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Gluten is a mixture of proteins that occur naturally in wheat, rye, barley and crossbreeds of these grains. One of the main purposes of gluten is to keep the elasticity intact in food. It is the only protein found in food that is completely indigestible; its indestructible molecules can slip through the intestinal lining and cause inflammation in the intestines of people with celiac disease and gluten sensitivity. Gluten can trigger conditions such as anemia, osteoporosis, diabetes, autoimmune thyroid disease and intestinal cancers.

Besides being essential for people suffering from celiac disease and gluten sensitivity, a gluten-free diet can have a variety of health benefits such as improved cholesterol levels; better digestive health; improved nutrient absorption; and higher energy levels and metabolism. 

Grains that contain gluten can be replaced with other naturally gluten-free food groups which include Fruits, Vegetables, Meat and Poultry, Fish and Seafood, Dairy, Beans, Legumes, and Nuts.