Gluten Intolerant Research Paper

Gluten Intolerant Research Paper
Common Symptoms of Being Gluten Intolerant
The protein contained in wheat, barley and rye, gluten, can be linked to around 60 dangerous
illnesses. The most terrible fact is that only 1% of gluten intolerant people are diagnosed. Moreover,
according to data 15% of people in the US suffer from gluten intolerance. You should know the
symptoms of gluten intolerance to find out whether you have this same health issue as many people
in the US and in the world. The following symptoms indicate whether a person is gluten intolerant
or not:
1. Problems with the digestive tract are symptoms of gluten intolerance. Bloating, gas, constipation
and diarrhea are common signs of gluten intolerance. After eating a product that contains gluten,
children who are gluten intolerant often suffer from constipation.
2. ... Show more content on Helpwriting.net ...
The gluten damages the gut. This results in chicken skin or Keratosis Pilaris on the back of the arms
since the gut regulars the absorption of fats. Chicken skin is a sign of fatty acid and vitamin A
deficiency due to gluten intolerance.
3. Consuming gluten products results in tiredness and fatigue since you are gluten intolerant.
4. Many autoimmune diseases such as Rheumatoid arthritis, Lupus, Hashimoto's thyroiditis,
Psoriasis, Ulcerative colitis and Multiple sclerosis can be the result of gluten intolerance.
5. Dizziness and other neurologic symptoms are often caused by the consumption of gluten because
the person is gluten intolerant.
6. Infertility and imbalanced hormonal levels can also be symptoms of gluten intolerance.
7. The severe headache known as migraine is a sign of gluten
... Get more on HelpWriting.net ...

Gluten Food Gluten Free Is A Popular Trend For Many Americans
Becoming "gluten–free" is a popular trend for many Americans, and there are any number of
reasons that people are gluten free, some common ones being Celiac disease and general gluten
intolerance. In addition, being gluten free is so popular right now that many people are gluten free
just because of its popularity. Celiac disease and gluten intolerance are both caused by the body's
reaction to gluten, which is found in many types of grain, including wheat. Wheat in the United
States is causing health problems such as Celiac disease and gluten intolerance because wheat
companies have put profit over the health of consumers.
To begin with, gluten is a type of protein found in many grains, including wheat. The amount of
gluten in wheat varies per type of wheat. Some types of wheat have very little gluten, and some have
a lot of gluten. Lately, all types of wheat have had an increase in the amount of gluten, the reason for
which I will explain later, which is not good for anyone with Celiac disease or gluten intolerance,
because it makes symptoms more intense. According to L. Greco, author of "From the Neothilic
Revolution to Gluten Intolerance: Benefits and Problems with the Cultivation of Wheat", some
people find out they have Celiac disease or gluten intolerance because previously unnoticeable
symptoms became more intense because of the increased amount of gluten. I completely agree with
Greco on this. If a disease is caused by gluten, then it makes perfect sense that more

Gluten Sensitivity: Gastrointestinal T
Introduction
Gluten sensitivity is a condition in which your body does not react well to foods that contain the
protein gluten, which is found in wheat, barley and rye. It differs from the more serious celiac
disease, which is an autoimmune disorder that destroys the lining of the intestines, resulting in poor
absorption of essential vitamins and minerals. Unchecked celiac disease, in fact, can lead to cancer.
However, gluten sensitivity does not lead to these complications, although it can cause you great
gastrointestinal discomfort. According to the WebMd website, you may present with bloating and
pain, but you may also experience symptoms outside the gastrointestinal tract, such as fatigue. If
you have any symptoms that suggest that something is amiss in your intestinal tract, you should see
a doctor––the sooner, the better.
How Doctors Test for Gluten Sensitivity ... Show more content on Helpwriting.net ...
What the doctor will do instead, however, is to run all the tests for celiac disease. He may perform
blood screenings, for instance. He also may ask you to sit for a stool specimen. In addition, he will
do a biopsy of your small intestine. According to the MyLifeStages website, the physician runs a
small camera that allows him to examine the upper gastrointestinal check, looking for possible
damage that may have taken place. If this test, as well as your blood work, all come back negative
and yet you still feel discomfort, the diagnosis is gluten sensitivity and not celiac

Questions On Gluten Food Alternatives
aGuide to Gluten
Elizabeth Henry
Introduction: Gluten Friend or Foe Have You Ever Felt Like? Would You Like to Have? Then Read
This Guide!
Chapter 1: What 's the Big Deal About Gluten? –What is Gluten? –Where do you find it? –How did
this happen –What can you do about this?
Chapter 2: What gluten can do to you? –Digestive Issues –Autoimmune Issues –Cardiovascular
Issues –Neurological Issues –Missed Diagnoses
Chapter: 3 Dealing with Gluten –Diet –Other Food Alternatives!
Chapter: 4 A Gluten Free Life –Living Gluten Free! –Avoiding Gluten: Parties, Restaurants, and
Social Events! –What Happens When You Cheat?
Chapter 5 Cuisine and Cooking! –Using Gluten Free Ingredients –Problems and Solutions –Gluten–
Free World Cuisine –Sample recipes
Chapter 6 Put It Together –Helpful Things –Give Yourself a Hand –Watch Out For These Things! –
Remember to Live! Introduction: Gluten, Friend or Foe?
Gluten, gluten, gluten; what is it? Why is everyone making a big deal about it? If you have been
paying attention to the world of nutritional health for the last several years, you 've probably heard
something about gluten. Gluten is basically a collection of proteins found in wheat, barley, and rye.
You might be wondering though what the big deal is. On the other hand, you may also be worried
gluten. You may be wondering that it is causing the health problems that you 're experiencing. Have
you have been wondering whether you are having a problem with

Gluten Free Essay
Gluten free diets have become popular over the years among those that have gluten free sensitivities
or among those that want to become healthier overall. People often think that the best way to lose
weight is by going on a gluten free diet. There is this idea that by going on this diet, it will make one
feel better since they feel like they are not taking in the excess calories. However, this is not
necessarily the case as many gluten free foods on the market have a lot more calories and sugars.
My grandma will not get the nutrients she needs from these types of food, and therefore it will not
help her to lose weight. Gluten is a protein found in wheat and many other grains such as wheat,
barley, rye, and oats. These products include everyday foods that we eat from bread, cereal, pasta,
etc. Avoiding these heavy carbohydrates and over processed foods may help for weight loss. It is
always important to never have too much of anything, and to maintain a well–balanced meal. If one
is eating an excess amount of these foods, then it will be helpful to cut down or limit how much you
eat. However, eating gluten free versions are not always the best choice as they are low in certain
nutrients.
According to Katherine Tallmadge, a registered dietician and author for Live Science, gluten free
diets are found to be nutrient–deficient as they are ... Show more content on Helpwriting.net ...
She does not have an intolerance or sensitivity to any gluten products, which means she does not
need to completely remove gluten. Of course if she wants to lose weight, she can make sure she has
right amount of meat, vegetables, protein, carbohydrates high in fiber, and healthy fats. She needs
fuel from gluten in order to stay strong and healthy. Diet and exercise are also very important since
my grandmother is very desperate to drop the weight. The nutrition in the foods will give her the
energy she needs to stay active throughout her

