...Going “gluten-free” is a very popular mantra lately. No differently than dietary fads of the past, the phrase “gluten free” commonly appears in health magazines, cooking shows and on the shelves in our supermarkets. However, the difference between the present gluten free dietary craze and the fad diets of the past is that losing weight is not the end goal, instead, preventing and warding off disease and illness is. Perhaps for this reason going gluten free has gained global popularity and unparalleled support from the medical community. There are a number of unhealthy side effects that come from consuming gluten that most of us consume in the form of wheat. While research on the issue is still inconclusive we know there is something in the wheat plant that is making many of us sick. This research paper was created to examine how gluten and the wheat grain are affecting humans, the potential causes of the sudden manifestation of gluten related disorders, and what, if anything, can be done to prevent gluten related ailments. By way of background, gluten is the main structural protein found in wheat and other grains such as rye, barley, and oats. Wheat is the most commonly consumed gluten containing grain as it makes up approximately seventy-five percent (75%) of all calories consumed from carbohydrates in the American diet. The gluten proteins found in wheat is what gives dough its elasticity and the ability to rise when combined with yeast. Traditional breads, baked goods, pasta...
Words: 2235 - Pages: 9
...have depended on gluten to thicken and bind all types of foods such as sauces, bread, pastries, and much more. There are so many delicious foods to eat, but for people with Celiac Disease (CD), using gluten is not an option. Gluten is a mixture of proteins found in Wheat, Barley, Rye, and Malt. When people with the autoimmune disorder, CD, digest gluten, the immune system attacks, and causes damage to the lining in the small intestine. CD has been a particularly new subject to studying doctors over the past years. Researchers are still trying to find more details on how CD is working. Some say it may be related to a type of “gut bacteria”...
Words: 1100 - Pages: 5
...When I was thirteen years old I developed a gluten allergy. In the United States, over three million people are diagnosed with food allergies a year, and over 50 million people have a food allergy. So, even though it was hard to me to make this change in my life and it effected me in many ways, I was not the only person that ever had to go through it. However, there is a much smaller population of people that develop allergies later on in life. Roughly 6% of Americans are born with and food allergy and around 8% of people have an allergy by the time they are 12 years old, meaning that only 2% of people develop allergies around the age I did. When someone has an allergy there are many things they have to learn about it to keep themselves healthy....
Words: 653 - Pages: 3
...Thyroid Issues and Gluten: Why Gluten Accelerates Thyroid Conditions If you had asked most people what gluten was 10 years ago, there is a good chance you wouldn’t have even known what it was; I didn’t. But, in recent years, gluten has gone from being an unknown to a pesky culprit that a great deal of people are trying to eliminate from their lives. So what exactly is gluten and why is it so often associated with thyroid conditions? What is Gluten? Gluten is a form of protein that is found in wheat and other grains, such as, grains and barley. Gluten is responsible for the elasticity of dough, as well as, its ability to rise and delectable chewy texture. That being said, many studies have cited the negative effects that gluten has on the body. Many people are sensitive to gluten. One of the most popular reasons that people switch to a gluten free diet is related to thyroid disease. The Relationship Between Gluten and the Thyroid...
Words: 432 - Pages: 2
...people have with consuming the gluten protein. When gluten is consumed, it triggers an unusual immune response, and damages the small intestine which will not allow it to absorb nutrients. According to the National Foundation for Celiac Awareness (NFCA), “An estimated 1 in 133 Americans, or about 1% of the population has this disease.” Celiac disease is not a popular condition, but it can impact a person’s life immensely. It is a genetic disorder, which means, it can effect an entire family. Since celiac disease has no cure, the effected can become more aware of their symptoms and treatment options, along with clean, gluten-free eating habits. Symptoms for celiac disease are very spontaneous, and may vary depending on an individual’s lifestyle habits. According to WebMD, “When the small intestine fails to absorb nutrients, a person may experience gas, abdominal swelling, bloating, and mild stomach pain.”...
Words: 602 - Pages: 3
...Define Mission: 4 Objectives 4 Target Markets 5 Positioning 5 Strategies 5 Distribution 5 Marketing Communications 6 Marketing Mix 7 Market Research 7 IV. Financial Projections and Analysis 7 TV Advertisement 8 Cook Off 9 Movie Placement and Celebrity Endorsement 9 Gluten Alternative Prize 9 V. Implementation controls 9 Appendix A 10 Marketing Plan Project I. Executive Summary Udi’s and Celiac’s Foundation have invested 3 million dollars into Gluten Free Awareness (GFA) campaign for the next 3 years specifically to spread awareness of the gluten free lifestyle in San Francisco and Marin counties. A nation where we struggle with obesity, diseases, and disorders due to unrestricted diets it is lucrative that we spread the word about having a gluten-free diet. Gluten is the ingredient in most processed foods that helps in joining food particles together. It is the ingredient that makes pasta shiny, baked goods chewy, and gives dough its elasticity. Gluten is found in grains such as: Wheat barley rye triticale A gluten-free diet has proven to help ail or decrease the effects of a few different health problems. Imagine how beneficial gluten free can be for people who just need a way to get healthier. As you well know over the last three years our organization has gone from focusing only in Berkeley to covering Oakland as well. These areas have seen a noticeable increase in sales of GF marked products as compared to the rest of...
