He could be INTOLERANT of gluten. This means he is unable to DIGEST the gluten—similar to what someone with LACTOSE INTOLERANCE has—they are not ALLERGIC to milk, they just can’t DIGEST IT.
He COULD be allergic to WHEAT ALSO, or INSTEAD of INTOLERANT of gluten.
I myself, have food allergies (beef, oats, and some preservatives to name a few). I ALSO have GLUTEN INTOLERANCE…I get BLOATED—EXTREMELY, cramping, lose stools, but, haven’t vomited from that. Not to say one couldn’t….but, haven’t heard of that.

Food allergies are funny—I had the skin testing done a while ago, and they caught SOME of my allergies, but, the control didn’t even register properly. (but, then again, I WAS on allergy medicine, and they told me to only NOT TAKE IT THAT DAY, and alot of them take more than 12 hours to completely clear out of the system). Since then, I have developed the beef and oat food allergy. I also have asthma, so even though the test did or didn’t say I was allergic to something, I judged by how my asthma did on how I was going to deal with certain situations….if I KNEW that cut grass bothers me, I make sure to try to avoid it when I can, OR take my medicine BEFORE HAND.
Unfortunately, gluten intolerance/allergies aren’t so easy. Neither is MILK allergies. Milk is HIDDEN in SO MANY products….and, sometimes, not clearly labeled. Sometimes, for the milk, you HAVE to look for LACTOSE as well as milk (someone told me once that perhaps WHEY as well…although, not sure on that–I think that would be more if they were allergic to ALL dairy, like cheese).

There isn’t any magic pill for Gluten intolerance or allergy—avoidance is the only thing that usually works (although some health food stores may sell herbal or other pills for this….don’t know how they are). I stick to rice, potatoes, and corn….and mix it up a bit….tortilla chips or rice cakes, the McCain SMILES are gluten free last I checked (but, ALWAYS read the package EVERY TIME as they DO CHANGE ingrediants and processing methods).

Good luck to you….see if your doc can refer you to a nutritionist or someone you can talk to to better learn about this and how to work around this for preparing meals safely and easily.

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Egg Allergies: “Egg”-cellent Alternatives

Egg allergies can be hard to manage, especially when you want to enjoy baked goods.
There are many egg substitutes that can be used with great results, but for those with other food allergies, store-bought substitutes may contain additional allergens like corn.
A great homemade egg substitute may be made with ground flax seed. For one egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Whisk and let sit for about 3 minutes, stirring occasionally, until thick. Use as you would the egg in your recipe. You can double this for two eggs, triple for three, etc., and you will be getting your omega fatty acids and fiber to boot! I recommend everyone try this even if you don’t have egg allergies, as it is tasty and healthy.
There are also commercial egg substitutes that can be used for omelettes. Check to make sure you can have all of the ingredients, and see which brands you like best.

Corn Allergies – Difficult to Go Against the “Grain”

Studies have shown that nearly 75% of the items in our grocery stores contain some kind of corn. For those of us with corn allergies, this can cause serious problems: even if processed items do not list corn as an ingredient, they may have come into contact with corn at some point in their manufacture. Even this small amount may make you sick.
There are many ways to avoid corn, and preparing your own foods is the best way. Instead of using corn flour or starch, you can use other flours and starches with excellent results. Try using garfava flour (a flour mix made of fava beans and garbanzo, or chickpeas) instead of corn flour, and tapioca or arrowroot starch instead of cornstarch.

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Question:

My daughter is now 6 months and I feed her porridge once or twice a day (depending on the mood – hers that is..). And I guess now is the time, where I might start to feed her products that contains gluten. I myself have wheat allergy and I wouldn’t want her to develop the same. That is why I intend not to feed her wheat until she is 1 year old, but instead give her rye, oats and barley.

Answer:

Since you have a known food allergy, your daughter is pre disposed to food allergies as well. It is not, however, necessarily towards wheat. It is most common to be allergic to one cereal only, most often wheat. But you can also be allergic to rye and in very rare cases to oats, corn, millet, rice or buckwheat.

