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Gluten is present in lots of food items, especially cereals, pasta and bread. It is a wheat protein that is instrumental in the rise of the dough and how it sustains this form. The protein contains both glutenin and gliadin. You will find gluten in lots of food items, but not everyone should actually ingest it into their body system, especially celiac patients. If they eat it, there is a risk that their immune system can cause some harm to their small intestine. This is how it works; there is lining in the small intestine - Villi. It aids how nutrients enter the bloodstream from the food you have eaten. Now, if a celiac patient eats food with gluten concentration, there is a chance that the villi may be damaged. And that is absolutely not good because the person begins the journey to becoming skinny, irrespective of how good they eat. It does not have to be this way though. You can just follow a Gluten-free diet and eliminate all risks of dealing with damaged villi. This cookbook is created with just that in mind, featuring 25 gluten-free recipes. The recipes cover a whole lot of meals that spread across breakfast, lunch, dinner, desserts and even snacks. This means that you have unlimited choice of food for every period of the day. More importantly, these recipes are easy to make. What else can one ask for?
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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.