Tess Hendley
Miss Warner
English 1B
April 8th, 2014
English Paper
Gluten in a simplified definition is a protein found in breads, wheats , and thickeners. This is not a protein you drink before you work out. No, This “protein” is used to hold the substances together and preserve the bread longer. The gluten gradually forms a network that traps CO2 created by yeast, giving bread its thick texture and air bubbles. The first notice of gluten sensitivity and celiac disease ,which is a disease that affects the intestines and can cause other symptoms, was in A.D. 250 by a greek physician when he observed some of the stomach issues of his patient.
Not everyone should go gluten free. Gluten is not as major as some make it out to be; it also will not benefit someone if they are trying to go just a gluten free diet. Gluten products are often just as high in saturated fat, sugar and sodium as other junk food, and these products often contain high-glycemic ingredients like white rice flour or fillers like potato starch that can affect your blood sugar and trigger cravings. It is clear that grains offer some considerable benefits as a food. Their caloric value is inexpensive, they provide the ability to feed a large number of people, and they can be stored for long periods of time. However, a majority of people do not realize that their bodies cannot digest this product and is not meant to be digesting it. Therefore, Going Gluten free is a key way to keep our bodies healthy and provide overall a well being by knowing what our bodies are truly intaking, the symptoms of eating gluten heavily affect us in a negative way, and it helps us to not run to the wheats and grains for comfort instead of Jesus.
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...ou are the Son of God, command these stones to become loaves of bread.” But he answered, “It is written, ‘Man shall not live by bread alone, but by every word that comes from the mouth of God.’” Matthew 4:3-5. Satan will come and offer us things that may be appealing at the moment, but what God wants to give us is far better and eternal! In the same way, man has made a counterfeit wheat that seems easy and more accessible, but this genetically modified product has caused us what is best for what is merely mediocre. One may trade a moment of temporary pleasure for an all you can eat pasta fest that might satisfy in the moment, but will leaving you feeling like your jeans have grown tighter and your stomach in pain. As cliché as it may sound, there is truth hidden within this topic! Overall the decision to go gluten free is a wise that does benefit those who need it.
Shakeology ingredients do not contain gluten. There are some clients who complained about developing celiac symptoms after drinking Shakeology though. They may have bought a pack that was contaminated with gluten. They could also be allergic to some of the ingredients in gluten. If you have celiac disease, it is advisable to exercise caution. You could begin by using half of the dosage. If it does not work for you, remember there is a money back
...ry products but your body needs some of the nutrients that can be gained from it, also we need starch from potatoes and some grains. Eating healthy, by which I mean chemical and pesticide free, organic, and locally grown (Because the idea that you don’t know where your food came from is ridiculous) is the best possible choice. People changing to diets that can harm your body just because they want to lose weight is insane and frankly if those people were to trace their health problems to the source they would know that some new fad diet isn’t going to help. I personally eat food from the co-op which promotes local family farms and growing organic food. I personally will continue to look into where my food comes from since the journey, to me at least, is fascinating and I encourage everyone to do the same because the more you know the better you can live your life
LI was first recognized in the 1960s when researchers found black children responding unfavorably to milk in their diets (Harrison 812). Research led to the discovery that lactose, the major sugar in milk and related dairy products, was undigestible in some people because they were missing the enzyme lactase. Lactase breaks down lactose into its component monosaccharide sugars, glucose and galactose. In people missing lactase, lactose passes undigested through the small intestine. In some people, the undigested lactose passes through the remainder of their systems with no ill effects. In others, however, the undigested lactose becomes viscous and ferments in the colon (Englert and Guillory 903). The thickness of the liquid and the fermentation cause painful cramping, gas and sometimes diarrhea. Besides not being able to digest lactose, these people suffer from malabsorption, which causes them to receive little or none of milk's nutrients (Houts 110).1
Celiac Disease is an inflammatory disease that destroys the lining of the small intestines and prevents the absorption of nutrients and vitamins into the system. The patients' health suffers; their digestive system is unable to process gluten foods that contain wheat, barley, and oats. The cause of this disease is unknown; however, environmental factors and a genetic predisposition are suspected.
Celiac Sprue also known as celiac disease is a chronic disease of the digestive tract that interferes with the digestion and absorption of nutrients from food. (Mohaumed Wehbi, MD) also Celiac Sprue is an immune reaction to eating gluten a protein found in wheat, barley and rye. Due to the intestinal damage and malabsorption celiac sprue can reduce the quality of life due to diarrhea, fatigue weight loss, bloating, and anemia. The lining of the intestine contains essential enzymes for the absorption and digestion, its destruction leads to malabsorption, a difficulty in absorption of food and essential nutrients.