Gluten Free Foods
With this in mind, there are brands who innovate their products and make way to produce bread and
other delicacies that are gluten–free to ensure that they can reach the gluten–free people market.
These gluten free bread brands may be few compared to those who manufacture normal and regular
breads, but they can still keep the market abuzz with their different gluten–free foods.
One could not choose the best gluten free bread without knowing what company brands are behind
these tasty breads. Before grabbing a gluten–free bread from the shelf, know the manufacturer and
brand origin first so that you will be able to know if the one you are about to take out from the shelf
in a well–respected bakery brand for breads.
Top 10 gluten free bread brands ... Show more content on Helpwriting.net ...
Even if it is an American company, their products are the #1 best selling in Europe which only
proves that their bread and products are genuinely perfect and worth a try. Schar USA offers breads
that are free from lactose and there are also those that do not contain eggs, which are good choices
for lactose–intolerant and vegan people. There are 12 variations for the Scahr USA gluten free bread
products that you can munch on.
8. Rudi's Gluten Free Bakery
Rudi's Gluten Free Bakery has been certified by the Gluten Free Certification Organization making
sure that they sell real and authentic gluten–free breads. The organization certified the products to
contain less than 10 ppm of gluten. The products are baked in gluten free ovens and dedication
ovens. There are around 16 gluten free bread variations being sold by Rudi's Gluten Free Bakery.
Just make sure that when you purchase their products, you should check that you are indeed buying
gluten–free items and not any of the normal breads they are selling.
9. New

Go Without Gluten Essay
For my assignment I decided to go without gluten for 28 days. Over this period I experience what it
was like to be in the shoes of an addict who had to give up drugs. What I gave up was gluten. Little
did I know that giving up gluten while living in a dorm would be giving up any chance of eating a
good meal. I chose a gluten diet because I thought it would help me lose weight, but instead it just
made my daily diet really complicated. During this diet I experienced many similar situations and
feelings that an actual drug addict would experience during recovery. I chose to be gluten free for 28
days because my friend had been on a gluten free diet and I knew it would be nice to have someone
else to go through this diet with me. During my ... Show more content on Helpwriting.net ...
I also had a lot of trouble keeping myself from relapsing when I ate with friends. It was always so
tempting to eat one of their French Fries even though I knew it would be cheating. All in all, hope is
what helped me to go through with this. In chapter one, there were a couple really good quotes but
"Hope is finding a reason to go on or keep hanging on" would describe how I felt best. My hope was
to finish this 28 day experience and feel that feeling I always got in track when I ran across that
finish line. I felt really strong about this 28–day experience and going through with it was really a
confidence booster. Sadly I did have a relapse. Having a relapse made things a little harder because I
had a taste of what I was making myself go without. My relapse was a teaser and made me want to
just give up so I could eat whatever I wanted since I already failed. The next morning I felt bad and
wish I hadn't of done it because it didn't make me feel better or do any good for me. I just felt like it
was such a pointless and dumb decision that I could've gone without doing. It made me really want
to push through and not relapse again. My experience was similar to a real addict because of how
much I gave up. Just like addicts I had to have a lot of willpower to keep myself going even when I
knew it would be so much easier to just give up. During my 28–day gluten free diet, giving up all
fast food

Why Do Gluten Harmful
2.7 million people in Britain believe gluten is harmful (Fenton). America is being overrun by
gluten–free fad diets that are misleading the public. Contrary to the common misconception, it is
unwise for people who are not allergic to gluten to go on gluten free diets, because these diets are
unhealthy, harmful, and impractical. Gluten is actually good for nutrition, gluten free substitutes are
more expensive, contain dangerously high levels of arsenic, have less nutrition, and can cause
weight gain.
Contradictory to the current fad over the horrible threat the public seems to believe gluten poses,
this protein is actually very beneficial to human health. Gluten might be harmful to a small
percentage of americans. Celiac disease has dangerous ... Show more content on Helpwriting.net ...
The act of taking out gluten does not make a diet healthier, but there are ways to be healthy without
eating gluten. Gluten free diets can be healthy if processed foods and excessive carbs are simply
dropped and only lean meats, fresh produce, and low–fat dairy are consumed(Nelson). Gluten free
products lack the vitamins and minerals that wheat products contain (Palmer). Gluten–containing
products contain much of the Vitamin B in our diets. Their gluten free counterparts are not nearly as
rich in this vitamin, and a lack of one type of this vitamin is especially critical for pregnant women,
because a type of this vitamin prevents birth defects (Strawbridge). So, avoiding gluten can
negatively alter nutrition, because a diet without gluten will not provide necessary vitamins. When
consuming gluten free replacements for processed foods, it is important to realize their nutricious
deficiencies. The replacements for wheat in gluten free products are highly processed and have
sugar contents that can be as high as the sweets people are trying to diet from (Spector). When
consuming packaged gluten free foods that are gluten free, they have proven to be contain even
more fat and sugar than the original products (Fenton). Fat and sugar decrease the nutritional value
of gluten free replacements for many

Living Gluten Free Short Story
Living Gluten–Free
I sat in the car moping. My face was wet from crying about the information I had just been told. My
sniffles were the only thing breaking the silence in my mom's car. okay, I am intrigued...
"Annie, come on. It's not that bad!" my mom said, trying to convince me to cheer up, be happy,, and
have a positive attitude, but not doing a great job at it.
"Yes it is.! .I don't know anyone else...that's (who's) gluten–free." I responded, my face turning
inward into a saddened frown.
(You might want to flashback here and tell us how you knew you were having issues with gluten)
Within the next few days, my mom and I drove to the grocery store–Kroger, to be exact– to help get
my new diet started. I trudged along the slippery floor, as I listened to the grocery carts rolling, and
the food being thrown into the wide, plastic baskets. ... Show more content on Helpwriting.net ...
There's not a lot of options of food for me to eat, and I can't eat my favorite foods anymore! Why is
it just me out of everyone I know, that has to eat gluten–free, or else they get sick?" I barked at my
mom, as we passed the produce section of the store.
My mom took time to respond,, as we made our way past the Starbucks Coffee placed in the middle
of the building. We smelled the assortment of Frappuccinos being made, one of them happened to be
Caramel. (I am not sure this is really needed here––you do a nice job of showing vs. telling, but if
the Frappacino is one thing you have to give up, it would have been more

Gluten-Free Cause and Effect
In 2006, my mom and I were both diagnosed with Celiac Disease. This has been a huge struggle of
ours and continues to be an ongoing battle. We have thoroughly researched the cause and effects of
celiac disease. It all begins with gluten being the culprit. Eating gluten for people with celiac disease
can be time consuming, expensive, and can cause numerous health issues. Originally, the human
species lived depending only on animal protein, vegetables, fruits, seeds, and nuts. It wasn't until
approximately 9500 BC that the transition in agriculture began and humans started to eat
carbohydrates and grains (grains being the producer of gluten). Gluten is a food protein that is found
in wheat, barley, rye, and in some instances, oat. Celiac ... Show more content on Helpwriting.net ...
Some people can gain weight, whereas, some might lose weight. When cutting out gluten it is
essential to monitor your vitamins, minerals, and fiber levels; these are nutrients that are beneficial
to your health. Gluten can cause skin conditions such as; eczema, acne, and Keratosis Pilaris, which
are the bumps on the back of some peoples arms. Celiac disease can also be linked to Type 1
Diabetes. Both diseases are autoimmune disorders.
In order to assess the genetic similarities and differences between the two inflammatory disorders,
the researchers obtained 9339 control samples, 8064 samples from people with type 1 diabetes, and
2560 samples from individuals with celiac disease. They found a total of seven regions of a
chromosome were shared between the two (University). "These researchers results suggest that type
1 diabetes and celiac disease only share genetic causes but could have similar environmental triggers
as well," states Professor John Todd, from the University of Cambridge. With this all being said, if
you are having any of these symptoms, eating and living a gluten–free lifestyle should rid you of all
side effects and prevent your body from developing any further health risks related to celiac disease.
Eating a gluten–free diet is time consuming and expensive, but it is important. Celiac disease can
cause numerous health issues in the future if the gluten–free diet is not followed. The gluten–free
diet needs to be taken seriously and

