With the growing percentage of our population with food sensitivities, chronic illness, autoimmune disease, and genetic disadvantages, we have turned to nutritional science to determine the effects of our diets on gene expression. We believe that together we can create unique diets for each individual to best suit their genotype, as well as harnessing the power of free-radical fighting antioxidants. We are currently involved in examining the interaction between gluten and genetics as related to Celiac disease and we hope to have answers by the end of 2016.