A very valid point brought up by Clause (Say ‘no’), Hemphill, and Banerjee (both G.M.O. and the U.S.), is that consumers already have an easy and effective option to steer clear from GMOs: buying organic products. Through Hemphill’s and Banerjee’s article, we are informed that United States Department of Agriculture (USDA) “presently offers an organic certification for crops and processed food products, which by definition prohibits the use of GMO ingredients” (Page 455-466). This is certainly a label that has the ability to help concerned customers know exactly what they are eating. The co-authors call this solution the “Voluntary Labeling Strategy.” There is, however, one issue with this: not all products that don't contain GMOs qualify as organic. The resolution lies in an upcoming proposal from the U.S. Food and Drug administration (FDA). It's called “Voluntary Guidelines” and it allows, but doesn't force, GMO-free products to display a label of their own. I believe that this is a much smarter option than labeling every item containing GMOs because it is not binding by law, which would provide consumers with all of the benefits they need to choose the right foods for their preferences, while saving on all of the unnecessary extra costs discussed
...n and then all of a sudden it becomes a problem. It is important for one to access help if they suspect that they may have celiac disease. As explained, a gluten-free diet is the best approach to this disease. The sooner one seeks help, the better the outcome of treatment is. Not many people are affected by celiac disease and this is a good thing. If not treated properly, this disease can lead to other more life threatening diseases. There are many resources to help guide anyone who may have questions about the diet. Lots of books contain the necessary guidelines for a gluten-free diet. The treatment is simple and helps can help one drastically. Celiac disease should be taking seriously. One should also make sure that they are still getting enough nutrients because they are a necessary part of everyone’s diet. Celiac disease is a battle, but it is manageable.
Gluten is a protein found in common grains such as wheat, barley, and rye. Those affected with allergies to these foods (the most serious allergy being Celiac Disease) must follow a strict gluten-free diet in order to experience relief from their symptoms. Despite eliminating the ingestion of the allergen, gluten-free individuals begin to suffer from adverse side effects. In recent years, many Americans have begun to live an entirely gluten-free lifestyle with no medical necessity to do so. Many believe it to be a healthier diet, and even more believe it is an effective weight-loss tool. With this growing fad of adopting a gluten-free diet, under the false pretenses of varying health benefits, many Americans are exposing themselves to unnecessary health risks, over-priced and narrowly available foods, and an overall depletion of dietary needs.
Following the labeling of foods that do not contain GM ingredients, customers and safe producers must promote these organic foods that can only be labeled safe and natural because they are not genetically modified. Consumers will, thus, be informed about their choices in the markets and will be able to make the decision to buy the purest foods.
According to an article titled “Genetically Modified Foods Eaten” regularly by Linda A. Johnson today, essentially 40% of the foods we eat are genetically modified, unless you eat organic foods and/or you grow your own. Most products containing corn, soil, canola oil, or cottonseed oil contain genetic modification. One of the biggest genetic modification company is Monsanto (Johnson). She goes on to say many Americans don’t even know they are consuming genetically engineered foods. In “Genetically Modified Foods Confuse Consumers” by Mary Clare Jalonick writing in the Washington Times, has talked about how this is because the FDA does not require them to be labeled. Jalonick has said, “Genetically modified foods are plants or animals that have
As we approach the Thanksgiving, and shortly after, Christmas, my one concern always leans towards food. While it is traditional to eat loads of turkey, mashed potatoes, sweet potatoes, green beans, pies, stuffing, you name it, I can’t help but think about all the other women, men and children who have food restrictions and how much these comfort foods can wreak havoc on their bodies, myself included.
Nowadays, Celiac disease has been very common, and more and more people begin to a vegetarian diet. It is very necessary for baker to understand more about the gluten-free and special dietary baking. I chose gluten-free baking as my signature product. I made Gluten-free Raspberry Chocolate Cake and Chestnut Rice Tarts for my signature products.
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
... getting diabetes, cardiovascular disease, or cancer are all greatly reduced. Making a simple dietary change such as switching from white bread to whole grain bread will help with the intake with fiber. It is better to eat the correct foods and drinks instead of turning to diet pills or supplements. They can cause serious health risks.
As they always say HEALTH IS WEALTH! Your food selection today, makes you enjoy for the moment and affects your health tomorrow and in the future!