Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
Wheat makes up about 20% of a daily human diet. It is highly nutritious, providing fiber, energy, and oils which are a necessity for productivity and efficiency in this fast-paced world. What creates the problem is that about 95% of wheat is refined, and the healthiest parts, bran and germ, are removed, leaving unhealthy white flour. The bran and the germ help digest gluten, but if gluten remains, it attaches to the lining of the stomach and slowly deteriorates is protective coating
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and the mucus that breaks down other food products. Due higher gluten levels, wheat products have become more difficult to digest, and gluten intolerance has become a major health problem (Lord, 2012). Gluten intolerance is not something people are born with, it is developed over time, but signs of designating the intolerance are hard to detect until it is too late. Those who are, or could become, glucose intolerant have celiac disease, an autoimmune condition where the intestinal villi attack each other, causing an inability to absorb materials. This condition is four times more common today than it was 60 years ago (Lord, 2012). Allergies have also increased over the years, leading to speculation that our immune systems are becoming less efficient than they had been in the past. In addition to gluten intolerance, epidemiological studies have shown that intake of whole-grain products is associated with reduced risk of type 2 diabetes, hypercholesterolemia, metabolic syndrome, and coronary heart disease as well as cardiovascular mortality (Giacco, 2010, 186).
Whole-grain wheat studies have increased over the years following the influx of cases of gluten intolerance and metabolic syndrome. Studies show that by eating whole-grain products can attribute to lowering the risk of cardiovascular disease. In comparison to eating white bread, wheat bread reduces total serum cholesterol level, LDL cholesterol, non-HDL cholesterol, triglyceride, body fat, and abdominal obesity (Mohammad, 2013). It also improved overall levels of vitamin B, calcium, and magnesium that the body needs to
survive. A possible solution was introduced in 2013, called The Healthy Bread Initiative, as a way to increase the consumption of whole grain products at an urban community scale before branching out worldwide. The report was aimed to be criticized from a health promotion perspective as well as to explain alternative activities that would reduce the risk of said diseases and health issues. It was mainly intended to make high-fiber, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour) as well as enough baking time (at least one minute in oven). In order to fit all these criteria, some new kinds of bread had been invented. They were called 'whole bread' or 'whole-grain bread' (Mohammad, 2013). Even though this initiative is still within a small-scale, community, the initiative seems promising if only other communities would be willing to test the plan. With all of its progress of the last two years since its implementation, the initiative has managed to add new breads as healthy choices and to promote its products that were compatible with local dishes to solve the longstanding problems of bread (Mohammad, 2013).
Friendships are vital in helping children develop emotionally and socially. They provide a training ground for trying out different ways of relating to others. Through interacting with friends, children learn the give and take of social behavior in general. They learn how to set up rules, how to weigh alternatives and make decisions when faced with dilemmas. They experience fear, anger, aggression and rejection. They learn how to win, how to lose, what's appropriate, what's not. They learn about social standing and power - who's in, who's out, how to lead and how to follow, what's fair and what's not. They learn that different people and different situations call for different behaviors and they come to understand the viewpoints of other people.
The package nutritional information explains the three grams of soluble fiber daily from whole grain oat foods like this cereal, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease (Cheerios). I would also include the certification of the American Heart Association on the cereal as heart-healthy for meeting the requirements for the cholesterol and saturated fat. The only drawback is the high content of sugar: the serving of Honey Nut Cheerios is only 7.92 grams per quarter cup and the American Heart Association recommends that women consume no more than 25 grams of added sugar per day and 38 grams for men (Beville).
Bread was one of the first foods that was made instead of grown or hunted. Bread dates all the way back to the Neolithic era. By the twentieth century, Americans consumed bread in greater quantities than any other food. Bread has constantly evolved since the Neolithic age, but the manner in which it was served did not change drastically until 1928. Even before the bread-slicing machine, sliced bread was controversial. The act of slicing bread before it was necessary was banned during World War One (Bobrow-Strain). Thus, housewives were forced to cut bread at the table as needed so it would not go stale and be wasted. This prevented the bread from having to be thrown out unnecessarily and new bread, which could have gone to the soldiers, to be bought for the family (“Fascinating Facts”).
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.
There is an estimate of 3 million people in the United States that have celiac disease (CD). Individuals with CD, any foods that contain gluten trigger the production of antibodies that attack and damage the lining of the small intestine; thus, limiting nutrient absorption (U.S. FDA, 2013). On August 2, 2013, the U.S. Food and Drug Administration (FDA) issued a final rule that defines “gluten-free” for food labeling. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health,” said the FDA Commissioner Margaret A. Hamburg, M.D. (Burgess, 2013).
