Gluten-Free Diet Analysis

Grandma is a healthy, well educated woman who has a diet, in which consists of gluten. Grandma’s friend assumes that if she completely removed gluten from her diet then she could possibly be healthier, including weight loss. Since she knows that her grandchild is extremely knowledgeable in biology, she grabs him for help to figure out whether eliminating gluten from her diet will make a difference or not. Prior to speaking about the gluten-free diet with grandma, the readers must understand exactly what “gluten” is and what type of foods contain gluten. Gluten contains gliadin and glutenin, which are both proteins (Saner, 2015). However, these type of proteins in gluten are never found in meat or eggs (Zelman, 2016). In order to be “gluten-free,” one must give up foods that are wheat, barley, and rye. The main problem about going on a gluten-free is that gluten is found in almost every well known and eaten

Celiac disease generally hardly has symptoms, which is why only about 5% of the people are diagnosed (Allen, 2015). If left undiagnosed, this disease will eventually lead to anemia, osteoporosis, bowel cancer, and higher chance of lymphoma. About three million people have celiac disease, which seems to be a large amount of people. However, that is only about one percent of the population (Thompson, 2014). About ninety seven percent of the three million people still remain undiagnosed. In most cases, doctors usually ask their patients about their average symptoms and follow up with a physical. Doctors generally do a non-surgical exam called endoscopy where they analyze the patient’s small intestines. In order for an individual to be diagnosed for celiac disease, they must consume gluten first. When doctors conduct an endoscopy, they will take a biopsy from the patient, which is a small sample of tissue from the endoscopy to be