Danielle Derek And Carmella Bing

gluten and lactose: Gulas With Potatoes

Although it may not seem so, this is a dish sencillito you do a bit of anything that happens is we need to do 2 things separately and then joining them. To qu eno has trouble I put the ingredients and the preparation of each part separately and in the order that I find it quicker and more convenient. Yes, I must admit I usually do two things almost at once and even be doing this in the kitchen while I have something in the oven and finish making a soup. As it enters one in the kitchen, does several things right? :)

Gulas With Potatoes (4 servings)

* potatoes Ingredients:

• 6 medium potatoes (cut into slices about 2 cm).
• 1 onion (cut into strips).
• 3 tablespoons oil olive.
• Water.
• 1 teaspoon sugar. Salt
  
• 
  

* Development of potatoes: We

in a skillet 3 tablespoons olive acit and soften the onion.
When ready, add a teaspoon of sugar to caramelize and then we take the potatoes and let the fire. We will occasionally moving them to stay or not fried or cooked. What we want is more or less a style as we are when omelette.
A little before they are made, the sprinkle with a tablespoon of water, add salt to taste and cover our recent minutes.

* Ingredients for Gulas.

• 2 cloves of garlic.
• 1 tablespoon olive oil.
• 1 chili (or half or not if you is very strong)
• 1 package of Gluten Pescanova Anguriñas.
  

* Preparation of the guides and union of two parts:

In another pan add one tablespoon of oil, a couple of cloves of garlic chopped very finite, a touch of chilli and when the garlic is gold, cast the guides and we usually do.
When almost done, dump the contents over potatoes (we left plugged into the other pan to no cooling) and give the final heater.

We serve well, or anyone, fry an egg for each person and place on top of everything else. Either a large tray or plate of each person.

Personally I think this dish is best if we do it in an earthenware pot but tastes, colors.

meal!.

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What Is Gluten?

Lourdes Earlier this month, Pikerita's Kitchen, wrote an article on his blog the interesting sea. This is a topic which is assumed to dominate the celiac and we are clear but, when of truth, no one has stopped to explain when given a diagnosis. We say: you are celiac, remove gluten from their diet and everything fixed.

Ah, the gluten. Watch you do well. And gluten .. "What is gluten?! As you now know very well explained without leaving room for doubt. Hope you like it as much as me when I read it because it's really good.

Gluten Intolerance and ... Did we clear?

chemical

I have a brother to me and I clarified many things that put a lot of interest in learning, I think I have a little more clearly.

This article does not pretend to discover anything new but try to clarify that the terms we use Gluten Intolerance and evil. I think it tries to simplify things and that, over time, leads to mistakes.

GLUTEN

Only a contribution to the problem of celiac disease, as even that of "gluten", seems to be a perfect stranger, even for celiac associations ...

1 .- The "gluten" is not a protein but a protein complex. ( or protein chain )

2 .- The "gluten" is differentiated into two parts: prolamins (which are soluble in ethanol 40/70%) and glutenins, which are insoluble in it.

3 .- The problems of "gluten" in celiac derived strictly from the intake of some prolamins, not the "gluten" in itself, or glutenin, or certain prolamins. 4 .-

all, absolutely all cereals have "gluten." Even corn and rice, vegetables you read these repeatedly without gluten. What happens is that the prolamins of these and other cereals (other than glutenins) do not harm celiacs.

Resumo:

- Wheat harmful. Your prolamin is "gliadin", which is present in 69% of their "gluten."

- Rye: cause damage. Your prolamin is "secalin", which is present in 30-50% (depending on the variety) of "gluten."

- Barley: cause damage. Your prolamin is "hordein, which is present in 46-52% of their" gluten. "

- Oatmeal harmful. Your prolamin is "avenin", which is present in 16% of their "gluten."

- Rice. NOT cause harm. Your prolamin is "orzenina", which is present in 5% of their "gluten."

- Borona: Do no harm. Your prolamin is "panicina", which is present in 40% of their "gluten."