Gluten-Free Diet
Why Gluten–Free diet is not advocated for people without Celiac Disorder.
Name
Institutional Affiliation
Case Study and Introduction I have lived and interacted with numerous medical professionals who
believe that most people in the society misunderstand the gluten diet facet with many citing that, the
gluten–free diet ought not being taken by patients with Celiac disease as it would cause more harm
to a person without Celiac disease. A gluten–free diet which entails the exclusion of protein from
products such as wheat has been an ultimate answer to the concern of patient with Celiac disease.
However, gluten avoidance for people without celiac disorder may have no substantial value which
may also affect their health as well as ... Show more content on Helpwriting.net ...
It is well known that the dietary gluten galvanizes the immune of an individual.2,4 According to
various researcher observations, a reduction of grains intake may negatively impact and associates
with the coronary artery ailment.1 Wheat and other whole grains not only contain protein but also
are significant sources of additional nutrition content such as energy, fiber which are essential for a
healthy heart. Since the Heart directly controls the body, insufficient nutrition intake that fosters its
growth may adversely affect the immune system and thus form a concrete base for other
complication such as heart attack as shown in the image

Gluten Free Diet Pros And Cons
Dear Grandma, Since you have asked me for advice on a gluten free diet, I have done some research
to help you determine what is best for you based on biological factors. To better understand gluten,
you first need to know what gluten is and the purpose of it. Let's say that you are baking bread. To
start making your bread, you first need to mix flour with water. When you mix these two together,
there is a sticky consistency that forms. This is because of the gluten proteins. According to Saner
(2015), gluten is comprised of two different proteins; gladden and glutenin. Gluten gives elasticity
and structure to grains that we commonly use, the common three being wheat, barley, and rye. When
these doughs are baked, it makes it possible for these breads to rise due to its elasticity property
from gluten. Gluten is found in many more foods and is not limited to just those three grains. A
gluten free diet may have its benefits, but you must also take into consideration the disadvantages of
a gluten free diet, the most important factor being the lack of nutrients. As Burkhart (2014) points
out, some common nutrient deficiencies with a gluten free diet includes lack of vitamins A, B, D, E,
and K, iron, calcium, zinc, and copper. Gluten products are often enriched, which means that the
producer of the product added additional nutrients to the ... Show more content on Helpwriting.net
...
For a person with Celiac disease, going on a gluten free diet is obviously a benefit, but what about
for you, grandma? What benefits do you get from this? Many individuals have claimed that a gluten
free diet has led them to a healthier lifestyle and that they feel more energized and lively. Though
feeling more healthy has been correlated with a gluten free diet, there has not been substantial
evidence or studies that proves this to be 100%

Gluten Free And Gluten Food
Gluten–Free or Not Gluten–Free, That is the Question: The Pros or Cons of a Gluten–Free Diet
Medically and Commercially. My brother–in–law has Celiac Disease and due to this disease he has
to adhere to a gluten–free diet. Due to relatively close ties to myself, I have become curious about
the gluten free diet and how it effects someone on it. As a result of this curiosity, I have become
interested in how gluten effects people both with and without Celiac Disease. Thus, due to my
familial closeness with the gluten–free diet and curiosity on the subject, I would like to explore the
advantages or disadvantages of the diet, both medically and commercially. According to David A.
Nelson, less than one percent of all Americans are afflicted ... Show more content on
Helpwriting.net ...
There is no cure for Celiac Disease, and there is only one treatment, a strict adherence to gluten–free
diet (GFD) for life. For someone with Celiac Disease, this diet gives them many benefits. Someone
with Celiac Disease has a greatly reduced quality of life due to the pains and intestinal
complications of the disease before taking up a GFD; however, Aziz finds that once a patient
switches to a GFD everything changes. These patients who submit to a wholly GFD sometimes see
a rise in their quality of life, much better than untreated, but not on level with a completely healthy
person (Aziz and Sanders 577). Aziz and Sanders assert that "a GFD leads to clinical and
histological remission, normalisation of standardised mortality rate, a reduction in long–term health
complications (i.e. osteoporosis) and in some studies, an improvement in psychological well–being
and quality of life" (577). That means that, if a person with Celiac Disease were to go on the GFD,
they would become markedly better by going into remission, a normal rather than elevated mortality
rate, less health risks, and even a general improvement in their lives. Furthermore, in another study
conducted by Kurppa et al. for Gastroenterology, Kurppa et al. examined "apparently asymptomatic
adults" with positive markers of the disease and how they responded to a GFD (610). Kurppa et al.
concluded that "GFDs benefit asymptomatic EmA–positive patients. The results support active
screening of patients at risk for

Benefits Of A Gluten Free Diet
People that are recovering from addiction often try to promote better health with unique diets. The
increasingly popular gluten–free diet is just one of them. This diet, originally a way to treat the
immune disease Celiac disease, has become one of the most popular (and controversial) diets on the
market. Trying to eat a gluten–free diet in drug rehabilitation is a noble goal, but it can be tricky.
However, if you have Celiac disease, you obviously are going to have to learn how to live without
gluten during rehabilitation. But if you 're simply interested in experiencing the many benefits of a
gluten–free diet, you 're going to need a little education on how to get started. You 're also going to
have to know how to find drug rehabilitation clinics that utilize gluten free diets.
Benefits of a Gluten–Free Diet The first advantage of a gluten–free diet is obvious: it helps treat
diseases that react negatively to gluten. During your drug rehabilitation treatment, this will be
essential: you 're going to need to be in great health to fight off the symptoms of withdrawal.
Gluten–free diets have also been shown to:
Decrease sluggishness
Improve mood
Decrease reliance on heavy eating
Help people lose weight Many of these benefits will also be essential for your drug rehabilitation
treatment. Struggling to maintain a positive state will be a major difficulty, and the mood–boosting
abilities of a gluten–free diet can help make it easier for you.
Foods with Gluten Gluten is

Research Paper On Gluten
To Gluten, or not to Gluten? In today's world of fad diets one has to wonder whether Gluten–Free
diets are legit or the next big thing. Gluten is a protein found in wheat which in someone sensitive to
it can cause a multitude of health problems. It binds on the cilia of the Small Intestine and causes the
body to attack the cilia, which results in irritation and malnutrition. My Mother was recently
diagnosed with Celiac Disease. This causes sensitivity to Gluten and requires a special diet in order
to control the symptoms. The road to this discovery was not an easy one. There were many doctors
and expensive tests, yet, no one could figure out what was causing my Mother's chronic digestion
and diarrhea problems. Finally, one doctor was able ... Show more content on Helpwriting.net ...
Figuring out how to cook Gluten–Free is completely different than cooking with Gluten. You will no
longer be able to just use that same old flour in that kitchen cabinet. All of it will have to be
disposed of and cleaned thoroughly to prevent cross contamination. You can make all the necessary
changes and prepare your meal in the same place as that a Gluten meal was prepared and lose all
your hard work. I will agree that switching the whole house over is easiest, but I will promise that
there are die–hard Gluten eaters out there that will refuse profusely. Now comes the fun part,
experimentation! Carefully read all your labels, wheat can be hidden in many forms. I began my
trial and error (yes, there were errors) on making pie crusts. Seems simple enough right? Well, that
would be a big fat negative. The dough was not binding and came out more like warmed powdery
flour. The key was not to give up because, that is where Xanthum Gum comes in. Losing Gluten in
your baking means that you lose the binding ingredient that makes your dough stretch and hold
together, therefore, it has to be replaced with something. Xanthum Gum does just that, however, I
did find that my cookie pie crust turned out better than my oat pie crust because it had an egg in it.
Switching over to Gluten–Free isn't as plain Jane and boring as good ole' Gluten cooking either. I
now know of thirty–one different flours that can be used for all kinds of yummy

