Nutrition and Celiac Disease
by Carlo Catassi, Alessio Fasano (eds)
Publisher: MDPI AG 2010
Number of pages: 254
Celiac disease (CD) is an autoimmune disorder occurring in genetically predisposed individuals, and triggered by the ingestion of dietary gluten, the major protein component in wheat, barley and rye. This volume is a summary of contemporary issues on the management of CD and other gluten-related disorders.
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by Warwick Carter - Medwords
A simple guide to diets and nutrition, how to lose weight, why it's so important, why it is so difficult, with dietary and food advice, and the consequences of obesity. Those who are serious about losing weight should follow the plan in this book.
- National Institutes of Health
This book provides practical, easy-to-use information for losing and maintaining weight. Reaching and maintaining a healthy weight is good for your overall health and will help you prevent and control many diseases and conditions.
by Catherine E. Woteki, Paul R. Thomas - National Academies
The subject is readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's dietary plan to reduce the risk of diet-related chronic illness.
by Ella Eaton Kellogg - Modern Medicine Publishing Co.
This book is a scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes.