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
1. “Examples of gluten-free grains include brown or wild rice, quinoa, millet, buckwheat and amaranth.” Susan B. Dopart
2. “What is not widely known about gluten-free products is that they still contain the same number of carbohydrates as their gluten-containing counterparts. In this regard, there is no health benefit to choosing the gluten-free versions.” Susan B. Dopart
3. “According to the National Institutes of Health, more than two million (or one in 133) people have celiac disease. However, only about 1 percent of the population has actually been diagnosed.”
4. “there is a small amount of research showing that gluten is associated with some forms of inflammation in the body for those with auto-immune diseases such as diabetes or Multiple Sclerosis (MS).”
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-years-after-deadline-fda-still-hasnt-defined-gluten-free/2011/04/22/AFRq6i8E_story_1.html
1. FDA has not complied with law passed in 2004 because of complications in determining what defines gluten-free and, “including how well manufacturers and regulators can reliably test for the presence of gluten and whether oats are a source of gluten.”
2. “Canada, Brazil, Australia and an international body — the Codex Alimentarius Commission — have all set labeling standards for gluten-free items. In most cases, that standard is 20 parts per million: A food can be labeled gluten-free if it contains less than 0.0007 of an ounce of gluten for every 2.2 pounds of food. That level was chosen largely because it’s the minimum amount of gluten that can be reliably detected.”
3. Gluten free has become a fad, and companies are taking advantage of consumers, “In some cases, manufacturers affix the labels to items that don’t naturally contain gluten, such as milk and bottled water.
Mayo Clinic Staff. (n.d.) Celiac Disease Page. MayoClinic.com. Retrieved 12/5/2011 from http://www.mayoclinic.com/health/celiac-disease/DS00319
1. “People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients.”
2. Untreated celiac disease can cause malnutrition, loss of calcium and bone density, lactose intolerance, cancer, and neurological complications.
3. People who are being tested for celiac disease should not restrict gluten prior to the test because it may alter the test results.