Allergized» Gluten Allergy

Gluten Allergy Symptoms

Rachel — Tue, 01 Dec 2009 13:42:53 +0000

In wheat, barley, rye, and low level oats, there is a tough protein called gluten. This substance is what makes the dough bind, which you can see with baked breads and other baked foods. Although these grains contains gluten, which may cause a gluten allergy in responsive people they additionally contain numerous additional proteins that can also trigger allergy symptoms.

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The four most important proteins found in wheat, rye, and barley includes albumin, globulin, gliadin, and glutenin, better identified as gluten. Gluten Allergy Symptoms As the symptoms and severity of the symptoms of gluten allergy differ from one person to another, in general a person would notice

hives,
swelling,
abdominal cramps,
nausea and vomiting,
asthma

If the person is very sensitive to gluten allergy, the symptoms may be life-threatening. The positive news regarding gluten allergy is that if the person has a response following consuming wheat or wheat product, formulating an early diagnosis quite uncomplicated. The complexity is that lots of the foods we eat are made with wheat, making it challenging to identify where the real problem lies. Most often, a qualified doctor or allergist may conduct a skin prick test or take blood to substantiate that gluten allergy is the scalawag. If the response to gluten is very severe, the best solution might be to eliminate wheat and wheat by-products from the diet.

Yet, if the gluten allergy is insignificant, then reducing the amount of wheat consumed and/or allergy medication or shots might do the trick. If the person with gluten allergy is a young child, chances are he or she will outgrow the allergy. Gluten Intolerance, otherwise known as Coeliac Disease, is a inherited illness that has an effect on the immune system. In this circumstance, when gluten is consumed, the mucosa, which is the lining of the small intestine, is damaged. When this happens, critical vitamins and nutrients are not absorbed suitably.

When a person has this sort of gluten allergy, the symptoms will be unlike in children than they will be in adults. For children, the gluten allergy is observed as abdominal distension, impaired growth, abnormal stools, irritability, poor muscle tone, malabsorption, poor appetite, migraine headaches and wasting of muscle. If an adult has this type of gluten allergy, then diarrhea, significant weight loss, abdominal cramping and bloating, constipation, and offensive stools are general. In both cases of gluten allergy, a doctor would need to perform blood tests to make a definite diagnosis.

Once done, the single treatment is to have gluten totally eradicated from the diet. For this reason, it is necessary that nutrient and vitamin insufficiency is addressed with things such as niacin, iron, thiamin, riboflavin, chromium, magnesium, selenium, folacin, molybdenum, and phosphorus. With apt attention and diet, a person with gluten allergy can enjoy a ample choice of foods without the frustrating symptoms. Cosmetic Surgery Herbal Life - The best products and customer services. Herbalife

What To Expect When Following A Gluten Free Diet

Following a gluten free diet is not easy, and you will need to become an expert in reading labels. As mentioned, gluten is a protein found in wheat, rye, barley and a few other closely related grains. However, tt’s also found in 95% of all processed foods (maybe I’m overstating this a little), including things you may not expect: like low fat yogurt. It’s used for a number of purposes (apart from the obvious pastry and bread): to mask a high fat content, to replace the creaminess lost in producing a low fat version of something, to thicken gravy etc, and to add bulk.

Many medicines contain gluten, for example to make the tablets/capsules a reasonable size – tiny tablets are easily lost – or to thicken a liquid mixture. These foods contain no gluten if they are unprocessed: meat, fish (but not seafood sticks and processed fake seafood), cheese (but grate your own, as shop-bought grated cheese is coated in modified starch), eggs, dairy products (but read the label carefully), fruit, dried fruit (but watch that they are not coated in modified starch), vegetables, nuts, rice, millet, corn, quinoa, oats. The problem with oats, even though they do not contain gluten, is that they are often contaminated by being processed alongside other grains that do.

Buy oats labeled gluten free, which will have been processed in a gluten free facility. Start the easy way, by buying some steak and serving it up with some potatoes and vegetables – hey presto, a gluten free meal without even thinking about it. Basically, avoid food coated in batter, crumbs or sauce. Watch out! some frozen products like roasting potatoes are coated, which may not be obvious. You will need to make your own using gluten free ingredients if you want these. Watch out for malt and derivatives, modified starch and soy sauce. Soy sauce is made with wheat! There are glutenfree varieties available, but these are very expensive and not usually found in your local store.

The golden rule (I call it my mantra) is: Check the Label Every Time You Buy – remembering that manufacturers change recipes without warning, if price/availability changes.

