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Author: Jolanda Adell
Publisher: Magic Media ApS
Published:
Total Pages: 58
ISBN-13:
DOWNLOAD EBOOKJoin us as we explore the vast spectrum of Swedish gluten-free recipes, embracing the versatility of alternative flours, grains, and wholesome ingredients.
Author: Cristian Broglia
Publisher: Phaidon Press
Published: 2022-01-05
Total Pages: 432
ISBN-13: 9781838663131
DOWNLOAD EBOOKOne of the fastest growing dietary movements now has its first comprehensive guide to enjoying hundreds of naturally gluten-free recipes from around the world This ground-breaking book proves that eating gluten-free should never limit you on taste or culinary curiosity. With 350 naturally gluten-free recipes drawing from the broadest range of international food cultures, The Gluten-Free Cookbook brings home healthy cooking to an audience that is growing exponentially every day. This gorgeous book spotlights everyday dishes from more than 80 countries - showcasing the diversity of recipes that are deliciously gluten-free by design, rather than being reliant on ingredient substitutions. From breakfast to dinner and dessert (and everything in between), these are easy-to-use recipes for any time of day, making this an essential resource and a must-have reference. Gluten-free food has millions of fans and followers, with that number continuing to grow exponentially with our increased awareness of its health and dietary benefits and advantages. Expand your culinary repertoire, whether you are on a gluten-free diet or are simply looking to experiment with gluten-free menu options, with hundreds of recipes from around the globe, including Stewed Fava Beans (Egypt), Summer Rolls (Vietnam), Pea & Ham Soup (UK), Shrimp & Grits (US), Steak with Chimichurri Sauce (Argentina), Bibimbap (Korea), Pavlova (Australia), and Vanilla Flan (Mexico).
Author: Elke Arendt
Publisher: Academic Press
Published: 2016-06-22
Total Pages: 170
ISBN-13: 0128104554
DOWNLOAD EBOOKIn genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffers from CD—a rate that establishes CD as one of the most common food intolerances. CD patients that eat wheat or related proteins, such as hordeins (barley) and secalins (rye), undergo an immunological response, localized in the small intestine, that destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way to treat CD is the total life-long avoidance of gluten ingestion. Therefore, people that have CD must follow a very strict diet and avoid products that contain wheat, rye, and barley. Avoiding cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Celiac patients are not in the position to eat some of the most common foods, such as breads, pizzas, and biscuits, or to drink beer and whiskey. Because of the unique properties of gluten, producing good-quality gluten-free products is a big challenge for scientists. Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people with CD and gluten allergies is rising. In the United Kingdom, 10% of the population claims to have food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science. Covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages Provides an overview of the work being carried out in the area of gluten-free science Supports the production good-quality gluten-free products
Author: Pastell, Helena
Publisher: Nordic Council of Ministers
Published: 2021-04-08
Total Pages: 107
ISBN-13: 9289369973
DOWNLOAD EBOOKAvailable online: https://pub.norden.org/temanord2021-516/ With the aim to improve knowledge on the content of nutrients and heavy metals in gluten-free products, this pilot study, was carried out between 2017 and 2020. Nutrients and heavy metals were analysed in 37 gluten-free products. For statistical comparisons, similar data was collected for gluten-containing branded products and generic products from Nordic food composition databases (n=163).In conclusion, the gluten-free products contained significantly less protein, copper, potassium, phosphorus, zinc, and manganese, whereas the contents of starch, chromium, nickel and lead were significantly higher than the included gluten-containing products. Considering the nutritional composition, gluten-free products are not healthier compared to similar gluten-containing products. In addition, the content of some heavy metals is higher in the gluten-free products studied.
Author: Jeanne Sauvage
Publisher: Chronicle Books
Published: 2012-10-10
Total Pages: 171
ISBN-13: 1452107017
DOWNLOAD EBOOKThe holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore! Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, has perfected 60 gluten-free recipes with all the flavors of their wheat-filled counterparts. Also included are tips on how wheat-free ingredients work and Jeanne's own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, brioche de Noel - even a gingerbread house - everyone can pull up a chair to the holiday table with comfort and joy.
