aGuide to Gluten
Elizabeth Henry
Introduction: Gluten Friend or Foe Have You Ever Felt Like? Would You Like to Have? Then Read This Guide!
Chapter 1: What 's the Big Deal About Gluten? -What is Gluten? -Where do you find it? -How did this happen -What can you do about this?
Chapter 2: What gluten can do to you? -Digestive Issues -Autoimmune Issues -Cardiovascular Issues -Neurological Issues -Missed Diagnoses
Chapter: 3 Dealing with Gluten -Diet -Other Food Alternatives!
Chapter: 4 A Gluten Free Life -Living Gluten Free! -Avoiding Gluten: Parties, Restaurants, and Social Events! -What Happens When You Cheat?
Chapter 5 Cuisine and Cooking! -Using Gluten Free Ingredients -Problems and Solutions -Gluten-Free World Cuisine -Sample recipes
Chapter 6 Put It Together -Helpful Things -Give Yourself a Hand -Watch Out For These Things! -Remember to Live! Introduction: Gluten, Friend or Foe?
Gluten, gluten, gluten; what is it? Why is everyone making a big deal about it? If you have been paying attention to the world of nutritional health for the last several years, you 've probably heard something about gluten. Gluten is basically a collection of proteins found in wheat, barley, and rye. You might be wondering though what the big deal is. On the other hand, you may also be worried gluten. You may be wondering that it is causing the health problems that you 're experiencing. Have you have been wondering whether you are having a problem with
One health condition that affects people is Coeliac Disease; this is intolerance to the protein ‘gluten’ which is found in wheat, barley and rye. When coming into contact with gluten the body produces antibodies which then attack the lining of the bowel. This then affects the body’s ability to absorb nutrients from food and can even lead to
Video “InFact: Gluten Free Diets” by Brain Dunning. Being a waitress I am always being asked if we can accommodate a gluten- free diet. If our food contains gluten and if we have gluten free products such as bread. To be honest I don’t even know what gluten is. This video points out gluten is a protein which is found in wheat, rye, and barley. When people ask me for gluten free I have always wondered if it’s for health benefits or some kind of allergy. Dunning answered my question, with his claim that some people cannot tolerate gluten including people who have celiac disease. He also does point out that gluten- free fad has grown. It is another thing people are worrying about for no real reason. So yes some eat gluten- free for health reason
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
The term gluten refers to the proteins found in wheat, rye, and barley. The most common sources of gluten include breads, pastries, pasta, and cereals, yet everything from mouthwash and toothpaste to lipstick and supplements can contain gluten. It can also be hidden under certain names such as emulsifier, . I have had celiac disease for about five years, and throughout this period I have mastered the art of detecting and avoiding gluten. In fact, I believe that the key strategies to adapt to this lifestyle are : to always be cautious and alert, to do your research, and to collect up to date and credible information. I remember when I was first diagnosed, my doctor gave me a short list of foods that I must eliminate. However, within one week, I kept on adding to that list until I turned it into a ten pages catalogue that I used as a guideline to facilitate my transition. I had a major clear out
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.
In Modern America, there is a trend going around affluent, white families to ditch gluten. The idea is that by going gluten free, your consumption of food is automatically healthier. Dr. Norelle R. Reilly goes through all the possible reasons for those going on a gluten-free diet and the problems involved. She begins by giving the reader statistics according to, “‘The Hartman Group’s Health & Wellness 2015 and Organic & Natural 2014’ Reports.” According to these findings, the most common answer to why a person went gluten-free was, “no reason”, second to, “healthier option.” Later in the article, Reilly discusses fact vs. fiction of reasons to gluten-free. In the paragraph titled, “Fiction: The GFD (gluten-free diet) is a healthy lifestyle
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
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.
According to a survey of ‘understanding gluten free shoppers’, 55% of the customers who prefer gluten free diet spend 33% of their total monthly income in purchasing food items with gluten free ingredients. Furthermore, 77% of the consumers stated that finding tasty gluten free dishes are hard to find. For these consumers, convenience, low price and product selection are the three most important factors. Approximately 68% of the customers visit, on monthly basis, 3 or more grocery shops in order to look for item with gluten free ingredients. It is predicted that gluten free market of US is expected to hit the sales of $66 billion by 2017 (Schultz, 2013).
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
Eating a gluten-free diet is time consuming and expensive, but it is important. Celiac disease can cause numerous health issues in the future if the gluten-free diet is not followed. The gluten-free diet needs to be taken seriously and
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
In the essay, “Against the Grain,” Marina Keegan discusses her journey living with Celiac Disease. Keegan kicks off the essay describing what she will eat on her death bed, Oreo’s, hamburger’s, pizza, donuts, a beer, and so on, she basically lists the core foods in the diet of the average American teenager. Keegan leaves the reader wondering: “Why those specific foods? Maybe they are her favorite?” These questions are then answered in the following paragraph. She states that she is allergic to gluten and continues on to discuss how she was diagnosed with Celiac Disease and how her life was growing up with the uncommon allergy. Keegan includes personal experience, facts, and evolution of her thoughts to uncover how Celiac Disease has impacted her life.
In order to cut gluten out of your diet you have to eliminate a number of grains including wheat, barley, rye and triticale. By cutting out these items from your diet your are cutting out important healthy foods that are packed with nutrients, including protein, fibre, B vitamins, antioxidants, and trace minerals these nutrients according to “The Gluten Free Frenzy:Fad or Fitting” by having these nutrients you can cut your chances of developing type two diabetes, stoke chances and heart attacks (Linda Johnanson).
The distorted image of gluten in the media is due to food companies taking advantage of gluten-insensitive people’s drives for perfection in order to make more profit. In reality, gluten has no bad health effects for those without gluten-sensitivity. Moreover, a gluten-free diet can have negative health effects in people who are insensitive to gluten.