The Myths Of Gluten Food
The Myths of Gluten In the twenty first century everyone is looking for a way to be healthy.
Whether that is by eating lean meats, staying away from carbohydrates or even avoiding gluten.
While some people believe going on these diets makes them healthier they do not understand why or
the consequences they may face in the future. Gluten is becoming a well know ingredient; many
stores have added gluten– free sections and restaurants have added gluten–free meals to the menu.
However some people fail to recognize what gluten truly is, where it can be found and how it
actually effects one's body. The majority of people who are gluten– free do not have celiac disease
or even gluten sensitivity. They just go gluten– free to reap ... Show more content on
Helpwriting.net ...
Little did they know wheat bread contains a complex gliadin amino acid chain that humans cannot
easily digest. Since they were not aware of the facts they continued to grow and eat grains that their
bodies could not digest. Peter Green said it best "Whether out of availability, ignorance, or need, we
continued to eat food that did not agree with all of us" (Green 65). As a result of ingesting a protein
we could not digest societies today suffer. As the human race began to evolve and create new
civilizations one variable stayed the same, they continued to eat bread. Seeing that they continued to
harvest and enjoy something they could not digest problems arose. Celiac disease was first
discovered by Samuel Gee in 1888 and then again by Willem Karel Dicke during World War II. In
1888 Gee named the new disease "coeliac" and decided that is was based off a person's diet. During
World War II Dicke was able to pin point the cause of celiac to types of flour, wheat and rye. Dicke
discover this when children who had been deprived of bread during the war were reintroduced to
bread and began to slow down (Green 66). As time passed and the disease continued to be observed
it was discovered that celiac disease may lead to other autoimmune diseases. The Celiac Disease
Foundation provided this evidence when they wrote In a 1999

Celiac Disease And Gluten Free Products
That may be a snarky way of saying it, but it's true. Scientific studies have concluded that sensitivity
to gluten for people who do not have Celiac disease may be completely psychological.Especially
relevant in a country where 17 million people may unnecessarily believe that they are gluten
sensitive. (Source: A Mayo Clinic survey in 2012, cited in a NY Times article.)Especially shocking
in a planet that spent $10.5 billion last year in gluten free products. (Source: Mintel, a market
research company, cited in the NY Times article.)Especially important because a psychological
disease can spread as fast as any virus but be more enduring.Especially lucrative for all the food
companies making tons of money off of people like you.
The same ... Show more content on Helpwriting.net ...
This disease is largely self–diagnosed, and studies are starting to show that it is not real. Professor
and scientist Peter Gibson is a hot shot when it comes to studying gluten. He did a study in 2011 that
gave a lot of credit to the belief in (non–Celiac) gluteny sensitivity. But when he revisited the study
again in 2013, but with much more rigor given that NCGS was becoming a worldwide phenomenon.
These are the measures he took to get valid results:
Subjects were given every single meal for the duration of the study.Any other potential causes of
bad stomach symptoms were removed from the diet. (Think lactose from milk.)And just in case you
did not think he was serious, Peter collected nine days worth of urine and fecal matter. (Now that's a
topic of conversation.) The results were pretty shocking. They concluded that gluten in no way
could have caused any of the negative symptoms that the subjects were suffering from.NOCEBO
might sound like the name of the latest trendy NYC neighborhood, but it's not. It is a term that
means something HARMLESS that causes harmful effects to people who take it. For the people in
this very thorough medical study, gluten was proven to be a NOCEBO. People who did not take
gluten but thought they were eating it began to get the that list of symptoms you would not want to
wish on your enemies. In the study's own terms, "We found no evidence of specific or dose–
dependent effects of

Gluten Free Research Paper
Dr. Ford, a pediatrician in CHristchurch, New Zealand and author of The Gluten Syndrome, believes
the leading causes of sickness is consumption of gluten products, which Ford concludes the numbers
of gluten–sensitive people could be a huge margin of the American population, between 30% and
50%" (Franso). I myself, am a personal witness of being sensitive to gluten. Before I became gluten
free, my mom noticed I started having trouble digesting my lunches at school. I sometimes had to
call in sick day from school. My mom didn't know what was causing my upset stomach. She tried
many different options for food; more fruits, more vegtables, but nothing worked. Then she heard of
this new trend of eating what's called gluten free. One day my mom sent me back at school and
made me a sandwhich with spelt bread. I tried it for the first time, and was not a big fan of the taste,
but I stomach stopped hurting. That day, when my mom came to pick me up from school, she
noticed I wasn't sick. I ... Show more content on Helpwriting.net ...
I was 9 yeard old. I was just starting 3rd grade, where I also started homeschooling with my mom.
Making better food choices, I had more energy that fueled me throughout the day. There are several
benefits towards eat gluten free; "Gluten Free Food is made with Antioxidants and essential
vitamins, it burns fat, is easy to digest and there are multiple choices of products such as breads
made with other grains and rice" (Sindicich). Eating Gluten Free Food, I had no more stomach aches
and could eat more food. Growing up eating Gluten Free Food, I have noticed it was starting to
become more popular in American. A study from Dr. Mohsin Rashid found that, "Between 2005 and
2010, the number of gluten free products grew by nearly 80%." There is a reason why more grocery
stores and restraunts are adding gluten free food s to their business, simple because it is a better food
choice. This makes it easier for me simple because there are more options around

Gluten Free Essay
The Gluten Free Food Industry Alyssa Lipshutz January 15, 2011 Current Marketing Perspectives
Pallab Paul Overview of Gluten free Market If you walk into a grocery store today, chances are
there is going to an aisle or at least a section dedicated to gluten free food; nevertheless, this was not
always the case. The United State's gluten free market has become increasingly popular during the
last decade. Gluten free food gained significant recognition and emerged from its shadow with the
help of celebrities such as Chelsea Clinton whose wedding cake was entirely gluten free or
Madonna who had gluten free treats at her birthday (Cleveland.com.) Prior to this, there was very
little knowledge regarding gluten intolerances, and ... Show more content on Helpwriting.net ...
For smaller companies such as Udi's that do not have as large of a marketing budget as compared to
General Mills, this is an effective and valuable way to market. Given the trend illustrated in the
graph below, using the Internet to market gluten free products appears to be a trend that will only
continue to grow with the expansion of the industry. Graph 2 (GlutenFreePages) Gluten Free Market
Challenges Though the gluten free market is expanding at a rapid rate there are still many challenges
and obstacles that must be considered. The first major challenge is that gluten free foods are
significantly more expensive then foods that contain gluten. The main reason for this is because
replacing the ingredients that contain gluten with gluten free ingredients can lead to expensive
production costs, which inevitably increases the products price. Furthermore, the alternate
ingredients used are often times more expensive and many times additional ingredients are required.
According to table one (see Appendix A), gluten free foods are often times more then double the
price of their counterpart items. Though some individuals chose a gluten free diet because they feel
it is healthier, for those that forced to maintain a gluten

