Gluten

autoimmune disorder in which a person has a hard time digesting gluten and can lead to discomfort or even damage to the small intestine (Celiac Disease Foundation). Celiac disease has also been around for basically as long as records show, about two thousand years. “Dutch pediatrician, Willem Karel Dicke, MD was recognized in 1952 for linking the ingestion of wheat proteins as cause of celiac disease (History of Gluten Induced Conditions).” “Gluten is a protein found in things like rye, wheat,…

The article revolves around the topic of celiac disease, and those who live a gluten-free lifestyle. Additionally it discusses how many Americans are effected by this disease and how many actually fallow a gluten-free diet even those who do not suffer from celiac disease. The target audience this article was written for is one who would like a informational article that discusses celiac disease…

David Perlmutter, he claims that gluten protein is indigestible and cause inflammation which can disturb the immune system.(Perlmutter and Loberg) The inflammation by gluten protein affects most chronic diseases, memory loss, dementia symptoms, and Alzheimer’s. ("Why Is Gluten Bad for You? Gluten Side Effects Include Risk of Dementia.") The heroine's family is only using the prescribed medication. That is not enough to help the Alzheimer’s disease patient. A gluten-free diet could be a good…

Thus, people with Celiac disease or gluten sensitivity will not be harmed by flaxseed intake. Furthermore, that makes this specific grain quite great for various cooking recipes. For example, you can use it along with coconut flour, add them as toppings, or you may throw these into your smoothies…

Dermatitis herpetiformis happens when gluten is eaten and gets into the bloodstream and then this gluten collects in the small blood vessels and an immune reaction occurs. (“Dermatitis Herpetiformis” 1). This skin condition usually…

Sometimes it’s triggered after surgery, pregnancy, childbirth, viral infection or severe emotional stress. When the body's immune system overreacts to gluten from food, it causes damage to villi. Villi are tiny, hair-like projections that line the small intestine. They are responsible for the absorption of vitamins, minerals and other nutrients collected from the food you eat. If your villi are damaged…

Diseases Information Clearinghouse, the only treatment for celiac disease is a gluten-free diet. As our product is gluten free it would be purchased by the consumers who are gluten sensitive and also there would be more demand for it because many people are becoming health conscious and are following the strict diet. In the below table you can see the projected Gluten free foods retail sales. Projected U.S. Retail Sales of Gluten-free Foods in Key Categories, 2014-2019 YEAR $ SALES (In…

I now also convert recipes for my boyfriend, Brian, who is an absolute gluten lover! (Bread, deep fried items, cookies, you name it; he'll eat it.) Brian is a very big foodie, he loves to eat and I try my hardest to keep him full! I've never had a complaint about my gluten free recipes from him, so I'd like to think these recipes are 'Gluten Lovers Approved!' I am regularly asked now to make recipes that can be made gluten free for family and friends so I thought I would share that with everyone…

produce more gluten for a better taste and change the scent or biochemical makeup to ward off certain insects from eating it. The problems that arise from this example is the increases in gluten has an effect on people and our bodies can react both negatively and positively to accommodate the increase for gluten. the negative reactions of an increase in gluten can be Someone developing an autoimmune disorder known as Celiac disease which is where your small intestines become Sensitive to gluten…

Gluten is used as a thickening agent and works effectively without changing the taste of the food. In recent years, a spike of gluten allergies (or 4 mild intolerances) appeared resulting in the demand of gluten free foods. The Weston A. Price Foundation posted an article saying, “ The market for gluten-free foods and beverages is booming, with a compound annual growth rate of 28 percent from 2004 to 2008” (Daniel K., 2010, para.4). Today, gluten free products are even more…