Step by step, the board of directors was able to adapt its internal and external communication. We had to look for a new meeting room, meeting health measures. Meetings, as well as decisions, are gradually moving towards a digital version. It takes extraordinary time and effort to volunteer.
Then we are proud that at the end of the month a new edition of our newspaper ALIG-INFO will go to press.

Andrea Hiller, nutrition consultant and specialized in food allergies and intolerances, has installed the technical support to organize secure online courses with the Zoom web portal. This is a baking class with gluten-free savory and sweet recipes. Read More

In the podcast (duration 30min) “Leben ohne Gluten”, a young 28-year-old celiac woman talks about her experience, the fear she felt when she received the diagnosis, then the feelings of anger, of regret that we could no longer eat like Before. She perfectly addresses the difficulties she encounters when she is invited or when she travels.Absolutely worth listening to!

The initiative “Gesond Iessen, Méi Bewegen” published a poster to show you that a specific pattern of physical activity contributes to health and well-being. If necessary, there is more explanation under this link.

The AOECS began in 1988, when the national celiac associations of Spain, the United Kingdom, Italy and France came together in Barcelona to form the Association of European Celiac Societies. Since then, the organization has grown significantly in size and influence and is now an internationally recognized player. Its opinion is sought, for example, by producers of SG products and in the regulation of laws for SG products in the European community.
Read more

Mathilde of blog “My life as a celiac” was delighted to offer us a recipe for this Newsletter. His book “50 gluten-free Alsatian recipes” was recently launched. We have chosen a gluten-free chocolate pear tart for you. here is recipe.