Gluten free diet
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Gluten Free Diet. Temi Fadugba. What is Gluten?. Gluten is a protein found in wheat, rye, barley and some oats Gluten generally contains 75-80% protein which are mostly composed of two proteins, gliadins and glutenins Gives dough elasticity and strength

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Gluten Free Diet

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Gluten Free Diet

TemiFadugba


What is Gluten?

  • Gluten is a protein found in wheat, rye, barley and some oats

  • Gluten generally contains 75-80% protein which are mostly composed of two proteins, gliadins and glutenins

  • Gives dough elasticity and strength

  • Used as a filler and as a binder in prepackaged foods


Gluten-Free Foods

  • Fresh meats, fish, and poultry (unless breaded and marinated)

  • Most diary products (although many gluten-sensitive individuals are sensitive to dairy protein)

  • Gluten-free flours (rice, soy, corn, potato)

  • Fruits

  • Vegetables

  • Rice

  • Potatoes


What Foods Contains Gluten ?

  • Flour products (breads, pasta)

  • Some oats (gluten-free oats are available)

  • Some lunch meat

  • Some sport drinks

  • Beer (except Redbridge beer by Budweiser)

  • Cereals (unless gluten-free)

  • Food additives (flavorings, malt)

  • Modified food starch can also contain gluten


HowMany people have Gluten Intolerance?

  • 1 in 8% are thought to be gluten intolerant (Which is about 39 million Americans)

  • 77% produce antibodies in response to gluten (231 million Americans)

  • 8% have an autoimmune disease (24 million)

  • Gluten-sensitivity can lead to similar celiac symptoms such as stomach cramps, diarrhea and bloating. But unlike celiac, sensitivity doesn’t damage the intestine

  • The gluten-free diet is used by persons who are gluten-sensitive to prevent damage to their small intestines and to prevent serious complications such as gastrointestinal cancers, iron deficiency anemia, and decreased bone mineral density


Celiac Disease And Dermatitis Herpetiformis

  • Celiac disease is caused by a reaction to gliadin, a prolamine (gluten protein) causing autoimmune disorder of the small intestine

  • Symptoms: Diarrhea, abdominal distension, gastrointestinal disturbance, fatigue and weight loss

  • If untreated, these responses can lead to intestinal cancers and complications such as infertility and osteoporosis

  • Dermatitis herpetiformis is an intensively itchy vesicular rash occurring everywhere in the body, especially on the extensor surfaces (Knees and elbows) and the scalp

  • 100% of patients with dermatitis herpetiformis have celiac disease

  • Persons with celiac disease and dermatitis herpetiformis must maintain a gluten-free diet for the rest of their lives.


Risk with the gluten-Free diet

  • People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Many grains are enriched with vitamins

  • Many gluten-free products contain lower amount of nutrients

  • Persons with gluten-intolerance should ask a dietitian to see if they are getting enough key nutrients from vitamins such as folate, iron, calcium and fiber


Safe Foods

  • All unprocessed gluten-free foods

  • Always check the actual ingredient list If not sure whether a food contains gluten, don’t buy it or check with the manufacturer first to ask what it contains


Steps to the Gluten-Free Diet

Switching to a gluten-free diet can be difficult in the beginning. Following these 10 steps will make the changes easier:

  • Identify Naturally gluten-free foods at home, many food are naturally gluten-free such as fresh fruits, fresh beef, pork, chicken, fresh eggs, plain beans, plain corn, and oils

  • Identify gluten-free packaged foods at home, some packaged foods have gluten hidden ingredients. Read the ingredients lists

  • Plan one week’s menu around naturally gluten-free foods

  • Make a gluten-free shopping list

  • Read food labels every time you buy a packaged product


  • Avoid cross-contact of gluten containing food and gluten-free foods

  • Eat out and travel gluten-free with ease

  • Eat a balanced diet

  • Identify any additional food intolerances

  • Get support


Conclusions

  • For a successful transition to the gluten-free lifestyle, persons with gluten intolerance should get support from their doctor, dietitian, family, and friends. Lastly, joining a local celiac disease support group can be very helpful.


References

  • Hagman, Bette. 2004. The Gluten-Free Gourment Cooks Comfort Foods: Creating old Favorites with the New Flours. New York, NY: Henry Holt and co.

  • Korn, Danna. 2001. Kids with Celiac Disease: A Family Guide to Raising Happy, Healthy, Gluten-Free Children. Bethesda, MD: Woodbine House Inc.

  • Lowell, Jax Peters. 2005. The Gluten-Free Bible: The Thoroughly Indispensible Guide to Negotiating Life without wheat. New York, NY: Owl Books.

  • Tessmer, Kimberly A. 2003. Gluten-Free for a Healthy Life: Nutritional Advice and recipes for those suffering from celiac disease and other gluten-related disorders. Franklin Lakes, NJ: New Page Books.


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