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    <author>
        <name>GluteoStop</name>
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    <title>Blog/Atom feed</title>
    <id>https://www.gluteostop.com/en/blog/?sRss=1</id>
    <updated>2026-04-30T00:04:57+02:00</updated>
    
        <entry>
            <title type="text">ENJOY GLUTEN-FREE AT EASTER</title>
            <id>https://www.gluteostop.com/en/enjoy-gluten-free-at-easter</id>
            <link href="https://www.gluteostop.com/en/enjoy-gluten-free-at-easter"/>
            <summary type="html">
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                                            Easter is a time for indulgence - from cozy brunches with the family to sweet treats and festive meals. But for people with gluten intolerance, the festive season can also be a challenge.
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                 Easter is a time for indulgence - from cozy brunches with the family to sweet treats and festive meals. But for people with gluten intolerance, the festive season can also be a challenge. Where are hidden gluten traps lurking? Which restaurants offer gluten-free options? And which recipes are suitable for a carefree Easter? Find out everything you need to know here! 
    1.  Gluten-free Easter treats for at home     
 The best way to make sure your Easter dinner is gluten-free is, of course, to cook and bake it yourself. Luckily, there are plenty of delicious alternatives: 
 Carrot cake - an absolute Easter classic! It can be baked wonderfully gluten-free, e.g. with almond or rice flour.  Yeast plait - With a mixture of gluten-free flour, psyllium husks and a little patience, you can make the perfect fluffy dough.  Chocolate eggs &amp;amp; pralines - Many chocolate Easter treats are already gluten-free, but it&#039;s worth checking the ingredients list carefully. 
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   2. Eating out at Easter - How to find gluten-free restaurants   
 An Easter meal in a restaurant with family or friends is something very special - but if you have a gluten intolerance, there are a few things to watch out for: 
 Find out in advance - Many restaurants now offer gluten-free dishes. Check their website or call ahead to ask.  Use apps &amp;amp; reviews - Platforms such as “Find Me Gluten Free” or Google reviews help you to find suitable restaurants in your area.  Ask specifically - Even if a dish is declared gluten-free, ask about possible contamination in the kitchen (e.g. shared deep fryers). 
 Hier sind einige klassische Ostergerichte, die in vielen Restaurants angeboten werden und oft glutenfrei angepasst werden können 
 
 Roast lamb with potatoes &amp;amp; vegetable 
 Steamed fish with lemon butter 
 Fresh spring salads with nuts &amp;amp; fruit 
 
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   3. Gluten-free through the holidays - enjoy without worries!    
 Whether you cook for yourself or go out to eat - with the right preparation, you can enjoy Easter without any restrictions. Here are a few general tips: 
 Plan in advance: Think about gluten-free recipes and secure suitable ingredients well in advance 
 Be prepared: If you are invited, bring a gluten-free alternative - e.g. homemade bread or cookies. 
 Talk to the hosts: Explain in a friendly manner what is important - many are happy to offer alternatives 
 &amp;nbsp; 
  OUR TIP:  Bring something yourself and heat it up. Not cool? But unfortunately simply safer. The other option is to instruct grandma, mom and co. in detail (it&#039;s better to prepare for this all year round) and preferably cook with them and keep an eye on how they cook and instruct them accordingly. Because having a gluten accident is definitely not the better option here. 
 Aufklärung ist Wichtig! &amp;nbsp;Die Osterzeit ist für Menschen mit einer Glutenintoleranz keine leichte Zeit. 
 Because with every meal you entrust your health to professional and amateur chefs alike.&amp;nbsp; In these cases, GluteoStop® can be taken as an additional precautionary measure before the supposedly gluten-free meal. GluteoStop® cannot replace a gluten-free diet, but can help to reduce unintentional and unknowing exposure to gluten (which may have entered a food through contamination, for example) in addition to a gluten-free diet. And after all, that&#039;s what it&#039;s all about: adding as little gluten to your body as possible.  Be vigilant and attentive and don&#039;t stop asking! With care and GluteoStop®, a gluten-free Easter season also works. 
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    OUR PRODUCT    
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            </content>

                            <updated>2025-04-08T09:30:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">LOSE WEIGHT WITH A GLUTEN-FREE DIET</title>
            <id>https://www.gluteostop.com/en/lose-weight-with-a-gluten-free-diet</id>
            <link href="https://www.gluteostop.com/en/lose-weight-with-a-gluten-free-diet"/>
            <summary type="html">
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                                            Gluten-free diets are currently the talk of the town for anyone wanting to lose weight. But what is behind them? Is gluten responsible for our “love handles”? The answer is “no”, but a gluten-free diet combined with a healthy lifestyle can lead to significant weight loss - so ...
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                   Losing weight on a gluten-free diet - is it really possible?    Gluten-free diets are currently the talk of the town for anyone wanting to lose weight. But what is behind it? Is gluten responsible for our “love handles”? The answer is “no”, but a gluten-free diet combined with a healthy lifestyle can lead to significant weight loss - so let&#039;s shed some light on this. 
 &amp;nbsp; 
   What is gluten?    Gluten is a protein that is found in wheat, rye, barley and related cereals and therefore in foods such as pasta or bread, as well as being added to countless processed convenience products for technological reasons.&amp;nbsp;&amp;nbsp; Gluten itself is made up of amino acids, some of which are difficult for us to digest. For this reason alone, consumption should be limited. 
 &amp;nbsp; 
   What is the difference between coeliac disease and gluten sensitivity?    Some people have to live gluten-free because they have coeliac disease. Coeliac disease is an immunological disease of the intestine triggered by even very low gluten intake.&amp;nbsp; The body&#039;s own immune response to gluten damages the mucous membrane of the small intestine and leads to a regression of the intestinal villi. The symptoms can be varied and range from abdominal pain, flatulence, nausea and diarrhea to anemia and growth disorders, especially in children. In untreated coeliac disease, the absorption of nutrients such as vitamins and minerals is generally significantly reduced and often leads to drastic weight loss. Other people avoid gluten because of gluten sensitivity. This non-celiac gluten sensitivity (NCGS) causes very similar symptoms to celiac disease but without an immune response. People who are gluten sensitive have an individual tolerance threshold of how much gluten is tolerated without developing symptoms. 
 &amp;nbsp; 
   Why do people avoid gluten to lose weight?    There is absolutely no evidence that simply removing gluten from foods or avoiding gluten-containing foods will lead to weight loss. However, eating gluten-free frequently can lead to an increase in unprocessed whole foods such as fruit, vegetables, pulses and lean meat in your diet. This change in diet is usually much healthier and lower in calories. People on a gluten-free diet also tend to choose healthier foods as they are aware of the need to read food labels. Swapping the cheeseburger and fries for a gluten-free meal of salad, chicken breast and sweet potato means choosing a much lower calorie meal. This can lead to natural weight loss over time. 
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   Aren&#039;t all gluten-free foods healthy?    Gluten-free does not necessarily mean healthy, as all gluten-free foods are not equally nutritious. An apple and a “gluten-free” sugar cookie are both gluten-free, but their nutrients and energy content vary drastically. Supermarkets, drugstore chains and health food stores are full of gluten-free cakes, cookies, sweet treats and convenience foods. These foods are often high in sugar and fat, which naturally makes them high in calories. So make sure you read the food labels and nutritional information before you buy anything! 
 &amp;nbsp; 
   Is it safe to eat a gluten-free diet even if you don&#039;t have coeliac disease or gluten sensitivity?    Absolutely! Some people, including many well-known professional athletes, for example, opt for a gluten-free diet because a conscious gluten-free food choice gives them structure for healthier eating and a healthy lifestyle. It is important to eat a varied and balanced diet rich in fruit, vegetables and pulses to avoid vitamin and mineral deficiencies and to provide the body with sufficient fiber. In addition, care should be taken to ensure sufficient fluid intake, a healthy normal weight with a BMI between 18.5-24.9 and a healthy lifestyle with plenty of exercise. 
 &amp;nbsp; 
   The bottom line    A gluten-free diet is usually followed by people who cannot tolerate gluten due to intolerances such as coeliac disease or gluten sensitivity, i.e. for pathophysiological reasons. However, some people choose to follow a gluten-free diet in order to eat healthier. There is no harm in avoiding gluten as long as you continue to eat a balanced diet rich in fruit, vegetables and pulses. So make sure that your choice of gluten-free foods and grain substitutes such as buckwheat, quinoa or brown rice consists mainly of whole grains. You will only lose weight if you consume more calories or energy than you eat and not by avoiding gluten or eating gluten-free convenience foods. And remember that in addition to diet, regular physical activity is also an important part of weight management and a healthy lifestyle. 
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  OUR PRODUCT  
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            </content>

