Gluten-free diet

Is Gluten-Free Right For Me? Every day, Americans are constantly bombarded with images of “the perfect body.” For the vast majority of us Americans, comparing our own bodies to those of supermodels is extremely disheartening, and makes us self-conscious about our physical appearances. Coupling this urge to become thinner with the ever-increasing rate of obesity in the country, the odds of a person being happy with their weight are rather slim. Because of this, countless millions of people go on…

About a Gluten-Free Diet Being fit and healthy is a popular trend now. People now a days are caught up on their looks, trying to obtain that fit body. People who are looking for that fit body have found that a combination of exercising and dieting are keys to success in obtaining that goal. Dieting is the number one way in trying to obtain that fit physique. The most controversial diet that is out there is the gluten free diet. What is gluten? Is gluten bad for you? Does going on a gluten-free…

absorb the nutrients from the food. When eating gluten, the villi in the small intestine will become inflamed. When the villi are not working properly nutrient deficiencies will be a result which is also malabsorption.1 Gluten is in a lot of foods that athletes eat when they are preparing for a big event. Some of the more common foods that gluten is found in are pasta, bread, wheat products, cereal and more, some of the more uncommon foods that gluten is found in are soy sauce, pie fillings,…

Celiac Disease is an incurable, genetic disorder that causes people to not be able to digest gluten. When gluten enters the stomach, it causes an immune response in the small intestine. This results in the small intestine being damaged as the immune cells attack the cells of the stomach lining. According to A Healthier Michigan, Celiac Disease is known to cause constipation, bloating, headache, diarrhea, and weight loss (Warra, 2016). Over time it leads to loss of nutrients as the damaged villi…

that occurs in genetically predisposed individuals. People inherit this genetic variation from their parents. Gluten, the trigger for Celiac Disease, is a combination of proteins, found in wheat, barley, and rye, called prolamins. Most common are the promanlines called gliadins, glutenins, hordeins, and secalin which all contain proline and glutamine residues. These residues make gluten resistant to digestion while making them exposed to the enzyme tissue transglutaminase. Tissue…

matters, not how long we live. It would obviously feel better to live an energetic and untroubled life, as opposed to one filled with cancer battles and other health issues. Healthy eating habits may seem complicated and torturous with the abundance of diets available. Yet, the horrid consequences of baleful foods, such as cancer and diabetes, make healthy eating a vital practice for everyone. GMOs, which stands for genetically modified organisms, have been proven to be unsafe, and many studies…

has to do with the digestion of food containing gluten (WebMD). Gluten is a protein that is found in grains such as wheat, rye, and barley. Therefore, it is in common foods such as bread, cereal, pasta, and even some sauces and beer. Gluten makes these foods stick together; it gives them substance and helps them to maintain their shape (Celiac Disease Foundation). Those with Celiac disease have immune systems that create antibodies to attack this gluten protein. As a result, the intestines are…

required diet that is the only treatment for a disease that often takes years to diagnose. Celiac disease is an autoimmune condition that is triggered in people with the disease by the presence of gluten, which is found in wheat, rye, barley and oats. Even the smallest amount of gluten, such as the residue of a bun taken off of a hamburger, will produce a reaction that will make a person with celiac ill for days, sometimes even weeks. Although there are many specialty companies that make…

to the small intestine due to the ingestion of gluten (Celiac Disease Foundation). Gluten is a protein found in wheat, rye, barley, and triticale, and helps foods maintain their shape. When gluten is ingested by people with celiac disease, damage can be seen on the villi within the small intestine, which is the small fingerlike projections that promote nutrient absorption (Celiac Disease Foundation). For the average celiac disease patient, the gluten threshold before damage is anywhere from 10…

What is gluten exactly? Gluten is a protein that is found in many grains such as wheat, rye, durum, spelt, semolina and barley. Gluten can also be present in products such as vitamins, medicines, and even lip balms. When your body struggles to digest these proteins, you can experience extreme allergic reactions such as gluten sensitivity and gluten intolerance or Celiac disease. What is Celiac disease? Celiac disease is a disorder of the digestive tract which damages the small intestine and…