Healthy Living: All you Need to Know About Gluten-Free Living

All you need to kuow about GLUTEN-FREE living CUP 4 CUP GLUTEN free BUT YOU'D HVER KHOW IT www.CUPACUP.cOM What is GLUTEN? Gluten is a protein found in wheat, rye, and barley THE BIG 3 Wheat Rye commonly found in: commonly found in: Barley RYE BREAD, SUCH AS PUMPER- NICKEL, RYE BEER, CEREALS BREADS, BAKED GOODS, SOUPS, PASTA, CEREALS, SAUCES, SALAD DRESSINGS, commonly found in: ROUX MALT, FOOD COLORING, SOUPS, MALT VINEGAR, BEER Common Foods That May Contain Gluten CEREAL PASTA BREADS AND PASTRIES CRACKERS CEREAL & GRANOLA SOY SAUCE SALAD DRESSING PROCESSED MEATS BEER Two Common Types of Gluten Issues Celiac disease Gluten Sensitivity an auto immune disease where the proteins in gluten frigger the immune system which overreacts and sends out antibodies to attack the villi in the gut A non-specific immune response to ingesting gluten in those who do not test positive for celiac disease or wheat allergy. FACTS ABOUT GLUTEN FREE Celiac disease is an autoimmune disorder in which eating gluten prompts your immune system to attack the lining of your small intestine Makes it harder to absorb certain nutrients, including iron, calcium, vitamin D and folate This can lead to health problems like anemia, osteoporosis and infertility Celiac disedse can affect men and women across all ages and races 83% of Americans who have Celiac disease are undiagnosed or misdiagnosed with other conditions Nearly 20 million Americans experience stomach problems after eating products that contain gluten A 100% wheat-free diet is the most effective treatment for About 1/3 of the U.S. population carry the genes for Celiac disease Celiac disease today Common Symptoms of Gluten Sensitivity and Celiac disease Digestive issues (gas, bloating, diarrhea and even Inflammation, swelling or pain in your joints Fatigue Mood issues constipation) Tips on Eating Gluten Free Gluten Free Starches RICE, CORN, SOY, POTATO, TAPIOCA, BEANS, GARFAVA, SORGHUM, QUINOA, MILLET, BUCKWHEAT, ARROWROOT, AMARANTH, TEFF, MONTINA, FLAX, AND NUT FLOURS How to Identify Foods that have Gluten Consumers should ask restaurant Read the Consumers must Inpediees ingredient familiarize themselves GLUTEN with the sources of gluten statement servers on the label CUP 4 CUP GLUTEN free BUT YOU'e HEVER KHOW IT www.CUPACUP.COM www.cup4cup.com REFERENCES http://drarjan.com/the-facts-about-gluten http://www.celiaccentral.org/celiac-disease/facts-and-figures http://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten http://celiac.org/live-gluten-free/glutenfreediet/sources-of-gluten http://www.mindbodygreen.com/0-7482/10-signs-youre-gluten-intolerant.html http://www.it.org/knowledge-center/learn-about-food-science/food-facts/gluten.aspx http://www.livestrong.com/article/515806-what-effect-does-gluten-have-on-the-human-body http://www.mayoclinic.org/healthy-līving/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530 http://www.curecellacdisease.org/archlves/faq/how-many-people-in-the-united-states-have-celiac-disease