Bittman points out why the Western diet is causing all sorts of health issues, by explaining the western diet consists of highly processed food such as, refined carbohydrates, sugars, meat, and dairy. Many people are uninformed of what highly processed food can do to their bodies, due to the lack of education in nutrition. By all means, there is compelling evidence that proves the link of highly processed foods to the cause of cardiovascular diseases, metabolic diseases, cancers, and so on. For example, Ottobonis conducted a research study that disputed the validity of the “Heart Healthy Diet”, claiming that promoting a low fat, high carbohydrate diet is only promoting high sugar intake, refined carbohydrates, and omega-6 fats that all can lead to chronic health conditions. To put it differently, people are consuming more refined carbohydrates rather than complex carbohydrates. Healthy, complex carbohydrates would be fruits, vegetables, beans, and whole grains, they are all full of fiber that helps people feel full for a longer period of time rather than refined carbohydrates would do. Fibrous food helps prevent spikes in the blood sugar levels. Refined carbohydrates are highly processed foods such as; white bread, pastas, added sugars, and so
Our bodies need some cholesterol to function, and our liver makes it naturally. However, too much LDL-cholesterol, also known as “bad cholesterol,” can lead to buildup in the arteries, which can result in heart disease. LDL-cholesterol levels are affected by from the saturated fat, trans fat and cholesterol that may be in a regular diet. The soluble fiber in whole grain oats forms a gel that combines some of the cholesterol in your digestive tract. When
Seventy-six articles describing sixty-nine studies met the inclusion criteria. Most studies lacked statistical power to detect a significant effect of oats on any of the risk factors considered: 59% of studies had less than thirty subjects in the oat intervention group. Out of sixty-four studies that assessed systemic lipid markers, thirty-seven (58 %) and thirty-four (49 %) showed a significant reduction in total cholesterol (2–19% reduction) and LDL-cholesterol (4–23% reduction) respectively, mostly in hypercholesterolaemic subjects. Few studies (three and five, respectively) described significant effects on HDL-cholesterol and TAG concentrations. Long-term dietary intake of oats or oat bran has a beneficial effect on blood
There is medical condition where gluten destroys our bodies. One of these medical conditions is called Celica Disease it is estimated to affect 1 out of 100 people worldwide. The population that suffers Celica Disease cannot digest gluten leading to damage in there small intestines. How it damages the small intestines is when those who suffer from Celica Disease eat gluten products, then body’s natural immune response is to amount an attack on the villi leading to improper
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.
Margarines, hydrogenated oils and fats, refined vegetable oils, as well as animal fats are widely used fat ingredients for bakery products. The lipid fraction of bakery products undergoes a significant degradation during baking, with an increase in undesirable oxidised substances, that can act acts as catalysts for further oxidative reactions during storage reducing the product shelf life (Caponio, Giarnetti, Paradiso, Summo & Gomes, 2013, pg.82-88). Depending on the type used, fats play various roles in baked products. Their hydrophobic action inhibits gluten development; the extent of this inhibition is determined by the type, temperature, and amount of fat used, as well as by the method of incorporation (McWilliams, 2012, p.409). Functional roles of fats in baked products include color, flavor, texture, and tenderness.
The term “Sandwich Generation” is what some are using to describe those people who, for one reason or another, are ‘sandwiched’ between the need to provide care not only for their own children but also for at least one aging parent. There has been much debate on what classifies someone as being included in such group, and little emphasis on the hardships that accompany the transition between child and caregiver. This paper will discuss the classification that make up the “sandwich generation’ and some of the financial and emotional stress that comes with this new responsibility.
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
The seed constituents i.e., proteins, starch, non- starch carbohydrates, lipids and other small molecules determines the processing quality of wheat. The protein content and types determine the end product quality like bread, biscuit, cake, chapatti and noodles etc. Wheat grains can generally be classified as having either a soft or hard endosperm texture. Soft grains are usually used for making biscuits whereas hard grains are used for pan-breads and pasta (Moss, 1973).
Tess Hendley Miss Warner English 1B April 8th, 2014 English Paper Gluten, in a simplified definition, is a protein found in breads, wheats and thickeners. This is not a protein you drink before you work out. No, this “protein” is used to hold the substances together and preserve the bread longer. The gluten gradually forms a network that traps CO2 created by yeast, giving bread its thick texture and air bubbles. The first notice of gluten sensitivity and celiac disease, which is a disease that affects the intestines and can cause other symptoms, was in A.D. 250 by a Greek physician when he observed some of the stomach issues of his patient.