Gluten Allergy
Many people have excluded gluten from their diets because of reports of the harmful effects of gluten allergy. However,
there is some misunderstanding of gluten tolerance and gluten allergy.
Gluten is a protein
Gluten is found in wheat and is a rubbery, elastic form of protein. It is also found in barley, rye, and to a lesser extent
in oats. It does not occur in maize or rice. The doughy and spongy consistency of bread is due to its gluten content.
You should be aware that there are many other proteins found in rye, barley, and wheat, and that any one of these could cause
allergic reactions. Wheat products may also contain preservatives, and other ingredients, so there are several potential causes of
allergy. In these circumstances some people have thought that they were suffering from gluten allergy, when something else had caused the
problem.
Adverse reactions to gluten
Just to confuse matters further, gluten has been connected with disorders other than gluten allergy. It has been blamed for
intolerance, including wheat intolerance, and coeliac disease. Gluten intolerance is hardly ever life threatening, but often causes painful
symptoms, including migraines and skin rashes.
Gluten allergy is considered to be more serious than gluten intolerance, because it causes similar risks to other
allergies. Symptoms include swollen lips and tongue, hives, red rash, and asthma. In rare instances the severe condition known as
anaphylaxis may occur.
How and why do people suffer from gluten allergy?
Gluten allergy occurs, when the immune system overreacts to the substance, by producing vast amounts of antibodies, known as IgE
(Immunoglobin E).
The next time gluten is ingested, the sensitized immune system adversely reacts, creating health problems including the
production of histamine, responsible for inflammation, and associated with various symptoms of gluten allergy.
By comparison with other allergies, gluten allergy is not all that common, although accurate information regarding prevalence is
hard to come by. The symptoms are not always immediately apparent, and can take place from minutes, to a few hours after consuming gluten
foods.
Symptoms
There are many symptoms of gluten allergy, including eczema and other skin problems, hives, inflammation and swelling, and
problems such as digestive and respiratory disorders, including nausea, vomiting, hay fever, and asthma.
Avoidance is the best treatment
If you suffer from gluten allergy, the best treatment is to avoid products containing, wheat, rye, barley and oats. There
are plenty of alternative foods to enjoy and obtain your nutritional requirements.
A much bigger problem arises, for people who not only suffer from gluten allergy, but other food allergies as well. That
being said, no allergies are better than one, but if gluten allergy is a specific problem. You must totally eliminate gluten from your diet.
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