DEVENIR CONSOM’ACTEUR : LE GLUTEN THE GUIDE TO ACTIVE CONSUMPTION: GLUTEN Angèle Ferreux-Maeght Illustrations by Le Cil Vert
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14 × 19 cm 64 pages 12 color illustrations softback april 2021 retail price: 10 €
n the last few years, gluten has been getting a bad press. It has been accused of causing all manner of ailments from digestive issues to allergies, and increasingly people are removing it from their diets. But do we really know what this protein complex in cereals actually is? This work provides a comprehensive assessment of gluten so that we can understand how harmful it can be but also its benefits beyond the simplified discourse of commercials. An adept of healthy eating since early childhood, Angèle Ferreux-Maeght shares
Angèle Ferreux-Maeght is a chef, restaurant-owner and naturopath. She created La Guinguette d’Angèle restaurant in Paris which also offers a catering service specialized in organic, gluten-free cookery. She has written a number of cookery books. Le Cil Vert is an illustrator who works mainly with publications and organizations that cover ecological and social issues. He has already published a number of works: Devenir consom’acteur : le gluten is his third contribution to the “Je passe à l’acte” collection, after Redonner du pouvoir à son argent by Julien Vidal (2020) and Faire la fête sans détruire la planète by Emmanuelle Vibert (2017).
69 - society > je passe à l’acte
her advice, recipes and tips from her career as a naturopath and chef specialized in localgrown, gluten-free cookery. From the diagnosis to the treatment of gluten intolerance, the reader discovers what really lies inside the world’s least expensive food protein. The book explains how gluten-free cookery is not necessarily the healthiest and how gluten pops up in the most unlikely products. Whether you are gluten intolerant, concerned about your diet or worried about the world, this guide will help you in your quest for a healthier more eco-friendly diet.