Words: 2859 - Pages: 12
...Gluten Intolerance, Sensitivity and Celiac Disease Gluten is a substance that is in many cereal grains but most importantly wheat, barley and rye. Gluten is reason that dough has an elastic taste. Gluten essentially means glue. Gluten intolerance or sensitivity and celiac disease are reactions people have after eating these gluten products. Celiac disease is a digestive disease that causes damage to the small intestine. Celiac disease is chronic and can be inherited. When individuals with celiac disease consume gluten, their bodies have an immune response. When this happens the villi of the small intestine will get damaged. This causes the nutrients to not be absorbed when passing through the digestive system. This may lead to gastrointestinal problems and can possibly lead to malnutrition in the future. Malabsorption of nutrients can leave you with bad side effects. There are several forms of celiac disease such as gastrointestinal, extra-intestinal, and silent or sub-clinical. Celiac disease symptoms can vary from person to person and can include diarrhea, gas, bloating, vomiting, constipation, constipation, nausea, skin irritation, malabsorption, weight loss, anemia, chronic fatigue, neurological complaints, migraine headaches, concentration and memory problems, autoimmune disorders and many other health problems. Malabsorption that’s caused from celiac disease can have major side effects on many organs and body systems. You identify celiac disease by doing specific blood...
Words: 353 - Pages: 2
...Who? How? Life changing, life long, no cure! This paper is to give knowledge and inform readers on what Celiac Disease is, who it effects, what it affects, and try to explain how it can interrupt a normal, life style to where most of us take for granted. Have you ever wondered what life would be like if you found out you could not eat normal everyday foods that most of us take for granted? What if one day you woke up and found out you could not eat something as simple and as popular as pizza? That you could not eat bread, cake, cookies, lasagna, spaghetti, or even drink beer? That every time you did, you would get sick. Well, for a growing percentage of Americans, that is what is becoming a reality. What is it? How do you get it? What does it do to you? Who can get it? These are just some of the questions I will be answering in this paper. What is Celiac Disease? Well that’s a very good question. Celiac Disease or Gluten-Sensitive Enteropathy is a disease of the intestinal tract. It is a chronic tropical disease of intestinal malabsorption or in simple terms, an allergy to wheat products such as wheat, rye, barley, and oats (Reilly 116). Celiac Disease is a lifelong disease that can only be controlled by understanding CD and following a lifelong diet which excludes wheat, barley, and rye. Celiac Disease is a multisystem disorder that causes the body’s immune system to respond to proteins in certain grains which damage the small intestine. The wheat-type grain that has the...
Words: 1567 - Pages: 7
...Celiac is an autoimmune disease that causes hypersensitivity to gluten. It occurs when a person eats gluten, and their body issues an immune system attack which damages the villi in the small intestine. Damaging the villi results in the difficulty of nutrient absorption into the body. Celiac was first found by Aretaeus of Cappadocia around 8,000 years ago, and named it “Koiliakos” after the Greek word “koelia”, which means abdomen. Samuel Gee provided the first modern description of the disease in 1887, and was the first to suggest a dietary treatment to the disease. Willem Dicke, in 1947, noticed during the Dutch famine there was a lack of bread, and celiac patients improved. This led to the popularization of the gluten-free diet. There are...
Words: 1185 - Pages: 5
...celiac disease does not mean giving up all your favourite foods. It just means adapting them to be gluten free. Many different gluten-free products, baking mixes, and recipes are available. A support group is a great resource for finding out which recipes and products are best (NHS 2010). Allowed Food Potatoes, rice, corn, fruit, dairy products and soya- based foods are fine. Many healthy and delicious foods are naturally gluten-free: Beans, seeds, nuts in their natural form. Fresh eggs Fresh meats, fish and poultry (not breaded, batter- coated or marinated). Fruit and vegetables Most dairy products Gluten-free flours (rice, soy, corn, potato, beans.) (Schar2002). What is coeliac disease? Coeliac (cil-e-ac) disease is not an allergy or food intolerance. It’s an autoimmune disease, where the body’s immune system attacks its own tissues. Coeliac disease is a condition that causes inflammation in the lining of the small intestine (part of the gut In people with coeliac disease this immune reaction is triggered by gluten a type of protein found in wheat, rye and barley. People with coeliac disease need to avoid these foods. Some people with coeliac disease may also be sensitive to oats and need to also avoid them (NHS 2010). What are the symptoms? If someone with coeliac disease is exposed to gluten, they may experience a wide range of symptoms and adverse effects, including:...