Often it is also a link between not being able to tolerate wheat and not to be able to withstand grass pollen. This is called cross allergy. Allergies are somewhat difficult to deal with.

In principle, you should not place a child on a special diet and under food restrictions, unless it has been dertermineded that there is something the child can not tolerate. Children need to have so many different kinds of food as possible.

It is very difficult to do without wheat in daily life, which you probably know from yourself. There is wheat in many products, not just in bread baked with wheat flour, but also in, for example pasta, etc.

However, I can very well understand your question and I think that you might want to contact an allergist or your own doctor, to hear what they think will be the most … (read on after the ad)

To learn more about Wheat allergy Click Here!

click on eBook

Thompson, Tricia – The Gluten-Free Nutrition Guide

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• occur when you eat the food you can not tolerate,
• disappear or decrease when you stop eating the food, and
• come back when you eat the food again.

Hypersensitivity to food are divided into food allergies and non-allergic food hypersensitivity.

Food allergies

Food allergies occur, when specific proteins (allergens) in food affects the body’s immune system. The body may respond by forming allergy antibodyIgE. The antibody is directed at the food you are allergic to. In rare cases, IgE is not formed, but the allergy is triggered in a different way. Coeliac disease an example on this – although coeliac disease normally is not considered as an allergic disease.

When you eat the food you can not tolerate, there is an allergic reaction with symptoms from the eyes, nose, lungs, skin, stomach and intestinal canal or heart-cardio vascular system. Most common two or more symptoms are seen.

It is different how much of the allergen, is required to produce symptoms, but in some cases even very small quantities can trigger severe symptoms.

The allergy antibody is measured by an allergy test – either a blood sample or a test on the skin, known as a priktest. Other tests, such as lappetest on the skin, are used in rare cases to investigate for other allergic mechanisms.

The allergy test is not enough to make the final diagnosis. 

Non-allergic food hypersensitivity

In non-allergic food hypersensitivity there is no allergic reaction from the body. The response can not be measured by an allergy test.

Most often, the symptoms of the non-allergic food hypersensitivity is lighter and comes later than with food allergy, and often you must eat more of the food (the allergen) before experiencing symptoms. You can not however, from the symptoms alone distinguish between food allergy and non-allergic food hypersensitivity.

Hypersensitivity to food additives is usually a non-allergic food hypersensitivity like sensitivity to milk (xyz). Some of the diseases, which falls under the non-allergic food hypersensitivity, was formerly called intolerance. 

The diagnosis

A blood sample or a skin prick test can only be used to support a presumption of allergy, but is never enough to make the diagnosis of food hypersensitivity. This diagnosis can only be made final by comparing the medical history and test with a period of diet and a provocation. During the diet, you should not eat the suspected food. In the subsequent provocation, you must eat them again.

In both food and non-allergic food hypersensitivity symptoms will disappear or be reduced when dieting and return when provoked. 

Contact allergy and food

Contact allergy may occur when chemicals comes in contact with the skin. The contact allergy appears as eczema on the skin. Nickel allergy is an example of contact allergy.

If you have a contact allergy,  such as nickel allergy, you might experience in rare cases, that the skin symptoms will flare up if you eat food that contains nickel in sufficient quantities.

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What is food allergy?

Food allergy is an allergic reaction, that is a hypersensitivity reaction to something in the food, which we can not tolerate.
Food allergy is not the same as food intolerance, which is something quite different. In both cases you get symptoms when you eat a certain food in a normal or small quantity, so it can be easily confused.

Food allergies are actually very rare. Many refrain from eating things that they mistakenly believe they are hypersensitive to without being properly examined.
If you believe that you or your children suffer from food allergy, it is therefore very important to have the right diagnosis made, including a systematic review of diet and the symptoms. This is done best at one’s own doctor or a specialist in allergic diseases.

Why do you get food allergies?

In order to develop food allergies your immune systems must overreact to foreign proteins in the surroundings. The response must be carried out with specific IgE antibody. It is called a Type 1 allergy. Antibodies are the body’s antidote to foreign substances.

