{"id":4067,"date":"2015-05-12T19:23:00","date_gmt":"2015-05-13T00:23:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/gluten-friend-or-foe\/"},"modified":"2023-02-01T14:16:32","modified_gmt":"2023-02-01T20:16:32","slug":"el-gluten-amigo-o-enemigo","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/gluten-friend-or-foe\/","title":{"rendered":"El gluten: \u00bfamigo o enemigo?"},"content":{"rendered":"<p><span id=\"docs-internal-guid-cbbbf3df-4972-4bb0-27ad-91a141a418be\">El gluten suele ser objeto de cr\u00edticas en los medios de comunicaci\u00f3n por considerarse perjudicial para la salud y un factor que favorece el aumento de peso. \u00bfEs esto cierto? No exactamente. Es cierto que, para las personas con intolerancia al gluten o enfermedad cel\u00edaca, el gluten puede ser extremadamente perjudicial para la salud digestiva. Cuando las personas con enfermedad cel\u00edaca consumen gluten, su sistema inmunitario responde atacando el revestimiento del intestino delgado. Como resultado, pueden sufrir diarrea, estre\u00f1imiento, hinchaz\u00f3n, retortijones y otros s\u00edntomas. Para quienes padecen intolerancia al gluten o enfermedad cel\u00edaca, seguir una dieta sin gluten es fundamental para garantizar una digesti\u00f3n saludable y minimizar los s\u00edntomas adversos.<\/span><\/p>\n<h3 dir=\"ltr\"><span id=\"docs-internal-guid-cbbbf3df-4972-7a36-3a60-826596b575c8\">\u00bfQu\u00e9 se considera \u00absin gluten\u00bb?<\/span><\/h3>\n<p dir=\"ltr\"><span>Seg\u00fan la Administraci\u00f3n de Alimentos y Medicamentos (FDA), un alimento sin gluten no puede contener cebada, centeno, avena, trigo ni derivados del trigo, y los alimentos no pueden contener gluten en concentraciones superiores a 20 partes por mill\u00f3n.<\/span><\/p>\n<p dir=\"ltr\"><span id=\"docs-internal-guid-cbbbf3df-4972-b29e-1a25-8bd2ff876dc5\"><a href=\"https:\/\/gfs.com\/es-us\/en\/food-service-distribution\/blog\/restaurant\/gluten-free-food-labels-what-restaurants-need-to-know\/\">M\u00e1s informaci\u00f3n sobre el etiquetado de los alimentos sin gluten<\/a><\/span><\/p>\n<h3 dir=\"ltr\"><span id=\"docs-internal-guid-cbbbf3df-4972-cddb-254e-3a58ee2c1350\">C\u00f3mo detectar el gluten en los alimentos<\/span><\/h3>\n<p dir=\"ltr\"><span>El trigo es uno de los ocho principales al\u00e9rgenos alimentarios y debe figurar en la etiqueta de los productos alimenticios. Sin embargo, dado que el gluten no solo se encuentra en el trigo, aseg\u00farate de buscar otros t\u00e9rminos que indiquen la presencia de gluten, como \u00abpanado\u00bb, \u00abkamut\u00bb, \u00abespelta\u00bb, \u00abtriticale\u00bb, \u00abdurum\u00bb, \u00abfarina\u00bb, \u00abgraham\u00bb, \u00abkasha\u00bb, \u00abs\u00e9mola\u00bb o \u00abmalta\u00bb.<\/span><\/p>\n<h3 dir=\"ltr\"><span id=\"docs-internal-guid-cbbbf3df-4973-0ead-3238-a9c2010b2c09\">Los retos de una cocina sin gluten<\/span><\/h3>\n<p dir=\"ltr\"><span>En cualquier establecimiento de restauraci\u00f3n, atender a los comensales que siguen una dieta sin gluten supone un reto. Evitar la contaminaci\u00f3n cruzada (cuando un alimento entra en contacto con otro y sus prote\u00ednas se mezclan) es muy importante para la seguridad de los clientes. <\/span><\/p>\n<h3 dir=\"ltr\"><span id=\"docs-internal-guid-cbbbf3df-4973-3fbf-039c-381bbb7e98bd\">Medidas para evitar la contaminaci\u00f3n cruzada por gluten<\/span><span>\u200b<\/span><\/h3>\n<ul dir=\"ltr\">\n<li><span>Prepara los alimentos sin gluten en un lugar distinto al de los dem\u00e1s alimentos.<\/span><\/li>\n<li><span>Reduzca al m\u00ednimo el uso de ventiladores durante la preparaci\u00f3n de alimentos sin gluten, ya que la harina en suspensi\u00f3n u otros contaminantes con gluten pueden provocar la contaminaci\u00f3n cruzada.<\/span><\/li>\n<li><span>Tapa todos los recipientes de comida.<\/span><\/li>\n<li><span id=\"docs-internal-guid-cbbbf3df-4973-3fbf-039c-381bbb7e98bd\">Utiliza utensilios de cocina, ollas y tablas de cortar espec\u00edficos para minimizar el riesgo.<\/span><\/li>\n<\/ul>\n<p dir=\"ltr\"><span id=\"docs-internal-guid-cbbbf3df-498b-8ea2-04bf-66e6751c225b\">Seguir estos consejos es un buen punto de partida para minimizar la contaminaci\u00f3n cruzada y evitar una posible reacci\u00f3n al gluten. \u00bfQu\u00e9 otras medidas tom\u00e1is en vuestras instalaciones? Por favor, compartidlas en la secci\u00f3n de comentarios que aparece a continuaci\u00f3n.<\/span><\/p>\n<p dir=\"ltr\"><span id=\"docs-internal-guid-cbbbf3df-498b-8ea2-04bf-66e6751c225b\">El <\/span><a href=\"https:\/\/gfs.com\/es-us\/en\/food-service-distribution\/soluciones-empresariales\/compliance\/menu-nutrition-services\/\">Centro de Recursos sobre Nutrici\u00f3n<\/a> En Gordon Food Service, un equipo formado por dietistas titulados y profesionales certificados en seguridad alimentaria pone a disposici\u00f3n de los clientes numerosas herramientas y recursos relacionados con la seguridad alimentaria. Si ya eres cliente, inf\u00f3rmate sobre nuestra oferta de servicios de seguridad alimentaria.<\/p>","protected":false},"excerpt":{"rendered":"<p>Comprender los retos que plantea una cocina sin gluten es fundamental para ofrecer un servicio satisfactorio.<\/p>","protected":false},"author":19,"featured_media":4068,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-4067","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Gluten: Friend or Foe?<\/title>\n<meta name=\"description\" content=\"Understand the huge sales growth opportunity portability presents for food service operators.\" \/>\n<meta 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