Going Gluten Free Diet Analysis

Celiac disease seems to be on an up rise today. You now walk into grocery stores and restaurants and see gluten-free food everywhere. Thankfully, for the celiac disease community, life has become a little easier with these accommodations. When most people hear celiac disease many just think gluten-free diets, but they do not realize that celiac disease can affect all parts of the body and mind, or that the disease has a higher prevalence in women. It is a new lifestyle that many have to take on. In the next few pages, I will discuss the affects that this disease has on the body systems, the lifestyle changes many make when diagnosed with celiac disease, and the importance of educating those who are dealing with the disease on a day to day basis. I also will discuss information from two articles which focus in on the direct affects that the disease takes on women living with it, and the lifestyle changes that are necessary to manage the symptoms.

As a celiacs daughter I quickly adapted the “gluten free” life style out of convenience for my mother. I would even find myself going to restaurants asking for the gluten free menu and strictly sticking to the diet in and out of my household. I was aware that I was lacking some nutrients by not eating gluten but to make up for it I took vitamin D pills and everyday women health vitamins but little did I know that was not enough to keep me healthy. I was not aware of the risks I was putting myself at by eliminating a whole category of food. I was lacking my body of calcium, fibre and iron as well as other nutrients.

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

Of the suggestions, an adoption of the gluten-free diet has made its way to the top of the list. The gluten-free diet has shown tremendous improvements in overall quality of life for people with fibromyalgia. Usually, the gluten free diet is suggested for people who have been diagnosed with Celiac Disease. What had been brought to light is that symptoms that typically spawn with Fibromyalgia also spawn with Celiac Disease. Thus, an idea was born to test the adoption of the gluten-free diet in those who have fibromyalgia. A study published in the journal of Rheumatology International discovered that a gluten-free diet produced drastic improvements in symptoms that occurred with Fibromyalgia. Patients reported that they were able to fully return back to normal activity and work. Other reported that they were able to completely stop taking their prescribed medication with no undue stress. Many explained that they went into total remission and had no symptoms return while adhering to the Gluten-free diet. Most of the subjects reported a combination of two or all three discoveries. A select few tried to ease gluten back into their regular meals. Instantly, symptoms returned and did not disappear until those individuals reincorporated the gluten-free diet into their lives once

A gluten-free diet consist of eating products that are free of gluten. Some of the ingredients to avoid eating are barley, bulgur, flavoring, rye and vegetable gum and you can add corn, quinoa, sago, soy flour and beans (3). The doctors recommend to follow a gluten-free diet if you are gluten sensitive or if you are diagnosed with Celiac disease. Celiac disease is an immune disorder that does not tolerate gluten. According to a special report done by Mayo Clinic it explains that Celiac disease is when the immune system responds to gluten like if it was a bacteria or something that does not belong in your stomach (1). Since your immune system begins to attacks your body trying to get rid of the gluten because it sees it as a little enemy it affects mainly the small intestine. Since there is a constant attack of the body every time you eat something containing gluten it causes your small intestine to become irritated, and it damages the little hairs called villi that are found inside the small intestine

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

After the course of the diets the group who had the gluten enriched diet seems to have a more depressive mood than the ones on the placebo diet or the gluten free. The conclusion of the trial was that people with celiac and gluten sensitivity were better with the gluten free diet and showed no signs of depression. (Peters)(3)

When a person is first diagnosed with celiac disease, a dietician will be working with the person by helping navigate safely around their food intolerances. In order to stay well, people with celiac disease must avoid gluten for the rest of their lives. Eating any gluten, no matter how small an amount, can cause irreversible damage to the small intestine.

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

The newest microbe that scientist are beginning to learn about gives hope to those who are intolerant to gluten, mainly sufferers of Celiac Disease. Presently, this condition affects “1 in 133 otherwise healthy individuals” (Mercola). What causes some people to be more susceptible to Celiac Disease? Scientists have learned that gluten intolerance becomes present when gluten, a protein found in wheat products, passes undigested through the small intestine. The inner lining of the intestines where villi are found is destroyed and nutrients from food are no longer absorbed. Commonly, gluten malabsorption goes undiagnosed for an average of four years, which can cause cancer, autoimmune disorders,

3. In her article “Understanding WHEAT &GLUTEN: Issues in Today's Clients” Tammera Karr writes about the health concerns involving gluten consumption and the current research involving it. She writes that there is extensive research about gluten that shows that is causes several different health problems as indicated in answer 1. She summarizes how the immune system works in our body and about how our T cells are able to destroy antigens in the body and they also function in signaling other cells of the immune system to perform what they are supposed to do. This is important because a person who has a gluten allergy has T cells that do not work properly and they are not able to differentiate between the good and the bad things in their body. Karr writes that when a person consumes gluten, that gluten is carrying DNA of foreign bodies that are not naturally found in wheat. Proteins called Glaidins are one of the foreign bodies it carries and this protein can be found in rye, barley, spelt, trticale, and oats that have been cross contaminated. Gliadin acts as a trigger to the lymphocytes in the small intestine and it causes inflammation also known as “leaky gut syndome”(Karr). These Gliadin proteins are not naturally occurring. Wheat hybridization, genetic engineering, herbicide, and pesticide usage, sail husbandry, and food manufacturing are more commonly used and are the main source of these proteins. Because our

For a person with Celiac disease, going on a gluten free diet is obviously a benefit, but what about for you, grandma? What benefits do you get from this? Many individuals have claimed that a gluten free diet has led them to a healthier lifestyle and that they feel more energized and lively. Though feeling more healthy has been correlated with a gluten free diet, there has not been substantial evidence or studies that proves this to be 100%

2. What are some known health issues that some people consuming gluten have? (1.5 pts)

Gluten free is a diet that treat people with celiac disease which is a digestive disorder that damages it. (Mayo Clinic,2014). They can eat many foods that are healthy and goods. An example such as beans, seeds, nuts, fruits and vegetables, and fresh meats. The type of foods that they can’t have are soy, rice, arrowroot, buckwheat and more on the lists. They always must avoid the food and drinks that have barley, rye, triticale (a cross between wheat and rye, and wheat. If they eat any of the food and drinks, it would destroy their small intestines even worse and can lead to small intestinal cancer if they have celiac disease. “Over time, not following a gluten-free diet if you have celiac disease can lead to serious complications including