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The Everyday Wheat-free and Gluten-free... - Michelle
Berriedale Johnson
| Coeliacs are people who
suffer from a sensitive reaction to gluten, which is the protein found
in wheat and rye. Similar substances are found in barley and oats. Since
gluten damages the lining of the small intestine of coeliacs, it makes
their ability to absorb adequate nutrients from food difficult, which
results in severe illness resembling malnutrition. Coeliacs may be acutely
ill with weight loss, tiredness, lethargy and breathlessness. The only
treatment which can rectify a coeliac condition is a gluten-free diet.
A coeliac must not eat any food which contains flour or wheat, barley
or rye in any form. This means excluding bread, biscuits, crispbreads,
cakes, pastry, pasta, breadcrumbs, semolina and food cooked in batter.
Flour is also an ingredient in many tinned, packaged and processed foods
as well as ready meals. A gluten-free diet can therefore pose major
difficulties for the coeliac. This recipe book offers 200 recipes using
special gluten-free flours, breads and pasta now available on the market,
many of which coeliacs can obtain on a doctor's prescription.
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