An Inside Look at Gluten-Free Food Essay

Celiac disease is an autoimmune disease that causes small intestinal damage upon gluten consumption in those affected. It is very serious and can be potentially life threatening because the gluten proteins attack the villi of the small intestine and once they become damaged; the body can no longer properly absorb nutrients (Geller). However, only about 1% of Americans are affected by Celiac Disease and most of the other 99% of the population have no problem digesting gluten. The gluten sensitivity “condition” was born after an Australian scientist, Peter Gibson, released a study claiming that gluten can cause gastrointestinal problems in all people, not just in those with Celiac Disease (Pinkham). However, even Gibson himself didn’t believe that

Many autoimmune diseases such as Rheumatoid arthritis, Lupus, Hashimoto’s thyroiditis, Psoriasis, Ulcerative colitis and Multiple sclerosis can be the result of gluten intolerance.

The term gluten has become a generic word to describe the protein that causes inflammation in patients with celiac disease when in actuality the disease is activated by a peptide in wheat and two separate proteins in rye and barley. Researchers have found other environmental factors that lead to development of the disease in individuals that carry the proper genetic makeup including early gluten introduction to children, cesarean delivery, and lack of breast-feeding (Kupfer & Jabri,

When working in the food and hospitality industry, many physical hazards are presented to workers. By having good training and supervision, most of these serious issues can be avoided.

Ironically, instead of losing weight they gain more weight because the product that are label “gluten-free”, often contain higher level of fat and sugar to replace the gluten, hence making people gain weight (Suszynski 1). This information informs us the advantage and disadvantage of gluten-free diet, it is mysterious to me because I don't know a lot of this diet and it is surprise to learn about this diet. What I know about this diet from the beginning of Food and Nutritious classes, is that people who have celiac disease go on this diet to reverse and prevent the symptom of this disease, which is inflammation to intestinal tract. What I found from reading this article is people who doesn't have celiac disease, go on it (gluten-free diet) to lose weight but the result are disappointing because instead of losing weight, they gain even more

Are you suffering from celiac disease? If you are suffering from celiac disease, you should avoid eating glutinous food altogether. Forget about indulging yourself in those baked goodies that contain a high level of gluten. You will only make yourself sick if you insist on eating those types of food. To stay healthy, you need to switch to gluten free food. Eating gluten free food is not really that bad. In fact, once you get used to the idea of eating gluten free food, you will no longer crave for food with gluten content.

A lion's share of wellbeing lovers trust that sans gluten diets expand vitality and cure perpetual weariness disorder, stifle celiac assaults, and avert headaches and fibromyalgia.

Celiac disease (CD) and Non-Celiac Gluten Sensitivity (NCGS) is on the rise. Although general consensus states that the diseases’ incidence varies greatly, research conducted in the last 30-40 years contradicts those claims. Yes, the proliferation can be partially credited to increased efficiency in diagnostic techniques and the “mainstream” status of the diseases, but the spread of affliction in not only the US and Europe, but to geographic areas not historically affected by CD and NCGS, is equally enigmatic. A 2010 cohort study, with data collected since 1974, illustrated that CD increased 5-fold from 0.2% in 1975 to 1% 25 years later (1). A study in Scotland has marked a 6.4-fold increase between 1990 and 2009 (2), while Finland and Sweden

I have lived and interacted with numerous medical professionals who believe that most people in the society misunderstand the gluten diet facet with many citing that, the gluten-free diet ought not being taken by patients with Celiac disease as it would cause more harm to a person without Celiac disease. A gluten-free diet which entails the exclusion of protein from products such as wheat has been an ultimate answer to the concern of patient with Celiac disease. However, gluten avoidance for people without celiac disorder may have no substantial value which may also affect their health as well as

The idea of gluten sensitivity has challenged many investigators over the course of years but it wasn’t until the current trend of GFD that led to the recognition of a new clinical entity named non-celiac gluten sensitivity, although its definition, prevalence, pathogenesis and diagnosis are still questionable.

Despite the strict rules this diet plan follows, people are oblivious to the potential harm this diet can have.(MP) The assumption that the gluten diet is associated with a digestive disease; suggests that it is healthy. Manufacturers have responded to the gluten free frenzy, and are cashing in on misinformed Americans. USA Today reported as of 2012 sales of gluten free products sales hit 4.2 billion, which has tripled since 2008. Industry experts are predicting sales to reach 6.2 billion by 2018. (USA Today)

A gluten free diet is essentially a diet that doesn’t include gluten in it. Common

Gluten free diets seem to be the new health fad, many people without allergies to gluten are trying this new diet and lifestyle. People have been switching to gluten free diets because they believe it will give them health benefits. Most of the Vitamin B consumed in the U.S. comes from breads and other grains, many of which a gluten free diet avoids. Although some people cannot eat gluten, like those with celiac, most people do not actually have a disease. Celiac disease is a real problem for some people and continuing to eat gluten can cause more damage and other health problems. Gluten is found in many other products, such as lip balms and medicines, making it hard to avoid gluten completely. Gluten can have damaging effects on some people’s bodies if they have celiac. Gluten can also have benefits and disadvantages to those who decide to be gluten free without celiac disease.

According to Restaurants Canada more than one million Canadians are working in the vibrant restaurant and foodservice industry, the first job for 22% of all Canadians is in the food service industry (Restaurants Canada, n.d). Canada’s restaurants employ over 500,000 under the age 25 (Health and Safety Report, 2016). Although it is generally considered safe to work in a fast food industry setting it is important to note that there are several hazardous equipment, chemicals and risks that should be taken into consideration and paid attention to by both employers and employees. The laws that govern health and safety in the workplace provide a minimum level of protection that must be maintained. Employers are encouraged to exceed these minimum

Importance of Celiac Disease - Celiac disease is important and discussing is not the purpose of this paper, the rather focus of the paper is on the science behind the gluten free product from the industry to the consumer.