For those who are gluten intolerant, there are more and more restaurants in Portugal offering alternatives for celiac patients.
Living without gluten – which is present in wheat, rye and barley – is the only way for celiac patients to have quality of life and controlled symptoms.
It is estimated that 100,000 Portuguese people suffer from this autoimmune disease, but only 20,000 are diagnosed.
Through rigorous audits, the Portuguese Celiac Association has already certified more than 50 restaurants in Portugal and around a hundred of nationally produced brands.
To do this, you need to have two spaces different ways to handle and cook ingredients with and without gluten, to avoid cross-contamination.
