Gluten is a protein found in wheat or other cereals, such as barley and rye. Many people suffer from chronic gluten intolerance. As yet, the causes of this problem have not been fully determined (the lack of an enzyme that can break down the gluten and make it digestible is suspected). The result of this intolerance, commonly known as celiac disease (autoimmune disorder of the small intestine), is that the small intestine becomes inflamed. This results in symptoms such as frequent diarrhea, weight loss, loss of fat, pain and discomfort in the upper abdomen, deficiencies in vitamins (mainly complex B vitamins) and minerals. Because of this, gluten should be avoided until the 6th month of the baby’s life as its digestive system has not yet matured. Celiac disease, in children, is irreversible, so efforts are focused on relieving the symptoms.