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Special Reports November 2017 Issue

Cooking for Food Allergies, Intolerances and Gluten Sensitivity

Precautions must be followed when buying and preparing foods to avoid an ingredient to which a person is allergic, intolerant or sensitive. Here’s a primer.

Q: Who must avoid gluten?

A: People who must avoid gluten (a protein in wheat, barley, rye and related grains such as farro and spelt) include people with celiac disease and people with non-celiac gluten sensitivity.

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