Annotated Bibliography
~~~~~~~~~~~~~~~~~~~~~~~~
Berry Wendall. 1990. The Pleasures of Eating North Point Press. Retrieved from: http://www.ecoliteracy.org/essays/pleasures-eating
The article highlights that many people are unaware of how their food enters the supermarket and ends up in their plate. We are merely consumers of food, and do not think about how the food is grown whether it is a vegetable grown in the ground, a fruit that was grown from a tree, or meat products grown in filth. As consumers we tend to not think about the chemicals, injections, hormones, pesticides, or the animals that are confined to too small spaces and stand in their own feces.
It is possible though, as the article points out to change from being a passive consumer to an understanding that eating is an agriculture act. We can learn to eat responsibly through this understanding. The article lists seven things that society can do to make the change from passive to active in eating and understanding. The article suggest first to plant a garden, or at least one thing in a pot that you can grow; by doing this you will partake in the pleasure of watching it grow from seedling. The second suggestion is to prepare your own food. This way you can have control over the things you eat and how it is prepared. The third suggestion is to learn the origins of your food. The next suggestion correlates with the previous because it says to buy locally whenever possible. Next, it is suggested to learn what is added to food and what it costs for the additions. It then suggests learning what is involved in farming and of the life species of the foods we eat.
If we follow the suggestions then we can begin the change. It may be a small change at first, but as more people follow suit then more of a change can take place
~~~~~~~~~~~~~~~~~~~~~~~~
Celiac Disease Foundation. (1998-2011). Celiac Disease Foundation: Raising awareness Since 1990. Retrieved from: http://www.celiac.org/
Celiac disease is an autoimmune disease that affects children and adults. When people with the diseas eat gluten, it causes a toxic reaction that causes damage to the small intestine. Gluten is the common name of protein found in grains such as wheat, barley, oats, rye, and triticale. One out of 133 people in the U.S. is affected by celiac disease. Many of the symptoms include, but are not limited to abdominal cramping, bloating, distention, diarrhea, constipation, steatorrhea, anemia, bone or joint pain, mouth ulcers, etc. Many long term conditions can occur if left untreated. The only treatment is to adhere to a gluten free diet. This site offers many ways to become educated on celiac disease and lifestyle change that must accompany it.
~~~~~~~~~~~~~~~~~~~~~~~~
Dopart, Susan B. (2011, March 23). “Is A Gluten-Free Diet Really Healthier?” Huffington Post. Retrieved 12/5/2011from http://www.huffingtonpost.com/susan-b-dopart-ms-rd/gluten- free-diet-_b_838040.html
Susan B. Dopart’s article, “Is A Gluten-Free Diet Really Healthier?” published earlier this year in the Huffington Post highlights the pros and cons of going gluten-free. Dopart wrote that there is no health benefit to eating a gluten-free diet if you haven’t been diagnosed with celiac disease or gluten sensitivity. She said that many people are under the false assumption that gluten-free foods have less calories, or that they are healthier. Since gluten is found in wheat, rye, and barley, there are many healthy foods that contain gluten; furthermore, gluten-free does not necessarily mean that the product has less calories. Dopart wrote, “a typical slice of gluten-free bread contains 15 grams of total carbohydrate -- the same amount as a regular slice of bread.”
Dopart said that gluten-free diets may be the new fad, but the diet need only be considered by those who have celiac disease or gluten sensitivity. She said the best way of eating is to avoid processed foods, and that there’s no reason to go gluten-free; eating healthy foods is the best diet.
~~~~~~~~~~~~~~~~~~~~~~~~
Eating Gluten-Free LLC. (2011).Website. Retrieved from: http://www.eatingglutenfree.com/
The websites home page begins with the latest updates and gluten free questions people may have. As you navigate through the site you will find a blog that has recipes to try which is written by two women who cook for their children who have celiac disease. There is also a separate tab that has recipes that include dishes from breakfast, dinner, and dessert. The tab that many new gluten free dieters may find helpful is the tips tab, under here you can find ideas for modifying recipes or regular gluten free meals. They also have cookbooks for sale which can help the new and not so new gluten free dieter create meals. It is a helpful site for those who are trying to eat gluten free.