Words: 972 - Pages: 4
...Gluten-sensitive enteropathy, or coeliac disease, is an autoimmune condition in which the immune system has an adverse reaction to consuming food containing the protein gluten. This reaction involves directing antibodies to gluten, which results in an inflammation within the intestinal lining along with damaging the villi. Consequently, this results in a decline in the body’s ability in absorbing nutrients, leading to the person becoming malnourished. Despite the severity of this disease, however, there are still a series of steps that can be taken when treating coeliac disease. The first step, which is the conventional approach in treating coeliac disease, is avoiding food that contains gluten; examples include bread, pasta and cereals. This...
Words: 638 - Pages: 3
...Gluten Free Eating Is Not a Fad – Position Paper Celiac disease (CD) and Non-Celiac Gluten Sensitivity (NCGS) is on the rise. Although general consensus states that the diseases’ incidence varies greatly, research conducted in the last 30-40 years contradicts those claims. Yes, the proliferation can be partially credited to increased efficiency in diagnostic techniques and the “mainstream” status of the diseases, but the spread of affliction in not only the US and Europe, but to geographic areas not historically affected by CD and NCGS, is equally enigmatic. A 2010 cohort study, with data collected since 1974, illustrated that CD increased 5-fold from 0.2% in 1975 to 1% 25 years later (1). A study in Scotland has marked a 6.4-fold increase...
Words: 1818 - Pages: 8
...Dermatitis Herpetiformis, otherwise known as Celiac Disease, is a systemic sensitivity to a food substance called gluten, which causes physical reactions such as an itchy, blistering rash (Green and Jones). However, clinically it occurs anywhere, including limbs, trunk, groin, hands, fingers, face, scalp, and along the hairline (Green and Jones). However, the important information that people should be aware of is the causes/symptoms, treatment, and foods to eat and to avoid. Many ways a person can get Dermatitis Herpetiformis. The cause of Dermatitis Herpetiformis is unknown. As for it is an autoimmune disorder and that 25% of people with celiac disease can get Dermatitis Herpetiformis (Berman et al.). However, some of the symptoms with Dermatitis Herpetiformis are that the rash is usually the same size and shape on both sides. It can also look like eczema and...
Words: 375 - Pages: 2
...50 Celiac Disease Dascha C. Weir, MD Ciaran Kelly, MD Celiac disease (CD) is an immune-mediated enteropathy secondary to permanent sensitivity to wheat gluten and related proteins in rye and barley. It results in characteristic histologic changes consisting of inflammation, crypt hyperplasia, and villous atrophy of the small intestine in genetically susceptible individuals. Significant variability in the clinical presentation of CD in the pediatric population complicates recognition of the disease in many patients. Treatment for CD consists of a lifelong strict gluten-free diet (GFD). Adherence to this diet is associated with resolution of most related signs and symptoms and a decreased risk of related complications. With an explosion of new knowledge over the span of two decades, our understanding of CD has changed dramatically. CD has gone from a rare condition causing gastrointestinal symptoms in children of European origin to a common disorder causing symptoms that affect multiple organ systems in all ages virtually worldwide.1 The overall prevalence of CD is similar in Europe and North America affecting up to 1% of the population.2,3 A large multicenter study in the United States, using serologic screening with biopsy confirmation to identify cases of CD, showed a prevalence of CD of 1:133 in individuals with no evident risk factors. Prevalence of CD in symptomatic patients was 1:56. The prevalence of diagnosed CD is much lower, especially in the...
Words: 8749 - Pages: 35
...what people are or aren’t able to eat. This means it can be more complicated to get all the essential nutrients and a balanced diet, especially when you have to avoid certain foods. 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 anaemia and osteoporosis. It can also create an increased risk of bowel cancer. Symptoms of Coeliac Disease include abdominal pain, diarrhoea and bloating amongst other things. This would be an influence on dietary intake because a person with this disease must get rid of all foods containing wheat, barley and rye from their diet in order to prevent themselves from coming into contact with gluten. Gluten-free products are available to buy which are alternatives to the original product (such as pasta) and are safe for a coeliac disease sufferer to eat, they can however be expensive. Food classed as gluten free isn’t necessarily healthier than that containing gluten. Gluten free products can be high in calories mats and carbohydrates which could lead to weight gain. It is therefore especially important to check the ingredients if you are a coeliac disease sufferer and create a balanced diet for yourself to ensure you aren’t going over the RDA for fats etc...
Words: 1394 - Pages: 6
