Gluten (Latin for glue), is a protein composite made from the proteins gliadin and glutenin which contributes to the elasticity and chewiness in dough, wheat, barley and rye. A gluten-free diet is the only treatment that has been proven therapeutic for the 1 percent with Celiac Disease (gluten sensitivity) and roughly 6 percent with self-reported gluten intolerance. While reducing the amount of refined carbohydrates in one’s diet can help with weight and sugar levels, adopting a gluten free diet has not been shown to result in health benefits in an average individual.