La celiachia in cucina: mangiare bene senza glutine, a book written by Pietro Semino. 200 pages to explode a myth: the kitchen without gluten is necessarily colourless, flavourless and monotonous.
The author demonstrates in contrary giving fanciful indications for the prescription realization easy, plates and mixture base. Not only, it enriches its publication with a glossary, an allowed directory of alimony and at last does not add suggestions on like making the expense and where to find modernized information.
A suggestion for the summer: a nice trip to know new place.
Are you loving of the good kitchen, the traditional and local kitchen? ….. but you are celiac. Don’t worry…..
RiVivinatura, a co-operative society – between the several tourist activities it proposes also gluten-free course of kitchen, elastic for timetables and duration, with the possibility to make also the expense before the lesson and to visit the market of the fish of Rialto.
Coeliac disease (CD) can be associated with several extra-intestinal manifestations, including neurological disorders. The aim of the study was to investigate the prevalence of hearing loss in coeliac patients compared with that in healthy controls.
24 adult coeliac patients and 24 healthy subjects matched for gender, age, smoking and drinking habits were enrolled in the study. Among the coeliac patients, 6 were newly diagnosed and 18 patients were on a gluten-free diet for at least one year. A hearing loss was found in 47.1% coeliac patients and 9.1% healthy controls. All CD patients with hearing loss presented a sensorineural hearing loss. The prevalence of hearing loss was significantly higher in coeliac patients than in healthy controls but it was not significantly different between untreated and treated coeliac patients (33.3% vs 44.4% respectively).
Immunological processes such as ear-specific and non-specific autoantibodies and vasculitis could be the basis of this association. Further longitudinal investigations on a larger sample size will be necessary to confirm the results.
CD is one exciting history. The origin and the spread of this intolerance are sure an exciting history in fact for the experts are a true dilemma.
Its dark origin, its closely connected history with the agricultural revolution of Neolithic – period in which the man begin the cultivation of the several plants, between which the cereals, and the taming of animals, swines and ovines, to alimentary scope – and peculiar one put into effect them geographic distribution at the same time make of CD se an exciting dilemma and a model for the grips relations GENI-ENVIRONMENT and on that it can happen when these do not work correctly.
The paleopatology is not a lot of aid, does not exist, in fact, signs of CD in the parts of the body that constitute the archaeological rests: skeletons and teeth.
According to the anthropologist Laura Johnson-Kelly of Cornell University of New York it has assumed that the period of maximum spread of the CD could be the Medioevo. Which are the many frequent in fact skeletons of that period suspiciones cribra orbitalia and the porotica hyperostoses consequence of one chronic anemia iron-lacking and the hypoplasia in the enamel. With the exception of great part of the typical morbid states of the human species, it is however possible to date the appearance in scene of the CD: approximately 10.000 years ago when barley and spelt and durum (Triticum durum Desf) and tender wheat (Triticum aestivum L) subsequently, they began to having an emergent role in the feeding.
According to J.F. Simoons – studious of geography of the nutrition – the course puts into effect them of CD reflect the wave of practical distribution of the agricultural one from the East to Europe. Here the new data of the distribution of the CD in the world.
With the market for gluten-free products growing rapidly around the world, many opportunities are opening for industry.
According to a market research, the UK is the third biggest market for gluten-free foods after the USA and Italy.
The market amounting to €70 m while sales of lactose-free products reaching €34m.
According to an interview with a food and drinks advisor at Coeliac UK such items are currently available but remain limited to large storse.
The biggest problem posed in the food market for celiac sufferers remains breakfast cereals, with most large manufacturers such as Kelloggs and Weetabix.
Little various the situation of the American market. The free-from market was worth €90 million ($123 million) in 2005, and Mintel – market analyst – said that the gluten and wheat-free sector has benefited in particular from the nation’s increasing interest in healthy eating. Sales of products such as wheat-free breads and cakes have grown by almost 120% over the last three years alone, to reach €48 million ($65 million).
Jodi Engelson, a senior research scientist at Cargill said: “There is clearly a market opportunity for gluten-free foods. For the patients who suffer, the diagnosis rate is increasing. In response to this, we have witnessed over a 100 per cent increase in gluten-free products over the last seven years.”
Ranjit Kadan, a researcher with the U.S. Department of Agriculture, said the gluten-free market is projected to be €1.25 billion ($1.7 billion) by 2010.
Replacement of wheat in baked goods, like bread and cookies, poses technical problems since gluten impacts significantly on the texture and taste of the final product.
And in Italy? What’s new in the Italian market?