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GLUTEN AND COLD PORK MEAT SAUSAGES

In the flour of some cereals like wheat, rye, oats and barley, there is a natural protein called gliadin.
When water is added to flour (for example when preparing bread dough), a new protein, gluten, is created from gliadin through a chemical reaction.
All those foods that are oven-baked obviously contain gluten (pasta, cookies, pizzas, etc.) but so do some less obvious food items like salamis and cold pork meat sausages, chocolate, fruit yoghurt, stock or pudding. Unfortunately, many people as a result have to pass up on good food, precisely salamis and cold pork sausages.
Coeliac disease or gluten-sensitive enteropathy is one of the most common forms of food intolerance. In most cases, this form of intolerance is diagnosed in the first three years of life even though there are cases where it manifests itself later or is totally asymptomatic.
Even the smallest intake of this substance may cause serious damage to the intestinal mucous membrane compromising an individual's digestion and metabolism.
A gluten-free diet is still the only therapy that can ensure a healthy coeliac comparable to that of a person who has no problems and it must be rigorously followed for the person's entire life.
Most times the presence of gluten in food is not very "clear". Technically speaking, the law makes it possible to not explicitly declare this protein making it enter the category of flavours and therefore not recognizable. Bechèr's suggestion is to look for products that explicitly and inequivocally declare they are gluten-free and not to settle for those which simply do not include this substance in the list of ingredients.
What is interesting for coeliacs is that the presence of gluten does not contribute in any way to the organic quality of salamis and cold pork meat sausages. As a result, Bechèr has imposed it upon themselves to make a rigorous selection of all the raw meats so as to guarantee for themselves and for consumers that their products are gluten-free. So that salamis and pork sausages may be not only good but for everyone to enjoy.
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NEXT WE'LL TALK ABOUT "GENETICALLY-MODIFIED ORGANISMS" AND BECHÈR'S POSITION.

 
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      (edited by Becher quality service)