Celiac Disease: Foods to Avoid, Gluten-Free Diet & Health Benefits - Essay Sample

Introduction

Patients suffering from celiac diseases have limitations regarding the foods they take. They take a gluten-free diet because of their health status. It can also be found in cosmetic products like lip balm. Celiac patients suffer severe health problems when they consume gluten (Whiteman, 2018). The research paper explains the kinds of foods people should not eat to avoid consuming gluten, the relationship between gluten and health, and recommendation for gluten-free consumption.

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Foods a Person Should Avoid So That They Do Not Consume Gluten

Gluten is a food a type of protein found in many food products. More often than note, people eat foods rich in gluten without experiencing any health problems. However, patients who have celiac disease should avoid such foods because it has severe health effects on their health. In this regard, people should understand foods rich in gluten and avoid them if they want (Whiteman, 2018). Such foods include any food product made from cereals like wheat, triticale, and malt because they contain high levels of gluten. Research shows that grains contain the highest standards of gluten. In this regard, other foods to avoid include pieces of breads, beers barley is used to make them, cereals, fresh fries, and pasta.

More foods to avoid are all cereals, cakes and pies, French fries, processed, meats, and soups. Sauce mixes, brown-rice syrup, Malta derivatives, and self-basting beef should be avoided at all costs since they contain varying levels of gluten. Processed foods contain some levels of gluten, although it's hidden (Whiteman, 2018). During the processing of some foods, oats may come into contact with cereals like wheat; hence, consumers should understand these foods and avoid if they have celiac disease. Products manufactured or processed in factories that regularly produce wheat-based products may contain some elements of gluten, and this means that consumers should be careful when buying such products. There are also non-food items people should avoid if they do not want to consume gluten. Such products include lipstick, lip balm, playing dough, medications, and communion wafers. Therefore, groups of foods that do not contain gluten include vitamins and minerals

What Research Says About Gluten and Health and Weight Loss?

Research shows that there is a relationship between gluten and health. In the US, for example, one in every 133 people has celiac disease. Intake of gluten by these patients leads to autoimmune response attacking and damaging the lining of small intestines (Whiteman, 2018). The body finds it difficult to absorb nutrients and minerals into the bloodstream, and the result is asthma or delayed growth, and this complicates health status of the patients. If patients have who celiac disease continue consuming gluten, many complications arise such as multiple sclerosis and infertility. In this regard, gluten intake contributes to the deterioration of the health status of patients.

Moreover, research shows that there is a relationship between autism and gluten intake. People who have autism have higher chances of having antigliadin antibodies that would react with gluten (Getz, 2019). However, there is no direct causative link found so far; hence, there is a need to research further to determine the relationship between autism and intake of gluten. Also, there is a link between celiac disease and epilepsy; hence, taking gluten worsens the situation.

Moreover, people suffering from celiac diseases may suffer nutritional deficiencies such as lack of iron, fiber, and calcium, and zinc. These deficiencies affect the health status of an individual meaning that there is a gluten intake has positive effects. Lack of gluten in the body contributes to constipation since the body lacks essential elements such as fiber. Therefore, gluten has a relationship with the health status of individuals (Getz, 2019). On the other hand, there is evidence that gluten-free foods contribute to increased weight, and this can help to stress among individuals leading to the deterioration of health. Reasons, why people add weight, is because there is a higher intake of calories and absorption of nutrients. Most of the gluten-free foods are rich in calories and sugar, while the nutrient intake is low. Therefore, people should understand the effects of gluten as well as assess their health status.

Recommendation of Gluten-Free Diet

The gluten-free diet is not the best diet for everyone because people may lack essential nutrients in the body leading to deficiencies. For example, people who have celiac disease do not take gluten because of their condition, and they end up suffering from issues such as lack of calcium, vitamin B12 and Zinc. It is possible that people taking gluten-free foods may suffer the same conditions affecting their health status (Raman, 2017). Therefore, gluten-free foods are not recommended to everyone because some people consume such foods without developing any health complications. Additionally, gluten-free diet contributes to constipation among individuals due to lack of critical sources of fiber required for digestion

Conclusion

Gluten-free diet includes all foods that do not contain gluten which is a type of protein. It has health benefits and complications. Consumers should read the label of the products before buying considering erring their health status. Gluten-free foods are not recommended to all people because the diet contributes to digestion minimizing constipation. However, celiac disease patients should not consume foods rich in gluten because of their health condition.

References

Getz, L. (2019). Weight gain and the gluten-free diet. Today's dietitian. Retrieved from https://www.todaysdietitian.com/enewsletter/enews_1013_01.shtml

Raman, R. (2017). The gluten-free diet: A beginner's guide with meal plan. Healthline. Retrieved from https://www.healthline.com/nutrition/gluten-free-diet

Whiteman, H. (2018). Is gluten-free diet good for your health? Medical News Today. Retrieved from https://www.medicalnewstoday.com/articles/288406.php