Gluten Free Diet Research Paper

One of the emerging and ever growing trends in many of today’s restaurant scene has chefs utilizing local farms to gather the freshest ingredients that are available, with specific focus on what is locally grown. According to a recent issue of Bon Appetite Magazine, many of the “Hot 10 Restaurants” in the US utilize local organic gardens and base their nightly menus on what is in season, humanely raised, and often times sustainably grown. Chefs are creating menus that change with the season; some even change offerings daily to highlight produce picked in a garden at 9am to be served with fish caught that same day. In the quest to find the new, restaurants are embracing local, seasonal dishes so fresh you can taste each individual herb and spice. This growing trend is taking hold in places from fine dining restaurants to your neighborhood, casual dining spot.

Many people are not sure whether the locavore movement is the right route to take, however, Americans are not aware of the positive things it brings to its community. The taste and quality of their produce will improve, along with nutritional factors. Making

Eating a gluten-free diet is time consuming and expensive, but it is important. Celiac disease can cause numerous health issues in the future if the gluten-free diet is not followed. The gluten-free diet needs to be taken seriously and

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

Celiac Disease is an autoimmune disorder that affects about 1 in 133 Americans. Those with Celiac must stick to a strict gluten free diet in order to heal the lining of their intestines. When people with Celiac ingest gluten, their body triggers an immune response that attacks the small intestine. Some experience mild discomfort and bloating while others experience a more serious reaction which can make them very sick for many days. Having Celiac can change your life dramatically, but in the past five years the selection of gluten free foods has significantly improved. In 2007, Phil Zietlow proposed the “Gluten Free Project” to General Mills. He was not the only person to propose this major

In Modern America, there is a trend going around affluent, white families to ditch gluten. The idea is that by going gluten free, your consumption of food is automatically healthier. Dr. Norelle R. Reilly goes through all the possible reasons for those going on a gluten-free diet and the problems involved. She begins by giving the reader statistics according to, “‘The Hartman Group’s Health & Wellness 2015 and Organic & Natural 2014’ Reports.” According to these findings, the most common answer to why a person went gluten-free was, “no reason”, second to, “healthier option.” Later in the article, Reilly discusses fact vs. fiction of reasons to gluten-free. In the paragraph titled, “Fiction: The GFD (gluten-free diet) is a healthy lifestyle

A new trend in the food world has stepped into the limelight, with strong opinions supporting each side. Locavorism involves consuming mostly locally grown and produced products, fresh, fragrant products packed with healthy nutrients. These American locavores have emerged within the past ten years, and the fad shows no sign of slowing down. Two of the main goals include an attempt to improve nutrition and to encourage sustainable food production. However, this movement has revealed some key issues and negative implications on communities, actually causing unfortunate effects on the modernized food industry. In this day and age, the United States’ industrialized agricultural world is unequipped to deal with the sudden shift in consumption towards

When you talk to your friends at the gym about the diets you are following the word gluten comes up or when your seeing a cook show they often show more gluten-free recipes and when you go to the super market and you are walking down the aisles you can see many products marked as gluten-free. Gluten has been a really popular topic in many conversations in the past years. Gluten is found in many food products mainly on the bread products. Gluten is a protein that is found in wheats and in many other grains (7). Gluten is a component for grasses such as wheat, barley, and rye, but gluten is not found in all grasses like corn or rice. (7). Gluten helps to give a certain type of texture when the bread is being produced. This grains are found in many of the food products we consume daily.

Celiac Disease is a digestive condition that makes the small intestines to become inflamed and unable to absorb nutrients (Kamycheva, Goto, & Camargo 2017). The condition affects more than 3 million Americans. One in 133 American people are known to have the disease. The condition is triggered when an individual eats gluten. Mostly gluten is found in barley, wheat, rye, and other grains that most Americans love to eat. What if you couldn’t eat sandwiches, pasta, cakes, pies, pizza? Sound terrible, right? This has been my life for 10 years now.

Celiac disease is often confused for an allergic illness because (like an allergy) it requires a foreign substance to trigger it. Usually diagnosed by a gastroenterologist, it is a digestive disease that can cause serious complications, including malnutrition and intestinal damage, if left untreated. Individuals with celiac disease must avoid gluten, found in wheat, rye, barley and sometimes oats. There seems to be a genetic predisposition to developing celiac disease, however not all people with a family history of celiac disease develop the condition. There is another reason, yet unknown, why the autoimmune response

It is without a doubt true that locally sold and grown foods are a healthier alternative than imported and artificial foods but, despite knowing this, not many people are willing to make the jump to local foods. This is partly due to the fact that people believe that there aren't many benefits in eating local foods or believe that local food doesn't taste the same or as good, when in reality, it’s quite the contrary. Jennifer Maiser, author of the well reviewed, Cooking From the Farmer’s Market, part creator of the Eat Local Challenge, and renowned locavore within the locavore community, has made many popular articles about the benefits of being a locavore, one of which is called “10 Reasons to Eat Local Food.” Within this article, Jennifer

Label reading is an important first step. You must make it a habit to read all la-

Probably the single most common question we have at injust10pages is 'What is Gluten?' We answer that question with great detail in our free microbook titled: "Gluten Intolerance and Celiac Disease Explained InJust10Pages" written by Dr John Peragine. You can download it for free at the bottom of this post. For now we will go through the basics and will answer your question: "What is Gluten?"

The people with the following health conditions: thyroid disease, multiple sclerosis, cystic fibrosis and irritable bowel syndrome, certainly know why a gluten free diet is good.

Avoiding wheat gluten is one example of this. Unless a person has celiac disease, which is a specific severe intolerance of gluten, most of us will have no benefit from giving up