Carcinogenic Effects Of Gluten Foods

In the twenty first century everyone is looking for a way to be healthy, whether that is by eating lean meats, staying away from carbohydrates or even avoiding gluten. While some people believe going on these diets makes them healthier, they do not understand why or the consequences they may face in the future. Gluten is becoming a well know ingredient; many stores have added gluten-free sections and restaurants have added gluten-free items to the menu. However, some people fail to recognize what gluten truly is, where it can be found and how it actually effects one’s body.

While a gluten-free diet can be life changing to a celiac patient it can be damaging to someone like me who is not celiac nor gluten intolerant. Yet the gluten-free diet seems to the be new black in North American house holds. As reported in Gluten Free Diet Fad

Video “InFact: Gluten Free Diets” by Brain Dunning. Being a waitress I am always being asked if we can accommodate a gluten- free diet. If our food contains gluten and if we have gluten free products such as bread. To be honest I don’t even know what gluten is. This video points out gluten is a protein which is found in wheat, rye, and barley. When people ask me for gluten free I have always wondered if it’s for health benefits or some kind of allergy. Dunning answered my question, with his claim that some people cannot tolerate gluten including people who have celiac disease. He also does point out that gluten- free fad has grown. It is another thing people are worrying about for no real reason. So yes some eat gluten- free for health reason

A gluten-free diet consist of eating products that are free of gluten. Some of the ingredients to avoid eating are barley, bulgur, flavoring, rye and vegetable gum and you can add corn, quinoa, sago, soy flour and beans (3). The doctors recommend to follow a gluten-free diet if you are gluten sensitive or if you are diagnosed with Celiac disease. Celiac disease is an immune disorder that does not tolerate gluten. According to a special report done by Mayo Clinic it explains that Celiac disease is when the immune system responds to gluten like if it was a bacteria or something that does not belong in your stomach (1). Since your immune system begins to attacks your body trying to get rid of the gluten because it sees it as a little enemy it affects mainly the small intestine. Since there is a constant attack of the body every time you eat something containing gluten it causes your small intestine to become irritated, and it damages the little hairs called villi that are found inside the small intestine

Some of the most prominent health issues people have who consume gluten are diarrhea, anemia, skin rashes, and bone pain (more prominent in Celiac disease). In people with gluten resistance or intolerance the more prominent symptoms are gas, bloating, constipation,

Many symptoms thought to related to gluten might really be sensitivity to other parts of wheat flour or another ingredient in foods made from wheat. And then, a gluten free diet is not bad for you, and will help even if you have other wheat allergies. That's what food makers are counting on, and why you see so much gluten bashing on

According to the World Gastroenterology Organization, celiac disease is common throughout the world and affects one in every 133 people. Among people who have a first degree relative - a parent, sibling, or child— diagnosed with celiac disease, as many as 1 in 22 people may have the disease. This prevalence is much higher than that noted approximately 20 years ago. According to Health Canada, celiac disease is now recognized as one of the most common chronic diseases in the world. However, of the people with celiac disease, 97% are undiagnosed or misdiagnosed.

When a person eats gluten, which is a protein that causes an attack on the villi’s of the small intestines, which are described as small finger-like structures and damages the villi’s in return it’s very difficult for a person to absorb any nutrients. That is why there is many long term affects in a person’s health. Where they either have Iron deficiency anemia, or early osteoporosis, vitamin and mineral deficiencies and many more health conditions. There are many symptoms to Celiac disease, and that is why it’s difficult to diagnose a person. Some people who have Celiac disease have little or no symptoms. There are several treatments for Celiac disease which are Gluten-free diet, vitamins and dietary supplements and bone health. Of course, the patient can treat Celiac disease with choosing to not eat gluten products such as cereals that contain wheats and processed foods. Eating foods like fruits and vegetables would be convenient for the person who has Celiac

3. In her article “Understanding WHEAT &GLUTEN: Issues in Today's Clients” Tammera Karr writes about the health concerns involving gluten consumption and the current research involving it. She writes that there is extensive research about gluten that shows that is causes several different health problems as indicated in answer 1. She summarizes how the immune system works in our body and about how our T cells are able to destroy antigens in the body and they also function in signaling other cells of the immune system to perform what they are supposed to do. This is important because a person who has a gluten allergy has T cells that do not work properly and they are not able to differentiate between the good and the bad things in their body. Karr writes that when a person consumes gluten, that gluten is carrying DNA of foreign bodies that are not naturally found in wheat. Proteins called Glaidins are one of the foreign bodies it carries and this protein can be found in rye, barley, spelt, trticale, and oats that have been cross contaminated. Gliadin acts as a trigger to the lymphocytes in the small intestine and it causes inflammation also known as “leaky gut syndome”(Karr). These Gliadin proteins are not naturally occurring. Wheat hybridization, genetic engineering, herbicide, and pesticide usage, sail husbandry, and food manufacturing are more commonly used and are the main source of these proteins. Because our

When a person with gluten intolerance ingests even a small amount of gluten, their immune system will mistake the protein for a foreign invader and launch an attack.

Subjects were given every single meal for the duration of the study.Any other potential causes of bad stomach symptoms were removed from the diet. (Think lactose from milk.)And just in case you did not think he was serious, Peter collected nine days worth of urine and fecal matter. (Now that’s a topic of conversation.) The results were pretty shocking. They concluded that gluten in no way could have caused any of the negative symptoms that the subjects were suffering from.NOCEBO might sound like the name of the latest trendy NYC neighborhood, but it’s not. It is a term that means something HARMLESS that causes harmful effects to people who take it. For the people in this very thorough medical study, gluten was proven to be a NOCEBO. People who did not take gluten but thought they were eating it began to get the that list of symptoms you would not want to wish on your enemies. In the study’s own terms, “We found no evidence of specific or dose-dependent effects of

The protein contained in wheat, barley and rye, gluten, can be linked to around 60 dangerous illnesses. The most terrible fact is that only 1% of gluten intolerant people are diagnosed.

This sounds easy, but it is more difficult than it sounds. Cutting gluten out of one’s diet basically means that they may eat plain meats, fruits, vegetables, rice, potatoes, and most dairy products (King 120). This seems like a boring way to live, but there are many foods that have been made to be gluten free. For example, there are bands like “Gluteno” that make gluten free cookies, pasta, and other normally gluten-containing foods. When picking out foods that are gluten free one needs to be cautious. Always read the food label before purchasing any product you think may be gluten free (King 121). By law, labels must list all ingredients in a product and if it contains a common allergen (including wheat) and this should be stated clearly (Hand 54). Some foods that are labeled gluten free will still be processed in a facility that makes foods with the gluten protein. Steer clear of these items, as they may be cross-contaminated on the facilities processing equipment. Cross-contamination can be an everyday issue that people with Celiac Disease have to face. They are advised not to eat foods prepared with pans, dishes, or utensils that were previously used to prepare allergenic food (Hand 54). This can add difficulties when eating out or anywhere that one cannot regulate how the food is

Gluten is a name of a protein that is found in wheat, rye, barley, and triticale (a cross substance that is made of wheat and rye). Gluten is the substance that is responsible for the elastic texture in dough. It allows food to keep their shape, because gluten as a glue that can keep the food together.

According to a study published in Rheumatology International, multiple patients presenting with an array of chronic ailments, ranging from gastrointestinal disorder to hypothyroidism, responded remarkably well to the gluten-free diet.