Infoodgraphics: la Celiachia

Infoodgraphics
—Milano, redazione | 16 May 2011


Infographics by Marco Rosella –
Click to enlarge

Yesterday was Gluten Free Day. To celebrate it we have created our very first Infoodgraphics concerning celiac disease.Enjoy the data flow. Source AIC (Celiac italian Association)

Many of us have two owen in the kitchen, we have two different cookbooks in our shelves, and we always know how to make feel comfortable our guests, whatever they tolerate gluten or not.
It might sound weird, but but more then one in 100 suffers from celiac syndrome, and most often occurs in adulthood.
What is Celiac Disease?
Celiac disease is a permanent intolerance to gluten, a protein found in oats, wheat, barley, kamut, barley, rye and triticale.
Nowdays the only way to treat celiac disease is to avoid from the everyday diet some of the most common foods, such as bread, pasta, biscuits and pizza, but also to remove the smallest traces of gluten from the plate.
This implies a strong commitment and lots of efforts in nutrition education. In fact gluten even in small quantities, could cause various consequences more or less severe (like anaphylactic Schok, the most feared).
The subject in question, the gluten is the protagonist of any other business disputes in the scientific community, including physicians and among patients who seek to find explanations to the increased popularity and possible remedies to the disease.
This issue has generated lots of arguments, that they’re not officials. One of them is that agriculture in order to increase grain production has preferred to use a low frame (which has greater amounts of gluten) rather than the traditional tall, that has lower amounts of gluten, and that this has caused an ‘epidemic ‘ of celiac disease.
Whether true or not, we let you choose who to stand for. Meanwhile, we say only that the conversion of agricultural production (no GMOs, no gluten) would be very difficult and expensive for entrepreneurs.
As the economy tries to find their r way on what is “right” to do, whom to dine must ask the question “gluten-free product?” it is well organized: products in pharmacies, restaurants, rich and tasty recipes and Foodies and gluten-free. Read more in our Infoodgrafics find all the main dishes to separate “Risky”, “Forbidden”and “Permitted “.
We also invite you to start straight cokking gluten free with an extra easy Gluten Free Recipe:

APPLE PIE (Gluten Free)

Ingredients:
11/2 cups gluten free flour mix
3 T sweet rice flour
2 t sugar
1/4 t salt
9 T butter
2 eggs
2 Golden apples
1 T lemon juice
3/4 cup plus 1 T sugar
2T gluten free flour
1/4 t grated nutmeg
1/4 t ground cinnamon
1/8 t allspice
1/4 t salt
1 egg

Preparation:

Mix together the gluten free flour mix, sweet rice flour, sugar and salt.
Cut the butter into chunks (this is the part my son liked) using your fingertips work the butter into the dry ingredients until you have a coarse meal. Make a well in the middle and add the egg. Divide in half and refrigerate if too soft to roll out. Adjust oven rack to lowest position and place a baking sheet on it. Preheat the oven to 500 degrees.Roll one half the dough to a 12 inch circle and transfer to the pie plate.Peel, core and quarter the apples.
Toss the prepared apples with the lemon juice.In a medium bowl, mix 3/4 cup sugar, flour, spices and salt.
Toss the dry ingredients with the apples and turn into the chilled pie shell. Slightly mound in the center.
Roll out the second piece of dough to a 12 inch circle and place over the filling. Trim and flute the edge to hold together with a fork. Cut 4 slits in the top of the pie.Brush the top with a lightly beaten egg white and sprinkle with 1 T sugar.Place on the cookie sheet and lower the oven temperature to 425 degrees. Bake until the crust is golden, about 25 minutes.Rotate the pie and reduce the temperature to 375 degrees. Continue baking until the juices bubble and the crust is a deep golden brown, 30 minutes longer.Transfer to a wire rack and let cool.

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