[ad_1]
With the initiatives of Manisa Celiac and Organic Nutrition Society, celiac disease will no longer be deprived of the taste of Manisa Kebab. The Kebap Masters in Manisa were trained by the association for the construction of kebabs that celiac patients with glutamine might also consume. The masters started making skewers after training on the gluten protein group and "cross-contamination", especially in cereals such as wheat. Kebab Masters prepare kebabs for gluten-free bread for celiac patients, and they also choose knives and cutting boards to prevent cross-contamination. Thus, celiac patients can now easily consume the geographical indication that Kebab Manisa in Turkey. One of the masters who owns the Kebab Ali operation that has been serving Manisa for 91 years and the master of Manisa Kebabi Ibrahim Confirmation is a gluten-free kebab. Ibrahim Confirmation, stating that celiac disease should be sensitized, said: "As the program changes, people become sensitive places in which they eat, do not eat, and a disease called celiac disease is the agenda.
"Cross contamination is very important to us."
For the gluten-free Manisa Kebabi, let's have a good time for our people. Manisa Celiac and Vice President of the Association of Organic Nutrition Tolga Nardal, who are in the initiatives, said that first, they gave training to the owners of the rooms and said: "All First, we give training like gluten nausea, cross contamination, etc. The pleasure of eating with people is amazing. It is important that gluten does not enter the body in wheat flour. We must stay away from bread and bread. More importantly, cross-contamination with these is very important to us. If we can not train on cross-contamination, even though our cats are gluten-free, the infection may be too much.
"The taste of being able to eat Manisa Kebab is unsatisfactory."
Nardal said that he was not satisfied with the taste of eating Manisa Kebab with the community on the outside. "Nardal, with the community, The taste of being able to eat Manisa Kebab will not be exhausted.We do not eat easily on the outside like cranberries.Aut of cross-contamination, every trader does not readily accept sensitivity to gluten We would like to thank the owner for accepting such an education Everyone says "My product is very good" Absolutely
Manisa Celiac and Halim Şivcan, President of the Organic Nutrition Society, said that patients with celiac disease do not have the opportunity to eat out: "In the normal life of a celiac individual, the gluten content should not be. Gluten is unfortunately the stuff of our lives so much that we have no chance of eating out. It can also contain gluten as well as additives. Sometimes we are exposed to gluten because of cross contamination. That's why we are getting closer. We can not leave the house. We also organize a number of events in Manisa as an association. On top of that, one of the tasks that civil society organizations must do is to defend our rights externally. Manisa kebab kebab in Turkey is already a geographical indication. There is no gluten substance in the real Manisa Kebab. But we have to give some training to be able to eat it. This is not supposed to be a pita underneath. No cross contamination. The tools used must be cleaned. We offer such training as an association. Sensitive business owners bring us great support. They treat us like us by putting themselves in their place.
Manisa cooks and cooks will receive training
Şivcan said they will organize trainings for chefs and chefs in Manisa to create more gluten-free cooking, There are 180 cooks and leaders. We will organize a training with the driver without gluten. We also intend to increase their awareness and to enter the restaurant. We also plan to eat out in such places. Apart from that, we see cages. Our sensitive people began to grow in this regard. We will start making headlines without gluten. We want to start this activity spread all over Turkey to Manisa. We want to be everywhere in Turkey this type of gluten-free places, "he said.
Source link
