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Causes of celiac disease essay
Celiac disease pathophysiology
Celiac disease pathophysiology
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Wheat is one of the number ones sources of fiber in the American diet. According to gluten.net (GIG) gluten is a storage protein that is found in all grains. The immune system response to this protein is called Gluten Sensitive Enteropathy or Celiac Disease. People with this sensitivity must adhere to a gluten-free diet and must avoid wheat, rye and barley products. This paper will examine gluten-free products and address the opinion that this emerging trend tastes as good as any other food with gluten in them.
Gluten is a protein that is found in wheat, oats, rye and barley. What most people don’t know is that wheat is also used in products from tomato soup to lip gloss to even shampoo. Most medications, art supplies and also in the body of Christ at Holy 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 person {with Celiac Disease} immune system’s sees the gluten protein as a toxin and produces antibodies that damage the small intestine’s 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 bowel 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 have far worst effects and even fatal results than those in older suffers if left untreated. Babies with Cel...
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...essed carbohydrate from your daily intake. This doesn’t hold true for all gluten-free products as they have the same carbohydrate level as their counterparts; so just because it says gluten-free doesn’t mean that they are healthy in excess. Everything is healthy in moderation.
References
Alicea, Ronni. "Gluten-Free Diets: Are You Prepared?." Long-Term Living: For The Continuing Care Professional 57.12 (2008): 22-24. Academic Search Complete Web. 9 Nov. 2011.
Coffey, Lynette. Wheatless Cooking: including Gluten-free and Sugar-free Recipes. Berkeley, CA: Ten Speed, 1985. Print.
"Frequently Asked Questions." Gluten Intolerance | Gluten Intolerance Group. Web. 10 Nov. 2011. .
Walsh, William E. "Gluten Intolerance." Food Allergies: the Complete Guide to Understanding and Relieving Your Food Allergies. New York: Wiley, 2000. 216-24. Print.
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
Lupus is inflammatory disease caused when the immune system attacks its own tissues and organs, and this inflammation affects many different body parts such as the joints, skin, kidneys, blood cells, brain, heart and lungs. Second is the Celiac disease and it is an autoimmune reaction from eating gluten, and it may lead to damage in the small intestine because this disease attacks the villi, the projections that line the small intestine for protection. The last example is Rheumatoid Arthritis, an inflammatory disorder in which affects many joints, mainly in hands and feet, and then causing your joints to painfully swell and possibly cause bone erosion.
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.
I chose this topic because it is something I knew of and have seen before, but never really knew much about it. To make sure what I’m going to be telling you today is true, I looked at many different sites that were about food allergies and looked into them, I only went to sites that were recent, copyrighted, and seemed accurate. I also compared the sites to one another to see if the information was accurate. First, I will talk about what causes food allergies and what it is Second, what effect food allergies can have on a person’s body Finally, what steps someone can take, to better deal with food allergies
Following my first sip of milk at the age of one, with the resulting hives and coughing that ensued, I involuntarily joined the community of fifteen million Americans afflicted by food allergies. Living everyday with additional allergies to peanuts, tree nuts, and shellfish has, out of necessity, sharpened my compulsiveness with ingredients and food preparation, but furthermore has spurred me to intervene on behalf of fellow members in this emerging epidemic. The Food Allergy Research and Education (FARE) national organization has been a source of education and support in my own life, and subsequently has aided my efforts to raise awareness among peers, and to nurture my advocacy involvement. Selected as a member of FARE’s Teen Advisory
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.
Johannson, Mark. "Foodfacts.com." Food Facts-nutrition Facts, Health Food Recipes, Healthy Eating Guide. N.p., n.d. Web. 19 Mar. 2014.
After being at home for eighteen years, it was my turn to leave home and head to college where I expected to gain the dreaded freshmen fifteen. I was diagnosed with Celiac’s Disease in middle school and gluten, a protein found in wheat, barley, and rye, triggers flare-ups and causes digestive reactions. The first week of college was a major adjustment however; hearing...
Web. The Web. The Web. 28 Nov. 2011. Cross Reactive Food : American Latex Allergy Association.
Celiac disease is when the lining of the small intestine is damaged due to ingesting foods that contain gluten (WebMD, 2014). It is an autoimmune disorder which means, that the body attacks healthy cells and tissues by mistake. The body forms antibodies to gluten and this causes the attack on the small intestine. As a result, inflammation occurs and this damages the microvilli hairs within the small intestine (WebMD, 2014). Without villi, nutrients can no longer be absorbed. Gluten is a protein and is found in all grains except for corn and rice (Hoehn & Marieb, 2013, p.898). It is often found in foods such as anything with wheat, cookies, cakes, donuts, pizza, muffins, rye, and sometimes canned soups (Celiac Disease and Gluten sensitivity, 2014). Gluten can also be found in products. Medicines, lip balms, and vitamins are all products that gluten may be found in (NDDIC, 2012). As I explained, the small intestine is damaged as a result of celiac disease. The small intestine plays a big role in absorbing nutrients. Damage to the small intestine results in lack of nutrient absorption. Some of the nutrients included are fats, calcium, and iron (WebMD, 2014). This can become a serious issue and must not be left unattended. It can lead to the onset of other diseases such as neurological disorders, other immune disorders, and cancer (NFCA, 2014). Often times when one family member has celiac disease, other immediate family members have it as well. Celiac disease can affect anyone, no matter their age, race, or gender. About 1 in every 100 people has celiac disease (Hoehn & Marieb, 2013, p.898). This is equivalent to about 1% of the population nationally. There is no particular demographic group that is affected.
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.
The definition of Celiac disease is a common inflammatory disease of the small bowel that is precipitated by the consumption of foods that contain gluten. But Celiac disease is an autoimmune disease that the small intestine is hypersensitive to gluten, which leads to the difficulty of digesting food. This condition damages the lining of the small intestine and prevents it from absorbing nutrients from parts of food that are important for being healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, and rye.
United State Department of Agriculture and U.S. Department of Health and Human Services (2010, December). Dietary Guidelines for Americans, 2010, 7th Edition, Retrieved from http://www.cnpp.usda.gov/Publications/DietaryGuideli
"Another painful allergic reaction is called Celiac Disease. This reaction is caused by a chronic adverse reaction to gluten, a protein found in grain, wheat and corn. Children who have this disease, are sickly, have chronic diarrhea and fail to grow properly until all gluten containing products are taken out of the child's diet" (Edelson, 49).
All we need is to understand well the ingredients, including fruit and vegetables, and think about how to substitute. Most of my classmates presented really nice products. I have got a lot of useful information from them. There is no one suffering from gluten problems around me, so I rarely pay attention to these products. I am not sure if there is more chance like this time that I can focus on gluten free or special dietary baking, so when I got the printed recipe that we made, I feel like I got treasures because they are worth keeping for ever.