~~~~~~~~~~~~~~~~~~~~~~~~
Gluten Intolerance Group. (2011, November, 22). Website. Retrieved from: http://www.gluten.net/learn/dermatitis-herpetiformis.aspx
Another chronic disease that is relieved by choosing a gluten free diet id dermatitis herperiformis. It appears as groups watery, itchy blisters that resemble pimples or blisters. It is hereditary just as celiac disease is. 60 % of those diagnosed with the disease are men, and are usually diagnosed between the ages of 15 and 40. Dapsone may be prescribed but has severe side effects which need to be monitored. The best choice is to go gluten free. The website is a good source for those who trying to eat gluten free. There are programs, a blog, and a place to just learn more about the gluten free lifestyle. This is a non profit organization which provides support to those who have a gluten sensitivity.
~~~~~~~~~~~~~~~~~~~~~~~~
Lawson, Jessica. L.A., California. Artist Arena. Gluten-free living & Celiac Disease Awareness. Retrieved from Interview.
Jessica is Shannon's cousin. Jessica has been living gluten-free for 8 years after being diagnosed with Celiac Disease. She experienced symptoms 10 years prior to her diagnosis. By doing a Skype interview with Shannon, Jess informs Shannon, Diane, and Andrea on what it is like to live gluten-free then and now. The interview questions that were given are as followed:
-- Name, Occupation, Residency
-- How long have you been gluten-free?
-- Why did you become gluten-free? Celiac disease?
-- What is Celiac disease? And did you know about this disease before you became sick?
-- What were some symptoms you experienced that made you decide to go to the doctor?
-- Did you make a gradual change to go gluten-free or was it cut out completely from the beginning?
-- Have you experienced any psychological effects of going gluten-free: positive or negative? For example, did you experience depression, or feel an increase in positive outlook?
-- Do you taste the difference in gluten-free products?
-- Where do you shop?
-- Are the prices higher to buy gluten-free?
-- What foods do you constantly need to avoid?
-- Do you ever crave products with gluten? If so, do you indulge knowing their risks?
-- When going out to eat, where are your favorite gluten-free places to go?
-- How difficult is it to be at a party or a restaurant and see others eating regular products while you have to eat gluten free.
-- How quick did you notice relief from the symptoms?
-- Do you think people are now becoming more aware or gluten?
-- Do you find people supportive or unsupportive? Do people understand why you had to go gluten-free?
~~~~~~~~~~~~~~~~~~~~~~~~
Layton, Lyndsey. (2011, April 28). “3 years after deadline fda still hasn’t defined gluten-free.” Washington Post. Retrieved 12/5/2011 from http://www.washingtonpost.com/politics/3-%09years-after-deadline-fda-still-hasnt-defined-gluten-%09free/2011/04/22/AFRq6i8E_story_1.html
Is that gluten-free product truly gluten-free? According to an article in The Washington Post, products advertised as gluten-free may not be completely free of gluten. It seems that the FDA has failed to define “gluten-free.” Seems simple enough, but what can you expect from the government? In 2004, Congress passed a law requiring that the FDA come-up with a definition of gluten-free (for labeling purposes) by 2008; however, the FDA has failed to comply with the law, and manufacturers have been self-policing their products. Since there is no set standard, some products may be labeled “gluten-free,” but in fact, the products may contain small amounts of gluten. Because of the lack of standards, “two organizations have formed to certify foods as gluten-free for a fee from the manufacturer.” Once again, this shows that the free market is much better equipped to handle issues of food quality and safety than the Federal government.
