People are always looking for ways to easily shed unwanted pounds. People try various fad diets that claim to give miraculous results in short periods of time. In recent years the gluten-free diet has become immensely popular and even recommended by celebrities such as Miley Cyrus. People are treating gluten as a scapegoat for all their problems, but will cutting it from your diet lead to weight loss or a healthier life? The gluten-free diet has been around for many years. It was originally intended for people suffering from celiac disease. Celiac disease is an autoimmune disorder in which the ingestion of gluten, a protein found in wheat, barley, and rye, leads to damage of the small intestine. This disease often is genetic and is estimated to affect 1 in every 100 people. Many people are undiagnosed and therefore are at risk for many health complications. These health complications include type 1 diabetes, multiple sclerosis, anemia, osteoporosis, infertility, and even intestinal cancers. There …show more content…
Grocery stores are now stocking large amounts of gluten-free products to respond to the surge in popularity. Many people believe that living gluten-free is healthier and will help them lose weight. Recent studies have shown that a gluten-free diet may lack vital vitamins, minerals, and fiber. Some of the nutrients that these foods lack are B vitamins, iron, calcium, magnesium, and zinc. When you switch to the gluten-free diet you are adopting a whole new lifestyle. The diet requires you to abandon all food that contains gluten, so that includes most products made with grain and a majority of processed foods. Such a drastic change may put you at risk for nutritional deficiencies. Another drawback to is that gluten-free foods are typically more expensive. A 2007 study conducted by Dr. Green showed that gluten-free breads and pastas were often twice the cost of products containing
...ry products but your body needs some of the nutrients that can be gained from it, also we need starch from potatoes and some grains. Eating healthy, by which I mean chemical and pesticide free, organic, and locally grown (Because the idea that you don’t know where your food came from is ridiculous) is the best possible choice. People changing to diets that can harm your body just because they want to lose weight is insane and frankly if those people were to trace their health problems to the source they would know that some new fad diet isn’t going to help. I personally eat food from the co-op which promotes local family farms and growing organic food. I personally will continue to look into where my food comes from since the journey, to me at least, is fascinating and I encourage everyone to do the same because the more you know the better you can live your life
Lactose intolerance (LI) is the inability of some humans to digest the lactose sugar contained in most dairy products and foods made with dairy products. LI has numerous readily apparent physical symptoms such as gas, cramps and diarrhea (Houts 110). More importantly, LI may lead to malnutrition in those people affected because of the loss of milk's important nutrients. Not everyone is affected by LI. In fact, genetic background rather than any other health or cultural factor seems to best predict LI. The inability of humans to digest lactose has enormous health consequences, particularly among the poor populations of the U.S. and the developing third-world countries.
Celiac Disease is an inflammatory disease that destroys the lining of the small intestines and prevents the absorption of nutrients and vitamins into the system. The patients' health suffers; their digestive system is unable to process gluten foods that contain wheat, barley, and oats. The cause of this disease is unknown; however, environmental factors and a genetic predisposition are suspected.
set my gluten free." . Fox News, 08 Jan 2013. Web. 1 Feb 2014. .
Gluten is a protein found in common grains such as wheat, barley, and rye. Those affected with allergies to these foods (the most serious allergy being Celiac Disease) must follow a strict gluten-free diet in order to experience relief from their symptoms. Despite eliminating the ingestion of the allergen, gluten-free individuals begin to suffer from adverse side effects. In recent years, many Americans have begun to live an entirely gluten-free lifestyle with no medical necessity to do so. Many believe it to be a healthier diet, and even more believe it is an effective weight-loss tool. With this growing fad of adopting a gluten-free diet, under the false pretenses of varying health benefits, many Americans are exposing themselves to unnecessary health risks, over-priced and narrowly available foods, and an overall depletion of dietary needs.
Is a disorder of the digestive system and autoimmunity that leads to the destruction of the lining of the small intestine when eating food that contains gluten, gluten is a form of protein found in grains, and this may cause damage to the intestines to be difficult for the body's absorption of nutrients, especially fat and iron.
