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La ruleta del saber libre de gluten

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La ruleta del saber libre de gluten

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Conceptos clave sobre ALG

Created by

Silvia De Los Santos
Silvia De Los Santos
Argentina

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La ruleta del saber libre de gluten
 

La ruleta del saber libre de glutenOnline version

Conceptos clave sobre ALG

by Silvia De Los Santos
A
B
C
D
G
I
L
M
S
T
U

Empieza por A

Productos autorizados que no superan los 10 mg/kg de gluten

Empieza por B

Procedimientos necesarios para lograr alimentos inocuos, saludables y sanos

Empieza por C

Intolerancia permanente al gluten que afecta al intestino delgado

Empieza por D

Proceso para eliminar o reducir, mediante el uso de agentes químicos o métodos físicos adecuados, microorganismos patógenos que puedan estar en paredes, piso, instalaciones, maquinarias y utensilios

Empieza por G

Conjunto de proteínas presentes en trigo, avena, cebada y centeno

Empieza por I

Garantía de que los alimentos no causarán daño al consumidor cuando se elaboren y/o consuman de acuerdo con el uso al que se destinan

Empieza por L

Base de datos oficial de alimentos libres de gluten autorizados en Argentina

Empieza por M

Conjunto de preparaciones culinarias que constituyen una comida y que se elabora siguiendo las recomendaciones específicas para evitar la contaminación cruzada con gluten

Empieza por S

Los más frecuentes pueden ser pérdida de peso, diarrea crónica, anemia, distensión abdominal, retraso del crecimiento, alteraciones del carácter, aparición de aftas bucales, entre otros

Empieza por T

Consiste exclusivamente en una alimentación libre de gluten durante toda la vida

Empieza por U

Conjunto de herramientas que se utilizan para la elaboración del menú. Por ejemplo: ollas, espumaderas, asaderas, coladores, tablas, etc

 
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