One interesting point in this article was that celiac disease has become more prevalent “because changes in agricultural practices have increased gluten levels in crops.” This reinforces the idea that our food production practices in the US are contributing to increasing health problems.
The bottom line is a “gluten-free” label does not insure that the product is free of gluten. It is important for consumers with gluten intolerance or celiac disease to be aware of the lack of standards in product labeling.
~~~~~~~~~~~~~~~~~~~~~~~~
Mallon, Andrea, Personal Communication, 2011, December, 6. Retrieved from Oral History.
Andrea goes through her cabinets to see if there are any gluten free products readily available to her. If she were to become gluten free, would she have enough in her cabinets to survive? Andrea also calls her local super market to see if they have any gluten free products on the shelves. Unfortunately, she had terrible luck with both.
~~~~~~~~~~~~~~~~~~~~~~~~
Mayo Clinic Staff. (n.d.) Celiac Disease Page. MayoClinic.com. Retrieved 12/5/2011 from http://www.mayoclinic.com/health/celiac-disease/DS00319
The Mayo Clinic’s website defines celiac disease as “a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye.” People who have celiac disease must remove all gluten proteins from their diet because gluten can cause severe health problems such as, “vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment.” In addition to digestive problems, celiac disease can cause joint pain, skin rashes, muscle pain, anemia, tingling in the feet and legs, and stunted growth in children. There is no cure for the disease other than to abstain from eating foods that contain gluten. The most prevalent symptoms of celiac disease are abdominal pain and diarrhea. Malnutrition can occur when the villi in the intestines fail to absorb important vitamins and minerals from food.
The website states that if you suspect you have celiac disease, write down your symptoms and contact your doctor. It is important to continue eating foods with gluten until after tests have been run, because if you restrict your diet, the tests will not be able to determine gluten intolerance.
~~~~~~~~~~~~~~~~~~~~~~~~
Writing Research & Technology class. Rowan University, Fall 2011. Cookie Tasting.
Sabatino Mangini, Emily Minion, Amanda Cospito, Eileen O'Mara. Retrieved from Tasting.
Berry Wendall. 1990. The Pleasures of Eating North Point Press. Retrieved from: http://www.ecoliteracy.org/essays/pleasures-eating
The article highlights that many people are unaware of how their food enters the supermarket and ends up in their plate. We are merely consumers of food, and do not think about how the food is grown whether it is a vegetable grown in the ground, a fruit that was grown from a tree, or meat products grown in filth. As consumers we tend to not think about the chemicals, injections, hormones, pesticides, or the animals that are confined to too small spaces and stand in their own feces.
It is possible though, as the article points out to change from being a passive consumer to an understanding that eating is an agriculture act. We can learn to eat responsibly through this understanding. The article lists seven things that society can do to make the change from passive to active in eating and understanding. The article suggest first to plant a garden, or at least one thing in a pot that you can grow; by doing this you will partake in the pleasure of watching it grow from seedling. The second suggestion is to prepare your own food. This way you can have control over the things you eat and how it is prepared. The third suggestion is to learn the origins of your food. The next suggestion correlates with the previous because it says to buy locally whenever possible. Next, it is suggested to learn what is added to food and what it costs for the additions. It then suggests learning what is involved in farming and of the life species of the foods we eat.
If we follow the suggestions then we can begin the change. It may be a small change at first, but as more people follow suit then more of a change can take place
~~~~~~~~~~~~~~~~~~~~~~~~
Celiac Disease Foundation. (1998-2011). Celiac Disease Foundation: Raising awareness Since 1990. Retrieved from: http://www.celiac.org/
Celiac disease is an autoimmune disease that affects children and adults. When people with the diseas eat gluten, it causes a toxic reaction that causes damage to the small intestine. Gluten is the common name of protein found in grains such as wheat, barley, oats, rye, and triticale. One out of 133 people in the U.S. is affected by celiac disease. Many of the symptoms include, but are not limited to abdominal cramping, bloating, distention, diarrhea, constipation, steatorrhea, anemia, bone or joint pain, mouth ulcers, etc. Many long term conditions can occur if left untreated. The only treatment is to adhere to a gluten free diet. This site offers many ways to become educated on celiac disease and lifestyle change that must accompany it.
