Esta semana la revista "Ellas" publico en su edición extra de ejercicios y nutrición un articulo sobre vivir con la enfermedad celiaca. En el mismo aparece nuestra amiga celiaca Jenny, quien hizo todas las gestiones para lograr esta publicación en la cual se menciona a la fundación, gracias Jenny!
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Why have humans been eating wheat for thousands of years and just recently becoming gluten intolerant? Wheat has changed genetically over time and I really wonder how this affects body. Does preserved food increase level of gluten intolerance? It seems like more and more people are having issues with wheat. Someone suggested it might have a little to do with mold in wheat...
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