Celiac Research Paper

Celiac Research Paper-58
Celiac disease is a serious, genetic autoimmune disorder triggered by consuming a protein called gluten, which is found in wheat, barley and rye.When a person with celiac eats gluten, the protein interferes with the absorption of nutrients from food by damaging a part of the small intestine called villi.Gluten-Free Diet The objective of this study is to examine the importance and benefit of a gluten-free diet.

Common Sources of Hidden Gluten (This is not a complete list.) Baked beans Flavoring Marinades Seasonings Blue cheese crumbles French fries Meat loaf Self-basting poultry Breading Gravy Nuts Soups, soup bases Broth, bouillon Herbal Teas Processed meat Soy sauce Candy Ice cream Puddings Stuffing Cereal binding Icing/frosting Rice mixes Thickeners Chocolates Imitation seafood Roux Vegetarian "burgers" Color (artificial, caramel) Imitation bacon Salad dressings Communion wafers Licorice Sauces Dry roasted nuts Maltodextrin Sausage Sample Gluten-Free Shopping List Vegetables Lettuce Tomatoes Cabbage Carrots Broccoli Potatoes Celery Fruits Apples Oranges Bananas Grapes Meat, Proteins Beef Chicken Fish Eggs Pork Turkey Shrimp Dairy Milk* Cheddar cheese Cream cheese* Butter Yogurt* Cottage cheese* Sour cream Binders (for baking) Xanthan gum Guar gum Tapioca Frozen Foods Berries Corn Sorbet Gluten-free waffles Mangoes Peas Canned and Packaged Foods Peaches Pears Green beans Dried beans Gluten-free Grains Rice* (all forms, even glutinous) Amaranth Buckwheat Soy Quinoa Arrowroot Potato flour, starch Teff Millet Bean flours (garbanzo, fava) Sorghum Tapioca (manioc, cassava) Corn Snacks Popcorn* Corn chips* Nuts and seeds* Jello Rice cakes, rice crackers* Potato chips* Condiments Honey Jams, jellies, marmalade Herbs Pickles Ketchup Corn and maple syrup Salt Vinegars Mustard Sugar Pepper Regular mayonnaise and salad dressings* Peanut butter Spices Olives Vegetable oils Drinks Fruit juice Coffee Tea *With no gluten-containing additives.(Anderson and Roach, 2009) The following list is a partial list of gluten containing foods, which the individual with Celiac Disease should avoid.Figure 2 -- Gluten Containing Foods le Durum Lager Seitan Atta Einkorn Malt Semolina Autolyzed yeast Emmer Malt extract, malt syrup, malt flavoring, malt vinegar Soy sauce Barley (pearl, flakes, flour) Farina Malted milk Spelt Beer (gluten-free beer is available) Faro/Farro Matzoh Triticale Brewer's yeast Fu Modified food starch Wheat Bulgur Gluten, gluten flour Oats* Wheat bran Chapatti Graham flour Orzo Wheat flour Couscous Hydrolyzed vegetable/plant protein Rye Wheat germ Dinkel Kamut Seasoning Wheat starch *Those labeled gluten-free are fine.The precise cause of celiac disease has still yet to be determined. Pages: 2 (675 words) | Type: Term Paper | Bibliography Sources: 3 Alternative Treatments for Multiple Sclerosis In today's health field, there is a growing trend to explore different approaches to the side effects and treatment of many diseases, including Chinese medicine,… Pages: 7 (2099 words) | Type: Research Paper | Bibliography Sources: 7 Cite This Research Paper: APA Format Gluten Free Diet. Retrieved September 6, 2019, from https:// Format"Gluten Free Diet." . A simple blood test can give the physician the first clue to this disease." For those who have celiac disease, gluten results in injuries to the lining of the small intestine.The elimination of gluten from the individuals' diet gives the lining of the intestine an opportunity to heal.Label the jar that is gluten-free or buy squeeze bottles so that knives need not be used; (2) Purchase a separate toaster for gluten-free breads or alternatively place clean aluminum foil on the toaster rack when used for gluten-free products.(3) Purchase a separate colander or strainer for use with gluten-free past and color code with a permanent marker to keep utensils in the kitchen separate.(4) Be sure to clean counter tops and cutting boards regularly to remove crumbs containing gluten; (5) Store foods that are gluten-free above foods containing gluten in the refrigerator or pantry; (6) Use pure spices rather than using blends; (7) When baking with flours containing gluten, put foods away or cover gluten-free foods when baking as flour dust can float in the air and contaminate gluten-free products; and (8) Avoid purchasing staples from bulk bins. Proper Nutrition for Individuals With Celiac Disease It is important that individuals with celiac disease get enough vitamin D, Iron, Calcium, and Vitamin B, as well as fiber while adhering to a gluten-free diet.The following list contains gluten-free products in those categories: Calcium -- milk, yogurt, cheese, sardines and salmon with bone, broccoli, collard greens, almonds, calcium-fortified juice, amaranth, teff, quinoa.


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