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Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
INSIGHTS
Marco Scaglione
Gluten Free Blog: Insights
Thyroid and celiac disease : can they be linked together?
Un fenomeno diffuso ma che non tutti hanno notato: SHRINKFLATION
To get a perfect fried (gluten-free or not) there are rules! here are the tips and tricks to have not to make a mistake
Frying is one of the most popular cooking methods in the world, probably even the most loved, but less and less used in everyday life.
It should be properly prepared and certainly consumed in moderation, accomplices of this effect in descent are for example the amount of oil absorbed by food and the formation of potentially toxic substances if you do not pay due attention.
Featured posts
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Un fenomeno diffuso ma che non tutti hanno notato: SHRINKFLATION
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Thickeners in gluten-free foods: what are they, what are they for and why do we find them so often in ingredients?
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The cheese market and the offer for those who follow a gluten-free diet.
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Business of Gola : Gluten free, why not?
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Tryptophan in turkey meat helps to control the symptoms of celiac disease