PPT-Is it Wheat or Gluten Allergy? A MISNOMER!!!

Adverse Reactions to Wheat Triticum estivum and Gluten Dr Priya Bowry MBBS MRCGP DFFP DIC MSc Allergy Structure of talk Classification of Adverse Reactions to Foods What makes Wheat so special . Presented by: Alex J. Swanson, M.S. . Alex J. Swanson, MS. Co-Owner of . Swanson Health Center in Costa Mesa, . CA. Founder of . iGreen. Nutrition. Masters in Applied Nutrition and Business Entrepreneurship from Northeastern University . Ashley Ahlers. Once Upon A Time…. There was a little girl named Gloria. Her favorite foods in the world were bread and cereal. . Gloria began to notice she felt very sick after eating these foods. . . Ingredients. Recipes…... Recipes are made of individual ingredients that are put together in a specific way to create a final product. It goes without saying that each ingredient should be of the highest quality, but ingredients also carry out specific functions. Each ingredient plays a role within a recipe to form a final product. . Quick Bread Notes. Gluten - a . substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of . dough. ; it helps to build structure.. Gluten is a combination of two . WheatFoods.org. Wheat: The Latest Dietary “Villain”. Close to 30% of US adults* are interested in cutting down or avoiding gluten in their diets.. And, most are not doing so out of medical necessity…. . ND Wheat Commission. County Representatives Meeting. Grand Forks, ND December 7, 2010 . Judi Adams, MS, RD. President. Wheat Foods Council and Grain Foods Foundation. Our mission is identical: To increase the public’s understanding of the importance of grains in a healthful diet.. Major Food Intolerances and Dietary Implications. Today’s Sponsor. Learning Objectives. Identify the 8 major food allergies and their dietary implications, . Discuss navigating food labeling and product choice, and . triggers. . Celiac. . Disease. 10% . protein. 80% . gluten. CD relevant. Allergens. Cereal proteins are classified according to solubility. Wheat. - . Gliadin. Rye. – . Secalin. Barley. – . Hordein. Beverly Blough MS,RD. Director of Child Nutrition. Wood County Schools. What do you know about gluten?. Gluten is . Food additive in bread. Starch in potatoes. Protein in wheat kernel. Edible glue. What do you know about gluten?. : . Answers to Questions on Celiac and. Gluten-Related Disorders: . . Anthony F. Porto, M.D. M.P.H.. Assistant Professor of Pediatrics. Associate Clinical Chief, Pediatric Gastroenterology. Yale University. WheatFoods.org. Wheat: The Latest Dietary “Villain”. Close to 30% of US adults* are interested in cutting down or avoiding gluten in their diets.. And, most are not doing so out of medical necessity…. . nanocomposites. By. . Nahla A. El-Wakil. Cellulose & Paper Dept.. National Research Center. Cairo, Egypt. Recycling Expo-2015 . Recycling Expo-2015 . Protein-Based . nanocomposites for Food Packaging. Syria. Wheat was developed from wild grass plants in Syria and the surrounding Middle East approximately . 10,000 . years ago!. It was the first crop to be cultivated and is now the third most widely grown crop in the world.. Gluten. and . wheat. . intolerance. . today. : . are the . growing. . ingestion. and . modern. . wheat. . strains. . involved. ?. The . worldwide growing consumption of wheat with a mean . gluten ingestion .