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An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than the digestive system.

The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.

A food industry term derived by technicians and scientists as a way to describe the effect of adding or a way to describe foods that have added live microorganisms to a base substance in order to create and develop a beneficial result for the health of humans.

A sensitivity to wheat that is initiated by the immune system’s response to proteins found in wheat....