...Daniel Edelman Science E Period April 6, 2016 Celiac Disease Celiac disease, also known as celiac sprue or gluten-sensitive enteropathy, is an autoimmune disease that affects the small intestine and sometimes also the stomach. Celiac disease is hereditary, passed down genetically through families; if a person has a member in the immediate family who has celiac disease, they are more likely to have celiac disease also - there is no way to prevent celiac disease. Approximately 1 percent of the American population has celiac disease, and the disease mainly affects people of European descent. Celiac disease typically affects more women than men, by a small percentage. Celiac disease affects at least 3 million Americans, but most cases are undiagnosed, or misdiagnosed....
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...Celiac Disease By Ella Jeanseau, Due April 13th, #25 For years, people have depended on gluten to thicken and bind all types of foods such as sauces, bread, pastries, and much more. There are so many delicious foods to eat, but for people with Celiac Disease (CD), using gluten is not an option. Gluten is a mixture of proteins found in Wheat, Barley, Rye, and Malt. When people with the autoimmune disorder, CD, digest gluten, the immune system attacks, and causes damage to the lining in the small intestine. CD has been a particularly new subject to studying doctors over the past years. Researchers are still trying to find more details on how CD is working. Some say it may be related to a type of “gut bacteria”...
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...4 Define Mission: 4 Objectives 4 Target Markets 5 Positioning 5 Strategies 5 Distribution 5 Marketing Communications 6 Marketing Mix 7 Market Research 7 IV. Financial Projections and Analysis 7 TV Advertisement 8 Cook Off 9 Movie Placement and Celebrity Endorsement 9 Gluten Alternative Prize 9 V. Implementation controls 9 Appendix A 10 Marketing Plan Project I. Executive Summary Udi’s and Celiac’s Foundation have invested 3 million dollars into Gluten Free Awareness (GFA) campaign for the next 3 years specifically to spread awareness of the gluten free lifestyle in San Francisco and Marin counties. A nation where we struggle with obesity, diseases, and disorders due to unrestricted diets it is lucrative that we spread the word about having a gluten-free diet. Gluten is the ingredient in most processed foods that helps in joining food particles together. It is the ingredient that makes pasta shiny, baked goods chewy, and gives dough its elasticity. Gluten is found in grains such as: Wheat barley rye triticale A gluten-free diet has proven to help ail or decrease the effects of a few different health problems. Imagine how beneficial gluten free can be for people who just need a way to get healthier. As you well know over the last three years our organization has gone from focusing only in Berkeley to covering Oakland as well. These areas have seen a noticeable increase in sales of GF marked products as compared to the rest...
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...In recent years, gluten-free diets have become part of the weight loss fad. However, a gluten-free diet isn’t necessarily healthier and often leads to weight gain. Many gluten-free products are high in processed carbs and sugar. A person not dealing with gluten sensitivity or celiac disease would be better off shopping for a variety of high-fiber carbs, lean proteins, colorful fruits and veggies, and healthy fats. One hundred percent whole-wheat barley, wheat, and rye are also packed with fiber, which can help lower cholesterol and improve digestive health. Pros of Eliminating Gluten • If you have a gluten intolerance or sensitivity, you may have inflammation or damage to the intestinal tract. Eating gluten free can help reverse this damage and inflammation. • Encourages label reading and more awareness of food • Leads to a healthier diet filled with less processed foods • Introduces higher quality grains, like quinoa, into your diet Cons of Eliminating Gluten • Reduced carbohydrate intake due to lack of education on nutrients (not all carbohydrates have gluten) • Lack of fiber from traditional sources can lead to digestive issues • Possible weight gain from eating gluten-free products, which often contain higher levels of fat and sugar • Possible weight gain as the intestinal track recovers and begins to absorb nutrients properly • Possible weight loss and consumption of a nutrient deficient diet from eliminating too many foods for fear of a negative reaction There...
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...confectionaries is expected to make much profit to be able to support the running expenses of the Revelations Children’s Home. And also enable the industry to compete with other bakery industries in the world that is making it a world class as a good entrepreneur. Business objective To see to the efficient management of Onyibest bakery and confectionaries, and its progressive growth to become a more profitable and reputable enterprise by 2015. Introduction: the need for an Onyibest bakery and confectionaries. At this time, there are no commercial gluten-free bakeries and confectionaries in Michael Okpara University of Agriculture Umudike. This is mainly due to the contaminating nature of gluten and the necessity for dedicated facilities. And of course, until recently, a gluten-free diet was considered highly unusual. Perhaps one in five thousand people were diagnosed with celiac disease – a potentially life-threatening condition triggered by eating gluten, a protein found in wheat, rye, etc. Not anymore. New, improved diagnostic tools have shown that in fact 1 in 133 people, or approximately 2.25 million Nigerians, have celiac disease, making it one of the most common hereditary disorders — about par with hereditary high...
