Gluten, Wheat And Grain Products

People who are lactose intolerant do not have the ability to digest the sugars found in dairy products. The small intestine does not produce enough of the chemical needed to diagnose milk. A lack of lactase in the small intestine causes sugars from dairy to seep into the colon. Gastrointestinal problems occur when the sugars produce excess gas in the colon. Scientists estimate sixty five percent of the general population cannot properly digest lactose.

Body A. First, I will discuss what gluten and celiac disease is and how it has made and effect in our society. 1. To start off gluten is the substance in grains like wheat, rye, and barley that is responsible for the elastic texture of the dough. It is formally known as the protein found in these grains.

People who inherit the gene for celiac disease show symptoms of the disease only when they consume foods with gluten, a protein found in wheat, barley, rye, and oats.

The exact cause of asthma isn 't known, but has been found to run in families. The National Heart, Lungs, Blood Institute published an article stating that, a person is more likely to develop asthma if they have an inherited predisposition to the condition and are sensitive to allergens. Researchers think some genetic and environmental factors interact to cause

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.

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.

S lactose intolerance, mouth ulcers, and IBS (irritable bowel syndrome). Damage to your small intestine may cause you to experience abdominal pain and diarrhea after eating lactose-containing dairy products, even though they don't contain gluten ("Celiac Disease," n.d.). Mouth ulcers become apparent as a late sign and symptom of celiac disease. Celiac disease has symptoms similar to other digestive disorders, such as irritable bowel syndrome, gastric ulcers, Crohn's disease, parasite infections and anemia ("Celiac Disease,"

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,

Let's start with the basics; gluten is a protein that's a natural part of wheat, rye as well as barley, which are used to make beer, bread, pasta and lots of processed foods.

When a person with celiac disease eats a food contains gluten, an immunologic response occurs and the small intestines are damaged due to the response, which hurts proper absorption of nutrients. If the disease is untreated it may lead to iron deficiency anemia, and osteoporosis, as well as increase the risk of lymphoma, due to this impaired absorption. If someone with coeliac disease consumes gluten can include: bloating, abdominal pain, diarrhea, weight loss, impaired growth rate, weakness, tiredness, and malnutrition. Some people are reported to vomit after gluten consumption (Celiac Disease, n.d. ; Celiac Disease Facts, n.d. ; Celiac disease – sprue. n.d.; Coeliac Disease – NHS, April 2010.).

The celiac disease is a digestive disease that damages the lining of the small intestine and an abnormal immune reaction to gluten. Celiac disease is a genetic disease. The disease does not always immediately happen; sometimes it has to be triggered. Some things that can trigger this disease or make it become active are childbirth, pregnancy, heavy emotional stress, a viral infection, and even after surgery.

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

These symptoms include growth failure, bloating, vomiting, chronic diarrhea, and being underweight. Other symptoms can be present because of nutrient deficiencies. An example of this is osteoporosis and fatigue. About half of the people with Celiac disease are asymptomatic, meaning that they experience no symptoms. Often times, Celiac disease can often go misdiagnosed for decades or even a person’s life. Celiac disease is sometimes diagnosed as Crohn's disease because of similar symptoms. A blood test is usually done first to check for increased levels of antibodies that the body produces in response to gluten entering in the small intestine. This method of diagnosing is inexpensive compared to other methods. If there are increased levels of these antibodies, then a small-intestine biopsy often follows and looks at how damaged the villi are. Villi are in the small intestine which is where gluten and other nutrients are absorbed into the bloodstream. If there is enough damage, then this could result in diagnosing Celiac disease. Genetic testing, which can be very specific, checks for the presence of DQ2 and DQ8 alleles which cause the disease. This type of testing is more commonly known as HLA. Other methods include stool examination and lactose tolerance tests. It is important that the patient is not already on a gluten-free diet

     There are such a vast variety of symptoms in celiac that it can be very hard to diagnose. Symptoms may or may not be in the abdomen. One person can have diarrhea or abdominal pain while another has irritability and depression. Irritability is the most common symptom in children. Some symptoms of the disease are:

Many people say they are “going Gluten- Free”. This means that the person is transitioning to a diet where they do not eat gluten. By doing this, they are excluding wheat, barley, rye and possibly oats from their diet. Gluten is a protein that is not crucial to being an overall healthy person. (4) The Gluten- Free Diet was created for those who have medical reasons to not eat gluten. Medical reasons could be celiac disease, wheat allergies, gluten sensitivity, dermatitis herpetiformis, ataxia and other neurological manifestations, irritable bowel syndrome, and using gluten to treat autism. (4) However, the diet is being used by those who do not have a practical medical reason to be practicing this diet. The Gluten- Free Diet rose in popularity when some research was introduced, that is still being continued, that questioned the health effects of not eating gluten. This argued that humans were never meant to properly digest gluten and naming the health benefits to adopting a Gluten- Free Diet. In the past decade, the fame of the diet has increased significantly. The perception of the diet has shifted from being associated to eating rice cakes that “tasted like Styrofoam” and were very dry to the current Gluten- Free Diet that is alleged to being tasty and healthy. With this perception change, the sales increased and the business boomed into a $1 billion dollar business and continues to grow. (4)