Gluten multiple-organ autoimmune disorder primarily affecting the small intestine caused by the ingestion of wheat, barley, rye, oats, and derivatives, that appears in genetically predisposed people of all ages. CD is not only a gastrointestinal disease, because it may involve several organs and cause an extensive variety of non-gastrointestinal symptoms, and most importantly, it may be apparently asymptomatic. Many asymptomatic people actually are not, but have become accustomed to living with a chronic bad health status as if it were normal, and they are able to recognize that they actually had symptoms related to celiac disease after starting the gluten-free diet
Wheat gluten (food) among adherents of Buddhism. The oldest reference to wheat gluten appears in the "Qimin Yaoshu", a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called "bo duo". Wheat gluten was known as "mian jin" by the Song dynasty (960–1279). Wheat gluten arrived in the West by the 18th century. "De Frumento", an Italian treatise on wheat from 1745, describes the process of washing wheat flour dough in order to extract the gluten. John Imison wrote an English-language definition of wheat gluten in his "Elements of Science and Art" published in 1803.