What Are the Symptoms of Wheat Allergy?

Rachel — Mon, 09 Feb 2009 13:32:28 +0000

First of all, wheat allergy is not the same as coeliac disease.

If you suffer from wheat allergy, your body will produce antibody (IgE) to one or more of the proteins in wheat. The proteins you form antibodies against could for instance be gluten or other proteins in wheat which cause allergies. Wheat allergy with antibody (IgE) is also called acute allergy because the allergic reactions often shows immediately, within minutes or hours, after the ingestion of the wheat protein.

Symptoms of wheat allergy include any, some, or many of these:

Hay Fever
Itching in the mouth
Hives
Asthma
Vomiting
Diarrhoea
Or, at worst, anaphylactic shock

Some might only experience symptoms of wheat allergy after a strenuous effort, for example running or other physical exercise just after they have eaten.

Reactions might also appear when exposed to hot or cold conditions. A hot shower for example, might give red, flaming irritated skin and being out in the cold – for example cycling in frosts, can give reactions to the hands, neck and face.

Physical and psychological reactions to allergy

The symptoms range from acute reactions to late reactions.

The acute reactions are obviously quicker to identify because the reaction comes right after you have eaten the allergen, smelled a flower, mowed the lawn or drunk a glass of wine.

Late reactions first show up after 1-4 days and is therefore more difficult to identify.

Personally, I have noticed that dust, odours, smoke and flowers, reinforces my reactions to food.

The list below can be used to identify genes and symptoms of food allergi.

In this step it is a good idea to make a diary of your food and your physical and psychological condition.

Make a note of what you eat, drink, and your physical and mental genes and symptoms.

Symptoms:	Reaction seen within:
Reflux and poor digestion	½ hour
Headache	1 hour
Inflammation of mucous membrane in the nose	1 hour
Breathing difficulties, asthma	1 hour
Feeling bloated and diarrhoea	3-4 hours
Rash	6-12 hours
Increased weight, fluid retention (oedema)	12-15 hours
Feeling confused	12-24 hours
Mental disorders	12-24 hours
Blisters in the mouth	48-96 hours
Pain in the joints, muscles and back	48-96 hours

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Fish Allergy

Rachel — Tue, 16 Sep 2008 21:08:50 +0000

A fish allergy and a shellfish allergy are two different things. While a shellfish allergy includes lobster, clams, shrimp and any other fish with an outer hard shell, a fish allergy includes more routine types of fish–salmon, tuna, pollock, cod, eel, snapper, and others.

A fish allergy usually develops in adults and if you are allergic to one kind of fish, the chances are good you are also allergic to others. The best thing to do is avoid all fish or if you really want to have fish in your diet, talk to your doctor about testing to determine exactly which kind of fish you should not eat.

As in all allergies, with a fish allergy the body’s immune system is triggered when it mistakenly senses that a fish protein is an enemy substance and must be attacked and eliminated from the body. It releases histamines as a means of protection. It is these histamines that cause an allergy–the body swells up, there can be sneezing, hives, a tingling in the mouth, gastro-intestinal problems such as diarrhea and vomiting, and a swollen throat and nasal passages can result in trouble breathing or in respiratory arrest, known as anaphylactic shock.

Anyone experiencing the severe reaction of anaphylactic shock must be treated in the emergency room or carry with them at all times a doctor-prescribed anaphylactic shock medicine kit with antihistamines and a syringe of epinephrine to reverse the reaction.
Diagnosis can be made by a skin test in which skin is pricked and different kinds of fish protein are sprinkled on the opening. A hive will appear if the person is allergic to the fish. A blood test can also be done to see if there are histamines in the blood after an allergic reaction.

People can have an easier time avoiding fish and fish products than they can wheat, gluten, corn or other foods that cause allergies. However, the treatment for a fish allergy is not to eat any fish or products containing fish, being careful to always read labels. While the names of fish can be easy to spot, other products have fish oils, additives or proteins. These include Caesar salad dressing, Worcestershire sauce, gelatin, Thai fish sauce, bouillabaisse, fumet (fish stock), and omega-3 supplements, among others

In addition, there is a fish parasite, anisakis simplex, that can cause the same kind of fish allergies as fish themselves. This is another place to look if you have eliminated all of the fish but you are still triggering allergic reactions. Fish is one of eight allergens identified by U..S. law as one which must be put on the label of any product containing it, even if it’s just a small amount.

Tuna and mackerel are considered to be kinds of fish that cause the fewest number of allergic reactions. By meeting with your doctor or nutritionist, you can easily set up a fish-free diet and meal plan that will enable you to live with any kind of fish allergy.

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