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Food Intolerance: REAL PEOPLE - Eat Biotiful
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Food Intolerance: REAL PEOPLE

Food Intolerance: REAL PEOPLE

Food Intolerance: REAL PEOPLE

Here at Petites we’ve always encouraged a way of cooking based on organic, in-season products prepared with care. Since our beginnings, we’ve strived to raise awareness of the consequences of an unbalanced nutrition on our body, mood and the development of possible pathologies or illnesses. We’re not fans of the habit of “eating for the sake of eating”, and we’re forever seeking to improve our nutrition so as to become the best version of ourselves.

We live in a society in which more and more people we know and love discover that they have some type of disorder, intolerance or allergy caused by eating a certain type of food. Celiac disorder, allergy or sensitivity to gluten, lactose intolerance, diabetes, etc. This, among other things, is what brought us to change the way we approach our own nutritional habits and lifestyle. “Prevention is better than cure”, as they say, and we couldn’t agree more.

This knowledge, combined with personal experience, has profoundly informed the types of recipes we make and the restaurants we suggest. Knowing what we’re eating, and the simple act of reading the composition and origin of each item of food we eat, will help us uncover many secrets of the products we consume daily. It will also help us better recognize what works best for our bodies and what ingredients we need to avoid to maintain a diet that is more in line with our individual nutritional needs.

We also try to suggest alternatives to gluten, since in some cases it can hinder the correct absorption of nutrients of some items of food.

However, even though we’re more and more well-informed about the consequences of our nutritional habits, we keep asking ourselves the same question – are we genuinely aware of our nutrition and its significance?

We invite you to open a DAURA with us – a brand that, much like us, has “gone the extra mile”, boasting the world’s most award -winning and 100% malt “gluten free” beer in the market.

How do they do it? 

During the manufacturing phase the chain of gluten is broken through a process of hydrolysation, obtaining a final product that is suitable for coeliacs.

And now, with a DAURA within reach, we’ll tell you a little more about food intolerance through some real-world case studies – real people who have had to change their daily habits because of their condition. We hope you can identify with them, and we hope you find their recommendations and ideas on how to approach intolerance useful. Sitting comfortably?


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