The Emerging Culinary Trend - Gluten-free

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Wheat is one of the number ones sources of fiber in the American diet. According to gluten.net (GIG) gluten is a storage protein that is found in all grains. The immune system response to this protein is called Gluten Sensitive Enteropathy or Celiac Disease. People with this sensitivity must adhere to a gluten-free diet and must avoid wheat, rye and barley products. This paper will examine gluten-free products and address the opinion that this emerging trend tastes as good as any other food with gluten in them.

Gluten is a protein that is found in wheat, oats, rye and barley. What most people don’t know is that wheat is also used in products from tomato soup to lip gloss to even shampoo. Most medications, art supplies and also in the body of Christ at Holy Communion. (Alicea, 2008). Unless items are certified to be gluten-free those with Celiac Disease cannot consume them. (Alicea, 2008)

Celiac Disease is an autoimmune response to gluten. (Alicea, 2008) In an article written in Long-Term Living: For the Continuing Care Professional. The article states, “ A person {with Celiac Disease} immune system’s sees the gluten protein as a toxin and produces antibodies that damage the small intestine’s ability to absorb nutrients, which can lead to weight loss and vitamin and mineral deficiencies. Celiac disease is one of the most under-diagnosed diseases among the American population; many doctors confuse the symptoms with that of irritable bowel syndrome. (Alicea, 2008)

Celiac Disease affects everyone differently; infants, toddlers, adults and senior citizen are all at risk for developing Celiac Disease. In infants the symptoms have far worst effects and even fatal results than those in older suffers if left untreated. Babies with Cel...

... middle of paper ...

...essed carbohydrate from your daily intake. This doesn’t hold true for all gluten-free products as they have the same carbohydrate level as their counterparts; so just because it says gluten-free doesn’t mean that they are healthy in excess. Everything is healthy in moderation.

References

Alicea, Ronni. "Gluten-Free Diets: Are You Prepared?." Long-Term Living: For The Continuing Care Professional 57.12 (2008): 22-24. Academic Search Complete Web. 9 Nov. 2011.

Coffey, Lynette. Wheatless Cooking: including Gluten-free and Sugar-free Recipes. Berkeley, CA: Ten Speed, 1985. Print.

"Frequently Asked Questions." Gluten Intolerance | Gluten Intolerance Group. Web. 10 Nov. 2011. .

Walsh, William E. "Gluten Intolerance." Food Allergies: the Complete Guide to Understanding and Relieving Your Food Allergies. New York: Wiley, 2000. 216-24. Print.

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