West Sussex, England, 9-9-2014 — /EuropaWire/ — Cereals such as wheat have long been considered a fundamental food source, yet growing numbers of people are intolerant to them and the list of wheat-related conditions seems to grow daily. Now, experts … Read the full press release
Posted in Food & Beverage, Healthcare, News, Science, United Kingdom
Tagged coeliac disease, digestive diseases, Dr Francesca Mangiola, food allergies, gastroenterology, gastrointestinal oncology and endoscopy, gliaden, Gluten, gluten-free diet, gluten-related disorders, glutenin, Intolerance, liver diseases, non-coeliac gluten sensitivity, Professor Antonio Gasbarrini, Professor Giovanni Gasbarrini, UEG, UEG Journal, UEG Week, United European Gastroenterology, Wheat, wheat allergy
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