Gluten Free Research Paper

Countless members of society do not understand where gluten comes from, they just believe that it is not good for them. Gluten originated when people began to grow wheat and other grains as civilizations were created. Our ancient

*Oats: This grain is naturally gluten-free (only in its purest form), if you suffer from Celiacs only purchase “Gluten-Free” oats. Oats are great in regulating blood sugar and high in dietary fiber.

The majority of people who are gluten- free do not have celiac disease or even gluten sensitivity. They just go gluten- free to reap

Gluten is a protein that hold food together like a glue and gives it its chewy elastic like properties. Gluten is found or present in wheat, barley, rye, spelt, triticale (cross between rye and wheat), flour that uses these product or derivatives of these substances. (Elizabeth, 2012, para.3) Gluten is commonly found in product that contain these ingredients like pastas, flour, noodles, baked goods such as cookies, flour tortillas, some beer and many other products.

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.

Gluten, which is available in like manner treats, is a blend of proteins found in grains such as wheat, grain and rye. This protein blend is known not

It is a protein found in certain grains, such as wheat, rye, barley, and spelt. Gluten is the sticky stuff that holds things together, allowing dough to rise. It makes baking easy (Bowden). Gluten expert Tom O’Bryan explains gluten in his own way: “A good way to think of gluten is to picture a pearl necklace. When proteins are digested hydrochloric acid in the gut undoes the ‘clasp.’ Enzymes cleave off the ‘pearls,’ or amino acids, the building blocks of protein. With gluten, however, this process doesn’t work. No human can digest gluten completely, we just don’t have the enzymes. And when you break down protein completely, you break it into chunks-like pearl pieces- which are called peptides. And these peptides are inflammatory

A large portion of the medical and scientific communities still view CD solely as a genetic defect, rather than a possibly favorable response to a suboptimal food. I will address 6 aspects of wheat/gluten that highlight its deficient nature and why gluten free eating is not a fad, but a step in the right direction: high levels of excito-toxins, exhibition of peptide molecular mimicry, lectins and tissue damage, and gliadin’s role in immune mediated instestinal damage, intestinal permeability, and pharmacological

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,

I actually do not know anyone with this gluten-free diet, also known as celiac disease. The main cause to this disease is the combination of wheat, rye and barley (Schlendker & Gilbert, 2015). The side effects of celiac disease are “diarrhea, constipation gas, bloating, backaches, stomachaches, nausea, anemia, fatigue, osteoporosis, stunted growth in children, and weight loss” (Blaska, 2007). Changes are needed to care of the illness like changing their eating style by being proactive in gluten-free diet. The biggest concern is when a person that has celiac disease and continues to eat gluten in their diet it causes damage to the villi which after time it becomes inflame and swollen (Blaska, 2007). This causes food to slide threw the small intestine and not absorb nutrients and cause a person to become anemic (Schlendker & Gilbert, 2015).

How it affects people? It affects everyone very different. People with celiac eat gluten and might have head problems, stomach problems, tooth problems, even leg muscle problems if you would want to know all of the known effect there is a lot listed in the “symptoms that you would have paragraph.”

To better understand gluten, you first need to know what gluten is and the purpose of it. Let’s say that you are baking bread. To start making your bread, you first need to mix flour with water. When you mix these two together, there is a sticky consistency that forms. This is because of the gluten proteins. According to Saner (2015), gluten is comprised of two different proteins; gladden and glutenin. Gluten gives elasticity and structure to grains that we commonly use, the common three being wheat, barley, and rye. When these doughs are baked, it makes it possible for these breads to rise due to its elasticity property from gluten. Gluten is found in many more foods and is not limited to just those three grains.

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

The idea of gluten sensitivity has challenged many investigators over the course of years but it wasn’t until the current trend of GFD that led to the recognition of a new clinical entity named non-celiac gluten sensitivity, although its definition, prevalence, pathogenesis and diagnosis are still questionable.

No, gluten is only in wheat, barley, and rye (1). However, if you are sensitive to gluten you should also avoid regular oats because of cross contamination.