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Friday, January 23, 2009

Detailed Guide to the Gluten-free Diet


Gluten is the general name for one of the proteins found in wheat, rye, and barley. It is the substance in flour that forms the structure of dough, the “glue” that holds the product together and is also the leavening ingredient. When these proteins are present in the diet of someone with CD, they become toxic and cause damage to the intestine. This damage leads to decreased absorption of essential nutrients
and, if left untreated, can lead to nutrient deficiency and subsequent disease (i.e. iron deficiency anemia, decreased
bone density, unintentional weight loss, folate and vitamin B12 deficiency).

http://www.celiachealth.org/pdf/GlutenFreeDietGuideWeb.pdf

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