6/7/13 Bastyr Center for Natural Health: Going GlutenFree 1 GOING GLUTEN FREE Presented by Master’s Students in Nutrition at Bastyr University: Laura Prevo, Tessa Thralls, Ellie Freeman, Emily Smith, Ryan Kline, and Libby Kimmett OBJECTIVES Learn what gluten is and the spectrum of gluten intolerances Learn how to follow a gluten-free diet Learn how to adapt to sustainable gluten-free living, including shopping and cooking strategies WHAT IS GLUTEN AND WHY DO PEOPLE AVOID IT? Gluten is a type of protein found in wheat, rye, and barley. Can cause adverse reactions in some people in different severities. Celiac Disease (CD) Non-celiac gluten sensitivity Wheat allergy WHAT ARE THE DIFFERENT TYPES OF GLUTEN RELATED DISORDERS? *For more info: Gluten Intolerance Group (www.gluten.net) Reaction to Gluten Allergy Wheat Allergy Auto-Immune Celiac Disease Other Not yet clearly defined Non Celiac Gluten Sensitivity SYMPTOMS OF GLUTEN INTOLERANCE Gluten Intolerance Group (www.gluten.net) Gluten Related Disorders Wheat Allergy Classic allergic response Hives Swollen lips Swollen tongue Itchiness Respiratory effects Anaphylaxis Celiac Disease Damage to intestinal lining Non Celiac Gluten Sensitivity No damage to intestinal lining Diarrhea/constipation Weight loss/weight gain Abdominal pain Chronic fatigue Neurological problems PREVALENCE OF GLUTEN ISSUES Celiac: estimated to be about 3 million people in US (1 in every 133 people). Non-celiac gluten sensitivity: estimated 17 million people in US (6-7 times higher than celiac disease) •Gluten Intolerance Group (www.gluten.net ) •Celiac Disease Foundation (www.celiac.org )
3
Embed
Going GF PPT Final - Bastyr UniversityGoing GF PPT_Final.pptx Author: Tessa Thralls Created Date: 6/5/2013 5:30:57 PM ...
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
6/7/13
Bastyr Center for Natural Health: Going Gluten-‐Free 1
GOING GLUTEN FREE Presented by Master’s Students in Nutrition at Bastyr University: Laura Prevo, Tessa Thralls, Ellie Freeman, Emily Smith, Ryan Kline, and Libby Kimmett
OBJECTIVES
¢ Learn what gluten is and the spectrum of gluten intolerances
¢ Learn how to follow a gluten-free diet
¢ Learn how to adapt to sustainable gluten-free living, including shopping and cooking strategies
WHAT IS GLUTEN AND WHY DO PEOPLE AVOID IT?
¢ Gluten is a type of protein found in wheat, rye, and barley.
¢ Can cause adverse reactions in some people in different severities. � Celiac Disease (CD) � Non-celiac gluten sensitivity � Wheat allergy
WHAT ARE THE DIFFERENT TYPES OF GLUTEN RELATED DISORDERS?
*For more info: Gluten Intolerance Group (www.gluten.net)
Reaction to Gluten
Allergy
Wheat Allergy
Auto-Immune
Celiac Disease Other
Not yet clearly defined
Non Celiac Gluten
Sensitivity
SYMPTOMS OF GLUTEN INTOLERANCE
Gluten Intolerance Group (www.gluten.net)
Gluten Related Disorders
Wheat Allergy
Classic allergic
response
Hives Swollen lips
Swollen tongue Itchiness
Respiratory effects
Anaphylaxis
Celiac Disease
Damage to intestinal
lining
Non Celiac Gluten Sensitivity
No damage to intestinal lining
Diarrhea/constipation Weight loss/weight gain
Abdominal pain Chronic fatigue
Neurological problems
PREVALENCE OF GLUTEN ISSUES
¢ Celiac: estimated to be about 3 million people in US (1 in every 133 people).
¢ Non-celiac gluten sensitivity: estimated 17 million people in US (6-7 times higher than celiac disease)
• Gluten Intolerance Group (www.gluten.net) • Celiac Disease Foundation (www.celiac.org )
6/7/13
Bastyr Center for Natural Health: Going Gluten-‐Free 2
HOW DO I FOLLOW A GF DIET?
Grains that contain gluten
¢ Barley, Rye, and Wheat ¢ Made from wheat:
� Bulgur � Couscous
¢ Relatives of wheat: � Einkorn � Farro or Emmer � Kamut � Spelt � Triticale
HOW DO I FOLLOW A GF DIET?
¢ Contaminated with gluten: � Non certified gluten-free oats � Bulk bins � Other sources of cross-contamination