Análisis de la dieta para celiácos y propuestas de menús para cocina de restaurantes

Abstract

Allergies and food intolerances are more frequent and common than we imagine or have knowledge, these reactions of the body against the intake of some food can not go unnoticed because many of them are harmful and can cause death. Allergies are caused by an impaired immune response to food, while intolerance does not interfere with the immune system. The main causes of intolerance are usually due to alterations in the digestion and / or metabolism of foodstuffs. In this work we will find everything related to gluten intolerance better known as Celiac disease: its origin, symptoms, diagnosis, a gastronomic proposal of gourmet menus that can be served in restaurants and the respective care when preparing food for celiac and suggest alternative products that we use in the preparation of food in the end what we are looking for is that people know about gluten intolerance, and people with celiac have more variety and options when they go out to eat or cook in their own home.