By Rick Marx and Nancy T. Maar Adams Media $14.95 January 2006 You're aware of common food allergies, but what about intolerance to gluten? A study by the National Institute of Health (NIH) shows that three million Americans suffer from celiac disease, a genetic disorder in which consuming gluten—the protein found in certain grains—damages the small intestine and prevents nutrients from being absorbed. So how do you simultaneously accommodate gluten-free diets while offering foods ...
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