When exposed to proteins in foods, your body may develop specific IgE in such large quantities that it triggers an allergic reaction the next time you eat that particular type of food.

As a general rule you can not have an allergic reaction the first time you eat a new type of food. But this is only a qualified truth. Sometimes an allergic reaction is not due to a genuine food allergy, but to the fact that you already are allergic, for example to birch pollen. This phenomenon is called cross allergy.

Examples of food allergens

In principle, you can react allergic to all foods, but the most common allergens are:

• Seafood
• Milk
• Fish
• Soybeans
• Wheat
• Egg
• Nuts
• Fresh fruit
• Vegetables
• Peanuts

Cross reaction allergens

• Birch cross reacts with hazelnut and other nuts, apple, pear, cherry, walnut, almond, plum, kiwi, potato peel, tomato and carrot.
• Grass cross reacts with beans, lentils and green peas and peanuts.

How does food allergy feel?

The allergic reactions are very diverse and can start immediately after eating the food or may start several hours later. Typical symptoms are:

• Swollen lips, face and / or throat
• Tingling in the oral cavity and on the lips
• Vomiting, stomach cramps, diarrhea
• Headache
• Fatigue, irritability
• Hay fever
• Asthma
• Skin eruption, deterioration of child eczema, (atopic dermatitis), or hives
• Very rarely anaphylactic shock, which is a circulatory collapse that requires emergency treatment with epinephrine.

The symptoms may one time be mild, the next time be life-threatening because of Asphyxia or anaphylactic shock.
It is therefore important not to expose yourself for provocations, only because you “will not be a burden”.
If you feel starting shortness of breath, you must immediately under medical treatment. Call 911 if necessary.

What you can do to prevent food allergies?

• Pay attention to the things you are allergic to, and on whether any cross-reactions arise.
• Get advice of a specialist in allergic diseases (an allergist).
• Please note the symptoms and contact your doctor at the slightest doubt.

How does the doctor diagnosed food allergies?

The examination largely depends on how annoying the symptoms are.
Often it is possible to find another causes of the symptoms, such as the inability to digest certain foods (among other coeliac disease and laktose intolerance), non-immunological reactions (eg. histamine in shellfish) and minor food-poisoning. This is seen in about two percent of the population. It may also be a irritated colon or a chronic inflammation of the intestinal tract (ulcerosa colitis and Crohn’s disease) which can give similar symptoms.

If the symptoms are pronounced, and the suspected food allergy is justified, a proper clarification of what caused the disease will usually take place in a specialist in allergic diseases.

Allergy tests with, for example skin prick test or RAST (blood test) can be good to rule out allergies, but unfortunately, they often show reactions, which has no practical significance.

It is important that the allergy tests are made and examined by experts.

The allergist will often take you through the following program:

• Two weeks on a normal balanced diet, with a carefully diary on the diet and the possible reactions.
• If you during those two weeks observe relevant reactions, you should probably go ahead with a two-week period without the suspected food, where you keep a diary as before.
• If the symptoms improve significantly, is the next step a food provocation. To begin with an “open” provocation in which both you and the examiner knows what you are eating. If symptoms appear, you will then be exposed to a number of double-blind placebo-controlled food provocation (DBPCFC), where neither the examiner or you knows what kind of food you are eating

In order to be diagnosed with food allergies, you should in most cases, go through the program outlined above.

Possible deterioration

• Mucous membranes in the mouth and throat may swell so that breathing is troubled.
• Asthma attacks and / or anaphylactic shock may be triggered.
• It is getting increasingly difficult to get a proper nutritionally balanced diet.

Prospects for the future

Food allergy is a rare disease that primarily affects young children. Around three percent of young children are affected. Most grow from their allergy before the age of three years. Only about one percent of the adult population suffer from food allergies. Most of these can live a normal life with some limitations in their diet.

How are food allergies treated?

If, after a thorough investigation a food allergy diagnosis has been made, the main treatment is of course to stop eating the foods in question. The desease can not be cured medically, but it may possible to alleviate the symptoms by different measures. Typically antihistamines are used to alleviate the itching. But it is doubtful whether the anti-histaminerne have a preventive effect.

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