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Celiac Disease and Non-Celiac Gluten Sensitivity By Amado Salvador Peña & Luis Rodrigo
Paperback: $53.77
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Celiac disease is a systemic autoimmune process and appears in genetically predisposed individuals, with a well-known cause, consisting in a permanent intolerance to gluten, a protein contained in... More > the flour of wheat, rye, barley and oats. This book, written mainly by Spanish and Latin-American clinicians, researchers and teachers, demonstrates the wide interest and the involvement of different disciplines that are necessary to understand celiac disease and gluten-related pathologies, such as non-celiac gluten-sensitivity. This book could be of interest to a great variety of medical specialists. Due to the systemic nature and variable presentation of celiac disease it certainly is of interest to pediatricians, gastroenterologists, hepatologists, specialists in internal medicine, general practitioners as well as hematologists, immunologists, geneticists, pathologists, rheumatologists, dermatologists, neurologists, gynecologists, neurologists, psychiatrists, psychologists, orthopedic surgeons...< Less
Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods By Amado Salvador Peña et al.
Paperback: $78.79
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This book combines a broad information about the basic and clinical aspects of gluten-related disorders and the knowledge of the evolution of bread. These areas, are presented with the intention to... More > cover the necessary integration between these fields, that until recently, were wide apart. To deal in depth with the vision to establish a common platform, our book has three sections. The first one, deals with the basic knowledge of disciplines controlling the immune response to the toxic peptides of gluten. The second, revises the advances in understanding the clinical spectrum of the disorders. The third explores the evolution of gluten, in particular and the bread products most widely consumed in the western world. It also describes the great challenge of the elaboration of gluten-free products of high quality and less expensive than the products at present available. The authors are recognized investigators and active the field of gluten-related disorders and the evolution of gluten-free products.< Less

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