Gluten free

Fig. 9.3 The conceptual schema of micro-macro thinking for the task designing gluten-free com bread, with the explicit use of structure-property relations...

The Group A emphases are those that inform the development of chemical literacy (DeBoer, 2000) and should be made available to all students (cf scientific literacy - (Roberts, 2007). These emphases all call for an imderstanding of a macro type of representation, so that learners appreciate what it is when they encounter a chemical phenomenon e.g. a solution, a colloid, a precipitate. This understanding would enable students to answer the question what is it and possibly what to do with it how to act when they encounter such a chemical phenomenon. These emphases also call for an understanding of the submicro type of representation, so that learners can qualitatively explain the nature of the macro phenomena that they encounter and hence be able to answer the question why is it as it is In order to explore these emphases, a chemistry curriculum would need to address a variety of contexts related to the three Group A emphases that have mearung in the everyday world. Pilot, Meijer and Bulte (2008) discuss three such contexts ceramic crockery, gluten-free bread and the bullet-proof vest. 

The carbohydrates in rice bran are made up of the cell wall components such as polysaccharides, oligosaccharides, hemicelluloses, starch and some sugars. The health benefits of rice bran polysaccharides and hemicelluloses are discussed under phytochemicals of rice bran below. It is lactose-free and gluten-free. The water-soluble non-starchy polysaccharides, oligosaccharides and hemicelluloses are concentrated in the water-soluble fraction of rice... 

Polymeric formulas typically have low osmolality of 300 to 500 mOsm/kg. These formulas also usually supply essential vitamins and minerals in amounts similar to the Adequate Intakes or Recommended Dietary Allowances for these nutrients when the formula is delivered in amounts adequate to meet the macronutrient requirements of most patients. Many polymeric formulas are inexpensive relative to oligomeric formulas. Most polymeric formulas are lactose-free and gluten-free, as are most modern tube feeding products. Products designed to be used as oral supplements generally are polymeric and often have sucrose or other simple sugars added to improve taste. 

Xanthan gum dissolves in cold water. A 1% solution has a pH between 6.1 and 8.1. It normally functions as a thickener but combines synergistically with locust bean gum to produce a very cohesive and elastic gel. Xanthan gum is used in making gluten-free bread but it is one of the few substances that can be used as a substitute for gum tragacanth. 

Another special dietary area is the production of gluten-free bread for those who suffer from coeliac disease. As this is a problem of old age and the population is ageing, demand for this sort of product is increasing. 

To differentiate the constituent members of the sprue group, it is necessary to consider 2 effects. First, the effect of a wheat gluten-free diet and second, the effects of reintroduction of gluten after a period of remission on a gluten-free regimen. 

A strict gluten-free regimen involves the exclusion of many articles of the diet, in addition to the obvious ones such as bread, biscuits, and cakes it is important that the gluten-free diet should be acceptable to the patient and nutritionally adequate. If a strict gluten-free regimen is instituted, 3 responses are possible complete recovery, partial recovery, or no effect. 

The change in daily output of fecal fat forms the basis for the definitive diagnostic test for gluten induced enteropathy (F16, F21). This diagnosis is justified if the patient presented with the main features of the malabsorption syndrome, if the fecal fat output fell to normal levels on a gluten-free diet, and if subsequent reintroduction of gluten into the diet caused an unequivocal increase in fecal fat... 

Two types of patient will be considered first, those that are suffering from gluten-induced enteropathy as already defined second, those that do not conform to the criteria required for the diagnosis of gluten-induced enteropathy, but are gluten-intolerant in that they show some improvement on a gluten-free diet. 

There are differing reports on the effect of gluten on the small intestine of the rat. Ribeiro et al. (R2) claim that more fat and nitrogen are passed by a rat on a gluten-containing than on the gluten-free diet this may have been partly due to differences in food intake. However, Althausen and Grodsky (A3) were unable to... 

In tropical sprue, gluten does not appear to play much part in relatively early cases, such as those studied in Hong Kong. There is evidence, however, that patients with chronic sprue of many years duration may show some improvement on a gluten-free diet (C2). This may be a secondary phenomenon, due to general reduction of the enzymes in the small intestinal mucosa other mucosal enzymes have been shown to be reduced or ineffective in these patients. The important question is whether such patients will still react to gluten when the mucous membrane is brought back to normal by appropriate therapy, if this can be achieved. The rehabilitation of a malnutritional state induced over a period of many years is an extremely complex problem. 

A5. Anderson, C. M., Histological changes in the duodenal mucosa in coeliac disease. Reversibility during treatment with a wheat gluten free diet. Arch. Diseases Childhood 35, 419-427 (1900). 

Q54 Gluten-free products are recommended to patients with ... 

Coeliac disease refers to a chronic condition in which the small intestine has an unusual sensitivity to gluten. The condition may be secondary to lactose intolerance. Patients with coeliac disease must therefore follow a gluten-free diet. 

Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The only treatment for celiac disease is a strict gluten-free diet for life. This paper presents a systematic review of the scientific literature on the safety of pure oats for individuals with celiac disease, which historically has been subject to debate. 

Based on the majority of the evidence provided in the scientific database, and despite the limitations, Health Canada and the Canadian Celiac Association (CCA) concluded that the majority of people with celiac disease can tolerate moderate amounts of pure oats. The incorporation of oats into a gluten-free diet provides high fiber and vitamin B content, increased palatability, and beneficial effects on cardiovascular health. However, it is recommended that individuals with celiac disease should have both initial and long-term assessments by a health professional when introducing pure oats into a gluten-free diet. 

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