Gluten-Free Diet Analysis

Celiac disease seems to be on an up rise today. You now walk into grocery stores and restaurants and see gluten-free food everywhere. Thankfully, for the celiac disease community, life has become a little easier with these accommodations. When most people hear celiac disease many just think gluten-free diets, but they do not realize that celiac disease can affect all parts of the body and mind, or that the disease has a higher prevalence in women. It is a new lifestyle that many have to take on. In the next few pages, I will discuss the affects that this disease has on the body systems, the lifestyle changes many make when diagnosed with celiac disease, and the importance of educating those who are dealing with the disease on a day to day basis. I also will discuss information from two articles which focus in on the direct affects that the disease takes on women living with it, and the lifestyle changes that are necessary to manage the symptoms.

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

When we first found out that I had Celiac Disease, we had a hard time adjusting. None of my family knew what gluten was until then. We heard about thing like cross contamination or even that I couldn’t be in the same room that flour is being used. Slowly, we learned how to accommodate for my needs. We went to a dietitian who showed us how to spot foods that had gluten in it. We also found out that the grocery store Reasor’s labels food that is gluten free. After a couple of years, it became easy for us to find foods and drinks that did not have any gluten in

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

When you have a gluten intolerance, you can't grab a burger with a bun, eat pizza, or enjoy a bowl of pasta at your favorite Italian eatery.

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

Dr. Ford, a pediatrician in CHristchurch, New Zealand and author of The Gluten Syndrome, believes the leading causes of sickness is consumption of gluten products, which Ford concludes the numbers of gluten-sensitive people could be a huge margin of the American population, between 30% and 50%" (Franso). I myself, am a personal witness of being sensitive to gluten. Before I became gluten free, my mom noticed I started having trouble digesting my lunches at school. I sometimes had to call in sick day from school. My mom didn't know what was causing my upset stomach. She tried many different options for food; more fruits, more vegtables, but nothing worked. Then she heard of this new trend of eating what's called gluten free. One day my mom sent me back at school and made me a sandwhich with spelt bread. I tried it for the first time, and was not a big fan of the taste, but I stomach stopped hurting. That day, when my mom came to pick me up from school, she noticed I wasn't sick. I

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

Right now, I am on a gluten-free diet which is the exact same thing I would do if I tested positive for Celiac disease. However, I did have Celiac disease, I would be a little more cautious about the foods I eat since I know what a little bit of gluten can do to your small intestine. The hardest part about being on a gluten-free diet is that I always have to plan ahead for what I am going to eat. I can’t just go somewhere to eat with friends and assume there are going to be gluten-free options. Other than that, I have gotten pretty used to eating gluten-free

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

A gluten-free diet can be a healthy diet for those who need to follow one. How-

when individuals who are sensitive to gluten, ingests it,reaches to the digestive tract and causes the immune system to mount a attack against it.Ingestion of gluten in these individuals causes an adverse reaction which ends up in damages the small intestine and consequently leads to gastrointestinal distress and nutritional deficiencies.The benefits and risks of a gluten-free diet should be carefully weighed, especially if the person starting the new diet doesn’t really need to restrict gluten intake. Gluten is the only protein found in food that is completely indigestible.In celiac disease, the immune system not only attacks the gluten proteins, but it also acts on the enzyme present in the cells of digestive tract called tissue transglutaminase.

By now, it wouldn’t be a shocker if a one year old kid knew what gluten is given that it is one prime topic of controversy in the dieting world. Not to sound like a broken record but gluten is a mixture of proteins that is present in foods such as rye, wheat, oats, barley etc. Being a topic of such controversy with many questions arising on whether or not a gluten free diet will be a game changer when it comes to weight loss, it can be difficult to know where you stand at. However it is about time the air cleared on this particular matter. So, how much weight can you lose on a gluten free diet?

Gluten is a large component in wheat, barley, and rye. It is also found in smaller amounts in many whole grain foods related to wheat, including bulgur, farro, kamut, spelt, and triticale (Jaret 1). Giving up gluten would mean giving up most breads, crackers, cereals, pastas, pastries, and a wide range of processed foods. These whole grains play an important role in our diets. They are rich in vitamins and minerals, such as vitamin B, iron, and fiber (Jaret 2). Studies show that they may help lower risk of heart disease, type-2 diabetes, and some forms of cancer (Jaret 2). The 2010 Dietary Guidelines suggests that Americans consume half of their necessary carbohydrates from such whole grain products (Jaret 2). Seeming as people who do not eat gluten can not consume these and most other whole grains, they are at an increased chance for malnutrition. Peter H.R. Green, MD, the director of the Celiac Disease Center at Columbia University, says that "unless people are very careful, a gluten-free diet can lack vitamins, minerals, and fiber" (Jaret 1). In 2005, the American Dietetic Association concluded that most gluten-free products are low in a wide range of important nutrients, including B vitamins, iron, zinc, magnesium, calcium, and fiber (Jaret 2). Green extends his theory and makes a broader claim saying, “any time you eliminate whole categories of food you’ve been used to eating, you run the risk of

Gluten-free, it has become the blazing slogan on the majority of food items, including food items that never had gluten to begin with, such as water. This push towards ridding our diets of grains has become extremely mainstream, but is this diet as healthy as it has been made out to be? While there can be some benefits to the gluten-free diet, there is a lot of scientific evidence that suggests that products containing gluten are a staple of a healthy diet. Even though a gluten free diet may be medically necessary for some, the gluten-free products available on the market are very expensive. Ultimately, the only people who truly benefit from gluten-free diets are those who have been diagnosed with celiac disease or non-celiac gluten sensitivity. The people who do choose to partake in the gluten-free diet who do not have a pre-existing medical condition should consult their doctor before altering their diet.