The Emerging Culinary Trend - Gluten-free Essay -- Nutrition

Wheat is hotshot of the number ones sources of fiber in the Ameri arouse diet. According to gluten.net (GIG) gluten is a storage protein that is found in either grains. The immune system response to this protein is called Gluten Sensitive Enteropathy or celiac Disease. good deal with this sensitivity must adhere to a gluten-free diet and must distract wheat, rye and barley products. This paper will examine gluten-free products and address the eyeshot that this emerging trend tastes as good as any opposite food with gluten in them. Gluten is a protein that is found in wheat, oats, rye and barley. What more or less people dont know is that wheat is also utilize in products from tomato soup to lip gloss to even shampoo. nearly medications, art supplies and also in the body of Christ at divine Communion. (Alicea, 2008). Unless items are certified to be gluten-free those with Celiac Disease cannot consume them. (Alicea, 2008)Celiac Disease is an autoimmune response to gluten. (Alicea, 2008) In an article written in Long-Term Living For the Continuing Care Professional. The article states, A soul with Celiac Disease immune systems sees the gluten protein as a toxin and produces antibodies that damage the small intestines ability to absorb nutrients, which can lead to weight loss and vitamin and mineral deficiencies. Celiac disease is one of the most under-diagnosed diseases among the American population many doctors confuse the symptoms with that of irritable catgut syndrome. (Alicea, 2008)Celiac Disease affects everyone differently infants, toddlers, adults and senior citizen are all at risk for developing Celiac Disease. In infants the symptoms live with far trounce effects and even fatal results than those in older suffers if left untreated. Babies with Cel... ...essed loot from your daily intake. This doesnt hold true for all gluten-free products as they have the same carbohydrate level as their counterparts so just because it says gluten-free d oesnt mean that they are healthy in excess. Everything is healthy in moderation. ReferencesAlicea, Ronni. Gluten-Free Diets be You Prepared?. Long-Term Living For The Continuing Care Professional 57.12 (2008) 22-24. schoolman Search Complete Web. 9 Nov. 2011.Coffey, Lynette. Wheatless Cooking including Gluten-free and Sugar-free Recipes. Berkeley, CA Ten Speed, 1985. Print. a great deal Asked Questions. Gluten Intolerance Gluten Intolerance Group. Web. 10 Nov. 2011. .Walsh, William E. Gluten Intolerance. Food Allergies the Complete Guide to apprehensiveness and Relieving Your Food Allergies. New York Wiley, 2000. 216-24. Print.