The Gluten-Free Diet
Gluten–free fast food is a messy circle of conflicts for celiac individuals. Celiac disease is
challenging to work with in the fast food industry. Anyone with the immune disease could order a
salad with Caesar dressing at Wendy's thinking it is safe to eat, to come home with a stomach ache
and, consequently, vomit it all up. To prevent this from happening any further than it has, fast food
companies need to add actual gluten–free items to their menus so that the average consumer can eat
food on the go despite their allergies.
As stated previously, gluten is hidden at the least expected –– like at Taco Bell. Taco Bell may seem
safe. After all, it is just meat and corn shells, right? The uber–popular business claims on their
official website ... Show more content on Helpwriting.net ...
Holly Van Hare from LA Times thinks so, stating, "According to a new study published in the
Journal of Human Nutrition and Dietetics, gluten–free foods were 159% more expensive than
regular food" (Van Hare, Holly, LA Times). This could be correct. Using gluten–free buns and
ingredients will cost a great quantity, especially if it will more often be used. Even gluten–free flour
and bread crumbs are costly. The fast food industry has the earnings to spend on new fast food
alternatives and new healthy options like vegan versions of their food. However, do they have
enough for gluten–free products? According to Sharon Palmer from Greenhaven Press, there is more
than enough money for it, stating, "Case reports that the gluten–free products market increased from
$560 million in 2004, $1.56 billion in 2008, to $26 billion in 2012, and being expected to grow 18%
more in 2018 of annual sales" (Palmer, Sharon, Greenhaven Press). Gluten–free fast food sounds
like a costly risk, however, there are already restaurants actually adding gluten–free items. There is
enough money to use gluten–free products in fast food since the gluten–free industry earns adequate
sales to pay off the expenses. Restaurants like Papa John's, Subway, Shake Shack, and Noodles &
Company have gluten–free food added to their menus,

The fad of the decade has been "gluten–free" everything, the most popular alternate health plan of
eliminating gluten from the diet. Gluten is found in wheat, rye, and barley. Between 2006 and 2010,
the sale of gluten–free foods in supermarkets rose 54 percent (Warren). People who have perfectly
healthy lifestyles have resorted to this diet without it being necessary. The medical need for a
gluten–free diet consists of celiac disease or a gluten sensitivity. Studies have shown that some
people have experienced weight loss at the beginning of a gluten–free diet, but it depends what they
replace their craving of wheat included foods with (Bowden). Research has compared the labels of
gluten–free pasta to ordinary pasta. Gluten–free contained ... Show more content on Helpwriting.net
...
The restrictive diet was largely unknown in popular culture, and anyone eliminating gluten earlier
than a few years ago struggled to find suitable foods or maintain regular social activities. Recently,
the diet has become popular among Americans. As of January 2013, 30 percent of U.S. adults
reported reducing or eliminating gluten in their diets. Less than 1 percent of the American
population, about two to three million people, suffer from the hereditary condition, celiac disease.
The National Foundation for Celiac Awareness says research shows another 18 million Americans
have a gluten sensitivity (Jargon). The autoimmune disease is more common in Caucasians than
other ethnicities and twice as common in females than males (Johanson). The label "gluten–free is
everywhere, annual sales of these products were estimated at $10 billion in 2014, and are expected
to reach $15 billion by 2016 (Bowden). In growing numbers, the world's biggest food makeers and
restaurant chains are retooling recipes and labels to tap into the concern, creating a multibillion–
dollar out of gluten–free products

Why Gluten Is Bad
Gluten is in everything. While some believe gluten diets are worth it, others will do it because a lot
of people are doing it. Gluten diets are not beneficial because it is needed for your immune system,
and the lack of fiber can hurt you.
First of all,The main reason why people need gluten is for their body's health. For example, people
need gluten specifically in the immune system. Gluten can help fight cancer in your Immune
system. High gluten bread improves triglyceride levels, which is good for your blood. One month of
no gluten can hurt your body. That's one reason why I think gluten diets are not worth it.
A second reason we need gluten is because it provides fiber for people's diet. For instins, People
need a lot of fiber. 98%

Gluten-Free Diet Analysis
Do you know anyone who follows a gluten–free diet? If so, what type of medical condition do they
have that has restricted them to this diet? If you do not know anyone personally, what types of
medical conditions would restrict an individual to this diet?
I actually do not know anyone with this gluten–free diet, also known as celiac disease. The main
cause to this disease is the combination of wheat, rye and barley (Schlendker & Gilbert, 2015). The
side effects of celiac disease are "diarrhea, constipation gas, bloating, backaches, stomachaches,
nausea, anemia, fatigue, osteoporosis, stunted growth in children, and weight loss" (Blaska, 2007).
Changes are needed to care of the illness like changing their eating style by being proactive in
gluten–free diet. The biggest concern is when a person that has celiac disease and continues to eat
gluten in their diet it causes damage to the villi which after time it becomes inflame and swollen
(Blaska, 2007). This causes food to slide threw the small intestine and not absorb nutrients and
cause a person to become anemic (Schlendker & Gilbert, 2015).
How difficult did you find it to plan the gluten–free meals?
For someone that is trying to find meals with gluten–free would be a task to figure out what is
available. Because if you are used to just grave a ... Show more content on Helpwriting.net ...
The reason for this is because at home you know what you looking for and it is right on the label.
When someone that is trying to get something quick to eat during working hours could be difficult.
In my own experience by doing my own research it took me a while to understand it but it's more
difficult when you visit one this restaurants and ask the question. For the most part the person that is
ready to take your order will not know what you are talking about. I found the only way to actually
know what to select is by going on their website and read the ingredients for

The Negative Effects Of Gluten and Grain Based Diets Essay
Every day, more and more groceries and health food stores stock gluten–free products. That's good
news. New research proves that gluten can cause inflammation in any organ and any cell of your
body (Pillow). Inflammation is the body's biological response to injury; it is a defensive immune
response that causes increased blood flow to an area. This inflammation may trigger swelling, pain,
and loss of movement in joints. Under normal conditions, inflammation is a healthy response, the
body is guarding itself from additional injury, restoring existing injuries, and maintaining healthy
tissue. In contrast, inflammation can be dangerous if it never stops, if it acts against your own body
and targets healthy tissue or if it is too ... Show more content on Helpwriting.net ...
Not only does gluten intolerance affect the body's organs and cells, but as Doctor Chris Kresser
explains, it can also affect almost every tissue. Gluten can harm the brain, skin, endocrine system,
stomach, liver, blood vessels, smooth muscles, and the nucleus of cells (Kresser). Celiac disease and
Non–Celiac Gluten Sensitivity are associated with an astounding variety of illnesses, such as
schizophrenia, epilepsy, type–one diabetes, osteoporosis, dermatitis, and psoriasis (Kresser). Gluten
intolerance is a serious medical problem and should be identified as one. More people should be
tested and treated for this illness. Too often, the possibility of a gluten allergy is overlooked because
of the varied symptoms but the illness is real and easily treated. The harmful effects of gluten can be
easily avoided by simply staying away from food containing gluten. Scientists are finding more and
more destructive health issues caused by gluten, but the problem is that the symptoms are varied and
are often misdiagnosed (Stellpflug). Unfortunately, because the symptoms are so varied it is often
found that many people go through irrelevant treatments and unhelpful medications (which just
cause more side effects) before finding out the real source of their problems, gluten (Stellpflug).
These people's health problems and potentially deadly symptoms could be completely cured by
changing

