Article Writing Homework Help
Provide a 6 pages analysis while answering the following question: The Negative Effects of Gluten in Food. Prepare this assignment according to the guidelines found in the APA Style Guide. An abstract
Provide a 6 pages analysis while answering the following question: The Negative Effects of Gluten in Food. Prepare this assignment according to the guidelines found in the APA Style Guide. An abstract is required. As a result, the gluten sensitive people fall victim to different diseases like obesity, osteoporosis, depression, celiac disease and non-celiac related food allergies. Generally, intestinal biopsy is conducted in people to detect if they are sensitive to gluten. Researches are underway to know more about how gluten affects the health of a person. The best way to avoid diseases for a gluten sensitive patient is to be on a gluten-free diet.
Many researchers and physicians have been pondering lately over the considerable rise of diseases like obesity, osteoporosis, depression, celiac disease and non-celiac related food allergies among common people. There is much discussion ongoing in the medical world as to the major cause of such chronic diseases. Gluten is thought to be one factor which is recognized to be causing these diseases in people who are allergic to it. Research suggests the negative effects of gluten in food are obesity, osteoporosis, depression, celiac disease and non-celiac related food allergies. Gluten causes damage to the small intestine and starts giving off symptoms in people who are gluten sensitive. The damaged intestine give way to inadequate absorption of nutrition and the gluten sensitive person suffers from different diseases.
Gluten is a form of protein which is generally found in wheat, barley and rye. It can be said that it is found in many types of cereals and various types of bread. However, gluten is not present in all types of food from the grain family. Some grains like rice, millet, corn quinoa and oats do not contain gluten. Hunter (1987) states that “One of the gluten’s main protein fractions is gliadin, which is a complex mixture”(pg. 3).
Books (2005) explains that “Gluten is a type of protein found in wheat, barley, rye, triticale and oats”(pg.7). When this protein is metabolized in the body of a certain person, it can at times give a tremendous problem. . .
