celiac - small intestine and in effect hinders any attempt...

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Devin D’Addio Food Science 9/29/08 First E.C In the article titled Celiac disease: Gluten-free diet key to health by Erin Madison of Great Falls Tribune, she tells the story of, Shelbi Agmenoni, a girl who was diagnosed with leukemia at the age of 3. Fortunately, after several years of treatment she overcame this disease. However, shortly after her treatment she noticed some side effects such as dark circles under her eyes, painful stomach aches and a contact lack of energy. When she was 15 she found out she had Celiac disease which is a digestion problem that results in an immune reaction in the small intestine whenever someone eats the protein found in wheat, barley, and rye know as gluten. The main problem that these people are having is due to the structure of this particular protein hence the inability for them to digest anything containing it. Consequently, this reaction damages your
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Unformatted text preview: small intestine and in effect hinders any attempt for nutrients to be absorbed into the organ. Therefore, if this disease is left untreated it can result in malnutrition, because the nutrients don’t make it into your blood stream. Short term side effects include gas, drowsiness, diarrhea, loss of weight or increase in weight. In the long run, this may lead to osteoporosis, seizures, nerve damage and even cancer. According to Kristi Jarrett, director of the food service department at Benefis Health System, prestently the only way to treat Celiac disease is to eat only gluten-free foods, and if this is done the short term symptoms will disappear in a few days. This disease is estimated to affect 1 out every 133 people worldwide, and essentially it ends up changing your entire diet, eating habits, and your lifestyle....
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This note was uploaded on 10/01/2009 for the course 400 103 taught by Professor Montville during the Fall '08 term at Rutgers.

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