Gluten Free Diet And Gluten Food
The Gluten–free diet, a shitshow
Gluten–free, it has become the blazing slogan on the majority of food items, including food items
that never had gluten to begin with, such as water. This push towards ridding our diets of grains has
become extremely mainstream, but is this diet as healthy as it has been made out to be? While there
can be some benefits to the gluten–free diet, there is a lot of scientific evidence that suggests that
products containing gluten are a staple of a healthy diet. Even though a gluten free diet may be
medically necessary for some, the gluten–free products available on the market are very expensive.
Ultimately, the only people who truly benefit from gluten–free diets are those who have been
diagnosed with celiac disease or non–celiac gluten sensitivity. The people who do choose to partake
in the gluten–free diet who do not have a pre–existing medical condition should consult their doctor
before altering their diet.
When I was attending primary school, maladies such as non–celiac gluten–sensitivity did not exist.
Fast forward to the year 2016, and I can name at least five people who are gluten–free. The
popularity of the gluten–free diet has grown, with, "approximately 30% of the US population
adhering to a gluten–free diet" (Linda Johanson, 2015). Why is it that so much of the US population
has adopted a gluten–free diet? According to the American Journal of Cardiology (AJC), this trend
has been fueled by,
...recent best–selling books that warn of

Gluten Free Diet Analysis
Gluten free is a diet that treat people with celiac disease which is a digestive disorder that damages
it. (Mayo Clinic,2014). They can eat many foods that are healthy and goods. An example such as
beans, seeds, nuts, fruits and vegetables, and fresh meats. The type of foods that they can't have are
soy, rice, arrowroot, buckwheat and more on the lists. They always must avoid the food and drinks
that have barley, rye, triticale (a cross between wheat and rye, and wheat. If they eat any of the food
and drinks, it would destroy their small intestines even worse and can lead to small intestinal cancer
if they have celiac disease. "Over time, not following a gluten–free diet if you have celiac disease
can lead to serious complications including

Going Gluten Free Diet Analysis
The article, "Going Gluten–Free: The New Diet Fad" by Marie Suszynski on June 10th, 2009 in
Everyday Health, claims there's a new diet called gluten–free diet that are trending among people
without celiac disease. An examples of gluten is wheat and rye. By knowing how gluten–free diet
works can helps people, who doesn't have celiac disease be more inform about the diet before
choosing to be on it. My question for this article is what is the pros and cons from going on gluten–
free diet? The purpose of gluten–free diet is an act of treatment to celiac disease, " If you have celiac
disease, your intestines cannot tolerate the presence of gliadin, which is a component of gluten"
(Iliades 1). When intestines are intolerant or sensitive to gluten, it causes inflammation and damage
to intestinal tract, so by going on gluten–free diet it can help reverse inflammation and prevent
inflammation in near future (Barry 1). ... Show more content on Helpwriting.net ...
Ironically, instead of losing weight they gain more weight because the product that are label
"gluten–free", often contain higher level of fat and sugar to replace the gluten, hence making people
gain weight (Suszynski 1). This information informs us the advantage and disadvantage of gluten–
free diet, it is mysterious to me because I don't know a lot of this diet and it is surprise to learn about
this diet. What I know about this diet from the beginning of Food and Nutritious classes, is that
people who have celiac disease go on this diet to reverse and prevent the symptom of this disease,
which is inflammation to intestinal tract. What I found from reading this article is people who
doesn't have celiac disease, go on it (gluten–free diet) to lose weight but the result are disappointing
because instead of losing weight, they gain even more

The Gluten Free Market Trends
Target Market Overview
The current population in Canton is 50,053 individuals with a median income of $54,600, all
potential gluten and allergen free consumers (PRIZM, 2015). In Canton there is a median age of 34
among the residents with a split of roughly 50% between males and females (Areavibes, 2015;
PRIZM, 2015). However, nearly 30% of the population is in between the ages of 21–34 (PRIZM,
2015). According to The Gluten–Free Agency, consumers that are between the ages 25–34 and 50–
64 are more susceptible to gluten–free marketing than any other age group (Gluten–Free Market
Trends, 2012). The Gluten–Free Agency also discovered that males in North America are more
affected by gluten–free marketing, which is half of our population in Canton (Gluten–Free Market
Trends, 2012). Also nationally, The Gluten–Free Agency determined the target market for gluten–
free products is around 44 million people (Gluten–Free Market Trends, 2012).
According to Datamonitor, those are who will be influenced more by gluten–free and allergen–free
claims. In North America alone 1 in every 133 people suffers from celiac disease, so roughly 376
people or .07% within the population of Canton suffers from celiac disease (Gluten–Free Market
Trends, 2012). Throughout the United States only 1% of the population suffers from celiac disease,
which is three million Americans (Celiac Disease: Fast Facts, 2015; Gluten–Free Diet Appeals To 30
Percent Of Adults, Survey Says, 2013).
Based on our research

Gluten Treatment
Treatment
The treatment of NCGS is elimination of gluten–containing cereals (which includes both gluten and
ATIs). While patients with CD need strict gluten avoidance, it has been seen that patients with
NCGS may be able to tolerate a small amount of gluten and the threshold for gluten avoidance
needs further characterization. After 1–2 years of being on a GFD, patients can re–challenge
themselves with gluten and determine through trial and error the adequate dose of gluten that can be
tolerated. Also, given the overlap of symptoms of IBS–wheat sensitivity and NCGS, a low
FODMAP diet may be indicated if symptoms are not responding to a gluten–free diet alone. Further,
given that intestinal dysbiosis leads to a worsening of symptoms in NCGS, ... Show more content on
Helpwriting.net ...
Adults Trying to Cut Down or Avoid Gluten in Their Diets Reaches New High in 2013, Reports
NPD). However, there are several potential harms of being on a gluten–free diet which is high in
calories, fat, sugar and salt (Potter MDE, 2017) (Wild, Robins, Burley, & Howdle, 2010) and low in
micronutrients including iron, folate, niacin, riboflavin, thiamine and dietary fiber (T., 2000) (T,
1999) (Vici, Belli, Biondi, & Polzonetti, 2016). Gluten–free diets have increased levels of lipids,
trans–fats, sugar and salt to impart the flavor that is eliminated due to elimination of wheat which is
associated with its palatability. While consumption of a long–term GFD in patients with celiac
disease who are often undernourished due to poor micronutrient and caloric absorption preceding
initiation of a GFD is plausible and medically necessary, the same does not hold true for individuals
with NCGS. Since gluten–free diets have only become increasingly consumed among patients
without celiac disease in the last decade, there is limited clinical outcome data related to the effects
of long term gluten–free diet consumption in this patient population. Lebwohl and colleagues
performed a prospective cohort study from 1986–2010 on 64,714 women from the Nurses' Health
Study and 45,303 men from

