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The group of disorders related to gluten also includes gluten sensitivity (celiac disease) in the traditional sense, which was first accurately described in the 1980s, but nowadays it has become the focus of interest again and more and more research is being published on the topic. Non-celiac gluten sensitivity (NCGS), on the other hand, is an entity characterized by intestinal and extraintestinal symptoms associated with gluten consumption in individuals where celiac disease and wheat allergy

We may not even know about the ancient grain from China, that it is the staple food of Africa, Asia and India, and one third of humanity. Millet, long supplanted by other bread grains, is now popularly consumed in Europe and Hungary along with it. Millet is specifically an alkalizing food, so it helps to create the acid-base balance of our body. Its extraordinary nature is further enhanced by the fact that millet is currently

When we hear the word FODMAP, we may automatically try to identify its meaning with some kind of English expression. However, there is more to it than that. FODMAP is an acronym that stands for different carbohydrates, meaning: Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polysaccharides. These are the substances found in food that may not be properly absorbed in the small intestine after digestion. These improperly digested carbohydrates are fermented by intestinal bacteria, which can lead

Gluten sensitivity can often be linked to other diseases, such as diabetes, as approximately 10 percent of people suffering from this type of disease are also gluten sensitive. In such cases, even more attention should be paid to the diet. To understand the connection between the two diseases, let’s first look at the different types of diabetes. Type 1 typically develops in children and adolescents, it is actually one of the so-called autoimmune diseases. Type

Our lifestyle and nutrition play an important role in staying healthy and preventing diseases. More and more people are aware of this and carefully choose food ingredients and commercially available foods. Those who follow a healthy diet place great emphasis on fresh, natural foods and often avoid not only preservatives, synthetic dyes and aromas, but “everything-free” nutrition is becoming more and more fashionable. Another large group of conscious buyers of “free” products are, on the