Search Results for: Bran of cereals
vegan vrg > vegetarian journal > issue > gluten-free cuisine subscribe to the vegetarian journal gluten-free cuisine by nancy berkoff, rd, edd, cce gluten is a protein found in many grains, such as wheat, rye, barley, spelt, kamut, and triticale. it is present in many common foods, including breads, cereals
disease' and 'gluten intolerant' will be used in this article. when someone who has celiac disease consumes any gluten, his or her immune system tries to 'protect' the body as it might if the person had consumed poison. this immune system response damages the small intestines and causes malabsorption of...
https://www.vrg.org/journal/vj2006issue4/2006_issue4_gluten.php