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- Author: Valerie Alston
- Publisher: Mihails Konoplovs
- Year: 2014
- Pages: 38
- ISBN-10: 1633830098
- ISBN-13: 9781633830097
- Format: 15.2 x 22.9 x 0.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
Gluten free recipes are based on a gluten-free diet, which is a diet that does not allow protein called gluten. You can find gluten in wheat, rye, barley and triticale which is a grain that is a cross between rye and wheat grain. The reason for excluding gluten is that this protein is known to cause inflammation in the small intestine which is seen in people with celiac disease. This diet is thus recommended for people suffering from celiac disease and those with sensitive digestive systems.
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- Author: Valerie Alston
- Publisher: Mihails Konoplovs
- Year: 2014
- Pages: 38
- ISBN-10: 1633830098
- ISBN-13: 9781633830097
- Format: 15.2 x 22.9 x 0.2 cm, minkšti viršeliai
- Language: English English
Gluten free recipes are based on a gluten-free diet, which is a diet that does not allow protein called gluten. You can find gluten in wheat, rye, barley and triticale which is a grain that is a cross between rye and wheat grain. The reason for excluding gluten is that this protein is known to cause inflammation in the small intestine which is seen in people with celiac disease. This diet is thus recommended for people suffering from celiac disease and those with sensitive digestive systems.
Reviews