Makanan Bebas Gluten dan Susu Nabati "Lebih Sehat"?

Dengan edukasi yang tepat, kita dapat mengurangi miskonsepsi dan memastikan bahwa pilihan makanan didasarkan pada fakta, bukan sekadar tren yang sedang hits.

Daftar Pustaka

1. Ludvigsson, J. F., Leffler, D. A., Bai, J. C., et al. (2013). The Oslo definitions for coeliac disease and related terms. Gut, 62(1), 43-52. https://doi.org/10.1136/gutjnl-2011-301346

2. Vanga, S. K., & Raghavan, V. (2018). How well do plant-based alternatives fare nutritionally compared to cow's milk? Journal of Food Science and Technology, 55(1), 10-20. https://doi.org/10.1007/s13197-017-2915-y

3. Shewry, P. R., & Halford, N. G. (2002). Cereal seed storage proteins: structures, properties and role in grain utilization. Journal of Experimental Botany, 53(370), 947-958. https://doi.org/10.1093/jexbot/53.370.947

4. Thompson, T. (2009). The nutritional quality of gluten-free foods. Gluten-Free Diet Journal, 65(1), 33-41. https://doi.org/10.1111/j.1750-3841.2008.00993.x

5. Catassi, C., Bai, J. C., Bonaz, B., et al. (2013). Non-celiac gluten sensitivity: The new frontier of gluten related disorders. Nutrients, 5(10), 3839-3853. https://doi.org/10.3390/nu5103839