                            <updated>2025-04-03T10:45:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">7 DIFFERENCES: CELIAC DISEASE &amp; GLUTEN SENSITIVITY</title>
            <id>https://www.gluteostop.com/en/7-differences-celiac-disease-gluten-sensitivity</id>
            <link href="https://www.gluteostop.com/en/7-differences-celiac-disease-gluten-sensitivity"/>
            <summary type="html">
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                                            If you have digestive problems after eating bread, pasta or cereal, there is a chance that you do not tolerate gluten well or even have coeliac disease. But how do you tell the difference between gluten sensitivity and coeliac disease?
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                 If you have digestive problems after eating bread, pasta or cereal, there is a chance that you do not tolerate gluten well or even have coeliac disease. But how do you tell the difference between gluten sensitivity and coeliac disease? Both gluten intolerances can have similar symptoms, including diarrhea, nausea, vomiting, bloating, fatigue, headaches, joint and stomach pain, but they are fundamentally different. So how do you know which one you have? The symptoms occur after eating gluten, a protein found in wheat, barley, rye and related grains. Foods made from these grains, such as bread, pasta, sauces and cereals, as well as treats such as cakes, cookies and pizzas, also contain high levels of gluten.The only way to find out if you have celiac disease or gluten sensitivity (also known as non-celiac gluten sensitivity (NCGS)) is to see a doctor. Remember, it&#039;s always best to speak to a professional rather than self-diagnose, as you may need tests to rule out other conditions. If you have coeliac disease, it&#039;s important that you get the right treatment and advice. In the meantime, here are seven tips to help you understand the differences between gluten sensitivity and coeliac disease. 
  1)&amp;nbsp;Gluten intolerance is much more common  
 Around one in 100 people in Germany have coeliac disease, but only just under 20% of them have been diagnosed with full-blown coeliac disease - which means that more than half a million Germans are unaware that they have it. While coeliac disease only affects around 1% of the German population, or just under 800,000 people, it is thought that up to 7% of Germans suffer from gluten sensitivity. This means that a good 5.7 million people in Germany alone are affected and are often restricted in their quality of life. Almost everyone knows at least one person who does not tolerate gluten well. 
  2) Celiac disease is an autoimmune disease  
 Coeliac disease is a serious illness in which the body&#039;s immune system attacks itself when gluten is consumed and damages the intestinal mucosa. In gluten sensitivity, it is still unclear how the immune system is involved, but symptoms can be similar to those of someone with coeliac disease. Gluten sensitivity is also thought to be caused by an inflammatory reaction. Fortunately, however, there is little evidence to date that this causes long-term damage to the intestinal mucosa. 
  3) People with coeliac disease are also very likely to have other autoimmune diseases  
 These include diseases such as type 1 diabetes and autoimmune thyroid disorders. The likelihood of developing other autoimmune diseases can be significantly increased if the diagnosis of coeliac disease is delayed or the gluten-free diet is not adhered to. 
  4) Coeliac disease is genetic  
 While the exact cause of coeliac disease is still unknown, the presence of certain genes (HLA-DQ2 and HLA-DQ8) increases the risk, so people with a first-degree relative (parent or sibling) who has coeliac disease are more likely to have these genes and have a higher risk of developing coeliac disease themselves in their lifetime. Actress Caroline Quentin, who was diagnosed with celiac disease two years ago after suffering from symptoms such as fatigue, diarrhea, vomiting and mouth ulcers for years, tested positive for genes linked to the disease. She believes her late mother had celiac disease because although she was never diagnosed, she had very bad digestive problems throughout her life and eventually suffered from anemia and osteoporosis, both of which are closely linked to untreated celiac disease. Almost 98% of coeliac disease patients carry one of the two genes, but so does a proportion of the population who do not have coeliac disease. Therefore, the presence of the two genes alone is not sufficient to make a diagnosis. 
  5) Celiac disease can be definitively diagnosed  
 Coeliac disease can be diagnosed by blood tests, such as the detection of the specific antibody transglutaminase (TG-Ak). A biopsy of the intestinal villi lining the small intestine is carried out if TG-Ak levels are too high. The background to this is that gluten consumed by people with coeliac disease triggers the immune system to attack the intestinal mucosa. The villi absorb nutrients and the attacking immune system destroys and smoothes them out so that fewer nutrients are absorbed. This can lead to a collective nutrient deficiency and trigger the aforementioned symptoms. There are no reliable blood biomarkers for gluten sensitivity, so the diagnosis is made based on the symptoms experienced. However, tests should be performed to rule out celiac disease and wheat allergy. A biopsy would not be useful if a person only had gluten sensitivity as the condition does not damage the gut. 
  6) Celiac disease can lead to serious complications  
 The intestinal damage caused by coeliac disease means that nutrients from food cannot be properly absorbed. If left untreated, celiac disease can lead to other conditions, including osteoporosis, infertility and anemia. It is also associated with a higher risk of certain cancers. People with gluten sensitivity do not have a higher risk of these complications. 
  7) Patients with coeliac disease must not eat gluten  
 Even the smallest trace of gluten has consequences for people with coeliac disease. Scientists agree that even a few milligrams of gluten can damage the intestinal mucosa. In very sensitive people, just one milligram a day is enough to cause chronic inflammation and damage. A strict gluten-free diet helps to control the symptoms so that the damaged intestine can heal. Eating any small amount of gluten again will cause further damage. People with coeliac disease should therefore do everything they can to avoid ingesting gluten. However, gluten is often ingested unknowingly, for example through contamination or residual gluten in products labeled gluten-free (20 ppm rule). Studies show that even with a supposedly gluten-free diet, unintentional gluten intake can range from 150 mg to 400 mg per day. Products such as GluteoStop® can help by functionally supporting the breakdown of gluten traces in a gluten-free diet. People with gluten sensitivity can often tolerate small amounts of gluten without developing symptoms. It is therefore a matter of finding the personal tolerance limit so that no symptoms occur. This is often a long process and requires a lot of patience. GluteoStop® can also be a valuable tool for these people to raise their personal tolerance threshold. 
     GLUTEOSTOP SHOP     
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            </content>

                            <updated>2024-05-15T09:30:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">THE GLUTEN CONTENT IN BEER</title>
            <id>https://www.gluteostop.com/en/the-gluten-content-in-beer</id>
            <link href="https://www.gluteostop.com/en/the-gluten-content-in-beer"/>
            <summary type="html">
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                                            Gluten sensitivity? What you should definitely know about beer! Did you know that beer labeled &quot;gluten-free&quot; may still contain 20mg gluten per kg, i.e. per liter, according to EU food law?! 
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                   G  LUTEN-CONTENT IN BEER - WHAT IS THAT?!    
 Beer brewed according to the German Purity Law is made from hops, malt, yeast and water. The malt, in turn, can be made from a variety of grains (barley, wheat, rye) and since most grains contain gluten, beer is almost always off-limits to those with celiac disease or gluten sensitivity (NCGS).  This is because for someone who suffers from a sensitivity or intolerance to gluten, just drinking a glass of beer can be an attack on their health.  What most of you don&#039;t know, however, is that the gluten content in beer can vary greatly depending on the type of beer. However, beer lovers know that there are countless different types of beer on the market. Depending on the brewing method and selected grains, the different types of beer can be distinguished and their taste and appearance is correspondingly different. But not only the sensory properties, but also how much gluten the so popular barley juice contains, varies sometimes quite considerably depending on the type of beer and brewing method. 
 
 Are you one of the people who suffer from celiac disease or gluten sensitivity (NCGS)? Then you have to be very careful with all foods that contain grains. Liquid food, such as beer, is no exception! 
 
 
 For celiac disease sufferers, however, this will not matter, because even commercially available beer contains too much gluten for you. 
 
 
 In the case of gluten sensitivity (NCGS), on the other hand, the different gluten content of beer types can be very decisive. 
 