For people who have celiac disease or are sensitive to gluten, following a gluten free diet means
giving up many grains, processed foods, pastas and cereals. There are, however, tasty gluten free
grains, gluten free flours and gluten free starches on the food market today which you can safely use
for your gluten free cooking and baking.
In this section you will learn more about gluten free ingredients, how to shop for them, how to make
your own gluten free flour mixes, what gluten free starches are best for gluten free cooking and
baking, and much more. If you decide to follow the instructions and are willing to learn more about
your new lifestyle, I'm sure you will enjoy your gluten free diet without any problems.
When you are on gluten ... Show more content on Helpwriting.net ...
Gluten–free labeling standards differ from country to country. For example:
* In the United States, Food and Drug Administration (FDA) regulations define the term "gluten–
free" products if they contain less than 20 parts per million of gluten, or ppm. * In Canada, foods
also must meet a 20 parts per million of gluten, or ppm standard. * In Europe, manufacturers follow
rules promulgated by the Codex Alimentarius Commission, which has the gluten–free standard for
maximum of up to 20ppm. * In Australia and New Zealand is a bit different, they have the strictest
gluten–free standard in the world. To qualify for gluten–free labeling in Australia and New Zealand,
a food must have no detectable gluten in it under the most sensitive commercial testing available,
which currently can detect gluten at about 3ppm.
Keep in mind that people with celiac disease and gluten sensitivity have wildly varying degrees of
sensitivity to gluten. Be careful and always monitor your gluten symptoms (even from some
products that appear to be gluten–free), because there may be enough trace gluten in some products
to make you react, despite a safe list of

Increase In Gluten Free Diets
One reason there has been an increase in gluten free consumers is because of a drive for health and
weight loss. In many modern diets, cutting carbs is portrayed as the first thing to cut out of your diet
if you are trying to lose weight and gluten is found in almost all carbohydrates which makes going
gluten free the easiest way to cut carbs. In fact, around twenty–two percent of Americans believe
that gluten is unhealthy and twenty–seven percent of people who eat gluten free do it to help them in
their weight lose efforts (Shoukas). However, Jillian Michaels, an American personal trainer, author,
and businesswoman, disproves this myth. She explains that gluten is not harmful to one's health and
will not cause weight gain. That weight loss occurs from balance, healthy diets (Michaels). In other
words, too much or too little of any type of food in a diet is unhealthy and in order to lose weight,
you need to have sensible amounts of all foods as opposed to just cutting out some food groups. ...
Show more content on Helpwriting.net ...
Allergies are caused by an immune response to certain things such as food or pollen. The modern
world's desire for cleanliness, however, has compromised the ability of the immune system to
recognize friend from foe (Fromartz). For example, researchers believe that the increasing number
of allergies to pollen and dust is because of the lack of early childhood exposure to infectious
agents, symbiotic microorganisms, and parasites that suppresses the natural development of the
immune system, further causing an increase in the susceptibility to allergic diseases. This idea is
also seen in gluten intolerance or "nonceliac wheat sensitivity"

Gluten Free Diet Research Paper
GLUTEN–FREE DIET, IS IT REALLY G–R–R–REAT?
Jack Kang
University of Toronto
IMM250H1
Diet. Yes, it was and it still is the latest "trend." Everyone is seeking for healthier and more efficient
way of losing their "love handles" through searching new exercises and finding healthy food. For
the past 5 years, the marketplace for gluten–free diet has been growing progressively and showed
strong growth potential in upcoming years. More and more people are demanding and asking for
gluten–free products but it seems ironic that this so–called "gluten–free diet" can actually have the
complete opposite meaning to its name and in fact, you might end up having lack of some essential
vitamins, minerals and fibre.
What Is Gluten?
Let's start with the definition ... Show more content on Helpwriting.net ...
The idea of gluten sensitivity has challenged many investigators over the course of years but it
wasn't until the current trend of GFD that led to the recognition of a new clinical entity named non–
celiac gluten sensitivity, although its definition, prevalence, pathogenesis and diagnosis are still
questionable.
NCGS is a condition that occurs in individuals with gluten sensitivity who do not have CD (no
celiac gut histology or anti–TTG autoantibodies) but are unable to tolerate gluten. NCGS is
identified by extra–intestinal and gastrointestinal symptoms commonly reported after gluten
exposure that frequently overlie with symptoms seen in patients with celiac disease (e.g. diarrhea,
abdominal pain), and intestinal symptoms which frequently misdiagnosed as irritable bowel
syndrome (IBS). However, NCGS itself is controversial and ambiguous, in particularly related to
whether the symptoms are induced by gluten or non–gluten components of the

The Benefits of a Gluten-Free Diet
The Benefits of a Gluten–Free Diet
The word gluten comes from the Latin word glutin, meaning glue (Merriam–Webster). Gluten is a
protein that is found in wheat and most other cereal grains, it gives dough and other produces their
cohesiveness. It is very important to society, because without it, traditional baking would not be
possible. The chainlike gluten molecules form an elastic network that traps gas and makes the dough
expand (Keis). In other words, it is what makes brownies and other baked goods rise.
Gluten related diseases are rapidly increasing. According to Tanda Cook, about ten thousand years
ago, people in the East started cultivating grains to eat. They have been a part of the human diet for
thousands of years in some places of the world, but it has only been part of the North American,
Asian, African, and part of Europe's diet for a relatively short period of time. In these places where
grains were not consumed, people hunted and fished for protein, and got vitamins from fruits and
vegetables. As the World started to develop more, farm techniques were improved, giving way to a
more controlled way of agriculture. Through exploration and expansion, these techniques spread
worldwide. Mediterranean countries such as Spain, France, and Portugal imported these grains and
farming technology to the New World through the Columbian Exchange. Although gluten bearing
foods were introduced worldwide, Joannie Ham says it was not until the industrial revolution when
these

The Gluten Free Diet Essay
As a celiacs daughter I quickly adapted the "gluten free" life style out of convenience for my
mother. I would even find myself going to restaurants asking for the gluten free menu and strictly
sticking to the diet in and out of my household. I was aware that I was lacking some nutrients by not
eating gluten but to make up for it I took vitamin D pills and everyday women health vitamins but
little did I know that was not enough to keep me healthy. I was not aware of the risks I was putting
myself at by eliminating a whole category of food. I was lacking my body of calcium, fibre and iron
as well as other nutrients.
A year into my gluten free lifestyle I found myself always feeling sick, tired and cold. I had no
motivation to do anything anymore. After a month of finding myself getting worse and worse and
many trips to the doctor they finally made the diagnosis: I was lacking iron in my blood stream. Due
to my gluten free diet I was eliminating meats as they tend to be marinated in sauces that contain
gluten and whole wheats, two products that are high in iron. I was lacking my body of very
important nutrients when I was not needing too. I quickly cut my gluten free diet and starting on my
healthy life style.
While a gluten–free diet can be life changing to a celiac patient it can be damaging to someone like
me who is not celiac nor gluten intolerant. Yet the gluten–free diet seems to the be new black in
North American house holds. As reported in Gluten Free Diet Fad