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What Is A Good Menu If I Have A Gluten Free Guest?

Maya — Sun, 16 Aug 2009 09:34:38 +0000

Im having a party with two people that cant eat gluten, one has a life threatening allergy to it. Now, my friends aren’t geeky, but also another friend is deadly allergic to nuts. I have no idea what is a good menu to serve, that is still tasty. I know that gluten free bread SUCKS, so please dont suggest that

Well, I’m assuming that you’re having a buffet-style party, and not a sit-down meal.

Hope this helps:
If your friend is suffering from celiac disease or one of the other highly-intolerant types of gluten intolerance, then it’s important that cross-contamination issues are prevented, as they need to follow a 100% gluten free diet, with as few departures from that as can be. Even a crumb falling on an otherwise gluten free dish will make that item dangerous for them.
With this in mind, it’s best to not serve bread or pastry at all. But that doesn’t mean you need to have a boring selection of food.
I have always found that serving jacket potatoes with a big selection of toppings and salad goes down really well. Make sure the potatoes are scored round or pricked all over, so the steam can escape. You cook them in the morning in the oven, and then pile them up on a tray, with the microwave close to hand. Put a label on the door of the microwave explaining exactly how to reheat a potato in your microwave, as they differ quite a bit.
Toppings you could offer include corn niblets, cheese grated at home (most pre-packed grated cheese is coated in modified starch, but if you can find some where the coating is specifically sourced from a gluten free source, such as potatoes, you could use it, though it will definitely be more expensive), egg mayonnaise, chilli beef, shrimp, and whatever else you can think of.
You can also cook some chicken portions in the top of the oven along with the potatoes, though they will not take so long. Rub a mixture of spices or finely ground herbs and salt into the skin of each portion before you roast it. These can also be piled on a tray for your guests.
Other things you can serve include crustless quiche – you make a normal quiche filling, but cook it in a cake tin/s or similar with no pastry. This is really nice, and to be honest, I never liked the pastry part of a quiche anyway, as it’s usually lacking in flavor. A basic quiche mix is half a cup of milk, half a cup of light cream (or use a cup of Carnation evaporated milk or even ordinary milk instead of the milk and cream) and 2 eggs plus the fillings – 6oz grated cheese and 4 oz of chopped bacon would make one variant, but you can add whatever you like, the more flavorful the better. It rises quite a lot, so don’t overfill the baking dishes. Bake it for 30-35 minutes in a preheated oven set at 400 F, 200 C or gas mark 5. Check it’s cooked by sticking a toothpick in the middle. It should come out pretty clean. Slice it once it’s cooled into wedges.
Other things you can serve include deli meats (buy in packets, so you can check the label, unless you have a VERY patient deli owner who will check for you), cooked gluten free sausages (twist them in the middle before cooking to make cocktail sized sausages), or hotdogs if you can find any gluten free ones.
Another thing you can make is gluten free pizza: use slices of the biggest eggplants/aubergines you can find as bases and pre-cook the pizzas, than transfer onto individual paper plates as the result will be much floppier than a normal pizza, so people can heat them up if they want to. I found this idea on the internet, or possibly twitter, and I think it’s brilliant.
Salad: Either make several different mixed salads or just serve the ingredients in separate bowls. This is great if any of your friends are picky eaters. So you would have a bowl of mixed leaves, one of chopped celery, one of cucumber cut into chunks (much nicer than slices), a plate of cherry tomatoes – cut them in half and sprinkle with a tiny little bit of castor sugar and black pepper at least half an hour before serving to transform the taste, a big bowl of freshly made potato salad, and some home made coleslaw (shredded white cabbage, with a little onion and carrot, mixed with mayo).

Dressings should include Hellman’s mayonnaise (gluten free last time I looked, but check the label), vinaigrette (a French dressing made from oil and vinegar – make sure it’s wine or cider vinegar, or at least NOT malt vinegar – with crushed garlic, herbs and a little pinch of sugar, mixed well), plus any other dressings you can find that are gluten free (just check the label. there is no need for dressings to contain gluten, but you need to check).
For dessert, I suggest a big bowl of fresh fruit salad (put lemon juice in the sauce, and make sure apples, pears and bananas, if included, all get coated with it), and have a can of whipped cream and another of non-dairy topping available. You could also make a trifle, but leave out the sponge (unless you can find a gluten free sponge to use), as this is very nice.
If you really want to go to town on dessert, a pavlova (a huge meringue filled with whipped cream and fruit) is popular with almost everyone and will tempt most people off their diets. Sure it’s naughty, but it’s sooo nice!

