The purpose of this study is to investigate how reducing wheat gluten can affect blood sugar levels and inflammation in individuals. This study is interested in whether certain amino acids found in wheat gluten impact these health markers. Participants will include healthy volunteers as well as children, adolescents, and adults with or without diabetes. The study will involve comparing the effects of gluten-free products and gluten-containing products on the participants.

Participants will follow a specific diet plan over four weeks, alternating between their usual diet, a gluten-free diet, a diet with gluten, and a diet with gluten combined with probiotics. They will use continuous glucose monitors and activity-tracking bracelets to measure glucose levels and physical activity. Throughout the study, participants will attend four clinical visits for blood sampling and will also collect various samples at home, such as blood, feces, urine, and saliva, and complete a questionnaire about their diet and health.

• Who can participate: Participants must not have a diagnosis of celiac disease and should be healthy volunteers or individuals with diabetes, including children, adolescents, and adults.
• Study details: Participants will follow a four-week dietary plan and use continuous glucose monitors and activity-tracking bracelets to track their glucose levels and physical activity. They will attend clinical visits for blood sampling and collect additional samples at home.
• Study timelines and visits: The study will last 4 weeks. The study requires 4 visits.