Gluten vitamins

Vinylpyrrolidone/vinyl acetate copolymer. See PVP/VA copolymer Vinylpyrrolidone/vinyl imidazolinium methochloride copolymer. See Polyquatemium-16 Viosterol. See Ergocalciferol Viscoleo oil. See Vegetable oil Vital wheat gluten. See Wheat (Triticum vulgare) gluten Vitamin A acetate. See Retinyl acetate Vitamin A palmitate. See Retinyl palmitate Vitamin Bj. See Riboflavin Vitamin B,. See Niacinamide... 

Seven diets were constructed from purified natural ingredients obtained from either C3 (beet sugar, rice starch, cottonseed oil, wood cellulose, Australian Cohuna brand casein, soy protein or wheat gluten for protein) or C4 foodwebs (cane sugar, corn starch, com oil, processed corn bran for fiber, Kenya casein for protein) supplemented with appropriate amounts of vitamins and minerals (Ambrose and Norr 1993 Table 3a). The amino acid compositions of wheat gluten and soy protein differ significantly from that of casein (Ambrose and Norr 1993). 

Nutrient analysis of stabilized rice bran and its derivatives indicates that it is a good source of protein, dietary fiber and carbohydrates, in addition to several valuable phytonutrients, antioxidants, vitamins and minerals (Table 17.1). SRB and its water-soluble and water-insoluble derivatives contain all the nutrients at different levels. They are gluten and lactose free and do not give rise to any food allergy. 

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. 

Malabsorption Syndrome, with Special Reference to the Effects of Wheat Gluten (Frazer), 5, 69 Mellituria, Nonglucose (Sidbury), 4, 29 Microbiological Assay Methods for Vitamins (Baker and Sobotka), 5, 173 Organic Acids in Blood and Urine (Nordmann and Nordmann), 4, 53 Paper Electrophoresis Principles and Techniques (Peeters), 2, 1 Paper Electrophoresis of Proteins and Protein-Bound Substances in Clinical Investigations (Owen), I, 238 Parathyroid Function and Hyperparathyroidism, Biochemical Aspects of (Nordin), 4, 275... 

Vitamin 8 2 deficiency Vitamin B-12 deficiency due to malabsorption syndrome as seen in pernicious anemia Gl pathology, dysfunction or surgery fish tapeworm infestation malignancy of pancreas or bowel gluten enteropathy sprue small bowel bacterial overgrowth total or partial gastrectomy accompanying folic acid deficiency. Increased vitamin B-12 requirements Increased vitamin B-12 requirements associated... 

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. 

N.A. Taraxacin, taraxerol, taraxasterol, inulin, gluten, gum, choline, levulin, pulin, tannins, provitamin A, vitamins B, Q 103,172,173 Tonic, diuretic, stimulate appetite, digestion, treat fever, insomnia, jaundice, eczema, rheumatism, and arthritis. 

In many of my recipes, I try to include some whole wheat pastry flour, which is finely ground whole wheat with a lower gluten content than standard whole wheat flour, so it can be used in delicate recipes. Because the outer bran of the wheat is included, the flour contains more fiber, nutrients, and vitamins. However, in some recipes, you must use white flour or else the cake will be gummy and... 

Celiac disease is the result of the development of inflammatory-allergic condition due to gluten intolerance. The disease occurs both in adults and in children in a number of countries all over the world. Its occurrence is fairly frequent, it is estimated that approximately 1% of the population suffers from it. Patients manifest not only gastrointestinal symptoms, but also symptoms which are the consequence of malabsorption syndrome, such as osteoporosis, hypochromic anemia, hypoproteinaemia, hypocalcemia, short stature in children, vitamin deficiency, secondary polysensibilization, and emotional disturbances. Moreover, it has been observed that the occurrence of autoimmunological diseases and neoplasms in patients who are not treated with gluten-free diet doubles (Swinson et al., 1983 Ventura et al., 1999). 

