healty life free of gluten
TRANSCRIPT
Healthy life
free of Gluten
Dr. Suad AlFuraihFounder and president of
Kuwait Voluntary Celiac Awareness Team
The recent dramatic increase in the amount of foods labeled as gluten free may have caught your attention.
Sales of gluten-free products are estimated to hit $15 billion by 2016
What is GLUTEN?
Gluten is the glue that combines ingredients together, It is the thing that forms the structure of the dough and makes it stretchy.
Wheat, Barley, Rye
What about Oats?
Cross Contact
wheat
oat
s
Planting, production, processing and packaging
"Pure," Uncontaminated Oats are now available in the Market
Gliadin in wheat,Secalin in ryeHordein in barley
Forms GLUTEN
Eating Gluten in certain cases, affect the Immune system (which is the body's defense against infection)
The Immune system mistakenly attacks healthy tissue in the digestive tract leading to numerous side affects.
Who should follow a Gluten Free diet?
•Gluten Intolerance•Celiac disease•Wheat Allergy•Gluten Ataxia•Dermatitis herpetiformis•Autoimmune diseases
Psoriasis, MS, ..etc•ADHD•Autism
Weight/Health watchers
The gluten-free diet is a treatment for celiac disease. Some people who don't have celiac disease also may have symptoms when they eat gluten, however. This is called non-celiac gluten sensitivity.People with non-celiac gluten sensitivity may benefit from a gluten-free diet. But people with celiac disease must be on gluten-free diet for life, to prevent symptoms and disease-related complications.
Typical appearance of celiac disease in kids
The prevalence ofCeliac disease in KSA is
2.2%
Gluten sources
Gluten free food
Milk and diary products
Fruits
vegetable
GF grains
Meat
Healthy Meal for Patients
Beans, seeds and nuts in their natural, unprocessed formFresh eggsFresh meats, fish and poultry (not breaded, batter-coated or marinated)Fruits and vegetablesMost dairy productsAmaranthArrowrootBuckwheatCorn and cornmealFlaxGluten-free flours (rice, soy, corn, potato, bean)Hominy (corn)MilletQuinoaRiceSorghumSoyTapiocaTeffEtc.
GLUTEN FREE
Eliminate all food and medications ◦ containing
◦ made from
◦ derived from
Wheat, Barley and Rye
Health complications are most common in those who do not
FOLLOW a STRICT diet.
The legal amount of gluten in gluten free product stated by the FDA is 20 ppm
Gluten-Free Challenges
Lack of food labeling
Determining ingredient sources
Finding medical personnel
Avoiding cross-contamination
(tied with) Traveling concerns
Gluten is used as:
•A thickener.•A bleach agent.•A preservative.•A flavouring agent.•A filler.
Stamps and envelopes:
Arabic coffee
Medications, supplements and herbal formulas
Gluten / Gelatine
Body and beauty products:
Candy:
Play dough
Sauces and condiments:
Marination
Luncheon meat, Crab
and Vegan ‘meats’:
Scrambled eggs:
Mashed potatoes:
Rice pudding:
Soup:
Pickles:
Coated nuts and popcorns
Egg replacer powder
Flavored yogurt
Using the same frying pan or oil
Modified food starch
Rate Immune Response
Immune Response
0
200
400
600
800
1000
1200
1 2 3 4 5 6 7
Sensitivity
Nu
mb
er o
f R
esp
on
ses
Consuming foods
Medications consumed
Skin contact form medications
Skin contact from hair products
Skin contact from detergent
Skin contact from lotions and
soaps
Sensitivity
Little/No…………………….….Highly
Cross contamination
Pasta strainers
Toasters
Cross contamination and Hidden Gluten Will definitely cause inflammation in the small intestines and start to damage the villis
Long-Term Health Conditions•Iron deficiency anemia•Early onset osteoporosis or osteopenia•Infertility and miscarriage, and early menopause•Lactose intolerance•Vitamin and mineral deficiencies•Central and peripheral nervous system disorders•Pancreatic insufficiency•Intestinal lymphomas and other GI cancers (malignancies)•Gall bladder malfunction.•Neurological manifestations, including ataxia, epileptic seizures, migraine, neuropathy, dementia, myopathy and multifocal leucoencephalopathy
Age of Diagnosis Chance of Developing Another Autoimmune Condition
2-4 10.5%
4 – 12 16.7%
12 – 20 27%
Over 20 34%
The chance of developing another autoimmune disorder in Celiac disease patients:
The American Journal of Psychiatry, VOL. 169, No. 6
Should you eat GLUTEN?
References:
•http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530•https://farrp.unl.edu/resources/gi-fas/celiac-disease•http://www.diagnosisdiet.com/food/grains-beans-nuts-and-seeds/•http://celiac.org/celiac-disease/what-is-celiac-disease/•http://naturalwonderer.com/hidden-maternal-gluten-intolerance-and-long-term-effects-on-children/
Thank you for listening