 &amp;nbsp; 
   BEER FOR PEOPLE WITH CELIAC DISEASE    
 The brewers have taken on the problem and now also offer gluten-free beer. Unfortunately, the special beer without gluten is often significantly more expensive than conventional beer and taste is a matter of debate. The prices for gluten-free beer vary here, but you can expect to pay around four euros per liter.  But beware: a beer labeled &quot;gluten-free&quot; (crossed-out ear of corn) may still contain 20 mg of gluten per kg (approx. 1 liter) according to EU food law. Thus, one runs the risk that even &quot;a half&quot; (0.5 liters of beer) could be enough to reach the guideline value of 10 mg of gluten per day.  Interestingly, some &quot;gluten-free&quot; beers on the market are produced with the help of AN-PEP enzymes or the gluten is reduced in the brewing process with the help of the enzyme to such an extent that this beer can be marketed as gluten-free.1 We use the same enzyme AN-PEP enzyme in GluteoStop. 
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   GLUTEN IN BEER - THAT&#039;S HOW MUCH THE VALUES² VARY HERE    
 How much gluten is in a beer depends largely on the type of grain used and the brewing process. The bad news right at the start: wheat beer (wheat beer), which is very popular not only in Bavaria, unfortunately has the highest gluten content. This is because one liter of wheat beer contains around 250 milligrams of gluten, making it inadvisable even for beer lovers who are gluten-sensitive. However, there are beers with a gluten content many times lower than that of wheat beer, which means that gluten-sensitive beer lovers can tolerate a glass or two.  Pilsner lager (Pilsener Urtyp) contains by far the lowest gluten content, with only about 1.2 milligrams of gluten per liter. This should be tolerated by some gluten-sensitive individuals in small amounts. To be on the safe side, you should still take the daily dose of GluteoStop with it.  The light full beer follows with about 2.7 milligrams of gluten per liter.  A dark full-bodied beer, on the other hand, has almost twice the gluten content of the light full-bodied beer, at around 4.6 milligrams per liter. 
 &amp;nbsp; 
 If you think that a non-alcoholic beer or malt beer (e.g. Vitamalz) is gluten-free, you are very much mistaken. In fact, non-alcoholic beers or malt beers contain more gluten than Pilsner beer, with approximately 3.2 and 3.3 milligrams of gluten per liter, respectively. Alcohol-free beer is also not an alternative for beer lovers who suffer from celiac disease, but they should not have to do without their beer. As described above, there are now some suppliers whose beer is marked with the crossed-out ear of corn. Please note - the seal only confirms that the beer has less than 20 mg of gluten per kilogram, i.e. approx. 1 liter.  Therefore, we recommend that gluten-sensitive individuals take GluteoStop® before drinking gluten-free or low-gluten beer to reduce exposure to residual gluten. 
 &amp;nbsp; 
   SOURCE:   
  &amp;nbsp;1  Michiel Akeroyd, Sylvie van Zandycke, Joost den Hartog, Jozé Mutsaers, Luppo Edens, Marco van den Berg &amp;amp; Chantal Christis (2016) AN-PEP, Proline-Specific Endopeptidase, Degrades All Known Immunostimulatory Gluten Peptides in Beer Made from Barley Malt, Journal of the American Society of Brewing Chemists, 74:2, 91-99, DOI: 10.1094/ASBCJ-2016-2300-01 
  2 G. Andersen / H. Köhler in collaboration with M. Rubach / W. Schaecke (2015): Annual Report of the German Research Institute 2014, Freising, p. 136 - p. 139. 
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            </content>

                            <updated>2023-09-08T09:30:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">GLUTEN-ALERT! Enjoy Festivals glutenfree</title>
            <id>https://www.gluteostop.com/en/gluten-alert-enjoy-festivals-glutenfree</id>
            <link href="https://www.gluteostop.com/en/gluten-alert-enjoy-festivals-glutenfree"/>
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                                            Warm summer evenings, great music, good atmosphere, nice people, a feeling of freedom! With more and more people suffering from gluten intolerances or coeliac disease, organisers are keen to offer a variety of food that meets the needs of festival-goers. If you&#039;re looking for ...
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                 Warm summer evenings, great music, a good atmosphere, nice people, a feeling of freedom: Yes, it&#039;s here again - the absolutely coolest time of the year, the festival season! The best known are certainly Rock im Park, Rock am Ring, Wacken Open Air or the Harley Days in Hamburg. But the Poolbar Festival, the Donauinselfest, the Urban Arts Form Festival or the See-Rock Festival are also worth a visit. They are all summer, joy and music live! 
 
 Many music festivals now offer gluten-free food options. With more and more people suffering from gluten intolerances or coeliac disease, organisers are keen to offer a variety of food options to suit the needs of festival goers. If you&#039;re looking for gluten-free food at a music festival, check out the food stalls and options in advance. Many festivals now have dedicated areas or stalls specialising in gluten-free or allergen-free food. These then offer a selection of dishes that are prepared without gluten.  The availability of gluten-free food at music festivals varies greatly from festival to festival. While some festivals may have a wide range of gluten-free options, others may offer limited options. It&#039;s almost impossible to refer to the gluten-free offerings of all festivals, so I&#039;m simply reporting my own experiences here. In recent years, I have been to one festival or another, including Lollapalooza in Berlin, Tomorrowland in Boom (Belgium) and Panama Open Air in Bonn. 
 &amp;nbsp; 
   DRINKS   
 Festivals usually have a variety of drinks, including gluten-free options. Of course, there are alcohol-free options at every festival. Coca-Cola, sodas or apple spritzers are the norm. Alcoholic, gluten-free drinks are a bit more complicated. If you don&#039;t want to go straight for high-proof drinks like cocktails or shots, there are only limited alternatives to gluten-containing beer. Occasionally, wine is offered, but more often cider or, in the Rhine-Main region, apple wine. Refreshing and, above all, not so strong alcohol. 
  Here are some examples of gluten-free drinks that are often available at festivals:  
 - Water: Water is always a good choice and usually available everywhere. - Fruit juices: Freshly squeezed juices made from different fruits are often available at festivals. Make sure they are not mixed with other ingredients that may contain gluten. - Lemonades: Many sodas are gluten-free, but it is important to check the ingredient list as some brands may contain gluten-containing ingredients. - Cider: Cider is an alcoholic beverage made from fermented apples. Many cider brands are gluten-free, but again it is advisable to check labels. - Wine: Most wines are naturally gluten-free. However, it is important to note that some wines may contain gluten-containing ingredients during the clarification process.  - Gluten-free beer: In recent years, gluten-free beer brands have also entered the market. These beers are either brewed with gluten-free ingredients such as millet, rice or buckwheat or use enzymes to break down the gluten in the brewing process. 
 &amp;nbsp; 
   FOOD    
 The gluten-free offer varies greatly at the different festivals. In addition, it is always important to speak to the food stalls themselves to ensure that there is no cross-contamination with products containing gluten.  Here are some examples of gluten-free foods that are commonly available at festivals  
 - French fries: Really, there are always fries. BUT BE CAREFUL and please ask if they are really gluten-free. This means they are made from natural potato products, without breading or additives, and prepared in frying fat that is used EXCLUSIVELY for this purpose.  - Grilled meat: Many barbecue stands offer grilled meat such as chicken, beef or pork, which is usually gluten-free. However, be aware of any marinades or spice mixes that may contain gluten. - Salads: Salad stalls often offer gluten-free options, for example mixed green salads or salads with different vegetables. Make sure that no gluten-containing dressings or croutons are used. - Rice dishes: There are often stalls offering rice dishes such as fried rice or paella, which are usually gluten-free. However, always ask about the ingredients used and possible contaminants. - Gluten-free snacks: You may find stalls or food trucks that specifically offer gluten-free snacks, such as gluten-free chips, popcorn, nuts or seeds. - Fruit and vegetables: Some festivals also have stalls selling fresh fruit and vegetables. These are naturally gluten-free and a healthy option. 
 Apart from that, it can actually be difficult at one festival or another. I found it disappointing that the world-famous Tomorrowland did not even provide its food with the appropriate allergen labelling. For the size of the festival and an otherwise so professional and detailed implementation, this is really a bit sloppy and disappointing. Nonetheless, at all festivals, questions were answered politely and sometimes more or less competently. The offer and allergen labelling at Lollapalooza is really exceptional. There you can choose between Thai food, Indian food, jacket potatoes and much more. 
 &amp;nbsp; 
   CONCLUSION   
 However, I think it&#039;s exaggerated to be put off by the lack of gluten-free offerings and to forego a visit to the festival because of it. You can always find something gluten-free, even if it&#039;s a delicious Magnum!&amp;nbsp; However, if the food on offer at the festival site gives you a stomach ache, you can of course take some snacks with you. My packing list for &quot;festival food&quot; includes homemade energy balls, nuts, fruit and muesli bars - so you&#039;re sure to get by and do yourself some good! 
  Admittedly, it&#039;s not always easy, but with a little preparation, flexibility and GluteoStop tablets before each consumption, it&#039;s doable. So let the anticipation for the next festivals begin! 
  Best wishes Lisa 
 &amp;nbsp; 
  ZUM PRODUKT  
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            </content>

                            <updated>2023-07-05T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">GLUTENFREE HOLIDAYS</title>
            <id>https://www.gluteostop.com/en/glutenfree-holidays</id>
            <link href="https://www.gluteostop.com/en/glutenfree-holidays"/>
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                                            There are always questions and uncertainties surrounding gluten-free vacations: Where can I find gluten-free restaurants and pizzerias in different countries? Where can I find gluten-free hotels? Can I find supermarkets and other places where I can buy gluten-free products on ...
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                 Glutenfree Travel  
 When traveling, there are two important points that you should pay special attention to: planning the trip and packing your suitcase. You should think in advance about where you want to travel and what you want to do at your destination. If possible, all travelers should eat a gluten-free diet while on vacation to avoid mishaps like cross-contamination.  We&#039;ve compiled our personal vacation tips for gluten-free travel for you here. If you have another important tip, write to us - we&#039;ll be happy to expand the list! 
 &amp;nbsp; 
 
   Glutenfree Holiday Tips    
 
 &amp;nbsp;  
   INFORM   
 Nowadays it is easier than ever to find information about travel destinations. Hotels or restaurants almost all have their own website, about which you can get information.  The best thing is to call the hotel directly and ask, that always helps.  If you are still unsure, you can leave out breakfast or catering for the time being and possibly clarify on site and then book.&amp;nbsp; Ideally, you take a small emergency kit with you consisting of fruit, durable bread, crackers and a few chocolate or granola bars.  Meanwhile, there are also numerous travel portals and travel agencies that specialize in gluten-free travel and support celiac disease sufferers or families with children affected by celiac disease in planning their vacation. (https://thehealthyholidaycompany.co.uk/gluten-free-holidays/) 
   
   AIRPLANE   
 When booking a trip by air, inquire about gluten-free airplane meals directly when booking your ticket. Many airlines allow gluten-free meals (possibly with an additional charge) on intercontinental flights without any problems. However, if the flight is delayed, it can become critical. Therefore, it is best to always take a gluten-free roll and fruit in your hand luggage, to be on the safe side. 
   
