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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.