21 Jul 2017

From Intern Luke: Going “Glue-Tan” Free

From Intern Luke: Going “Glue-Tan” Free

Ever wonder how gluten-free came to be a thing, before it became the thing? It is for people who have celiac disease, which- in short- is an autoimmune response to gluten. Now for the real question, what in the hell even is gluten? It is a protein found in wheat, barley, and rye. For celiac’s, gluten ransacks their small intestine and damages microvilli. In the short term, the consequences of consuming gluten are both vicious and debilitating. Think somewhere along the lines of a nasty stomach bug or food poisoning… now imagine trying to go about your normal, daily routine.


Read the full blog for more from College Chefs Intern Luke Dolan....

Categories: Miscellaneous
0 Comments
RSS