An Inside Look at Gluten-Free Food Essay
Gluten–Free Food 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).
Regulations
Restaurant Accreditation
The attitudes and beliefs of restaurant ... Show more content on Helpwriting.net ...
SafeStaff® Education & Training is a source for quality products and services to educate employees
and meet regulatory compliance standards for mandatory Food Manager Certification, Employee
Foodhandler Training and workplace posters (FRLA, n.d., C).
Food Service Training
Organizations such as the American Culinary Federation (ACF), ProChef, the National Restaurant
Association ProStart program, and NFCA's GREAT Kitchens offer programs in which chef's go
through food service training for gluten–free meals. NFCA's GREAT Kitchens Program is a
program that provides five multimedia interactive modules online to effectively train restaurant
personnel to develop, prepare, and serve gluten–free options with confidence (NFCA, 2016, C).
GREAT Schools, Colleges and Camps prepare dining hall directors, managers and staff with the
knowledge and tools needed to offer free option on campus (GREAT Kitchens, 2014). [The chefs
who receive any of the previously mentioned trainings have the ability to provide informational
insight to waiters/waitresses regarding what needs to be done when a customer asks for a gluten–
free meal. For an instance, as mentioned in (find article) article, the chef will not let the
waiter/waitress continue with the order until it is clearly stated whether the individual has a gluten
allergy]. Furthermore, cross–contamination is an issue in the food industry when serving gluten–free
meals

Gluten Research Paper
Gluten 101
A diagnosis of gluten intolerance, gluten sensitivity or celiac disease can be scary. You were told to
stop eating foods containing gluten. But, all too often, doctors talk in confusing medical lingo.
Would it be a comfort if we explained all about gluten, in layman's language?
Let's begin.
I. What is Gluten?
Our working definition – Gluten puts the chewy in baked goods. Otherwise, eating a cookie would
compare to chomping on chalk.
Actually, gluten is a mixture of plant–based proteins in cereal grains, such as wheat, rye and barley.
Gluten is contained in foods including: bread, baked goods, cereals, crackers, pasta, pizza, MSG,
marinades/sauces/thickeners, processed meat and the majority of other processed foods.
II. Non–Celiac ... Show more content on Helpwriting.net ...
Doctors generally order tests to confirm or rule out celiac disease when symptoms similar to wheat
allergy or celiac disease present.
If tests are negative for celiac disease and/or wheat allergy, a diagnosis of gluten sensitivity is
supported.
At present there is no cure for gluten sensitivity.
Symptoms generally resolve when a gluten free diet is followed.
If gluten is re–introduced to the diet, symptoms return.
III. Gluten Intolerance
Gluten intolerance is the umbrella term medical practitioner's use regarding medical concerns
relating to gluten, including non–celiac gluten sensitivity, wheat allergies and celiac disease.
When symptoms aren't extreme, non–celiac gluten sensitivity may be the appropriate diagnosis.
Gluten intolerance is the correct label when symptoms are chronically severe.
Symptoms subside when gluten is removed from the diet.
IV. Celiac Disease

Celiac disease is a hereditary, autoimmune (where your body attacks healthy cells in error) disorder.
Eating gluten foods result in damage to the small intestine.
Blood tests are run to diagnose celiac disease.
Positive blood tests are followed by a biopsy of the small

Flour Choices For The Gluten Free Diet
Table of Contents
Introduction
Chapter One: Flour Choices for the Gluten–Free Diet
Chapter Two: Quick and Easy Crepes for the Busy Person
Chapter Three: Gluten–Free Everyday Crepes
Chapter Four: Ethnic Gluten–Free Crepes
Chapter Five: Vegan and Vegetarian Gluten–Free Crepes
Best Practices & Common Mistakes
Conclusion
Book Description
The Ultimate Crepe Cookbook: 50 Easy to Follow Savory, Gluten–Free Recipes for Everyone
Whether your health conscious or it's for health related reasons, many people are eliminating gluten
out of their diets and substituting similar products in its place. With this savory Gluten–Free crepe
cookbook, I will take the frustration out of the term Gluten–Free and provide you easy to follow
recipes that contain ... Show more content on Helpwriting.net ...
Don't Delay. Download This Book Now. Introduction
How would you like to take the struggle and frustration out of finding those certain recipes that are
Gluten–Free? It's actually quite simple. I have taken all the work out of the equation and created a
Gluten–Free friendly cookbook, that's full of savory crepe recipes. Just read my easy–to–follow
instructions and ingredient lists, and you too will be creating mouth–watering dishes to appease any
picky eater.
Crepes are a very versatile food that can be filled or eaten plain. Generally, they are utilized and
substituted for breads, tortillas, and flat based pastries. They can be stuffed and rolled with copious
ingredients to create that signature dish your family and friends will crave.
Endless opportunities are at your disposal, whether it's a succulent meat crepe with cheese, or a
vegetable infused creation with an added sauce. In addition, these savory Gluten–Free crepe recipes
are at your fingertips and take on any flavor you can imagine.
As a user friendly, descriptive savory Gluten–Free crepe cookbook you can set your mind at ease.
Gluten–Free cooking should be a pleasant experience and not something you're scratching your head
over.
In this edition you will learn:
Substitutes for wheat based flour or wheat by products
How to create simple meals that don't require a lot of time

An assortment of ethnic savory crepes that are Gluten–Free
Everyday savory crepes

Gluten for Punishment: Cutting Gluten from Your Diet
Gluten for Punishment
The diet industry is a billion dollar a year business. All making claims they have the solution that
will melt away fat. Some even boasting that you don't have to even change your routine. We are a
society that has developed into wanting things bigger, better, and faster. Our diet quest is not an
exception to the rule. Americans are quick to jump on the bandwagon (Synecdoche) without doing
research, quickly get discouraged, and ride the diet roller coaster. With doubts of eventually finding
the solution that works for them. A gluten–free diet has been medically approved for people with
celiac disease. This diet was never intended for weight loss, but is the inevitable result of living with
an incurable lifelong disease. (Thesis) Despite the strict rules this diet plan follows, people are
oblivious to the potential harm this diet can have.(MP) The assumption that the gluten diet is
associated with a digestive disease; suggests that it is healthy. Manufacturers have responded to the
gluten free frenzy, and are cashing in on misinformed Americans. USA Today reported as of 2012
sales of gluten free products sales hit 4.2 billion, which has tripled since 2008. Industry experts are
predicting sales to reach 6.2 billion by 2018. (USA Today) Cutting gluten from your diet can help
with digestion issues. There are two types of people that the gluten–free diet is beneficial. Those
with celiac

Gluten Research Paper
Is Not Eating Gluten Changing the Game for Athletes? Many athletes have been asking the question
if gluten in food is unhealthy for them or decreases their endurance in their performance? According
to ciliac.org gluten is a term for a glue–like substance that is a mixture in wheat, barley, oats. Which
makes most food substances come together to form and shape together. People who suffer from
celiac disease have issues when breaking down gluten making them feel bloated. Since there are one
out of three people in the United States with celiac disease; diets have been created allowing this
gluten free diet concept to become popular to all. Players of any sport are always looking for an
advantage in today's game to get an edge over other competitors ... Show more content on
Helpwriting.net ...
Reasons they believe this way is because foods that do not contain gluten provide antioxidants and
good vitamins that the body needs for nutrients, it is easier to have a better body and to lose or
maintain weight because the body is not consuming foods that lack nutrients or what is also called
filler foods such as wheats and breads. When people or in this case athletes do not consume foods
that have wheats and bread it allows their stomach to breakdown foods better and faster. When an
athlete is performing at a high level their body not only has to breakdown all the food that is needed
for the body to function. It also needs to repair the body from the full days' worth of high level
activity. Based on information provided from onegreeplanet.org there are five beneficially ways of
going gluten free. First, the "Antioxidants and vitamins", second, is "Losing that winter weight",
Third is "Digestion is a breeze", Fourth, "Energy is restored", Five, "You'll discover boundless
alternatives" Which, will provide you help with recipes when going gluten

Gluten Intolerant Research Paper

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