   DON&#039;T BE AFRAID TO ASK   
 In general, people in tourist areas are always very nice and helpful. There is hardly a restaurant that cannot offer a quick alternative. It is always important to simply ask and if need be, go a little further and then find the perfect restaurant that offers gluten-free food. Meanwhile, there are numerous travel blogs from celiac disease sufferers on the Internet with many tips and recommendations. For example: (https://www.celiactravel.com/stories/). 
  &amp;nbsp; 
   ADJUST EXPECTATIONS   
 It is advisable to adjust the expectations to the circumstances. So you will not be disappointed in any case and there is always room for a surprise. You can&#039;t always expect gluten-free food everywhere. Especially in foreign countries, there are sometimes other eating habits and dishes that we do not know in Western Europe. Especially when you travel to the more remote corners of the world, people are often not so familiar with gluten intolerances. Therefore, you should always ask unabashedly, even if you have already pointed it out when ordering. 
 &amp;nbsp;  
   CHECK + TRUST   
 Always stay alert, there are mistakes everywhere, people are not perfect anywhere in the world. So always check again before you bite into something to see if it really is gluten-free.  In addition to a healthy distrust, however, you should always have a certain amount of trust in people. No matter where you are, you won&#039;t always be able to see into the kitchen, especially in restaurants. Therefore, sometimes you just need to trust the cooks and the staff.  If you still don&#039;t want to rely solely on others, but want to be proactive yourself, you should definitely have GluteoStop with you on your trip and take it before every meal. 
 &amp;nbsp; 
  GluteoStop contains a special enzyme that can break down gluten. In this way, gluten is almost completely broken down. GluteoStop® is therefore ideal for anyone who wants to eat a gluten-free diet and prevent ingesting hidden gluten or traces of gluten.  
 &amp;nbsp; 
 
  General Information  
 
  Basically, you should follow a few simple sanitary rules during your vacation - especially if you are traveling to countries with hygiene conditions that do not meet Western standards. For people with gluten intolerance, it is particularly important to follow these rules to prevent so-called &quot;traveler&#039;s diarrhea&quot;. This is because intestinal symptoms with diarrhea can sometimes be misinterpreted as a sudden worsening or recurrence of symptoms that existed before the diagnosis of celiac disease.  
 You should follow these general rules especially in countries with low hygiene standards: 
 
 &amp;nbsp;&amp;nbsp;&amp;nbsp; Avoid ice cubes in drinks. 
 &amp;nbsp;&amp;nbsp;&amp;nbsp; Do not consume unpasteurized dairy products. 
 &amp;nbsp;&amp;nbsp;&amp;nbsp; Peel raw fruits and vegetables before eating. 
 &amp;nbsp;&amp;nbsp;&amp;nbsp; Avoid raw or undercooked seafood or fish. 
 &amp;nbsp;&amp;nbsp;&amp;nbsp; Meat or meals in general should be well cooked and still warm. 
 &amp;nbsp;&amp;nbsp;&amp;nbsp; Beware of food from street vendors 
 &amp;nbsp;&amp;nbsp;&amp;nbsp; Drink only beverages from sealed bottles. 
 
 &amp;nbsp; 
 Take care of your personal hygiene (regular hand washing) and use only drinking water even when brushing your teeth. Boil or disinfect water if drinking water is not available. Always wash your hands before eating and after using the toilet. 
 Perhaps the most important tip for a gluten-free vacation is simply not to let it spoil your mood. In addition to all these precautions and tips, the main thing to look forward to is the vacation and the trip. And also to the new dishes and products that we will get to know!&amp;nbsp; The motto must be to enjoy the vacation and not to be unsettled by the intolerance. Often, the best opportunities to eat gluten-free are in the countries where you least expect it. You simply have to be open to new things. 
 &amp;nbsp; 
                ]]>
            </content>

                            <updated>2023-05-23T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">HIDDEN GLUTEN: MYTH OR TRUTH?</title>
            <id>https://www.gluteostop.com/en/hidden-gluten-myth-or-truth</id>
            <link href="https://www.gluteostop.com/en/hidden-gluten-myth-or-truth"/>
            <summary type="html">
                <![CDATA[
                
                                            Those who believe they can rely solely on the &quot;correct&quot; labeling on products may be exposed to high, unintentional levels of gluten. 
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            </summary>
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                  Those who believe they can rely solely on the &quot;correct&quot; labeling on products may be exposed to high, unintentional levels of gluten.  
 Celiac disease (CD) is a systemic immune-mediated disorder caused by gluten ingestion in genetically susceptible individuals. It is one of the most common lifelong diseases, affecting approximately 1% of the population in Europe and North America (1,2). The only available treatment for celiac disease is the gluten-free diet (GFD), which consists of dietary exclusion of gluten-containing grains (i.e., wheat, rye, barley, triticale, semolina or durum wheat, spelt, and kamut) (3). Despite the recognized efficacy of the gluten-free diet, strict adherence to it is very difficult to achieve, with several studies reporting that intentional and unintentional gluten intake occurs in up to 50% of celiac patients (3,4). Prolonged intake of trace amounts of gluten (10-50 mg daily) can damage the small intestinal mucosa (5). In a recent study, the average unintentional gluten exposure of celiac patients was estimated to be approximately 150-400 mg/day (mean), with a high proportion of celiac patients routinely ingesting more than 200 mg of gluten per day (6). 
   Not everyone affected reacts to hidden gluten   
 Only 10 to 20 percent of people with celiac disease have the full-blown disease - many have atypical symptoms or no symptoms at all and therefore remain unaware of their disease for a long time. In many cases, however, the disease manifests itself only indirectly through the consequences of malnutrition. For example, iron deficiency can cause anemia, or insufficient calcium intake can lead to osteoporosis. If gluten intolerance remains undiagnosed, developmental delays can occur in children and adolescents due to the deficiency. In adults, further complications include infertility and colon cancer. 
   What do we mean by &quot;hidden&quot; gluten?   
 We understand &quot;hidden gluten&quot; to mean gluten in products that is not apparent or visible to the consumer. And there are various reasons for this:  1) Residual gluten in gluten-free products: here, 20ppm (2mg/kg) may still be contained in Germany. Even foods with 100ppm gluten may still be advertised as &quot;Specially formulated for people with celiac disease&quot; if the food has been manufactured in a special way to reduce the gluten content. (7)  2) Foods that have been contaminated with gluten. Either during manufacturing or preparation. The food control agency uses the threshold of 80 ppm for this. Anything below that is not tracked. For example, studies have shown that gluten-free pasta cooked in the same water as pasta containing gluten contained up to 115.7 ppm of gluten. (8)  3) Mislabeled or unlabeled foods. It is a misconception that all foods in Germany are properly labeled. Every year the investigation offices of the food control Baden-Württemberg publish their allergy balance. A report where gluten is also examined.  Products labeled &quot;gluten-free&quot; are also examined.&amp;nbsp; It turned out that in recent years gluten could be found again and again in actually gluten-free products. After 2014 and 2018, the peak was in 2021 with 6% of the samples tested, with just under 4% exceeding the maximum permissible value of 20 ppm. Since this is then a product harmful to the health of those with celiac disease, the public recall of the products took place. 
   
