Gluten Free DietPresentation 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

Products with Gluten

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