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Essay / Research Paper Abstract
A 3 page consideration of the choices that must be made in regard to food for those suffering with this condition. Bibliography lists 3 sources.
Page Count:
3 pages (~225 words per page)
File: AM2_PPdigestiveHlth.rtf
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Unformatted sample text from the term paper:
that we choose to consume but also by our individual genetics. For some individuals, infact, their food choices are dramatically limited by pre-existing genetic conditions. The intent of
this paper is to address that fact for individuals with celiac disease. As many as 1 in 133 adults in the US have the disease (Alicia, 2008). In
the UK this number increases to 1 in 100 (Gay, 2005). Some that suffer from celiac disease
are never officially diagnosed with celiac disease and only know that they have problems when it comes to digesting their food. Others are all too familiar not only with
their digestive problems but also with the specifics of celiac disease. Celiac disease a genetically determined condition that results in the inflammation of the internal surface of the proximal
small intestine when certain varieties of the protein gluten are consumed (See and Murray, 2006). Alicia (2008) clarifies that celiac disease is an autoimmune response to these varieties of
gluten. Gluten, of course, is found in all grains. Those forms found in wheat, barley, and rye, however, are typically
the culprit in aggravating celiac disease (See and Murray, 2006). In some cases even oat products must be avoided. The glutens in grains are commonly thought of
by cooks as the "glue" that holds bread dough together (Childrens Digestive Health and Nutrition Foundation, 2006). Gluten also acts as part of the leavening that makes bread rise
(Childrens Digestive Health and Nutrition Foundation, 2006). While glutens are healthy for most humans, for those with celiac disease they are actually considered toxic (Childrens Digestive Health and
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