 In addition to the &quot;gluten-free&quot; labeled products, hundreds of classic ready-made products were also examined each year. Both pre-packaged products and unpackaged products (open counter) were examined. It is striking that many incorrectly labeled products were found, especially in the case of ready-made products. In 2016, 23% of all packaged products examined were still above the threshold value of 80 ppm and were objected to, but in 2021, in the case of open goods, 31% of all products examined still contained gluten (&amp;gt;80ppm), although gluten was not labeled. (9,10) 
   
 Anyone who believes that they can rely solely on the &quot;correct&quot; labeling on products, in restaurants or when traveling and visiting friends may be exposed to a high, unintentional load of gluten.  The goal of anyone affected by gluten intolerance must be to consume as little gluten as possible, and enzymes can assist with this as an additional aid to a &quot;supposedly&quot; gluten-free diet. However, it is clear that an enzyme product like GluteoStop cannot replace a gluten-free diet. BUT it can help reduce unwanted and unknowing exposure to gluten in addition to a gluten-free diet. And after all, that&#039;s what it&#039;s all about, adding as little gluten to your body as possible. 
 &amp;nbsp; 
 &amp;nbsp; 
   SOURCE:   
  1. Fasano A, Catassi C. Clinical practice. Celiac disease. N Engl J Med 2012;367:2419–26.  
  2. Lionetti E, Castellaneta S, Francavilla R, et al. Introduction of gluten, HLA status, and the risk of celiac disease in children. N Engl J Med 2014;371:1295–303.  
  3. Lionetti E, Catassi C. New clues in celiac disease epidemiology, pathogenesis, clinical manifestations, and treatment. Int Rev Immunol 2011;30:219–31.  
  4. Hall NJ, Rubin G, Charnock A. Systematic review: adherence to a gluten-free diet in adult patients with coeliac disease. Aliment Pharmacol Ther 2009;30:315–30.  
  5. Catassi C, Fabiani E, Iacono G, et al. A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease. Am J Clin Nutr 2007;85:160–6.  
  6. Syage JA, Kelly CP, Dickason MA, et al. Determination of gluten consumption in celiac disease patients on a gluten-free diet. Am J Clin Nutr 2018;107:201–7.  
  7. DURCHFÜHRUNGSVERORDNUNG (EU) Nr. 828/2014 DER KOMMISSION vom 30. Juli 2014 über die Anforderungen an die Bereitstellung von Informationen für Verbraucher über das Nichtvorhandensein oder das reduzierte Vorhandensein von Gluten in Lebensmitteln  
  8. Weisbrod VM, Silvester JA, Raber C, McMahon J, Coburn SS, Kerzner B. Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest. Gastroenterology. 2020 Jan;158(1):273-275. doi: 10.1053/j.gastro.2019.09.007. Epub 2019 Sep 24.  
  9. Waiblinger HU, Schulze G. Action Levels for Food Allergens: An Approach for Official Food Control in Germany. J AOAC Int. 2018 Jan 1;101(1):17-22.  
  10. https://www.ua-bw.de/  
                ]]>
            </content>

                            <updated>2023-05-09T09:30:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">GLUTEN IN COSMETICS?! We clarify</title>
            <id>https://www.gluteostop.com/en/gluten-in-cosmetics-we-clarify</id>
            <link href="https://www.gluteostop.com/en/gluten-in-cosmetics-we-clarify"/>
            <summary type="html">
                <![CDATA[
                
                                            Did you know that many cosmetics contain gluten? Therefore, anyone who suffers from gluten intolerance should also pay attention to the ingredients of cosmetics to be on the safe side. 
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            </summary>
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                 Anyone suffering from gluten intolerance should also pay attention to the ingredients of cosmetics to be on the safe side. 
 
   Risk with celiac disease: gluten in cosmetics   
 People suffering from celiac disease must follow a strict gluten-free diet. This is because even the smallest traces of gluten can lead to numerous complaints, especially diarrhea or other gastrointestinal complaints. If celiac disease remains undiagnosed for a long time, it can lead to serious health problems such as intestinal damage and even cancer. The big challenge is that gluten is contained in numerous foods and people also come into contact with it unintentionally. Baked goods in particular, but also finished products, are risky, because the gluten protein is found in all common types of grain such as wheat, rye, barley, oats or spelt. 
 What many do not know: Numerous cosmetic products also contain gluten. This can become a problem for people with celiac disease if these products accidentally enter the gastrointestinal tract through the mouth. 
 Particularly dangerous are toothpaste and mouthwash, but also lipstick and other lip care products. Gluten in face creams, makeup or facial cleansing products, and hand creams can also be risky. Fortunately, the growing popularity of the gluten-free diet has spread to the cosmetics industry, and cosmetic brands are becoming more sensitive to the addition of gluten in cosmetic products. 
 However, cosmetics are still not labeled as &quot;gluten-free.&quot; 
 While gluten-free foods are easily recognizable by the label with the “Crossed Grain symbol”, cosmetics are not yet officially labeled as &quot;gluten-free&quot;. This, of course, makes the search for them much more difficult. 
 That&#039;s why those affected should pay close attention to the ingredients. Indications of gluten include the following designations: 
 - Triticum aestivum, Triticum vulgare or Triticum turgidum durum (wheat). 
 - Triticum spelta (spelt) 
 - Avena sativa or Avena strigosa (oats) 
 - Secale cereale (rye) 
 - Hordeum districhon or Hordeum vulgare (barley) 
 Depending on the concentration in the product, these ingredients may therefore be of concern to those affected. 
   What are the risk factors?   
 Gluten from superficially applied beauty products generally cannot penetrate the skin due to its molecular structure. So, if you apply a product to your skin and not near your eyes or mouth, and wash your hands immediately afterwards, you most likely won&#039;t have a reaction either. &quot;Most likely&quot; because, of course, the possibility may still exist depending on your level of sensitivity. 
 Another risk factor are powders that contain gluten. You can either inhale them or these can get into your eyes or mouth. Again, the risk is manageable in most cases, but it is there and depends on your personal sensitivity. 
   What are the possible reactions?   
 Again, it depends on the degree of sensitivity. Both people with celiac disease and people with non-celiac gluten sensitivity can react to a beauty product containing gluten. 
 Common reactions include: 
 - Rashes, skin irritation, hives and/or redness. 
 - Itchy, watery, red and/or puffy eyes. 
 - Runny nose and/or congestion. 
 - Headache and/or dizziness. 
 - Digestive tract problems 
   How can I minimize the risk of a reaction?   
 Find out about the ingredients of the products before you buy them. If you are not sure, contact the seller or brand/manufacturer directly and ask if the ingredients and excipients used in the product, contain gluten. Meanwhile, there are some apps that provide information about the ingredients of the product through the barcode on the back of the product. 
 - Read/study the product label carefully and check the ingredient information available online. 
 - Wash hands as soon as you apply a product containing gluten. 
 - Avoid powder or aerosol (hairspray) products containing gluten as they can be accidentally inhaled. 
 - Buy only toothpaste and lip care products that are gluten-free. 
 Research presented at the 2011 annual meeting of the American College of Gastroenterology shows how difficult it is for consumers to find out if their cosmetic products contain gluten. Even if you don&#039;t actually eat cosmetics, even a small amount of gluten in a lip balm could be a problem - just think of how often you bite or lick your lip. Researchers have raised the question of whether lotions and moisturizers containing gluten could trigger a reaction in the skin of people with celiac disease. The investigation was triggered by case studies of two women who had skin irritations that disappeared when they stopped eating gluten in their diets and stopped using cosmetic products containing gluten. In cosmetic products, hydrolysed gluten is used to make emulsifiers and stabilizers. Here it depends on the molecule size in the end (3500 Da). Certainly, too little is known about the effects or influence of gluten in cosmetic products on health and further research is needed. However, people with celiac disease who need to lead a gluten-free lifestyle should pay attention to the ingredients in their cosmetics. 
   Caution with oral and facial care products   
 Therefore, caution is advised especially with cosmetic and hygiene products that are used on the face or mouth. These primarily include mouthwashes, dental floss and toothpaste.  
   Shampoo and body cream - a risk for children?   
 In the case of products for purely external use, such as shampoos, shower gels and body creams, there is no known harmful effect for adults with celiac disease. After all, gluten does not enter the body through the skin. However, since children may swallow bath water or put their creamed hands in their mouths, gluten in body care products can also become a problem for them. Therefore, only gluten-free products should be used for the personal care of children suffering from celiac disease. 
 Because all of these products, particularly dentifrices and lipsticks, may contain small amounts of gluten and may be used by individuals with gluten intolerance who must follow a strict gluten-free diet, it would be desirable for manufacturing companies to more clearly label the presence or absence of gluten in these products. 
 Although gluten intake from non-food sources is unlikely to contribute significantly to gluten exposure and symptoms in the majority of patients with celiac disease, it should be considered in cases of persistently active disease or symptoms. 
   &amp;nbsp;   
 &amp;nbsp; 
 
  SOURCES  
 
 &amp;nbsp; 
 Hall, S.W.; Shaoul, R.; Day, A.S. The Contribution of Non-Food-Based Exposure to Gluten on the Management of Coeliac Disease. Gastrointest. Disord. 2020, 2, 140-143. 
 Verma, A.K., Catassi, C. Contribution of Oral Hygiene and Cosmetics on Contamination of Gluten-free Diet: Do Celiac Customers Need to Worry About? Journal of Pediatric Gastroenterology and Nutrition 68(1): p 26-29, January 2019. 
 &amp;nbsp; 
  ZUM PRODUKT  
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            </content>

