Gluten Free Diet Presentation by: Julie Boyer, Karah D, Sara Ingersoll, Jade M & Jenna Silverthorne
What is Gluten? • Gluten is a protein found in wheat, barely and rye. • Most breads and cereals contain these products. • Gluten is used as a stabilizing agent • In which sauces like gravy and ketchup are thickened with gluten. • Found in many processed foods • Corn, rice, buckwheat, oats and soybeans do not contain gluten and are good substitutions.
Basis • Gluten causes inflammation in the small intestine which causes severe pain. • This diet was developed for people who have Celiac Disease • If left untreated this can affect the absorption of the intestinal tract and lead to future problems obtaining nutrients. • Must stay on this diet for the rest of their lives
Sample Menu • Breakfast • A rice or corn based cereal such as Rice Krispies or Corn Flakes, even oatmeal is a good substitution • Eggs • Lunch • Baked potato or • Sandwich with gluten free bread or no bread • Dinner • Stir-fry: Rice, chicken or steak and vegetables (Be careful with the sauce!) • Snacks • Rice cakes, fruit, celery and peanut butter
Why People Choose Gluten-Free • Gluten Allergies or Sensitivity • Celiac Disease– intestinal damage when gluten is eaten • Celebrity and Media Craze • Celebrities like Gwyneth Paltrow and Chelsea Clinton advocate the diet. • People report feeling better and more energetic when following the diet.
Problems with industry • A problem that is occurring with this fad diet is producers are trying to satisfy all customers • In doing so they are trying to come up with as many “gluten-free” products as possible • The only problem is that in order to take this gluten out something has to be added in (i.e. fat) to make the product better. • To avoid over consumption to fat a person on the gluten free diet should go about making their foods from fresh ingredients and avoid such products.
Problems with nutrients • People on this diet may have trouble with getting the right nutrients • Since they have to avoid pretty much all enriched grains they tend to lose out on nutrients such as iron, fiber, calcium, thiamin, riboflavin, niacin, and folate