Gluten Allergy Symptoms

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.

Click here to see how I got rid of all my gluten allergy symptoms

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.

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.

Click here to see how I got rid of all my gluten allergy symptoms


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