- Corn: Do no harm. Your prolamin is "Zein", which is present in 55% of their "gluten."

- Sorghum: Do no harm. Your prolamin is "kafirins", which is present in 52% of their "gluten."

INTOLERANCE:

The term food intolerance is used interchangeably to describe any adverse reaction to food other than the classic IgE-mediated allergy.

In general, adverse reactions to food can be divided into 3 groups:

1 - immunological reactions in nature (the most studied, mediated by IgE). Classically known as "allergy" in Here food allergy. The immune system attacks the food producing cause and effect very quickly, so that the manifestations appear within a few hours of eating the offending food and are usually clinically evident.

2 - auto-immune reactions. In this case the immune system, rather than attack the food, attacks the body and in the case of the instestino celiac intestine. When you try to absorb the intestine intestine gluten (however slight it is ingested) the autoimmune reaction is immediate but not clinically appear demonstrations and not obvious. We talked of intolerance.

3 - non-immunological reactions. In recent years is beginning to talk about another type of immune reaction or allergy is not mediated by IgE, but IgG. This delayed allergic reactions (sometimes referred to as sensitivity or food intolerance) might be more difficult to detect because they occur hours or days after ingestion of food. The immune system attacks the food but with delay and that leads to confusion in diagnosis called bigotry when in fact you should call allergies.

I hope you enjoyed this article. Lourdes.

clearer Is it so? Any doubts there in the background? For if anyone doubt, we can only say: Thank you for the article, Lourdes and your brother.

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Al Fin dental hygiene products labeled Gluten Free.

I echo the good news that Jesus has given us Loli - Infoceliaquía - . Hope you like it so very much like me.

Dentaid becomes the first company of Oral Health in specifying the absence of gluten in their products.

"Dentaid, experts in oral health, has been committed for years to offer the highest quality in its products and best service to consumers. For this reason, has decided to be the first company specializing in oral health to conduct a proper labeling of their products to facilitate shopping for people with gluten intolerance. Aware of the problem

celiac sufferers to discern products that contain gluten, which not Dentaid being inserted in the labeling of their products, the sign "no gluten" . With the launch of this initiative becomes the first company in the sector that calls for a full and clear labeling to facilitate life of consumers with celiac disease.

Analysis by certified independent laboratories that are 36 Dentaid products, which do not contain gluten so that the mark is proceeding to add this information on their packaging.

Some of these products will now reflect on their labels the absence of gluten are: Desensin Plus (mouthwash, toothpaste and gel), Desensin Clinic eliminate Fluor · Aid (mouthwash and toothpaste), halite (spray, mouthwash and pasta), Halite Forte (spray), Interprox (gel toothpaste), Perio · Aid (mouthwash, gel toothpaste), Xeros Dentaid (toothpaste, mouthwash, spray, gel and tablets) and Vitis (mouthwashes toothpaste and gel).

Since its founding in 1980, Dent has been consolidated in the pillars of research and development of new products. A bet that the Company has become a multinational company with presence in addition to Spain in 39 countries around the world, among which are UK, France, Belgium, Holland, Luxembourg, Germany, Peru and Chile .

Dentaid major brands are Vitis, Desensin, Halite, Xeros Dentaid, Interprox, Perio · Aid, Waterpik and Fittydent "

The link to the news HERE



What do you think? "Cambiaréis your usual brand for some of Dentaid? If you think so, why? As a token of gratitude for the label, because you like them more products and not used before for fear of curiosity ... Tell me.

edit the message to specify that, although there is already a child of Mercadona toothpaste labeled as gluten-free, we say that is the first company that makes oral health. Anyway, they used to put us all so easy, I had completely forgotten I was in Mercadona is labeled.

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DespensaSin - Zaragoza

Shop DespensaSin of Zaragoza will hold its "Fourth Tasting " next Saturday June 19 at 17 h.

Will test different products such as: churros, cookies, cream, bread and sweets for the following brands: Natur Improver, Schär and ORGRAN among others.

