Before You Start Cooking – A Little Bit About Gluten Allergies and Celiac Disease
An increasing amount of food available in our supermarkets now has the label “Gluten-free.” What does this mean? Gluten is the major protein that is found in wheat. It is also found in grains such as rye, spelt, kamut, and barley. The problem with gluten is that many people have difficulty digesting this protein. A common digestive disease created by adverse reactions to gluten is celiac disease.
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