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Gluten Free Foods

January 22, 2011 by · Comments Off on Gluten Free Foods 

Gluten Free Foods, Gluten is the new buzzword in food. According to Nielsen, the gluten-free products are expected to become an industry and 2.6 billion in 2012. While some require a gluten free diet due to an autoimmune disease called celiac disease, a number of dieters are to go wrong with these products in an effort to lose weight badly. “There’s nothing magical about the elimination of gluten” to lose weight, says American Dietetic Association spokeswoman Heather Mangieri. In fact, some gluten-free products are higher in calories and carbohydrates than most foods they replace. Go gluten-free for health reasons is excellent, but “do not go buy a bunch of gluten free cookies” expects a loss of weight, said Dr. Julie Greer, a gastroenterologist.
Celiac is intolerance to gluten, a protein found in many grains such as wheat, rye and barley. Those affected cannot process the protein and may feel ill, with episodes of severe stomach pains. Millions of people suffer from the disease and the solution is relatively simple, cut the gluten from the diet. The problem is the identification of gluten in foods and learning to eat gluten free. Elizabeth Hasselbeck, co-host of The View has Celiac and had to learn to live without gluten. To help others with the disease, she wrote The G-Free Diet: A Gluten-Free Survival Guide.

In the book, Hasselbeck learns hiding gluten in food labels and even how to keep your children without gluten in the cafeteria. Many people who do not have problems with gluten, as this plan because it may help them lose weight. Many report having more energy and a general feeling of health.

Hasselbeck shared details of the book on Good Morning America today, and describes how to make meat sauce for lasagna or eat with meatballs. The actions of other cookbook and a restaurant card rip-out to take with you when eating out.

Despite current economic pressures, consumers are more concerned about gluten free by the quality and confidence “that prices, new research by leading Dietary Specials (DS-gluten) found.

The company surveyed 844 consumers gluten free, and found that if the price is always something for the buyers, most were more concerned with the confidence away from brands they buy – with many comments that availability and quality of gluten and wheat free food has improved considerably in recent years.

43 percent of respondents were able to spontaneously recall gluten-free DS-brand products and the average participant could recall 8.9 brands when prompted, and 3.7 marks when asked to recall them spontaneously .

DS-gluten-free has been one of the most successful brands when it came to converting brand awareness to purchase, at 79 percent.

Preferences in terms of retail, Tesco has the most regular gluten and wheat free customers, with 45 percent of its customers claiming to buy every two weeks or more frequently, closely followed by Sainsbury’s to 43 percent.

“Value Index” scores gained by the consumer price and quality of the brands suggested Dietary Specials and sister brand by providing health care, Glutafin were considered excellent value for money.

Emma Herring, Retail Brand Manager for DS-gluten-free, said. “This new brand tracking survey provides some interesting reading, it is reassuring to know that people always want to rely on brands they can trust heritage brands such as DS-gluten-free continue to perform well despite many relative newcomers to the industry, and consumers also had a strong relationship with depth of the brand relative to competitors.

“Recent figures showed that Kantar Worldpanel gluten and wheat free market alone is worth £ 108 300 000, an increase of 18 per cent year on year.

“2011 is undoubtedly going to be another exciting year for the sector without gluten, and with 100 people in the UK now think that celiac disease, and many others choose to follow a gluten-free diet for reasons of lifestyle, there is real potential for continued and significant growth in the sector.

Celiac Disease Symptoms

January 20, 2011 by · Comments Off on Celiac Disease Symptoms 

Celiac Disease Symptoms, Aschauer curry is one of growing number of people with celiac disease – an autoimmune reaction in the gut to eat gluten.

This story introduces the basics of this particular disease, including its wide range of symptoms, detection, doctors, and suggests treatment.

Viewers will not only learn about the personal history of the Curry fight against severe gastrointestinal complications and depression. They will also hear a certified pathologist, who can speak to:

Who is affected by celiac disease?
What gluten is and how it exacerbates the symptoms
What to do if you experience symptoms
Description of the simple blood test that can confirm the diagnosis
How simple diet changes can help treat
While celiac disease is more frequent, pathologists agree that if you are tested early and can make appropriate adjustments to your diet, the negative effects of celiac disease may be offset as much earlier, or in case of Carl, be completely avoided. Since going gluten-free diet, intestinal mucosa Carl himself has repaired the effects of celiac disease.

Audiotape:

Board-certified pathologist
Celiac disease patient, Carl Aschauer
B-roll:

Celiac disease patient, Carl Aschauer, work
Celiac disease patient, Carl Aschauer snacks with friends
Gluten-free bakery
Video of a pathologist analyzes and tests in a laboratory
Celiac disease (CD) is an autoimmune disease caused by a permanent sensitivity to gluten in genetically susceptible individuals. An approach by NMR spectroscopic metabonomic the disease could allow early diagnosis and help.
Celiac disease is an immune system disorder that causes people genetically prone to have a permanent sensitivity to gluten composite. Gluten is the composite of prolamin and glutelin are brought into contact with starch in the endosperm of grains associated with various grasses, wheat, the most infamous, but also barley and rye. Gluten is found naturally mostly in foods made from these grains, but may also be present in drugs, vitamin supplements and even lip balm, according to the U.S. National Digestive Diseases Information Clearinghouse (NDDIC).

The immune response to gluten in people with celiac disease causes damage to the ileum, small intestine, where the tiny protrusions, the villi lining the intestine and provide a large absorption surface, reducing or atrophy. The intestinal inflammation seen in celiac disease may also simply lead to an increase in the number of white cells in the so-called silent celiac disease patients.

Understanding the characteristics of celiac disease metabonomics not only enable early diagnosis in atypical cases, but could also address the question remains open in this field of medicine, the team said. Namely, the metabolic alterations are associated with celiac disease due to malabsorption (ie, intestinal lesions) or are they independent of mucosal injury and therefore intrinsic to the pathology? The researchers hope to clarify whether metabonomics in this disease is on the lookout for symptoms or to identify the underlying cause beyond genetic susceptibility. The work could also help those without symptoms and without damaging the intestine, but which have potential celiac disease to be forced to adopt a gluten-free diet unnecessarily.

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