healty life free of gluten

Healthy life

free of Gluten

Dr. Suad AlFuraihFounder and president of

Kuwait Voluntary Celiac Awareness Team

The recent dramatic increase in the amount of foods labeled as gluten free may have caught your attention.

Sales of gluten-free products are estimated to hit $15 billion by 2016

What is GLUTEN?

Gluten is the glue that combines ingredients together, It is the thing that forms the structure of the dough and makes it stretchy.

Wheat, Barley, Rye

What about Oats?

Cross Contact

wheat

oat

s

Planting, production, processing and packaging

"Pure," Uncontaminated Oats are now available in the Market

Gliadin in wheat,Secalin in ryeHordein in barley

Forms GLUTEN

Eating Gluten in certain cases, affect the Immune system (which is the body's defense against infection)

The Immune system mistakenly attacks healthy tissue in the digestive tract leading to numerous side affects.

Who should follow a Gluten Free diet?

•Gluten Intolerance•Celiac disease•Wheat Allergy•Gluten Ataxia•Dermatitis herpetiformis•Autoimmune diseases

Psoriasis, MS, ..etc•ADHD•Autism

Weight/Health watchers

The gluten-free diet is a treatment for celiac disease. Some people who don't have celiac disease also may have symptoms when they eat gluten, however. This is called non-celiac gluten sensitivity.People with non-celiac gluten sensitivity may benefit from a gluten-free diet. But people with celiac disease must be on gluten-free diet for life, to prevent symptoms and disease-related complications.

Typical appearance of celiac disease in kids

The prevalence ofCeliac disease in KSA is

2.2%

Gluten sources

Gluten free food

Milk and diary products

Fruits

vegetable

GF grains

Meat

Healthy Meal for Patients

Beans, seeds and nuts in their natural, unprocessed formFresh eggsFresh meats, fish and poultry (not breaded, batter-coated or marinated)Fruits and vegetablesMost dairy productsAmaranthArrowrootBuckwheatCorn and cornmealFlaxGluten-free flours (rice, soy, corn, potato, bean)Hominy (corn)MilletQuinoaRiceSorghumSoyTapiocaTeffEtc.

GLUTEN FREE

Eliminate all food and medications ◦ containing

◦ made from

◦ derived from

Wheat, Barley and Rye

Health complications are most common in those who do not

FOLLOW a STRICT diet.

The legal amount of gluten in gluten free product stated by the FDA is 20 ppm

Gluten-Free Challenges

Lack of food labeling

Determining ingredient sources

Finding medical personnel

Avoiding cross-contamination

(tied with) Traveling concerns

Gluten is used as:

•A thickener.•A bleach agent.•A preservative.•A flavouring agent.•A filler.

Stamps and envelopes:

Arabic coffee

Medications, supplements and herbal formulas

Gluten / Gelatine

Body and beauty products:

Candy:

Play dough

Sauces and condiments:

Marination

Luncheon meat, Crab

and Vegan ‘meats’:

Scrambled eggs:

Mashed potatoes:

Rice pudding:

Soup:

Pickles:

Coated nuts and popcorns

Egg replacer powder

Flavored yogurt

Using the same frying pan or oil

Modified food starch

Rate Immune Response

Immune Response

0

200

400

600

800

1000

1200

1 2 3 4 5 6 7

Sensitivity

Nu

mb

er o

f R

esp

on

ses

Consuming foods

Medications consumed

Skin contact form medications

Skin contact from hair products

Skin contact from detergent

Skin contact from lotions and

soaps

Sensitivity

Little/No…………………….….Highly

Cross contamination

Pasta strainers

Toasters

Cross contamination and Hidden Gluten Will definitely cause inflammation in the small intestines and start to damage the villis

Long-Term Health Conditions•Iron deficiency anemia•Early onset osteoporosis or osteopenia•Infertility and miscarriage, and early menopause•Lactose intolerance•Vitamin and mineral deficiencies•Central and peripheral nervous system disorders•Pancreatic insufficiency•Intestinal lymphomas and other GI cancers (malignancies)•Gall bladder malfunction.•Neurological manifestations, including ataxia, epileptic seizures, migraine, neuropathy, dementia, myopathy and multifocal leucoencephalopathy

Age of Diagnosis Chance of Developing Another Autoimmune Condition

2-4 10.5%

4 – 12 16.7%

12 – 20 27%

Over 20 34%

The chance of developing another autoimmune disorder in Celiac disease patients:

The American Journal of Psychiatry, VOL. 169, No. 6

Should you eat GLUTEN?

References:

•http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530•https://farrp.unl.edu/resources/gi-fas/celiac-disease•http://www.diagnosisdiet.com/food/grains-beans-nuts-and-seeds/•http://celiac.org/celiac-disease/what-is-celiac-disease/•http://naturalwonderer.com/hidden-maternal-gluten-intolerance-and-long-term-effects-on-children/

Thank you for listening