A comprehensive on-site health camp was conducted by PHM at Jet Airways, Delhi on December 12th, 2011.
Recently many people have switched to a gluten-free diet to shed
excess pounds. Gluten-free food was limited to organic food stores for years
& has now become the latest dietary trend. Many restaurants now offer
Celiac patients cannot bear even smallest quantity of this protein
called gluten as it is enough to cause trouble. Gluten activates an immune
response that damages the lining of the small intestine. This causes problems
in absorption of vital nutrients from food, & can cause various problems like
bone problems, d nerve damage, and infertility to name a few.
Gluten sensitivity can create symptoms similar to celiac
disease without the intestinal damage. Earlier celiac disease was diagnosed by elimination
process. Today with advancement in medicine, it can be identified with a simple
blood test for the presence of antibodies against a protein called tissue
transglutaminase. A biopsy of the intestine confirms the diagnosis.
Avoiding gluten means more than just giving up on
traditional baked items and alcoholic beverages. Gluten exists in many other
products, including frozen foods, some foods made with “natural flavorings,”
vitamin and mineral supplements, some medications, and even toothpaste. This
makes adopting a gluten-free diet tremendously taxing.
Avoiding gluten completely can create some nutrition related
deficiencies. Fortified food such cereals have become a good source of vitamin
B. Alternatives like breads made with gluten-free flours are becoming more
common, they are generally not fortified with vitamins. This can be a problem
for anyone, especially for women who are pregnant or may become pregnant. They
need vitamin B9, more commonly known as folic acid, to prevent birth defects.
Taking a gluten-free
multivitamin, multi-mineral supplement is a good idea for anyone trying to
avoid gluten. Consult a doctor before going gluten free. Once a person has
avoided gluten for a while, it becomes difficult to envisage if a person has
celiac disease, gluten sensitivity, or neither.