                            <updated>2023-04-20T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">GLUTEN LEVEL – The 10mg limit</title>
            <id>https://www.gluteostop.com/en/gluten-level-the-10mg-limit</id>
            <link href="https://www.gluteostop.com/en/gluten-level-the-10mg-limit"/>
            <summary type="html">
                <![CDATA[
                
                                            10 milligrams of gluten per day is generally considered by many experts to be a &quot;safe amount&quot; for the majority of people with celiac disease. There are still different opinions as to how much gluten can be classified as safe for people with gluten intolerance, as each person a...
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                 &amp;nbsp; 
   G  LUTEN WHAT IS THAT?   
 In the field of gluten intolerance such as gluten sensitivity or celiac disease, gluten is a collective term for storage proteins of wheat, rye, barley, oats and other cereals. Specifically, these proteins are called gliadins and glutenins (wheat), secalins (rye), hordins (barley), and avenins (oats). 
 People with gluten sensitivity can often tolerate small amounts of gluten without developing symptoms. For this group of people, it is therefore a matter of finding out the personal tolerance limit so that no symptoms occur. This is often a long way and requires a lot of patience and a distinct knowledge of how much gluten is present in which foods. In contrast, even the smallest trace of gluten has consequences for people with celiac disease. Scientists agree that even a few milligrams of gluten damages the intestinal mucosa. In very sensitive individuals, even one milligram a day is enough to cause chronic inflammation and damage. A strict gluten-free diet helps control symptoms so the damaged intestine can heal. Eating any small amount of gluten again will cause further damage. Therefore, celiac patients should do everything possible to avoid gluten intake. However, gluten is often ingested unknowingly, for example through contamination or residual gluten in gluten-free labeled products (20 ppm rule). Studies show that even on a supposedly gluten-free diet, unintentional gluten intake can range from 150 mg to 400 mg per day. 
 10 milligrams of gluten per day is generally considered by many experts to be a safe amount for the majority of people with celiac disease. There are still differing opinions as to how much gluten can be considered safe for people with gluten intolerance, as each sufferer has different sensitivities after all. For this reason, there are countries such as Australia that do not specify 20 ppm as the limit for gluten-free products, as is the case in Germany, but 0 ppm or the detection limit (currently 3 ppm). If gluten can be detected, it must not be labeled gluten-free. In 2011, the U.S. Food and Drug Administration (FDA) published an assessment of the health hazards of gluten in people with celiac disease. Based on a comprehensive review of the literature available at the time, this report concluded that the safe tolerable amount of gluten is 7 mg daily to prevent histological changes and 0.015 mg per day to prevent symptoms. 
   GLUTENFREE PRODUCTS   
 There are more and more products declared as &quot;gluten-free&quot; to buy. &quot;Gluten-free&quot; means that a maximum content of 20 mg gluten prp kg food is observed. Similarly, a &quot;very low gluten content&quot; according to EU regulation means that products do not exceed the limit of 100 mg gluten per kg of food. Unfortunately, for both gluten contents, the product may be labeled &quot;Specially formulated for people with gluten intolerance&quot; or &quot;Specially formulated for people with celiac disease&quot; according to Commission Implementing Regulation (EU) No. 828/2014 of July 30, 2014. In our view, this is not correct because it is still unclear what amounts of gluten per day are considered safe for sensitive individuals. We would prefer the detection limit as a threshold. 
   METHOD   
 A liquid chromatographic method was used to quantify gluten in cereal flours and in cereal products, and the antibody-based detection method &quot;Enzyme Linked Immunosorbent Assay&quot; (ELISA) was used for beers. 
         
 
 
 Gluten levels in cereals and flours 
 Indication in milligrams gluten per 100 g food 
 Indication in grams of food per 10 mg gluten 
 
 
 FOOD 
 AVERAGE 
 AVERAGE 
 
 
 Wheat (whole grain) 
 7700 
 0,130 
 
 
 Spelt (whole grain) 
 9894 
 0,101 
 
 
 Rye (whole grain) 
 3117 
 0,321 
 
 
 Oat (whole grain) 
 4557 
 0,219 
 
 
 Barley (whole grain) 
 5624 
 0,178 
 
 
 Green spelt (whole grain) 
 7100 
 0,141 
 
 
 Wheat flour&amp;nbsp;Type 405 
 8660 
 0,115 
 
 
 Wheat flour&amp;nbsp;Type 550&amp;nbsp; 
 7520 
 0,133 
 
 
 Wheat flour Type 630 
 9359 
 0,107 
 
 
 Wheat flour&amp;nbsp;Type 812&amp;nbsp; 
 9420 
 0,106 
 
 
 Wheat flour&amp;nbsp;Type 1050&amp;nbsp; 
 8740 
 0,114 
 
 
 Wheat flour whole grain 
 8300 
 0,120 
 
 
 Wheat bran&amp;nbsp; 
 4660 
 0,215 
 
 
 Wheat grits&amp;nbsp; 
 8680 
 0,115 
 
 
 Spelt flour&amp;nbsp;Type 630 
 10300 
 0,097 
 
 
 Spelt flour whole grain 
 9460 
 0,106 
 
 
 Green spelt flour whole grain 
 8975 
 0,111 
 
 
 Rye flour&amp;nbsp;Type 815 
 3200 
 0,313 
 
 
 Rye flour&amp;nbsp;Type 997&amp;nbsp; 
 3180 
 0,314 
 
 
 Rye flour Type 1150&amp;nbsp; 
 3483 
 0,287 
 
 
 Rye flour&amp;nbsp;Type 1370&amp;nbsp; 
 3300 
 0,303 
 
 
 Rye bread whole grain 
 3450 
 0,290 
 
 
 Oat flour whole grain 
 5600 
 0,179 
 
 
 As expected, wheat and the manufactured flours contain the highest gluten levels. Only spelt and spelt flours have higher values. 
 
 
 
 &amp;nbsp; 
         
 
 
 
 Gluten levels in cereals and flours 
 
 Indication in milligrams gluten per 100 g food 
 Indication in grams of food per 10 mg gluten 
 
 
 FOOD&amp;nbsp; 
 AVERAGE 
 AVERAGE 
 
 
 Porridge 
 4850 
 0,206 
 
 
 Oat flakes 
 5660 
 0,177 
 
 
 Barley grains&amp;nbsp; 
 4700 
 0,213 
 
 
 Buns 
 9183 
 0,109 
 
 
 Wheat toast&amp;nbsp; 
 6900 
 0,145 
 
 
 Wheat flour bread 
 5780 
 0,173 
 
 
 Whole grain wheat bread 
 6500 
 0,154 
 
 
 Mixed wheat bread 
 3840 
 0,260 
 
 
 Crispbread 
 3600 
 0,278 
 
 
 Mixed rye bread&amp;nbsp; 
 3300 
 0,303 
 
 
 Rye bread 
 1200 
 0,833 
 
 
 Whole grain rye bread 
 1580 
 0,633 
 
 
 Egg pasta uncooked 
 9040 
 0,111 
 
 
 Egg pasta cooked 
 4300 
 0,233 
 
 
 Butter Biscuit&amp;nbsp; 
 5240 
 0,191 
 
 
 Cake base 
 2160 
 0,463 
 
 
 The greater the proportion of wheat in the product, the higher the gluten level. 
 &amp;nbsp; 
 
 
 
 &amp;nbsp; 
         
 
 
 Gluten Levels in different types of Beers 
 Indication in milligrams gluten per 100 g food 
 Indication in grams of food per 10 mg gluten 
 
 
 FOOD 
 AVERAGE 
 AVERAGE 
 
 
 Full beer light 
 2,7 
 370,370 
 
 
 Full beer dark 
 4,6 
 217,391 
 
 
 Wheat beer 
 274 
 3,650 
 
 
 Pilsener 
 1,2 
 833,333 
 
 
 non-alcoholic beer&amp;nbsp; 
 3,2 
 312,500 
 
 
 Malt beverage 
 3,3 
 303,030 
 
 
 &amp;nbsp; 
 &amp;nbsp; 
 &amp;nbsp; 
 
 
 White beer is a no-no for celiac patients. At 1.2 mg per 100 g, a Pilsner lager could possibly be acceptable for gluten-sensitive people, but for safety reasons only beer labeled gluten-free should be consumed. 
 
