Most food allergies are the result of eating the allergenic foods too frequently and in large quantities. The allergenic foods usually result in the pH of the body becoming acid. This acid reaction to food allergies has been described by one medical researcher, William H. Philpott, M.D., [...]
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Boala celiacă este un tip de boală autoimună. Ea apare pentru că sistemul imunitar lansează un atac împotriva mucoasei [...]
Transglutaminase enzyme food additive “Meat glue” is transglutaminase, an enzyme in powder form, derived from beef and pork blood plasma. [...]
Department of Family Medicine, University of Alberta, Suite No. 301, 9509-156 Street, Edmonton, AB, Canada T6G 2M7. Abstract This paper looks [...]
In addition to tissue transglutaminase, glutamic acid decarboxylase (GAD) is another target enzyme involved in gluten sensitivity and [...]