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Leszek Jaszczak

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About Leszek Jaszczak

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    Contributor

About Me

Leszek Jaszczak is a freelance writer living in Poland. His interests are gluten-free food, raw gluten-free materials and quality management. His writings appear in Polish confectionery magazines.

  1. Celiac.com 12/01/2017 - Celiac disease is a genetically determined disorder in which affected individuals show an intolerance to ingested gluten (Food Safety Authority of Ireland [FSAI]). It is an...
  2. Celiac.com 10/12/2017 - Despite the economic downturn, the cost of healthy products has not diminished. Sales have continued to grow in this sector thanks to the many information campaigns aimed...
  3. Celiac.com 07/08/2017 - The most frequently used materials in the baking industry are wheat, rye, and barley flours. However, due to the presence of gluten, they cannot be used for gluten-free food...
  4. Celiac.com 04/15/2017 - Raw materials used by breweries include barley. A characteristic feature of this grain is the presence of gluten proteins which also includes hordein. This group of proteins...
  5. Celiac.com 03/23/2017 - Allergens in processed foods can be a significant problem in the confectionery industry. In the European Union, current estimates suggest that 17 million people suffer from...
  6. Celiac.com 12/27/2016 - For many years, nutritionists, doctors and the media declared a low-fat diet as an effective method of losing weight, lowering the level of so-called "bad cholesterol", and...
  7. Celiac.com 11/24/2015 - Polyphenols are a group of compounds produced by plants, highly variable in strucure, physical, chemical and biological properties. Currently science knows of several thousand...