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Allergies and Intolerances

Talk 6: Allergies and Intolerances

Mireia Cervera 15 June 2017

On June 14, our restaurant Teresa Carles Lleida , opened its doors to celebrate Teresa Carles Talk 6: "Allergies and food intolerances" by the hand of Dietitian-Nutritionist Mercè Carbonell.

Allergiesias and food intolerances can be a big problem and difficulty when it comes to eating. That is why it is necessary to stay well informed and know what is behind each of them to detect and know how to treat them correctly. In this Talk, Mercè Carbonell, explained to us in a pleasant but rigorous way what allergies and intolerances are, and provided us with guidelines and tips to develop an easy and comfortable lifestyle.

The speaker began by explaining the difference between allergy and intolerance . Food allergies are adverse reactions produced by food components in sensitive people, who develop an immune mechanism ofrejection after ingestion, inhalation or contact with the allergen. In contrast, an intolerance is an abnormal response of the body to any food or food additive, in which the immune system does not participate.

Food allergies and intolerances can pose a great problem and difficulty when it comes to eating.

Adverse reactions to an allergy occur in a very clear, defined and immediate way, while in food intolerance, the rejection process occurs more discreetly and over time.

Mercè Carbonell explained in detail celiac disease, which is a pathology derived from intolerance to gluten, and more specifically to a protein fraction called gliadin, which induces, among other disorders, the formation ofion of reversible intestinal lesions and malabsorption problems. These people should permanently avoid the consumption of foods that contain wheat, rye, oats, barley, spelled, kamut, triticale and derived products. And they must payr special attention to those foods that are gluten-free by nature, but which may contain traces when handled. It is very important to read product labels.

To end the speaker gave the attendees a lot ofThese culinary tips to replace the main allergenic or intolerant foods. For example, banana and flax are good substitutes for eggs in baking. And he recalled that the most effective treatment forTo allergies or intolerances, it is undoubtedly to strictly eliminate the diagnosed food from the diet. This recommendation seems simple, but nothing is further from the truth because a correct diet of exclusion supposes a continuous vigilance.nua, in order to avoid exposure to allergens present and hidden in the large number of processed foods on the market.

If you could not attend the event or you just want to see the Talk again, enter the channel href = "" target = "_ blank"> Teresa Carles YouTube where this and other talks are published.

Y8S8 & list = PLaWSKMThIWBsF4gHzzVMYg8x-I8DnZ-yk & index = 10 "target =" _ blank "> Click here to see the video of the talk on Youtube

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale