Gluten Free Fad Diet

General Mills has a set of core values which it has constructed and maintained throughout it’s 150 years of success. These core values are the foundation of this company. The first being, Do the right thing all the time. General Mills believes that by not always doing what’s best for one, but what is best for all. They provide options for all different types of people. This includes those with gluten allergies and maybe even for those who just want to be a little healthier. However, General Mills is not only striving for the welfare of people, but for animals as well. General Mills has made it part of their mission to conserve the

Commonly referred to as wheat allergy, celiac disease is not an allergic disorder; rather it is actually intolerance to gluten, a protein in wheat. It is also known as celiac sprue, nontropical sprue and gluten-sensitive enteropathy. Celiac disease occurs in people who have a genetic susceptibility. It was considered a north European disease initially but now it has a high prevalence in all the continents. In north- India it affects 1 in 200-300 individuals, similar to its prevalence in Europe.

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,

I think it’s something dissimilar for kids to try because it is made from grains that have protein and flour,wheat and rye don’t have a lot of that. They also get a different taste of food products. I interviewed another 11 year old girl named Rylan Andreasen about how she felt after trying Gluten Free foods and she said, “ It tasted different, but it tasted really good! It had a different texture and was good to try something new. I really like their GF waffles, I think they should be served as nutrition!” This makes me think that if we have kids try gluten free foods for a week and see if they like it, we can determine if we should bring in Gluten Free. Imagine a student at school that hasn’t tried gluten free pasta and that was what was on the menu, this child doesn’t have any allergies to food. He is buying lunch for the first time and enjoys the meal, he decides to buy lunch again and again, then he tells his friends and it ripples. Then, more people can buy lunch and try something new. In a survey made by me 100% out of 20 people agreed it would make it more fair for students if we brought in GF foods. In addition , from the website MNT it says that 1% of the whole entire world have Celiac Disease, this makes me think that if we serve GF foods more people may start a GF diet and try something new. From a website grist.org it says that every year Americans spend about $4.2 billion on gluten free products. This makes me think that from 2000 to 2016 Americans have spent about $62.7 billion. That is a lot of money just spent in the USA for GF foods. Also it means that more and more people are enjoying GF

“Eat your vegetables, they're good for you”, The words a kid never wants to hear. People scan food packages for whole grains and fibers, avoid sugar, and don’t even think about buying something with trans fats. Just when people thought they knew how to eat healthy, there's another problem: Genetically Modified Organisms. Some opponents would have you believe these ingredients are the dietary curse of the decade. How concerned should people really be though? This is one of the most debated questions around the world. Many environmental organizations protest against genetic engineering, but numerous companies continue to use it in food production. The issue of Genetically Modified foods has been investigated by many different scientists for many

Gluten related diseases are rapidly increasing. According to Tanda Cook, about ten thousand years ago, people in the East started cultivating grains to eat. They have been a part of the human diet for thousands of years in some places of the world, but it has only been part of the North American, Asian, African, and part of Europe’s diet for a relatively short period of time. In these places where grains were not consumed, people hunted and fished for protein, and got vitamins from fruits and vegetables. As the World started to develop more, farm techniques were improved, giving way to a more controlled way of agriculture. Through exploration and expansion, these techniques spread worldwide. Mediterranean countries such as Spain, France, and Portugal imported these grains and farming technology to the New World through the Columbian Exchange. Although gluten bearing foods were introduced worldwide, Joannie Ham says it was not until the industrial revolution when these

There are multitudinous studies that prove biotech companies are developing genetically modified foods to prohibit allergies to mainly gluten. First and foremost, as claimed by Chen Zhang, “GMO is defined as follows by WHO (World Health Organization): “organisms (i.e plants, animals, or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination”” (Zhang). It is evident Chen Zhang stems the fact that genetic material is being manipulated from selective breeding, also known as artificial selection. Several people are allergic to gluten, and gluten is made up of rye and barley. Also, it is a main ingredient in wheat. As a compromise, biotech companies have developed gluten-free wheat. As the world-famous scholar Janet Renee explains it, “...biotech companies have received approval to develop gluten-free wheat” (Renee). There have been obvious solutions for the allergy related concerns for GM foods. However, there has been increase in specific allergies, and there has not been any solution to those specific allergens. For example, ¨Of those, only soy is commercially available in genetically modified varieties. But if a person is allergic to conventional soy, s/he will also be allergic to GM soy as it is not different compositionally” (Lim). Later on it also states, The

In recent years people have become more and more health conscious, but many people are more scared of gluten then they are of food that has been proven

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 or even gluten intolerant. Unfortunately a gluten free “diet” seems to the be new black in North America house holds. As reported in “Gluten Free Diet Fad” on July 2015 “twenty nine percent of adult Americans say they are trying to cut back on their gluten intake, yet only one percent have a reported celiac disease” and as shown on a graph pictured on the online magazine the number of celiac patients from two-thousand-four to two-thousand-fifteen stayed the same at fifteen percent interest while the number of gluten free followers jumped from fifteen percent in two-thousand- four to a whopping ninety-five percent interest in two-thousand-fifteen (BBCnews.com). I am arguing that the gluten free diet for a non celiac patient is more damaging to your health then beneficial.

You will figure out how to carry on with a spotless, advantageous way of life by maintaining a strategic distance from sustenances stacked with gluten. This will keep you far from nourishments that can prompt a ton of genuine ailments, for example, diabetes, hypertension, heart sicknesses and certain sorts of disease.

Gluten is a kind of protein that is mostly found in Wheat, Barley and Rye. To be exact we can say that any nourishment that is sticky and thick have the gluten in it. Since, it is high in protein, it influences diverse inner organs. Individuals with gluten nourishment hypersensitivity are bound to certainty looseness of the bowels, spewing and shortcoming. This is for the most part in light of the fact that the small digestive tract can't assimilate the protein and in this manner, the body can't familiarize with the sort of protein.

Growing up in public high school our cafeteria food was not healthy at all it was also referenced as "jail food." Cafeteria food was not a thing at my school, everyone took their lunch because they could provide themselves with healthy options and better quality food. In 2012, when I was in high school the federal government mandated that they take the junk food out of public schools and replace it with healthy food and vending machines. In my personal experience being gluten free, I thought the government was making a very smart decision. Living a healthy lifestyle and having healthy choices in a place that you spend a lot of your time can lead to a more productive lifestyle. The government gave opportunities for people with specific allergies to have things to eat, people get to try new healthy things, and public

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.

Gluten-free diets are a growing trend in the U.S., arguably a response to the growing number of cases of celiac disease, which currently affects less than 1 percent of Americans. Arsenic is a naturally occurring metalloid found in nature, and it is common for trace amounts to be present in the food and water. It has been proven to be a carcinogenic to humans based on evidence from human studies demonstrating that acute exposure has the potential to cause cancer of the lung, bladder, and skin, as well as cardiovascular disease. Source https://www.cancer.org/cancer/cancer-causes/arsenic.html One of the leading culprits that has been found to contain varying levels of inorganic arsenic is rice, which is the primary source of dietary arsenic

Celiac disease occurs in about 1 of 33 Americans, with about 1 of 22 Americans having a close relative diagnosed with the disorder. The risk of getting celiac disease is now linked to a specific gene marker, so it is considered a genetic disorder (Thompson, 2015, p. 105). A gluten free diet is also being considered for irritable bowel syndrome, autism, and chronic fatigue. This is still a controversial topic though, due to lack of research (Johanson, 2015, p. 213).