Is gluten bad for our bodies?

With so many health advertisements out-there, many of us are starting to think is gluten terrible for our bodies. With a start to the 21st century, many individuals became more concerned with their health, especially with the type of food people are eating. In every supermarket, local markets, and even corner stores gluten-free options are available. Of course, the idea of going gluten-free is appealing, especially if it will present us healthier of ourselves.

Gluten is not necessarily bad for our health unless you have celiac disease. Celiac disease is an autoimmune disease that is triggered by wheat and gluten in our small intestine. Almost 1 in every 100 Americans have celiac disease, making it quite familiar. Many individuals who have gone gluten free without having celiac disease have cleared a lot of illnesses such as irritable bowel syndrome, acid reflux, depression, skin rashes, allergies. (Sabatino, 2012)

What is celiac disease?
As an individual with celiac disease eats gluten which consists of wheat and grains, their body mounts an immune response that attacks the small intestine. These attacks lead to damage to the villi. Villi are small fingerlike projections that line the small intestine, and also that promote nutrient absorption. When the villi get damaged, nutrients cannot be adequately absorbed into the body. Currently, the only treatment for celiac disease is lifelong adherence to a strict Gluten-free diet.

As an individual with celiac disease eats gluten which consists of wheat and grains, their body mounts an immune response that attacks the small intestine. These attacks lead to damage to the villi. Villi are small fingerlike projections that line the small intestine, and also that promote nutrient absorption. When the villi get damaged, nutrients cannot be adequately absorbed into the body. Currently, the only treatment for celiac disease is lifelong adherence to a strict Gluten-free diet.

What foods have gluten ?
Wheat
Wheat germ
Rye
Barley
Bulgur
Couscous
Farina
Graham flour
Kamut Matzo
Semolina
Spelt
Triticale

Gluten Free Chocolate Chip Cookies

Ingredients:
2 1/4 cups all-purpose gluten-free flour with xanthan or guar gum
1 tsp. baking soda
1 tsp. salt
3/4 cups unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp. vanilla extract
2 eggs
2 ounces cream cheese
2 cups chocolate chips

Instructions:

1. Place the sugar in a large mixing bowl. Add the hot melted butter and cream cheese and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
2. Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Refrigerate the dough for at least one hour, or until thoroughly chilled.
3. Preheat the oven to 325 degrees. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet.
4. Bake for 16 minutes. Remove from the oven and immediately sprinkle with Maldon salt. Let cool for 1-2 minutes on the baking sheet.