The Growing Problem of Food Intolerance

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

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.

Revised Research Question: What factors have caused a fluctuation in the number of diagnosis of autism, ADHD, and sensory processing disorder amongst children in the past 20 years?

In some severe cases, a gluten-free diet cannot relieve the disease that doctors might prescribe medicines to support the immune system. Moreover, ‘the risks involve not getting enough vitamins. As Kellogg’s gluten-free cereal are not enriched by such nutrients, like fiber and iron, people who follow this diet may have lower level of certain vitamins. Avoiding grains with rich vitamins may

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

Celiacs disease (gluten-sensitive enteropathy) is a condition where in some people, gluten cannot be digested and causes an immune response. Gluten is a protein found in wheat, barley, oats, and rye. In some people who take in and ingest gluten, an enzyme named transglutaminase transforms the gluten into a chemical that triggers an immune reaction, causing irritation and inflammation of the lining of the small intestine (Wedro, 2016). The microvilli that make up the inside surface of the intestine are destroyed, causing nutirents to pass without being, like our body needs from our diet. This can cause damage to other organs in the body due to malabsorption. (Wedro, 2016) Organs that depends the most on nutrients to function properly consist of the liver, bones and the brain. This is crucial especially in children because malnutrition can lead to abnormal growth and development. (Wedro, 2016) Celiacs disease can also be known by Coeliac Disease. Roughly 8,000 years after its first appearence, celiacs disease was identified and named. A Greek physician named Aretaeus of Cappadocia who lived in the first century AD, wrote about “The Coeliac Affection.” Also, he called it “koiliakos” after the Greek word “koelia” meaning abdomen. (Guandalini, 2007) Another 17 centuries passed, and in the early 19th century Dr. Mathew Baillie, presumably unaware of Aretaeus, published his observations on a chronic diarrheal disorder regarding adults, causing malnutrition and characterized by a

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)

There has been great discussion over the recent increase in Autism over the decades with no full explanation as to why. Scientists believe that both genetics and environment may play a role in Autism Spectrum Disorder. Studies suggest that ASD could be a result of disturbances in normal brain growth very early in development. These disruptions

I think I do have certain underlining gluten intolerance because I feel less depressed and fatigue and have much more energy to keep up with my 2yr old. Food is oddly enough isn’t that important to me. I find eating actually slows me down. So often times while I was working full time, I was only eating one meal a day but it was more binge eating because I had gone without during the day. If I tried to get food, I would get a call. Try to eat, get a call. So I gradually just came to live on energy drinks and fountain drinks that the convenient stores would let me refill. I had in the past tried to bring food with me but it was difficult for me to actually want to eat what I brought because it was mainly snack food and not actual meals.

Countless plagues, disorders, and diseases have cut many human lives short over the 160 thousand years since Homo sapiens evolved from their ancestors. Since then, human’s increasing knowledge of medical science has allowed for them to thrive for much longer than their primitive predecessors. These conditions have evolved in a costimulatory way with all species throughout life’s evolution, and although some of these situations are beneficial (symbiotic) many diseases benefit only one organism at the expense of another (exploitative). Much like an exploitative situation an organism can cause a disadvantageous situation for itself, such is the case in hypochondriasis which is when a person believes that they have an illness and starts to develop symptoms because of this belief. Celiac disease is an intestinal disorder caused by an autoimmune response to an individual’s own tissue, this is triggered by the ingestion of anything which contains gluten or gluten-related products. On the other hand, Non-Celiac Gluten Sensitivity (NCGS) mimics some of the symptoms found in Celiac disease and it is generally a self-diagnosed disease. From this, it is clearly seen that NCGS is a primary example of hypochondriasis. Celiac disease is a very real, documented medical phenomenon while NCGS, with little proof of its actual existence, is nothing more than a placebo that has started to affect (for the most part) those in Western society.

Importance of Celiac Disease - Celiac disease is important and discussing is not the purpose of this paper, the rather focus of the paper is on the science behind the gluten free product from the industry to the consumer.

People who have wheat allergy, gluten intolerance, or celiac disease react to the protein gluten with symptoms like diarrhea, constipation, abdominal pain, fatigue, and bloating.