Are you hypersensitive to gluten, wheat starch and cross-contamination? Welcome to us! You are not alone in this.

Celiac Disease

Autoimmune Disease: Some can tolerate a small amount, like flour dust and cross-contamination. Some can tolerate nothing.

NCGS (Non-Celiac Gluten Sensitivity)

Systemic Immune Reactions​​: Some can tolerate a small amount, like flour dust and cross-contamination. Some can tolerate nothing.

VOCs (Volatile Organic Compounds)

A Broader Hypersensitivity Response: Instant reactions triggered by the smell from Cooking Processes, Bakeries, Cafeterias and Bread Aisles in Stores. Small, molecules that easily spread through the air as gases or vapors. VOCs are not gluten proteins like in flour dust which are solid fragments of tiny physical particles of wheat flour. VOCs gases may play a role by irritating the mucous membranes in the nose, throat, and airways or affecting the nervous system through the smell pathways, triggering a broader hypersensitivity response that differs from the classic autoimmune reaction in celiac disease and NCGS.

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