Gluten Free Diet Research Paper

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.

Celiac disease is a fairly common disease but is not very well known. Celiac disease, or celiac sprue, is a digestive condition triggered by consumption of the protein gluten (Hill, Clinical manifestations and diagnosis of celiac disease in children, 2011). Gluten is a protein found in wheat, barley, rye, and oats. People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients (Hill, Clinical manifestations and diagnosis of celiac disease in children, 2011).

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

So I seen this rant early today, and I 100% agree with it! So... This girl posted about how she had a gluten allergy and another kid in her class had a peanut allergy (the peanut allergy was not airborne and both had mild symptoms towards it). It was down to the last couple of weeks in class right before exams. So the teacher decided that they should of a class party. So the teacher wrote up a note saying " no peanuts!". So the party rolled around and everyone sent peanut free food. So what, that gluten free kid could eat one thing, if that. So how is that fair, that 2 kids with allergies and only one gets looked out for. Teacher can put " hey gluten allergy, please try to make it gluten free." Just explain how it's fair. I'm sorry to anyone

Celiac Disease is an autoimmune disorder characterized by the ingestion of gluten causing damage to the gastrointestinal tract. The purpose of these education materials is to help you understand celiac disease and why some people need to eat gluten free. Gluten is a protein found in wheat, barley, rye and many other types of food. Celiac Disease was first described in the first century AD, but the modern description was developed late in the 19th century. Despite this long history, Celiac Disease only recently came into the public light through the new gluten free diet fad. With this new diet trend it is important to understand why people may need to change their diets and if you are one of those people.

Celiac disease effects around 1% of the world’s population; coincidently, the amount could be higher, due to undiagnosed sufferers. This disease is most common in Caucasians; however, starting to brach to other ethnic groups (Mayo Clinic Staff). This is a sensitivity to gluten,

skimp on it when you are transitioning to a gluten-free diet. Just make sure to

There is an increasing number of people who avoid gluten without being diagnosed with a gluten-related disorder (DiGiacomo DV, 2013). Some authorities have labelled these individuals ‘PWAGS’. Some of these individuals avoid gluten due to enduring intestinal and/or extra intestinal symptoms on a gluten-containing diet who experience improvement in symptoms on a gluten-free diet, while others self-prescribe a gluten-free diet for perceived health benefits or for other reasons. It is estimated that 10-20% of the general population in the United States are consuming gluten-free foods. Excluding celiac disease should remain a top priority as it has been seen that many patients with gluten-related symptoms may subsequently be diagnosed with celiac disease and 75% of CD is unrecognized. Making the diagnosis of CD is important as this determines the need for long-term disease monitoring, degree of adherence to a GFD and need for screening among family members. In case of negative celiac serologies but ongoing suspicion for CD due to suspicion for ongoing gluten exposure, referral to a gastroenterologist for further appropriate testing should be made.

Gluten-free fast food is a messy circle of conflicts for celiac individuals. Celiac disease is challenging to work with in the fast food industry. Anyone with the immune disease could order a salad with Caesar dressing at Wendy’s thinking it is safe to eat, to come home with a stomach ache and, consequently, vomit it all up. To prevent this from happening any further than it has, fast food companies need to add actual gluten-free items to their menus so that the average consumer can eat food on the go despite their allergies.

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.

Some people think that gluten isn’t necessarily bad for the body. However, there are a number of people who are gluten-intolerant, which means that their bodies react abnormally when they ingest gluten. In fact, one of the most well-known

Because the body immune system response to gluten, the body lack of the capacity of breaking up the gluten protein’s chemical bonds, therefore, the inappropriate digestion of it. Gluten reaches the small intestine in still bound proteins, the amino acid chains are still present, thus damaging the villi of the small intestine and not allowing the absorption of the amino acids. The damage caused by the inappropriately processed gluten also affects the absorption of other nutrients; therefore it creates a chain reaction of other health issues. On the other hand, with gluten intolerance or sensitivity the effects are not as serious as with celiac disease. Gluten intolerance does not cause damage to the small intestine as celiac disease does. Although there is also some malabsorption of nutrients because of the indigestion it causes. Celiac disease and gluten intolerance share symptoms such as diarrhea, bloating, cramps, and

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

Celiac disease is not a food allergy or a food intolerance.Celiac Disease is an irritation within the intestines and stomach from eating foods with gluten in them. “Celiac disease is an immune disorder passed down through families”(MedlinePlus,

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.