First Of All, What Is Gluten Anyway And Why Should I Care?FDA Gluten Definition (Glutten, Glottin, Gludin, Gluton, Glutten) anyway you want to spell the word, its really "GLUTEN".
Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, but true gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking gliadin. The glutenin in wheat flour gives kneaded dough its elasticity, allows leavening and contributes chewiness to baked products like bagels.
Although wheat supplies much of the world's dietary protein and food supply, as much as 0.5% to 1% of the population of the United States has celiac disease, a condition which results from an inappropriate immune system response to gluten.[1] The manifestations of celiac disease range from no symptoms to malabsorption of nutrients with involvement of multiple organ systems. The only effective treatment is a lifelong gluten-free diet.
Gluten as an AdditiveThe "Codex Alimentarius" set of international standards for food labeling has a standard relating to the labeling of products as "gluten free", however this standard does not apply to "foods which in their normal form do not contain gluten". Gluten is used as a stabilizing agent in products like ice-cream and ketchup, where it may be unexpected. Foods of this kind present a problem because the hidden gluten constitutes a hazard for people with celiac disease: In the United States, at least, gluten may not be listed on the labels of such foods because the U.S, Food and Drug Administration has classified gluten as GRAS (Generally recognized as safe). Requirements for proper labeling are being formulated by the USDA. In the United Kingdom, only cereals currently need to be labeled, while other products are voluntary. In fact, in the UK most gluten free food is clearly labeled so, as is non-gluten-free foodBetween 0.5 and 1.0 percent of people in the Unite d States are sensitive to gluten due to Coeliac disease (or celiac disease, also called gluten sensitive enteropathy (GSE)). Coeliac disease is caused by an abnormal immune reaction to partially digested gliadin. It probably occurs with comparable frequencies among all wheat-eating populations in the world. Certain allergies and neuropathies are also caused by gluten consumption and inhalation.
Coeliac disease (pronounced /sili.k/), also spelled celiac disease, is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy on up. Symptoms include chronic diarrhoea, failure to thrive (in children), and fatigue, but these may be absent, and symptoms in other organ systems have been described. A growing portion of diagnoses are being made in asymptomatic persons as a result of increased screening.
Coeliac disease is caused by a reaction to gliadin, a gluten protein found in wheat (and similar proteins of the tribe Triticeae, which includes other cultivars such as barley and rye). Upon exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the small-bowel tissue, causing an inflammatory reaction. That leads to a truncating of the villi lining the small intestine (called villous atrophy). This interferes with the absorption of nutrients, because the intestinal villi are responsible for absorption. The only known effective treatment is a lifelong gluten-free diet. While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.This condition has several other names, including: cliac disease (with ligature), c(o)eliac sprue, non-tropical sprue, endemic sprue, gluten enteropathy or gluten-sensitive enteropathy, and gluten intolerance. The term coeliac derives from the Greek (koiliaks, "abdominal"), and was introduced in the 19th century in a translation of what is generally regarded as an ancient Greek description of the disease by Aretaeus of Cappadocia.
So In Conclusion to this InformationAt present, the only effective treatment is a life-long gluten-free diet. No medication exists that will prevent damage or prevent the body from attacking the gut when gluten is present. Strict adherence to the diet allows the intestines to heal, leading to resolution of all symptoms in most cases and, depending on how soon the diet is begun, can also eliminate the heightened risk of osteoporosis and intestinal cancer. Dietician input is generally requested to ensure the patient is aware which foods contain gluten, which foods are safe, and how to have a balanced diet despite the limitations. In many countries, gluten-free products are available on prescription and may be reimbursed by health insurance plans.
When you consume the nutrient rich foods your body is designed to eat whilst eliminating over-processed, nutritionally dead, sugar laden foods, your body will begin to function optimally and as a result you will achieve optimal results in your health! 1) Increased Energy 2) Increased Sex Drive 3) Clearer, Smoother Skin 4) Weight Loss Results 5) Better Performance and Recovery 6) Stronger Immune System
When you consume foods we as humans have evolved to eat, while simultaneously eliminating the over processed sugar laden foods now linked to causing the many diseases we are faced with in society today, your body will be provided with the pure nutrition that will assist in normalizing your body weight.
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