This includes celiac disease, gluten sensitivity, wheat allergy, and some other diseases Celiac disease Celiac disease, also spelled as coeliac disease, is the most severe form of gluten intolerance. It affects 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 . The most common symptoms of celiac disease are: • digestive discomfort • tissue damage in the small intestines • bloating • diarrhea • constipation • headache • tiredness • skin rashes • depression • unexplained weight loss • foul-smelling feces However, some people with celiac disease do not have digestive symptoms but may have other symptoms, such as tiredness or anemia (4, 8). For this reason, doctors often find it challenging to diagnose celiac disease. In fact, in one study, 80% of people with celiac disease did not know they had it .

The most common sources of gluten in the diet are: • wheat • spelt • rye • barley • bread • pasta • cereals • beer • cakes, cookies, and pastries Many processed foods contain wheat. Anyone who wants to avoid gluten will need to read labels carefully.

There are a few grains and seeds that are naturally gluten-free and available to purchase online. These include: • rice • oats • quinoa • flax • millet • sorghum • tapioca • buckwheat • arrowroot • amaranth However, while oats are naturally gluten-free, they may be contaminated by it. Therefore, it is safest only to consume oats with a gluten-free label.

There are plenty of healthful whole foods that are naturally gluten-free, including: • meat • fish and seafood • eggs • dairy products • fruits • vegetables • legumes • nuts • tubers • fats, such as oils and butter As a rule of thumb, it is better to choose naturally gluten-free food, rather than processed gluten-free products. These tend to be low in nutrients and high in added sugar or refined grains. Most beverages are also gluten-free, except beer (unless it says it is gluten-free).

Some people may find starting a gluten-free diet rather challenging at first. The first thing a person needs to do is read the labels on everything they eat. Gluten, especially wheat, is an ingredient in a surprising number of foods. In this diet, people should eat mainly healthful whole foods, as most whole foods are naturally gluten-free. Avoid processed food, cereals, and grains that contain gluten.