Nutrition and Celiac Disease
by Carlo Catassi, Alessio Fasano (eds)
Publisher: MDPI AG 2010
Number of pages: 254
Celiac disease (CD) is an autoimmune disorder occurring in genetically predisposed individuals, and triggered by the ingestion of dietary gluten, the major protein component in wheat, barley and rye. This volume is a summary of contemporary issues on the management of CD and other gluten-related disorders.
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Comprehensive encyclopedia that will be of use to students researching health and food-science topics. The set examines a variety of subjects such as 'Antioxidants', 'Appetite', 'Fats', 'Malnutrition', 'Soy', and 'Organic Foods'.
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I describe the methods by which I have succeeded in reducing the weight of people living under different conditions - men, women, and children - by the amount deemed advisable: in some cases only two or three kilogrammes, in others as much as forty.
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