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What Is A Good Cake Recipe To Make For My Friend With Allergies? She Can’t Have Gluten Or Milk?

Maya — Mon, 10 Aug 2009 09:38:22 +0000

I am having a surprise b’day party for my friend who is allergic to milk and gluten. She can, however have eggs and nuts. Any good ideas? Thanks in advance.

Gluten-Free Chocolate Beer Cake
Ingredients:
1 cup gluten-free ale
8 Tbs. unsalted butter or Earth Balance Shortening
¾ cup unsweetened cocoa powder
2 cups granulated cane sugar
¾ cup sour cream or Tofutti Sour Supreme
2 eggs
1 Tablespoon gluten-free vanilla extract
2 cups All Purpose Nearly Normal Gluten-Free Flour Mix
1 Tablespoon baking soda
Directions:
Preheat oven to 350F.
(Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)
Butter a 9-inch springform tube or springform pan (if using plain springform pan, line the bottom with parchment paper).
In a small bowl, whisk the sour cream with the eggs and vanilla.
Pour the 1-cup beer into a large saucepan (drink the rest!). Add the butter and heat just until melted over medium heat. Whisk in the cocoa powder and the sugar until smooth.
Add the egg mixture into saucepan mixture and whisk. Add the flour and baking soda until mixed. Pour into the greased pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a cooling rack and remove from the pan when fully cooled.
Frost the top of the cake with a gluten-free cream cheese or white frosting of choice.
Easy Cream Cheese Frosting:
8 oz. cream cheese (can use fat free!)
1 cup confectioners’ sugar
½ cup heavy cream (can use half & half, but use less than ½ cup)
Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency.

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Can Hypnotherapy Be Used To Treat Coeliac’s Disease (allergy To Gluten/wheat)?

Maya — Sat, 20 Jun 2009 09:25:00 +0000

No. Hypnotherapy cannot heal the small intestine, or cause the absorption of grain protein in individuals with gluten-sensitive enteropathy.

Hypnosis can’t treat allergies or indigestion issues, not to mention how much worse Coeliac Disease is than just that.
Improper digestion needs to be addressed within your stomach, and telling your mind to change how something is digested won’t change the digestion… although you might be able to trick your mind into not feeling pain from the indigestion.

Also, for the sake of argument, if you could stop the reaction you got from Coeliac or allergies, it could make you very sick if not kill you… the reaction is how your body processes and/or eliminates the contamination from the allergens.

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Is It Difficult To Find Gluten Or Wheat-free Food Products (for Someone With Celiac Disease) In Europe?

Maya — Mon, 01 Jun 2009 03:24:23 +0000

North America seems fairly accommodating for those with a wheat or gluten allergy, but I am wondering if it will be difficult to travel in Europe- particularly places like Italy where pasta is such a dietary staple and part of the culture.

From what I understand, in the larger cities it is rather easy to get food. However, you may have to ask for some products at the pharmacy instead of it just being out in a store b/c of the health care laws there covering specialty foods.
I have found that there are many, many gf travel sites online, so I would recommend that you spend some time educating yourself. Personally, I used those and then contacted local celiac support groups in advance to find out where the best/safest places to eat, where to buy foods, etc. so when I finally got to my destination I already had specific stores and restaurants in mind (and addresses in hand). Good luck!

In most european countries you can find it easily. In larger cities no problem at all, not necessarily in supermarkets, but in bio-shops and,of course, pharmacies and most drugstores.
In the countryside you probably need pharmacies. As for the post communist countries it is more difficult, countries like Hungary, the Czech republic will be more advanced in this
respect than poland, bulgaria, romania, etc. as for ex yugoslvia, Slovenia should not present a problem to you. The so-called island-hopping tours (Greek isles) would be difficult to do for you.

As for turkey- istanbul is no problem, Anatolia still is…

Italy:

You should be able to find gluten free products quite easily. My cousins just visited from Italy and they said that they have everything there that I can eat in their stores. The grocery stores are big there, and you should find everything you are looking for.

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Wheat Allergy?

Maya — Sun, 31 May 2009 21:35:36 +0000

I’ve been wondering if I could be allergic.I’ve been eating ALOT of special k bars lately. I’ve been extremely bloated for about 3 days now, it’s so uncomfortable, I’m swollen in my hands. Can’t breath right.
I do this a lot sometimes, but I’m just now making a connection.
Is there anything else that could be causing this?

