According to a new study celiac disease patients, who are asked to stay away from gluten, can supplement the protein in their diet by opting for new gluten-free bread.
According to a new study celiac disease patients, who are asked to stay away from gluten, can supplement the protein in their diet by opting for new gluten-free bread.
This bread resembles French bread in terms of texture and color.
Celiac Disease Shows Predilection for Women
Women are twice as likely as men to suffer from celiac disease, an autoimmune digestive disorder that wreaks havoc on the body's intestines when foods containing gluten are consumed.
Women are twice as likely as men to suffer from celiac disease, an autoimmune digestive disorder that wreaks havoc on the body's intestines when foods containing gluten are consumed.
Over two million people who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.
And as bread is prepared mainly from wheat flour containing proteins implicated as the cause of the disease, celiac patients have been forbidden from eating bread in many countries.
GI Condition Is More Common in U.S. Than Previously Thought
Celiac disease, a condition characterized by severe, chronic inflammation of the small intestine, develops from exposure to a dietary protein called gluten.
Celiac disease, a condition characterized by severe, chronic inflammation of the small intestine, develops from exposure to a dietary protein called gluten.
Breads with guar gum had color characteristics similar to French bread.
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Digestive Disorder May Lead To Type 1 Diabetes: Study
Scientists have identified seven genetic markers shared between Type 1 (juvenile) diabetes and celiac disease, also known as gluten intolerance.
Scientists have identified seven genetic markers shared between Type 1 (juvenile) diabetes and celiac disease, also known as gluten intolerance.
"Buckwheat flour in the actual base of ingredients was found to have interesting improving effects on the quality attributes of the bread. Sensory analysis is now underway to evaluate the acceptance of this formulation by a panel of consumers," said lead researcher Marie de Lamballerie.
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Source-ANI
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