~~~~~~~~~~~~~~~~~~~~~~~~
Dopart, Susan B. (2011, March 23). “Is A Gluten-Free Diet Really Healthier?” Huffington Post. Retrieved 12/5/2011from http://www.huffingtonpost.com/susan-b-dopart-ms-rd/gluten- free-diet-_b_838040.html
Susan B. Dopart’s article, “Is A Gluten-Free Diet Really Healthier?” published earlier this year in the Huffington Post highlights the pros and cons of going gluten-free. Dopart wrote that there is no health benefit to eating a gluten-free diet if you haven’t been diagnosed with celiac disease or gluten sensitivity. She said that many people are under the false assumption that gluten-free foods have less calories, or that they are healthier. Since gluten is found in wheat, rye, and barley, there are many healthy foods that contain gluten; furthermore, gluten-free does not necessarily mean that the product has less calories. Dopart wrote, “a typical slice of gluten-free bread contains 15 grams of total carbohydrate -- the same amount as a regular slice of bread.”
Dopart said that gluten-free diets may be the new fad, but the diet need only be considered by those who have celiac disease or gluten sensitivity. She said the best way of eating is to avoid processed foods, and that there’s no reason to go gluten-free; eating healthy foods is the best diet.
~~~~~~~~~~~~~~~~~~~~~~~~
Eating Gluten-Free LLC. (2011).Website. Retrieved from: http://www.eatingglutenfree.com/
The websites home page begins with the latest updates and gluten free questions people may have. As you navigate through the site you will find a blog that has recipes to try which is written by two women who cook for their children who have celiac disease. There is also a separate tab that has recipes that include dishes from breakfast, dinner, and dessert. The tab that many new gluten free dieters may find helpful is the tips tab, under here you can find ideas for modifying recipes or regular gluten free meals. They also have cookbooks for sale which can help the new and not so new gluten free dieter create meals. It is a helpful site for those who are trying to eat gluten free.
~~~~~~~~~~~~~~~~~~~~~~~~
Gluten Intolerance Group. (2011, November, 22). Website. Retrieved from: http://www.gluten.net/learn/dermatitis-herpetiformis.aspx
Another chronic disease that is relieved by choosing a gluten free diet id dermatitis herperiformis. It appears as groups watery, itchy blisters that resemble pimples or blisters. It is hereditary just as celiac disease is. 60 % of those diagnosed with the disease are men, and are usually diagnosed between the ages of 15 and 40. Dapsone may be prescribed but has severe side effects which need to be monitored. The best choice is to go gluten free. The website is a good source for those who trying to eat gluten free. There are programs, a blog, and a place to just learn more about the gluten free lifestyle. This is a non profit organization which provides support to those who have a gluten sensitivity.
~~~~~~~~~~~~~~~~~~~~~~~~
Lawson, Jessica. L.A., California. Artist Arena. Gluten-free living & Celiac Disease Awareness. Retrieved from Interview.
Jessica is Shannon's cousin. Jessica has been living gluten-free for 8 years after being diagnosed with Celiac Disease. She experienced symptoms 10 years prior to her diagnosis. By doing a Skype interview with Shannon, Jess informs Shannon, Diane, and Andrea on what it is like to live gluten-free then and now. The interview questions that were given are as followed:
-- Name, Occupation, Residency
-- How long have you been gluten-free?
-- Why did you become gluten-free? Celiac disease?
-- What is Celiac disease? And did you know about this disease before you became sick?
-- What were some symptoms you experienced that made you decide to go to the doctor?
-- Did you make a gradual change to go gluten-free or was it cut out completely from the beginning?