The reason I chose this topic is because my younger brother was diagnosed with this disease in 2002, and I find it very interesting and how it is well known now compared to 12 years ago when it was rare and there were hardly resources and the amount of people diagnosed and to find gluten free food and restaurant they are able to prepare gluten free foods. The whole concept of this paper is to understand what celiac disease is about and what are the new scientific studies that have come along currently.
...n, the body is able to regenerate villi and gut physiology and functions should return to normality. However more research is being done on alternative treatments. Enzyme therapy is currently being studied, the treatment relies on enzymes such as gluten-specific endopeptidases and endoprotease reducing the antigenicity of gluten (Zingone, F., et al., 2010). tTg and inhibitors are also being investigated, although several gliadin epitopes have been shown to mount an immune response without being deaminated (Sollid, M.L., 2005). Another method that was under clinical trials depended on desensitising the body to gluten via a course of vaccines gradually increasing the concentration of gluten, (Zingone, F., et al., 2010) however none of the above methods have passed clinical trials so the only common treatment for coeliac disease remains leading a gluten free lifestyle.
The effects of a vitamin or mineral deficiency on the body depend on the function of the particular nutrient lacking. For example, vitamin A is important for good vision, and severe deficiency of this vitamin may cause blindness. Because some vitamins and minerals have many functions, prolonged nutritional deficiencies can therefore have wide-ranging effects on health. Diets that lack a wide variety of foods may result in vitamin deficiency diseases. For example, in countries where people eat maize as the staple food and only few other foods, diets may lack niacin, a
B. 1. 2. Transition: The rising prevalence of celiac disease led to changes for gluten-free
Saturated fat and cholesterol and an increased risk of heart disease. Fiber and a reduced risk of cancer. Fruit, vegetables and grain products that contain fiber and a reduced risk of heart disease.
After this, the elimination diet is initiated with strict elimination of gluten-containing cereals for six weeks. Macronutrient ratios and caloric intake are not calculated and do not factor into the gluten elimination diet. The clinical response is determined through the validated questionnaire which is filled out on a weekly basis. The clinical response is significant if there is clinical improvement in greater than 30% of the baseline score of one to three main symptoms or at least one symptom with no worsening of others for 50% of the 6-week period on a GFD. The second step is to determine the clinical feedback of gluten reintroduction for 2 weeks. Gluten reintroduction can be conducted as a double blind placebo controlled trial for research settings or a single blinded trial for clinical practice. After obtaining baseline scores, gluten reintroduction is initiated. The patients are given a muesli bar, bread or muffin containing 8 grams of gluten with at least 0.3 g of amylase-trypsin inhibitor/8 g of gluten and no FODMAPS for one week followed by an indistinguishable placebo for one week followed by a second week of gluten reintroduction. The clinical feedback is considered significant if there is greater than 30% variation of score
They misdiagnose their ailments as due to something else, not gluten intake. A new development now has arisen towards a healthier lifestyle that includes eating gluten-free food. One favourite snack in most homes is the number of variations in home-made pies. To make this favourite snack a healthy alternative, gluten-free pie crust are being bannered in the internet sites and online medical journals for its health efficacy.
Nowadays, Celiac disease has been very common, and more and more people begin to a vegetarian diet. It is very necessary for baker to understand more about the gluten-free and special dietary baking. I chose gluten-free baking as my signature product. I made Gluten-free Raspberry Chocolate Cake and Chestnut Rice Tarts for my signature products.
Enriched, bleached, all-purpose flour, which is the kind that most home bakers use, is low in saturated fat, cholesterol, and sodium. It’s also a good source of thiamin, folate, and selenium. Because flour is typically about 68% to 76% starch, flour has a lot of carbohydrates. Wheat flours are also good sources of proteins. However, people who are sensitive or allergic to gluten or have Celiac disease should not consume wheat flour or products made with wheat flour, since a large portion of the proteins in wheat flour are the two proteins that make up gluten, glutenin and