DespensaSin are in: C / José Oto 36 (La Jota) Next to Mozart Square. (Tel: 976 204 561)

Bus routes: 21 to 28 - 32 - 35 to 39 - 44 - 45 - 50 - 128 - Ci1 - CI2.

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Without gluten, egg and lactose - Roast carrots with sauce.

This is a dish that, with major or minor modifications, is cooked in almost every home. It's great when you have young children who eat cooked carrots do not usually like, and even those who do not like vegetables because you can add to the recipe, celery and other ingredients, in the end, all pass through the mixer and will not notice or texture or flavor. After all, what matters is that they are eating right?

Also, if you cut very thin slices of meat, you can use it as stuffing for sandwiches-hot or cold, with their own sauce, with sliced \u200b\u200btomato and lettuce or any other variation that comes to mind you .

Meat Sauce Carrots.

* Ingredients: 1

• roasts block approx. 2 kgs. (For the recipe with all types of meat).
  
• 1 / 2 kg of carrots.
  
• 3 medium tomatoes.
  
• 1 green pepper roasting.
  
• 1 large onion.
  
• 1 vegetable broth Mercadona gluten-free.
  
• 2 or 3 cups of water.
  
• olive oil.
  
• Pepper.
• Romero.
• Salt to taste.
  

* Prepared

Pre-heat the oven to 200 degrees.

Heat a cup of water in the microwave and, when removed, inroduce the pill-free vegetable broth gluten to be slowly dissolved without further complications on our part.

We cover the cookie sheet with paper Albala and parties put tomatoes into wedges, sliced \u200b\u200bonion and bell pepper and carrot into julienne (strips), spread across the tray. Situated in the middle block of meat that we will pre-seasoned. We took up all the ingredients a bit of cooking spray (I I have is an ordinary boat I'm filling in as oil runs out. It's comfortable and very easy), salt and some rosemary.

We remove the cup that had dissolved the broth, to make sure that you stay well, and add to the tray. Fill again the cup with water and pour it back into the tray. If you have white wine, you can put two fingers of wine dissolved in the second cup. Not specified in the ingredients because I almost never do so. Leaving


baked at 180-200 degrees for 40 minutes, we turn to the meat and let another 30-40 minutes. If we see that it is being completely without liquid, add a third cup (depends on the furnace it is sometimes necessary or not.) We again turn and check that the meat is cooked inside. If so, take it off, although if you like your meat well done you can leave it a little more. The end point depends on yourselves.

* For the Sauce:

We take the meat from the oven and cut into slices 2 cm more or less, reserving all the liquid expelled into a glass. We

in a blender cup carrots, tomatoes, peppers, onions and the liquids left in the preparation (which will not be just anything) and 3 or 4 tablespoons of the liquid has dropped the flesh. Whisk until everything is chopped and well blended. We tried to correct the salt and taste again, we add the liquid from the meat and stirring the mixture until the sauce take the texture that we like.

We cover the meat with it (I put salsa also between slice and slice) and serve.


* Note:

The pictures show a few slices of meat simply because separated into two different dishes and only one did it with the sauce of carrots.


Hope you like it. Enjoy!

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Gluten Free Food List and Establishments Aptos de Navarra. Prepared

Health Department joined the 27th of May, with the presentation of the " Gluten Free Food List De Navarra" , to commemorate the National Day of Celiac.

The list, to the Government of Navarra in a statement can learn through www.navarra.es page, the names of the Autonomous Region who work without gluten, as well as catering establishments where you can sample menus suitable for celiacs.

The list was presented at a ceremony held at the CEN . With the presence of the Minister for Health, Mary Kutz, and with the participation of doctors Felix Sanchez, a specialist at the Hospital Virgen del Camino, and Javier Aldaz, Public Health Institute of Navarra, as well as representatives of different food businesses .

(Summary of a news broadcast by the EFE)

Hopefully more and more communities to take note and begin to develop their own lists by placing them available to everyone free of charge. And, of course, that track to keep good control over the food they change their composition, are amended in the manufacturing process or any other ciscunstancia that can affect its title: gluten-free.