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This eBook is about the real causes of the ever-increasing intolerance to grains. Whether celiac disease or non-celiac gluten intolerance (NZGS), the gluten protein is a common cause of many complaints, but is by no means the sole “culprit”. Other ingredients as well as the usual preparation methods of grains as well as the condition of our intestines also play an important role. The eBook gives valuable tips on how to treat such food intolerances and alleviate symptoms.
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