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Article: A gluten-free diet challenge: Celiac disease offers big problems to cooks because gluten allergy bars many common items from recipes.
- Article from:
- Akron Beacon Journal (Akron, OH)
- Article date:
- March 7, 2007
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Copyright informationCOPYRIGHT 2007 Akron Beacon Journal. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Lisa Abraham
Mar. 7--No pizza, no cake, no pasta, no cereal -- not even a slice of bread. This isn't the latest carbohydrate-free diet craze, it's the reality millions of Americans face when they are diagnosed with celiac sprue disease -- an allergy to gluten, found in wheat and other grains. An estimated one in every 133 Americans is suffering from this digestive tract disease, which makes cooking and eating a challenge.
Fairlawn resident Connie Sarros found out just how daunting a task cooking for a celiac disease sufferer could be when her father, Chris Petrackis, was diagnosed in 1993. He was overwhelmed by the number of items that had to be ...
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