 
 
   SOURCE:   
 G. Andersen / H. Köhler in collaboration with M. Rubach / W. Schaecke (2015): Annual Report of the German Research Institute 2014, Freising, p. 136 - p. 139. Slot, I. &amp;amp; Bremer, M.G.E.G. &amp;amp; Hamer, R.J. &amp;amp; Van der Fels-Klerx, HJ (Ine). (2015). Part of the celiac population remains at risk despite current gluten limits. Trends in Food Science &amp;amp; Technology. 43. 10.1016/j.tifs.2015.02.011.Cohen, Inna &amp;amp; Day, Andrew &amp;amp; Shaoul, Ron. (2020). Should the Glu Be Ten or Twenty? An Update on the Ongoing Debate on Gluten Safety Limits for Patients with Celiac Disease. Gastrointestinal Disorders. 2. 202-211. 10.3390/gidisord2030021. Reid, J., Allen, K., &amp;amp; McDonald, S. (2016). Systematic review of safe gluten levels for people with celiac disease. Cochrane Australia. http://www.coeliac.org.au/research/ Food and Drug Administration. Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten. 2011. 
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            </content>

                            <updated>2023-03-28T09:30:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Can GLUTEN be the trigger for skin problems?</title>
            <id>https://www.gluteostop.com/en/can-gluten-be-the-trigger-for-skin-problems</id>
            <link href="https://www.gluteostop.com/en/can-gluten-be-the-trigger-for-skin-problems"/>
            <summary type="html">
                <![CDATA[
                
                                            Gluten sensitivity (NCGS) and celiac disease can affect much more than just the digestive system - they can also affect the skin, in the form of various skin conditions. 
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            </summary>
            <content type="html">
                <![CDATA[
                 Gluten sensitivity (NCGS) and celiac disease can affect much more than just the digestive system - they can also affect the skin, in the form of various skin conditions. 
 
 About 15 to 25% of people with celiac disease suffer from dermatitis herpetiformis, a rash that is considered a skin manifestation of celiac disease. However, this is far from the only skin problem that people with celiac disease and non-celiac gluten sensitivity (NCGS) may have. 29 % of 486 
 Patients with suspected gluten sensitivity (NCGS) who participated in a study showed rash and 18% of them had dermatitis that was not clearly diagnosed.1 
 In addition to dermatitis herpetiformis, people with celiac disease may also suffer from eczema, psoriasis, acne, chronic dry skin, hives and alopecia areata. For certain reasons, celiac disease sufferers are more likely to be affected by these skin problems than the general population. 
 Research has not yet focused as much on the skin conditions associated with NCGS, but numerous reports suggest that some gluten-sensitive people who are not affected by celiac disease have significantly fewer skin problems when they avoid gluten. 
 Although there is currently little clear medical evidence that eating gluten actually causes the skin conditions mentioned above, in many cases sufferers have been able to achieve significant improvement by following a gluten-free diet. The skin problems associated with celiac disease range from itchy rashes to hair loss. 
 Here is a summary of the most common skin conditions currently associated with celiac disease: 
  &amp;nbsp; 
   Dermatitis Herpetiformis   
 Dermatitis Herpetiformis is a skin rash caused by the consumption of gluten. According to sufferers, it is one of the most itchy rashes ever experienced. The lesions can not only itch, but also sting and burn. The lesions can occur anywhere on the body, but are most common on the elbows, knees, buttocks, lower back, head and neck.  If you have dermatitis herpetiformis, it is assumed that you are also affected by celiac disease. This should definitely be confirmed by a blood test if the celiac diagnosis is still pending. 
   
   Psoriasis   
 Psoriasis is an inflammatory, non-contagious disease. It is mainly characterized by reddish, scaly skin lesions that can be itchy. Several studies show that there is a close connection between psoriasis and the consumption of gluten. 
 People with psoriasis often have high levels of antibodies to gluten in their blood, suggesting that they are sensitive to gluten in their diet, even if they have not been diagnosed with celiac disease. It is not clear whether gluten causes psoriasis, or whether people with psoriasis are also more likely to have celiac disease, or vice versa 
 However, some reports suggest that psoriasis patients&#039; skin symptoms improve dramatically when they adopt a gluten-free diet, regardless of whether they have been diagnosed with celiac disease. 
   
   ECZEMA   
 Eczema, another itchy skin rash, causes scaly, whitish patches on the skin. Eczema is most common in children, but adults can also have this skin condition. Although the primary treatment for eczema is topical glucocorticosteroids (cortisone), there is some evidence that eczema in some people is related to an undiagnosed celiac disease.4 In these people, a necessary, strict gluten-free diet may help treat their skin condition. 
  &amp;nbsp; 
   ACNE   
 Although there is no published medical research linking  celiac disease or gluten sensitivity and the common skin condition of teenage acne, many people with acne have reported relief from their skin problems when they changed their diet to gluten-free. Currently, there is no scientific evidence that gluten causes acne, although many patients report that their acne disappeared once they gave up gluten. This is understandable since gluten is pro-inflammatory and acne is often predominantly inflammatory. Additionally, a low-carbohydrate diet is advised. 
 &amp;nbsp;  
   Chronic Urticaria     
 A 2005 study found that 5% of children with chronic urticaria (known colloquially as hives) also had celiac disease. After the children in the study were diagnosed with celiac disease and introduced to a gluten-free diet, chronic urticaria disappeared in all of them within five to ten weeks. 
 &amp;nbsp;  
   Dry skin    
 Many people with celiac disease and gluten sensitivity suffer from very dry skin. In some cases, this improves after they change their diet and avoid foods containing gluten. Again, it is not clear if the disease is the cause of the dry skin, but some doctors suspect that a possible nutrient deficiency due to malabsorption in untreated celiac disease, could be the cause. 
 
  Sources data  
 
 &amp;nbsp; 
 1)&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Volta U, Bardella MT, Calabrò A, Troncone R, Corazza GR; Study Group for Non-Celiac Gluten Sensitivity. An Italian prospective multicenter survey on patients suspected of having non-celiac gluten sensitivity. BMC Med. 2014 May 23;12:85. 
 2)&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Antiga E, Maglie R, Quintarelli L, et al. Dermatitis herpetiformis: novel perspectives. Front Immunol. 2019;10:1290. 
 3)&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Bhatia BK, Millsop JW, Debbaneh M, Koo J, Linos E, Liao W. Diet and psoriasis, part II: celiac disease and role of a gluten-free diet. J Am Acad Dermatol. 2014;71(2):350-8. 
 4)&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Bonciolini V, Bianchi B, Del Bianco E, Verdelli A, Caproni M. Cutaneous manifestations of non-celiac gluten sensitivity: clinical histological and immunopathological features. Nutrients. 2015 Sep 15;7(9):7798-805. 
 5)&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Caminiti L, et al. Chronic urticaria and associated coeliac disease in children: a case-control study. Pediatr Allergy Immunol. 2005 Aug;16(5):428-32. 
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            </content>

                            <updated>2023-02-27T00:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">GLUTEOSTOP TESTERS SAY: YES!</title>
            <id>https://www.gluteostop.com/en/gluteostop-testers-say-yes</id>
            <link href="https://www.gluteostop.com/en/gluteostop-testers-say-yes"/>
            <summary type="html">
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                                            We asked ourselves, what is your opinion about GluteoStop®? In which situation can GluteoStop® help you best and what experiences have you had with unintentional gluten intake. Our current product test provides answers to these and other questions.
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            </summary>
            <content type="html">
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                   We asked ourselves, what is your opinion about GluteoStop®? In which situation can GluteoStop® help you best and what experiences have you had with unintentional gluten intake. Our current product test provides answers to these and other questions .  
 Best of all: GluteoStop® helped you a lot:  9 out of 10  participants who tested GluteoStop® over a longer period of time would recommend GluteoStop® to friends and family. We asked the participants of the extensive GluteoStop® test campaign these 10 questions: 
  1) How long have you been following a gluten-free diet?   2) Did GluteoStop® work for you?   3) Would you recommend GluteoStop® to friends and family?   4) Do you find GluteoStop® convenient to use?   5) How many times a year do you accidentally ingest gluten?   6) Are you experienced in accidental gluten exposure - so-called &quot;gluten accidents&quot;?   7) Are you aware that gluten-free labeled products (e.g. with the crossed grain symbol of The Association of European Coeliac Societies) can contain up to 20 mg gluten per kg of food product?   8) Have you recently declined social invitations due to fear of accidental gluten exposure?   9) In which situation did you find GluteoStop® particularly useful?   10) Would you purchase GluteoStop®?  
 But let&#039;s start from the beginning. Ineo Pharma GmbH started the test campaign for us in October 2019. The participants from Germany, Austria and Switzerland were able to apply for a free test package on the GluteoStop® homepage. The only requirement for participation in addition to the age of legal majority was that they suffered from gluten sensitivity or celiac disease. After the test phase, the participants were invited to fill out a questionnaire to report on their experiences with GluteoStop®. The data were evaluated at the end of 2019 separately for the entire participants as well as for participants with gluten sensitivity or celiac disease. 
   
