1. Gluten Free Diet Presentation by: Julie Boyer, Karah D, Sara Ingersoll, Jade M & Jenna Silverthorne

2. 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.

3. 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

4. Products with Gluten

5. 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

6. 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.

7. 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.

8. 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