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...Akanni had started to produce gluten-free food at home because some of his family had gluten intolerance. Through word of mouth, a number of people started requesting regular orders of Akanni’s products. Akanni decided he would need to move into a small factory to help him increase capacity. His potential customers would buy his products only if they knew they were gluten-free. Consequently Akanni applied to the owner of the ‘gluten-free’ trademark and was granted a licence to use this trademark, in return for a payment of £2000 per annum. Akanni enjoyed creating new types of gluten-free food but the contract stated that the health food retailer would have the final decision on which products Akanni should make, as it felt it had a better understanding of the factors that influenced demand in this market. Akanni then considered Option B. He liked the idea of being independent and making his own decisions. He believed that he could achieve a higher total contribution through Option B, because he could charge higher prices by selling directly to the consumers of his products, rather than via a retailer. However, his only information on this market niche came from some secondary market research conducted in the USA in 2010. Akanni decided to use stratified sampling to get consumer opinions. He had sufficient savings to purchase a database of 4000 people in the UK with gluten allergies and intolerance. He used this database to conduct some primary...
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...intestinal lymphoma A diagnosis of celiac disease does not mean giving up all your favourite foods. It just means adapting them to be gluten free. Many different gluten-free products, baking mixes, and recipes are available. A support group is a great resource for finding out which recipes and products are best (NHS 2010). Allowed Food Potatoes, rice, corn, fruit, dairy products and soya- based foods are fine. Many healthy and delicious foods are naturally gluten-free: Beans, seeds, nuts in their natural form. Fresh eggs Fresh meats, fish and poultry (not breaded, batter- coated or marinated). Fruit and vegetables Most dairy products Gluten-free flours (rice, soy, corn, potato, beans.) (Schar2002). What is coeliac disease? Coeliac (cil-e-ac) disease is not an allergy or food intolerance. It’s an autoimmune disease, where the body’s immune system attacks its own tissues. Coeliac disease is a condition that causes inflammation in the lining of the small intestine (part of the gut In people with coeliac disease this immune reaction is triggered by gluten a type of protein found in wheat, rye and barley. People with coeliac disease need to avoid these foods. Some people with coeliac disease may also be sensitive to oats and need to also avoid them (NHS 2010). What are the symptoms? If someone with coeliac disease is exposed to gluten, they may experience a wide range of symptoms and adverse effects, including:...
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... Celiac disease diet also well-known as celiac sprue, gluten-induced enteropathy and no tropical sprue is an autoimmune illness that can arise in heritably disposed people where the absorption of gluten leads to damage in the small intestine in response to eating gluten. The exact reason of celiac disease diet is not clear but it is known that it have a genetic factor. A gluten free diet is one of the necessary medical nutrition therapies. Because, when you have celiac diseases your body reacts to gluten as if were toxic. What are Gluten free healthy snacks? This is very difficult and limiting job to cutting out gluten from diet. Happily, there are many healthy and delicious snacks that are obviously gluten free. A gluten-free diet is a diet that ignores the protein gluten. That gluten is found in jots such as wheat, barley and rye between wheat and rye called triticale. Gluten free healthy snacks is primarily used to treat celiac disease diet and eating a gluten free healthy snacks helps people to control celiac disease with their sign and symptoms and prevent problems. Some list of healthy snacks: In the following, there are given some healthy snacks those are gluten free: * rice * cassava * corn (maize) * soy * potato * tapioca * beans * sorghum * quinoa * millet * amaranth * flax * chia * yucca * gluten-free oats Symptoms of celiac disease: Peptic symptoms...
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...years, there has been a fivefold increase in the prevalence of celiac disease, and a lot of these cases occurred in elderly people, according to a study published in the Annals of Medicine. "This has been such an unexpected result," says study researcher Alessio Fasano, MD, director of the University of Maryland's School of Medicine Center for Celiac Research and their Mucosal Biology Research Center in Baltimore. "Our impression was always that this disease began in childhood, and went under the radar screen and surfaced later on with symptoms." Symptoms of celiac disease include abdominal cramps, constipation, diarrhea, bloating, and nausea. The disease is triggered by ingesting gluten, the protein in specific cereal grains including all types of wheat, barley, and rye. Gluten-free foods are becoming more...
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...While the symptoms are vast, the disease is incurable and lifelong, but also comes with many forms of treatment to improve quality of life. Many are unaware that the disease even exists, but it is important to be educated on a disease that affects so many and can be deadly. Celiac Disease is the immune systems negative response to eating gluten. Over time, the inflammation from the immune response damages the small intestine’s lining, preventing absorption of nutrients in food. The small intestine is lined with small...
