Gluten Research Paper

It all began when the ancestors started settling down and started domesticating their crops: They came face to face with a whole new ingredient that baffled them with its taste. The ancestors soon began incorporating this ingredient into their lives. Their daily bread was organic, therefore was not a threat to their health. In the genetically modified 21st century however, everything that is consumed is in some kind of way genetically modified, and gluten is no exception. Gluten is the protein found in semolina, spelt, kamut, wheat, barley, and rye .It is made out of the peptides gliadin and glutenin. It is what makes bread have a chewy texture and it is what makes it fluffy. It's also used as a stabilizing agent in processed foods,
Gluten does not only harm people with gluten sensitivity or coeliac disease (which is an extreme case of gluten sensitivity) but can affect a regular non sensitive person as well. In an article written by the Washington Post, Anna Medaris Miller tells her story of a gluten-free diet and how she improved not only her athletic performance but other areas in her life. “Since cutting gluten out of my diet . . . I’ve noticed a profound change: My digestion is gentler, my sleep is sound, my energy level is more even.” After cutting out gluten from her life Anna says she placed first in a race for the first time, won a small community run and achieved a personal best in a run. (The Washington Post) Evidently there are many stories of people who have cut ties with gluten entirely to be embraced by a healthier lifestyle. According to The Gluten Free Society, gluten can sabotage exercise by causing inflammation in lung tissues therefore resulting in breathing problems and a deprivation of oxygen levels, inflaming joints leading to pain during movement and delaying the healing process and preventing recovery. This may be the reason why injured athletes take many months to heal after an injury. Gluten also causes imbalance in the male and female hormones. According to Doctor Daniel Kalish who founded The Natural Path Clinic California, Gluten sensitivity is a common yet little-recognized
The study says that a short exposure to gluten specifically induced current feelings of depression with no effect on other indices or on emotional disposition. They conclude by stating that this may be the reason why some patients feel better on a gluten-free diet. (ncbi) study published in 2011 indicates that the suicide rate among celiacs is higher than the rate in the general population. Researchers in Sweden looked at more than 29,000 people who were diagnosed with biopsy-proven celiac disease between 1969 and 2007, and found 54 of them had committed suicide, indicating a suicide rate that's moderately higher than that in the general population. A study released in late 2011 from researchers at Penn State found that women who stuck with their diet more strictly had fewer depressive symptoms, although all celiac women studied suffered from higher rates of depression than the general population. Gluten is also associated with bipolar disorder, many believing it being a contributor to the increase in a bipolar patient’s symptoms. Bipolar disorder is a psychiatric condition that causes people to experience extreme mood swings. A group of researchers published a study in March 2012 looking at markers of gluten sensitivity and celiac disease in acute mania, a hallmark symptom of bipolar disorder. They found that people