Gluten-Free Adeje

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Among the objectives of the campaign is to educate the public and professionals in the hostelry sector about food intolerance and gluten-free diets and food preparation

The Adeje health councillor Rafael Dolado García and the president of the Tenerife Provincial Celiac Association, ACET, Dolores Prieto Martín, have signed an collaborative covenant which will see the promotion of a series of activities designed to meet the needs of celiacs living in the borough.

Dolado García has underlined the importance of the agreement and says it will see Adeje become part of the provincial “Gluten-free Santa Cruz de Tenerife” network. “This covenant opens the door to orientation, training and consciousness awareness about and for those who suffer from gluten intolerance”.

He continued, “we are a tourist destination that welcomes two million tourists a year, and a considerable section of that group will have some form of intolerance, so we can begin to adapt our gastronomy without a reduction in taste or quality, to meet the needs of this sector, promoting health tourism and a healthy local lifestyle, something we consider relevant and important particularly given that since 2008 we are a part of the Spanish network of Healthy Cities, promoted by the World Health Organisation.”
Among the objectives of the campaign is to educate the public and professionals in the hostelry sector about food intolerance and gluten-free diets and food preparation. Included in this will be the “Adeje Sin Gluten (Gluten-Free Adeje) project in bars and restaurants and businesses in the borough. Municipal spaces will also be given over to the campaign to increase the spread of the message, such as education centres, and other zones where members of the public gather.

In parallel representatives of ACET will run a workshop detailing the advances made in the diagnosis and treatment of the celiac disease and gluten intolerance. In principal experts agreed that “the many manifestations of this illnesses are not just digestive, but also deal with a multi-system auto-immune disorder”. Bearing that in mind of the 7% of the European population affected by the celiac illness only 1% are classified as celiacs, 6 % are gluten intolerant, and 21 % suffer from some form of indirect sensibility.

The ACET also remind people that there are over 13,000 food items apt for people diagnosed as celiac. There is also a food guide which is valid for infants and adolescents affected by the condition.

During the conference there will also be talks give about the need to train school canteen attendants and monitors about the celiac condition as well as emphasising the importance of transmitting this information throughout the hotel sector and other relevant tourism sectors.

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