Author:
Publisher: ScholarlyEditions
Published: 2013-07-22
Total Pages: 99
ISBN-13: 1481651307
DOWNLOAD EBOOKCeliac Disease: New Insights for the Healthcare Professional: 2013 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Diagnosis and Screening in a concise format. The editors have built Celiac Disease: New Insights for the Healthcare Professional: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Diagnosis and Screening in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Celiac Disease: New Insights for the Healthcare Professional: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: Eduardo Arranz
Publisher: OmniaScience
Published: 2015-06-26
Total Pages: 714
ISBN-13: 8494341820
DOWNLOAD EBOOKThis book will give you up-to-date information on the basic and clinical aspects of gluten-related disorders, the evolution of grains, bread and gluten-free products covering the necessary integration of the different fields which until recently were considered separate. To achieve a common platform, this book has three sections. -The first section deals with chapters explaining the immune response to the toxic peptides of gluten as well as new approaches in treatment. -The second section revises the advances made in the clinical spectrum of the gluten-related disorders. -The third section explores the evolution of gluten, bread products and the great challenge to elaborate gluten-free products of high quality. The technological improvements in this field will produce gluten-free foods, less expensive than at present available in food stores. The authors are recognized investigators, active in the field of gluten-related disorders and the evolution of gluten-free products. The information provided is essential for celiacs, non-celiac gluten- sensitive persons, Patient Associations of gluten-related disorders, physicians and the food industry. It will be of help to clinical and research scientists in clinical medicine, immunology and pathology, to professionals in nutrition and gluten-free products, to the regulatory authorities, to food chemists and their technologists.
Author: Eimear Gallagher
Publisher: John Wiley & Sons
Published: 2009-09-08
Total Pages: 256
ISBN-13: 9781444316216
DOWNLOAD EBOOKCoeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775
Author: Tamara Duker Freuman
Publisher: St. Martin's Press
Published: 2018-12-24
Total Pages: 335
ISBN-13: 1250195233
DOWNLOAD EBOOKAmerica's trusted digestive nutrition expert shares her personal program to vanquish bloating in a groundbreaking book that will help readers see results in a week or less! With 50 recipes from former Bon Appétit editor and cookbook author Kristine Kidd “This book could be a game-changer for anyone suffering from chronic belly upset...a deliciously do-able plan to keep you happy, healthy and bloat-free.” --Ellie Krieger, MS RD, host of Ellie’s Real Good Food, and award-winning cookbook author "With candor and science-based expertise, Freuman offers invaluable information for readers suffering from a range of debilitating digestive issues." -- Publishers Weekly, starred review Bloating: ugh. About the most common complaint they get from patients, according to gastroenterologists. But Tamara Duker Freuman, a highly trained and sought-after nutritionist, knows something many doctors don’t: every unhappy belly is unhappy in its own way. That’s why Tamara’s clients call her “The Bloated Belly Whisperer,” and for good reason—for many years she’s successfully helped her clients accurately describe their symptoms, and find a course of treatment that delivers rapid and lasting relief. In The Bloated Belly Whisperer, Tamara guides readers through the same steps she would use in a consultation, first with a quiz to help them hone in on their specific symptoms, and then by discussing the latest research and patient stories to offer dozens of solutions that will reduce abdominal bloating in a week or less by: · Helping identify the specific cause of bloating · Equipping readers with the right terminology and questions to take to their next doctor’s visit · Teaching the most effective dietary remedies for each particular brand of bloating · Laying out the tools and healthy practices to end abdominal distress and bloating once and for all
Author: James A. Stockman III
Publisher: Elsevier Health Sciences
Published: 2011-01-01
Total Pages: 543
ISBN-13: 0323087469
DOWNLOAD EBOOKThe Year Book of Pediatrics brings you abstracts of the articles that reported the year's breakthrough developments in pediatrics, carefully selected from more than 500 journals worldwide. Dr. James Stockman III, President of the American Board of Pediatrics, has been a driving force in pediatrics for a generation. He has selected every journal article and written every commentary, sharing his important and unique perspectives. His expert commentaries evaluate the clinical importance of each article and discuss its application to your practice. There's no faster or easier way to stay informed! This annual covers all aspects of pediatric care from infectious diseases and immunology, adolescent medicine, therapeutics and toxicology, child development, dentistry and otolaryngology and neurology and psychiatry. The Year Book of Pediatrics publishes annually in December of the preceding year.