Normally there is very little fat in the feces. However, fat content in stools may increase because of various fat malabsorption syndromes. Such increased fat excretion is steatorrhea. Decreased fat absorption may be the result of failure to emulsify food contents because of a deficiency in bile salts, as in liver disease or bile duct obstruction (stone or tumor). Pancreatic insufficiency may result in an inadequate pancreatic lipase supply. Finally, absorption itself may be faulty because of damage to intestinal mucosal cells through allergy or infection. An example of allergy-based malabsorption is celiac disease, which is usually associated with gluten intolerance. Gluten is a wheat protein. An example of intestinal infection is tropical sprue, which is often curable with tetracycline. Various vitamin deficiencies may accompany fat malabsorption syndromes. 

Q6 Vitamin Bi2 is absorbed from the terminal ileum. For successful absorption of this vitamin, intrinsic factor from the stomach is required. Since the stomach is not affected by celiac disease, production of intrinsic factor is not reduced. The terminal ileum is usually little affected by celiac disease, perhaps because the toxic components of gluten have been digested or inactivated in some way before the intestinal contents reach this part of the intestine. The absorption and blood concentration of vitamin Bi2 in celiac patients is usually within normal limits. 

In patients with vitamin D deficiency, oral vitamin D 50,000 units daily for 10 days or once weekly for 8 weeks, or 50,000 to 500,000 units intramuscularly is recommended. Serum calcium and 25(OH) vitamin D should be monitored periodically. Once replete, daily intakes of 600 to 1000 units are usually required. In the community or nursing home, vitamin D 100,000 units once per quarter is reasonable. In patients with vitamin D malabsorption (e.g., gluten-sensitive celiac sprue), 25(OH) vitamin D (calcidiol) administration is needed. In patients with severe hepatic or renal disease, calcitriol therapy may be required. This drug requires careful titration and serum calcium and creatinine monitoring because of its hypercalcemic potential and the limited calciuric ability of the dysfunctional kidney. 

Treatment of osteomalacia from vitamin D deficiency is vitamin D therapy, with dose depending on severity. Supplements of 800 to 4000 units/day or 50,000 units weekly for 8 weeks may be necessary. For sprue, a gluten-free diet is necessary. With intestinal malabsorption, high oral doses (50,000 to 100,000 units/day) or daily intramuscular injections of 10,000 units of vitamin D may be initially required. With disordered vitamin D metabohsm caused by anticonvulsants or rifampin, supplemental vitamin D (4000 units/day) can be effective. Sun exposure can also be useful. Serum calcium and 25(OH) vitamin D monitoring is necessary with high vitamin D doses. 

Cholesterol and fat-soluble vitamins require bile acid induced micellar solubilization for absorption, which takes place in the upper small intestine (c/. 32,116-118). Accordingly, in bile salt deficiency states, cholesterol absorption should be markedly impaired and fecal neutral sterol excretion increased. The fact that fecal neutral steroid excretion on a low-cholesterol diet is actually normal, as after ileal resection, ileal bypass, and cholestyramine treatment, or even decreased, as in cirrhosis of the liver or biliary occlusion (11), is due to a markedly reduced biliary secretion of cholesterol. In gluten enteropathy, in which no excessive bile salt loss usually exists, fecal neutral sterol excretion is markedly augmented (119). However, in occasional cases in which fecal bile salt elimination is markedly enhanced, the fecal neutral steroid excretion is quite normal, probably owing to decreased biliary cholesterol secretion as a consequence of low biliary bile salt secretion. Detailed information on the role of bile salts in both intraluminal and mucosal phases of fat and sterol absorption is presented in many recent reviews (6,10,113,114,117). 

Rye grows on poor soils and in cold climates and is commonly produced in Russia, Poland and Scandinavia. It has a low gluten content and the bread that is made from it is dense and moist. It is, however, tasty and rich in members of the vitamin B complex. 

---