-- Have you experienced any psychological effects of going gluten-free: positive or negative? For example, did you experience depression, or feel an increase in positive outlook?
-- Do you taste the difference in gluten-free products?
-- Where do you shop?
-- Are the prices higher to buy gluten-free?
-- What foods do you constantly need to avoid?
-- Do you ever crave products with gluten? If so, do you indulge knowing their risks?
-- When going out to eat, where are your favorite gluten-free places to go?
-- How difficult is it to be at a party or a restaurant and see others eating regular products while you have to eat gluten free.
-- How quick did you notice relief from the symptoms?
-- Do you think people are now becoming more aware or gluten?
-- Do you find people supportive or unsupportive? Do people understand why you had to go gluten-free?
~~~~~~~~~~~~~~~~~~~~~~~~
Layton, Lyndsey. (2011, April 28). “3 years after deadline fda still hasn’t defined gluten-free.” Washington Post. Retrieved 12/5/2011 from http://www.washingtonpost.com/politics/3-%09years-after-deadline-fda-still-hasnt-defined-gluten-%09free/2011/04/22/AFRq6i8E_story_1.html
Is that gluten-free product truly gluten-free? According to an article in The Washington Post, products advertised as gluten-free may not be completely free of gluten. It seems that the FDA has failed to define “gluten-free.” Seems simple enough, but what can you expect from the government? In 2004, Congress passed a law requiring that the FDA come-up with a definition of gluten-free (for labeling purposes) by 2008; however, the FDA has failed to comply with the law, and manufacturers have been self-policing their products. Since there is no set standard, some products may be labeled “gluten-free,” but in fact, the products may contain small amounts of gluten. Because of the lack of standards, “two organizations have formed to certify foods as gluten-free for a fee from the manufacturer.” Once again, this shows that the free market is much better equipped to handle issues of food quality and safety than the Federal government.
One interesting point in this article was that celiac disease has become more prevalent “because changes in agricultural practices have increased gluten levels in crops.” This reinforces the idea that our food production practices in the US are contributing to increasing health problems.
The bottom line is a “gluten-free” label does not insure that the product is free of gluten. It is important for consumers with gluten intolerance or celiac disease to be aware of the lack of standards in product labeling.
~~~~~~~~~~~~~~~~~~~~~~~~
Mallon, Andrea, Personal Communication, 2011, December, 6. Retrieved from Oral History.
Andrea goes through her cabinets to see if there are any gluten free products readily available to her. If she were to become gluten free, would she have enough in her cabinets to survive? Andrea also calls her local super market to see if they have any gluten free products on the shelves. Unfortunately, she had terrible luck with both.
~~~~~~~~~~~~~~~~~~~~~~~~
Mayo Clinic Staff. (n.d.) Celiac Disease Page. MayoClinic.com. Retrieved 12/5/2011 from http://www.mayoclinic.com/health/celiac-disease/DS00319
The Mayo Clinic’s website defines celiac disease as “a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye.” People who have celiac disease must remove all gluten proteins from their diet because gluten can cause severe health problems such as, “vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment.” In addition to digestive problems, celiac disease can cause joint pain, skin rashes, muscle pain, anemia, tingling in the feet and legs, and stunted growth in children. There is no cure for the disease other than to abstain from eating foods that contain gluten. The most prevalent symptoms of celiac disease are abdominal pain and diarrhea. Malnutrition can occur when the villi in the intestines fail to absorb important vitamins and minerals from food.
The website states that if you suspect you have celiac disease, write down your symptoms and contact your doctor. It is important to continue eating foods with gluten until after tests have been run, because if you restrict your diet, the tests will not be able to determine gluten intolerance.
~~~~~~~~~~~~~~~~~~~~~~~~
Writing Research & Technology class. Rowan University, Fall 2011. Cookie Tasting.
Sabatino Mangini, Emily Minion, Amanda Cospito, Eileen O'Mara. Retrieved from Tasting.