 Over 130 people applied for our test. 87 participants met the conditions for participation and completed the questionnaire in full. 50 participants said they were sensitive to gluten (NCGS) whereas 37 had celiac disease. 
  1)  How long have you been following a gluten-free diet   ?  
 70% of the participants had been following a gluten-free diet for more than a year. Comparing the results of the two groups of participants, it was found that the majority of gluten-sensitive people (38%) had a gluten-free diet between one and five years, whereas the majority of celiac sufferers (41%) had been following a gluten-free diet for more than 5 years. 
   
  2)  Did GluteoStop® work for you ?  
 We were particularly pleased that 92% of the participants stated that GluteoStop® worked for them. This was confirmed by both groups, the participants with celiac disease and with gluten sensitivity. 
   
  3)  Would you recommend GluteoStop® to friends and family   ?  
 We were even more impressed by the result when asked whether the product testers would recommend GluteoStop®. The result is stunning and confirms that with GluteoStop® we have developed an effective aid that can support people with gluten intolerance. 94% of all participants would recommend GluteoStop®. It was even 95% of those with celiac disease. Making a recommendation is an act of trust and is based on subjective experience and evaluation. Trust is the basic requirement of every human relationship. You can&#039;t buy trust in a product, you have to earn it. 
   
  4)  Do you find GluteoStop® convenient to use ?  
 Our goal in developing GluteoStop® was to create a product that can be used anytime, anywhere. A gluten-free diet is easy to implement for many of those affected at home, since you have everything under your own control. As soon as you leave your own four walls, it becomes difficult and you are dependent on other people and their knowledge of gluten-free nutrition, gluten free cooking, food preparation and risk of contamination. It was therefore important to us to design a product in a way that it could be used easily, especially on the go. The tablets should be kept as small as possible so that you can take them without water. Dosage should also be child&#039;s play. And finally, the use of GluteoStop® should be as discreet and unobtrusive as possible, so that you don&#039;t have to be exposed to unnecessary questions or angled looks. The product pack should fit in any handbag or trouser pocket thus you can always carry GluteoStop® with you. The testers have confirmed that we are right with this. 98% of all test participants find GluteoStop® convenient to use. 
   
  5)  How many times a year do you accidentally ingest gluten ?  
 We wanted to know from the study participants what experiences they had with unintentional gluten exposure. Current scientific studies have found that even people with celiac disease who were convinced to eat strictly gluten-free consume an average of 150 - 400 mg of gluten daily unintentionally (Syage et al, Am J Clin Nutr. 2018). All participants in our GluteoStop® product test also stated that they unintentionally ingest gluten several times a year. In more than a third of gluten-sensitive people, it happened several times a month that gluten was ingested unintentionally. This data underscores the need to provide aids such as GluteoStop® to those affected to reduce the consequences of unwanted, unintentional exposure to gluten. 
   
  6)  Are you experienced in accidental gluten exposure - so-called &quot;gluten accidents&quot; ?  
 With all precautionary measures, gluten can be inadvertently ingested. Most people with intolerance to gluten react with the same symptoms as before their diagnosis. Abdominal pain, diarrhea, stomach cramps etc. But also, headache, dizziness, nausea or skin reactions can be signs of a gluten accident. Not everyone responds equally quickly. The intensity can also be different, sometimes more violent, sometimes less bad, sometimes longer or less long. The reaction to a gluten accident is very individual. The time from the unintentional gluten intake to the onset of the reaction is also very different. In some people, reactions can occur after just a few hours, but only two to three days later. Accordingly, it can take different times for the reactions to be over again. In some cases, the consequences can be felt after just a few hours but also up to a week or even longer. 91% of all study participants know of such gluten accidents. In the group of people with celiac disease, it was 98% of the participants, of whom 95% stated that they have had gluten accidents several times. We have developed GluteoStop® to mitigate such gluten accidents. 
   
  7)  Are you aware that gluten free labeled products (e.g. with the crossed grain symbol of The Association of European Coeliac Societies) can contain up to 20 mg gluten per kg of food product ?  
 We were particularly surprised by the result of the question about the permitted amounts of gluten in products that are labeled as &quot;gluten free&quot;. Here, more than a third of the participants stated that they did not know that products labeled as &quot;gluten free&quot; or with the symbol of the &quot;crossed grain symbol&quot; may still contain up to 20 mg gluten per kg of food according to European food law. In the group of people with celiac disease, 38% were not aware of this limit. A lot of education and clarification is still necessary here. There are some people who like to say that there is no such thing as “hidden gluten”. We do not share this opinion and that is why we developed GluteoStop®. As our survey showed, the majority of the participants did not know that even products labeled with “gluten free” may still contain up to 20 mg gluten per kg of food. Products that are reduced in gluten, but still contain 100 mg gluten per kg, can be advertised by the food industry as products with &quot;very low gluten content&quot; and they can even say &quot;specifically formulated for coeliacs &quot; or &quot;suitable for coeliacs”. Many renowned scientists are convinced that such a large amount of gluten leads to damage to the intestinal mucosa in sensitive groups of people. In those with celiac disease, there is definitely an inflammatory reaction triggered by such high amounts of gluten. 
   
 Interestingly, different countries, including Australia and New Zealand, have taken a different route in terms of labeling requirements. Products may only be labeled as &quot;gluten free&quot; if analytically no more gluten can be detected. The detection limit is currently around 3 mg gluten per kg of food, that means almost 10 times lower than the limit in Germany and EU. We understand “hidden gluten” in addition to the residual gluten described above, but also the gluten that gets into a food through contamination. Examinations e.g. food monitoring in Baden-Württemberg, Germany by the local authorities showed in 2018 that gluten with more than 80 mg per kg of food could be detected in 10% of the samples of packaged products and even in 36% of the samples of unpackaged products. Only samples that did not contain any indications of gluten in the labeling were examined. 
  8)  Have you recently declined social invitations due to fear of accidental gluten exposure ?  
 It is not surprising that the majority of the participants, who all suffer from gluten intolerance, have already refused social invitations due to fear of gluten. In the group of people with celiac disease, 59% stated that they had recently canceled invitations. Due to the severity of gluten intolerance and the effects of unintentional gluten intake, it is not surprising that almost two-thirds are unsettled and worried about gluten. This can lead to social exclusion and a reduction in the quality of life. With GluteoStop® we want to help those affected and provide them with an aid that can break down traces of gluten and thus further reduce the unintentionally exposure to gluten. 
   
  9)  In which situation did you find GluteoStop® particularly useful   ?  
 We have developed GluteoStop® so that you can carry it with you anytime and anywhere and take it when needed. We wanted to know from the study participants in which situations they were particularly happy that they had GluteoStop® with them. As we expected, most said they were happy to have GluteoStop® on hand, especially when visiting restaurants. 51% of the celiac sufferers reported that they found GluteoStop® particularly useful eating out in the restaurant. In second and third place followed “traveling” and “at friends and family´s house”. At this point, however, we would like to emphasize once again that GluteoStop® is not a miracle and that one should not be reckless when choosing restaurants and dishes. A chef who doesn&#039;t know what gluten is or a kitchen that doesn&#039;t meet the basic requirements for gluten-free food preparation/cooking should be avoided. It is best to inquire about possible restaurants in advance. You can also find great recommendations for some cities in our blog. 
   
  10)  Would you purchase GluteoStop® ?  
 92% of the gluten sensitive product testers would purchase GluteoStop®. So, 9 out of 10 subjects from this group. Across all participants, we are at a terrific 87%. This is an outstanding result and we are very proud. In addition to the effect, the price is the decisive factor if a food supplement is bought or not. With a recommendation rate of 92%, product tester confirm to us what the studies have long shown, GluteoStop® works! Of course, one can always ask whether the price of a product is justified. For us at GluteoStop®, quality is paramount, and we don&#039;t want to cut corners here. Unfortunately, a high-quality standard is also associated with high costs. GluteoStop® is made in Germany. The enzyme we use is produced in France by one of the world&#039;s most renowned enzyme manufacturers. In addition, we only use high-quality excipients for tablet manufacturing. Instead of animal magnesium stearates, we use, for example, calcium salts from edible fats made from certified sunflower oil. Every batch is examined by external laboratories as we do not compromise on quality assurance. As a medium-sized German company, we are convinced that in the end, product quality is most important, and that savings cannot be made here. 
   
 These awesome results of our GluteoStop® test campaign confirms that GluteoStop® is an innovative product which can help many people to make their everyday life easier and to help them improve their quality of life despite their gluten intolerance. If you want to convince yourself of GluteoStop®, you can find GluteoStop® as a 30 and 90 pack in almost all pharmacies in Germany or at  www.gluteostop.com . GluteoStop® is also distributed in Switzerland, Denmark, Norway, Sweden, Romania, Slovenia and Lithuania in pharmacies, health shops and specialized online health shops. More countries will soon be added.&amp;nbsp; 
  GluteoStop Shop  
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                            <updated>2020-01-21T10:45:00+01:00</updated>
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