It sounds like you have angioedema from wheat or brewers yeast or gluten or whatever else is in special K and similar food. Angioedema can cause swelling of the hands and stomach, etc. You may have a mild case and the reactions could get more severe over time. I would always carry benadryl and an epipen in my purse. It wouldn’t hurt to get tested for Celiac Disease if you find out its gluten you are reacting to.

To be on the safe side, consult your doctor and get tested for allergy.

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Does Anyone Know Of Any Good Recipes/ Or Sites That Have Wheat Gluten And Diary Free Recipes?

Maya — Sun, 31 May 2009 15:32:49 +0000

My son is 2 yrs 7mths and has malabsorption syndrome, his body has an intolerance to wheat and diary and an allergy to gluten. i make foods for him , but they are starting to get boring, i also have a 6 mth old so i can’t afford to be spending hrs a day in the kitchen a few hrs a week is okay though, i love to cook for him, but would like to make him some healthy and non boring foods! please help!

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Wheat Or Gluten Allergy ?

Maya — Sun, 24 May 2009 21:22:47 +0000

I had problems with constipation and alternating constipation and diarrhea.
I haven’t had any wheat products for a week and I haven’t had any gas of IBS problems since then. Could this mean I may be allergic to wheat or gluten?

OK – first of all, go straight back to eating gluten – eat plenty – at least 5 slices of bread a day or the equivalent.
Then go to see your doctor and ask to be tested for Coeliac Disease (or Celiac Sprue – it’s the same thing). The tests are fairly straightforward (a blood test in the first instance), but the results will come through as negative if you are not eating plenty of gluten as your gut will heal fairly quickly.
If you get a positive diagnosis you will need a gluten-free diet. This is a pain, but it is perfectly manageable, and needn’t be a burden – all fresh fruit, veg, meat etc are naturally gluten-free. There are also a lot more gluten-free products available commercially than there used to be – awareness is increasing all the time.
If you get a negative diagnosis then you can still see whether or not avoiding wheat and/or gluten helps, although it is still best to do this with medical supervision. (Being completely gluten-free isn’t easy to start with as gluten is a hidden ingredient in all sorts of things.)
Good luck.

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What’s The Difference Between Celiac Disease And A Gluten Allergy?

Maya — Wed, 13 May 2009 03:26:24 +0000

A gluten allergy is just like any allergy and releases histamines and causes issues like hives, sniffles, and anything else that your body can do reacting to it.

Celiac disease is a gluten intolerance caused by the gluten changing the lining of the small intestine, flattening the villi in the intestinal wall and eventually leaking through into the body where it causes problems. Plus the changes in the intestinal wall and flattening of the villi cause malabsorption of nutrients and disruption in the digestion and elimination cycles of the body.

The malabsorption of different nutrients can cause different symptoms that makes celiac disease hard to diagnose. Also the disruption in the digestive cycle also makes celiac disease mimic other symptoms and masks the diagnosis.
Now to complicate things, people can have either a gluten allergy or gluten intolerance or both. They could also have just a wheat allergy and gluten intolerance. All sorts of combinations.

People with celiac disease have to watch for cross contamination just like someone with an allergy. One reference I have read estimated that the tip of a knife of a piece of cake was enough gluten to cause troubles for a celiac. So not much gluten to cause problems.

Celiac disease is a condition in which the lining of the small intestine is damaged by an allergic reaction to the food protein gluten which is present in a number of grains. It is said to be an auto-immune disease since antibodies produced by the immune system against specific gluten components, namely gliadin, cross react with intestinal tissue which contains similar proteins.

Gluten consists of many long elastic chains of proteins lined along each other, giving it the characteristics of a dough. Not all of them cause Coeliac disease, but some can cause irritation to the small intestine, enough to hinder the cells of the lining from enzymes production to break down foods. To confirm if a person is Non Coeliac Gluten Intolerant – NCGI – they should do an elimination diet.

Avoid all gluten food for at least two weeks and then introduce it. If symptoms return, and previous tests were negative or inconclusive then it shows that the person is NCGI. People with NCGI suffer from similar symptoms of food intolerance and Glutenzyme that is capable of breaking down gluten proteins can be the solution for a normal diet reducing or eliminating symptoms associated with NCGI.

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After Having A Biopsy, Found An Allergy To Gluten And Milk, Tested Negative To Celiac However. What Do I Do?

Rachel — Mon, 11 May 2009 15:23:26 +0000

After having much trouble with my health for about 20 years, finally found that the acid reflux was a huge problem. My Dr. did a scope and found my esophogus is completely scarred. He did a biopsy and found milk and gluten allergy. The test for Celiac came back negative. Now what do I do. How careful do I really need to be if it is not celiac disease?

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