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...May 2016 Celiac Disease (also known as Dermatitis Herpetiformis) Dermatitis Herpetiformis is a disease, which is unknown to many people. What is Dermatitis Herpetiformis? Dermatitis Herpetiformis, otherwise known as Celiac Disease, is a systemic sensitivity to a food substance called gluten, which causes physical reactions such as an itchy, blistering rash (Green and Jones). However, clinically it occurs anywhere, including limbs, trunk, groin, hands, fingers, face, scalp, and along the hairline (Green and Jones). However, the important information that people should be aware of is the causes/symptoms, treatment, and foods to eat and to avoid. Many ways a person can get Dermatitis Herpetiformis. The cause of Dermatitis Herpetiformis is unknown. As for it is an autoimmune disorder and that 25% of people with celiac disease can get Dermatitis Herpetiformis (Berman et al.). However, some of the symptoms with Dermatitis Herpetiformis are that the rash is usually the same size and shape on both sides. It can also look like eczema and...
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...50 Celiac Disease Dascha C. Weir, MD Ciaran Kelly, MD Celiac disease (CD) is an immune-mediated enteropathy secondary to permanent sensitivity to wheat gluten and related proteins in rye and barley. It results in characteristic histologic changes consisting of inflammation, crypt hyperplasia, and villous atrophy of the small intestine in genetically susceptible individuals. Significant variability in the clinical presentation of CD in the pediatric population complicates recognition of the disease in many patients. Treatment for CD consists of a lifelong strict gluten-free diet (GFD). Adherence to this diet is associated with resolution of most related signs and symptoms and a decreased risk of related complications. With an explosion of new knowledge over the span of two decades, our understanding of CD has changed dramatically. CD has gone from a rare condition causing gastrointestinal symptoms in children of European origin to a common disorder causing symptoms that affect multiple organ systems in all ages virtually worldwide.1 The overall prevalence of CD is similar in Europe and North America affecting up to 1% of the population.2,3 A large multicenter study in the United States, using serologic screening with biopsy confirmation to identify cases of CD, showed a prevalence of CD of 1:133 in individuals with no evident risk factors. Prevalence of CD in symptomatic patients was 1:56. The prevalence of diagnosed CD is much lower, especially in the...
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...Description Gluten is a protein composite found in wheat and related grains, including barley, rye, oat, malt and triticale. Gluten causes health problems for people who suffer from celiac disease (also known as gluten intolerance), some cases of wheat allergy or non-celiac gluten sensitivity. Treating celiac disease means excluding all gluten containing products from one’s diet like bread products, pastry, pasta, beer and even products where gluten is sometimes used as a stabilizing ingredient. However, gluten-free market offers a substitution probably for any gluten containing food. (More info about celiac disease and gluten-free diet can be found on https://celiac.org) At first, gluten-free food market was driven by growing of celiac awareness, but than it became a new trend and quickly expended over the past decade and its size is expected to double in the next 10 years. According to the estimations of market research firm Nielsen, the sales of gluten-free products have doubled in the past four years, rising from $11.5 billion to more than $23 billion. And sales of gluten-free food in America are forecast to grow by a further 61% by 2017, with similar increases expected in other rich countries. (“The article is Gluten-free” Vikram Mansharamani) Present and potential buyers It’s obvious that among consumers of gluten-free food we can count people who suffer from celiac disease, wheat allergy or non-celiac gluten sensitivity. However, demand doesn’t end here. Gluten-free diet...
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...Gluten Free Eating Is Not a Fad – Position Paper Celiac disease (CD) and Non-Celiac Gluten Sensitivity (NCGS) is on the rise. Although general consensus states that the diseases’ incidence varies greatly, research conducted in the last 30-40 years contradicts those claims. Yes, the proliferation can be partially credited to increased efficiency in diagnostic techniques and the “mainstream” status of the diseases, but the spread of affliction in not only the US and Europe, but to geographic areas not historically affected by CD and NCGS, is equally enigmatic. A 2010 cohort study, with data collected since 1974, illustrated that CD increased 5-fold from 0.2% in 1975 to 1% 25 years later (1). A study in Scotland has marked a 6.4-fold increase...
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...“Miley Cyrus Goes Gluten-Free” hit the front page of Yahoo! News in 2011 and there was a sudden frenzy. Within the article she refuted claims of her battling an eating disorder. She instead stated that her noticeable weight loss was all thanks to her going gluten-free for health reasons. "For everyone calling me anorexic I have a gluten and lactose allergy," she wrote. "It's not about weight it's about health. Gluten is crapppp anyway!" The term “gluten-free,” became a trending topic on the Internet and a conversation topic amongst people around the world. More celebrities like Victoria Beckham and Lady GaGa jumped on the bandwagon and influenced the large new health movement. This sparked the gluten-free accommodation option at restaurants...
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