The Emerging Culinary Trend Gluten Free

1153 words - 5 pages

Wheat is one of the number ones sources of fiber in the American diet. According to (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 Celiac disease often look malnourished due to the lack of absorption of the gluten protein. They look frail and have protruding abdomens and thin buttocks. Their stools will have an awful smell because of undigested fat. In older children, it is far less severe and becomes known as gluten intolerance or sensitivity. (Walsh, p. 218)
Treatment for Celiac disease like most food allergies is complete avoidance of what you are allergic to; a gluten-free diet is highly recommended. Consuming any gluten can cause stomach cramps, diarrhea, vomiting and several flu-like symptoms. (Walsh, 2000).
The population of people with Celiac disease and gluten intolerance is growing due to increase in the medical communities understanding of this illness. Therefore the food industry must create menus and food products that address this growing concern. Thus one of the newest and rapid growing food trend in gluten-free everyday products that could not be consume otherwise.
Gluten-Free diets restrictions include wheat, barley and rye. Suffers of Celiac disease must look for products that are labeled gluten-free. There are food manufacturers that started carrying a new line of gluten-free products. Even high-end restaurants are offering...

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