Gluten is a universal name for the proteins found in wheat, rye, barley, and triticale that help the food maintain its shape. In certain cases people are diagnosed with celiac disease, a condition in which the body attacks the small intestine after consuming such products which leads to damage to the villi. Diagnosing this disease requires taking a blood test and in some cases an intestinal biopsy. Gluten intolerance can be confused for celiac disease due to the same symptoms; however, there is no actual damage to the intestines. Under the false impression people are led to believe that gluten is bad for the body all together, nonetheless that is not the case. Being on a gluten- free diet does not insinuate a healthy life style as well as assist
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On the other hand no evidence has been found that such diet is beneficial for the rest of society. Living a healthy life style involves consuming a variety of nutrients, some of which are found in wheat, rye, barley, etc. Gluten itself does not offer special dietary advantages. However, the whole grain foods gluten is found in do. Unaccompanied, the presence or absence of gluten is not associated to diet quality. What is essential is the overall food selections made within the diet; meaning, that if an individual chooses to adopt a gluten-free diet they need to add more fruits and vegetables as well. Pursuing a gluten-free diet can possibly cause a reduction in the amount of beneficial bacteria found in the gut which can cause a negative impact to the immune system. Handling with caution a gluten-free diet may result in a healthier life style. Still, to the un-informed adopting this life style can lead to nutritional deficiencies. Many people on gluten-free diets are more inclined to eating inadequate amounts of fiber inducing constipation. According to the director of the Celiac Disease center at Columbia University Dr. Peter H.R Green “unless people are very careful, a gluten-free diet can lack vitamins, minerals, and fiber”. Today gluten-related disorders can be identified with a blood test that confirms the presence of antibodies against a protein called tissue …show more content…
Common symptoms for celiac disease and or gluten-sensitivity shown in adults are iron deficiency, joint pain, arthritis, osteoporosis, anxiety, and seizures. Opposed to the general belief that diarrhea is part of the symptoms only one-third of the population with this disease actually have diarrhea. An estimated 1 in 133 Americans or about 1 percent of the population have celiac disease. Going on a gluten-free diet has been a rising trend in today’s society. The food industry has greatly benefited from this trend cashing in on, what is to be expected, $5 billion by the end of 2015. Anything in an excess can be harming so the awareness on gluten, although, may not be a negative movement does not mean that it is a healthier solution to losing weight. The foundation to a healthy gluten-free diet, as well as any diet, should be natural foods such as lean meats, fish, fruits and vegetables, and low-fat dairy products. Grains that don’t contain gluten, such as quinoa and amaranth are healthy choices for people with celiac disease. There are ongoing clinical trials that are advancing to help individuals with celiac disease, allowing them to be more tolerant to gluten. Vaccines for celiac disease are also under examination. There are three constituents of gluten that are believed to set off the reaction to the protein. Vaccines are to be designed to train the immune system to tolerate these three
On the other hand no evidence has been found that such diet is beneficial for the rest of society. Living a healthy life style involves consuming a variety of nutrients, some of which are found in wheat, rye, barley, etc. Gluten itself does not offer special dietary advantages. However, the whole grain foods gluten is found in do. Unaccompanied, the presence or absence of gluten is not associated to diet quality. What is essential is the overall food selections made within the diet; meaning, that if an individual chooses to adopt a gluten-free diet they need to add more fruits and vegetables as well. Pursuing a gluten-free diet can possibly cause a reduction in the amount of beneficial bacteria found in the gut which can cause a negative impact to the immune system. Handling with caution a gluten-free diet may result in a healthier life style. Still, to the un-informed adopting this life style can lead to nutritional deficiencies. Many people on gluten-free diets are more inclined to eating inadequate amounts of fiber inducing constipation. According to the director of the Celiac Disease center at Columbia University Dr. Peter H.R Green “unless people are very careful, a gluten-free diet can lack vitamins, minerals, and fiber”. Today gluten-related disorders can be identified with a blood test that confirms the presence of antibodies against a protein called tissue …show more content…
Common symptoms for celiac disease and or gluten-sensitivity shown in adults are iron deficiency, joint pain, arthritis, osteoporosis, anxiety, and seizures. Opposed to the general belief that diarrhea is part of the symptoms only one-third of the population with this disease actually have diarrhea. An estimated 1 in 133 Americans or about 1 percent of the population have celiac disease. Going on a gluten-free diet has been a rising trend in today’s society. The food industry has greatly benefited from this trend cashing in on, what is to be expected, $5 billion by the end of 2015. Anything in an excess can be harming so the awareness on gluten, although, may not be a negative movement does not mean that it is a healthier solution to losing weight. The foundation to a healthy gluten-free diet, as well as any diet, should be natural foods such as lean meats, fish, fruits and vegetables, and low-fat dairy products. Grains that don’t contain gluten, such as quinoa and amaranth are healthy choices for people with celiac disease. There are ongoing clinical trials that are advancing to help individuals with celiac disease, allowing them to be more tolerant to gluten. Vaccines for celiac disease are also under examination. There are three constituents of gluten that are believed to set off the reaction to the protein. Vaccines are to be designed to train the immune system to tolerate these three