What is a Gluten Allergy?
In grains such as wheat, rye, barley, and low level oats, there is a rubbery protein which is called gluten. This is the binder in bread. You would notice it in breads and other baked goods.
Although these grains contain gluten, they also contain other proteins that cause other allergies as well.
The four primary proteins found in wheat, rye, and barley include: albumin, globulin, gliadin, and gluetnin, better known as gluten. Gluten allergy can vary from person to person but most will have these symptoms: hives, swelling, nausea, vomiting, abdominal cramps, or asthma.
If the person is highly sensitive to gluten allergy, the symptoms could be life-threatening.
A diagnosis is quite easy, if the person has a reaction after eating wheat or wheat products. The challenge is that so many foods we eat contain wheat and it becomes increasingly difficult to determine which one gave the problem.
A trained allergist would need to do a skin prick test to better determine the gluten allergy problem. If the reaction is severe, the solution may involve elimination of the by products from the diet. If the gluten allergy is minor, the amount of wheat may be watched, allergy medication and shots taken to help the person with the gluten allergy.
If the person with the gluten allergy is a child, chances are this will be outgrown. Children’s symptoms for this may include: abdominal distension growth, abnormal stools, irritability, poor muscle tone, and wasting of the muscles. In the adult the allergy may be shown as significant weight loss, abdominal cramps, and bloating, and constipation.
An allergist will need to perform a blood test to confirm a diagnosis for both cases. Once accomplished, the only treatment is to eliminate gluten from the diet. Having done this, it becomes essential that nutrients and deficiencies be addressed with things like niacin, iron, thiamin, riboflavin, chromium, magnesium, folacin, molybdenum, and phosphorus; health care and diet are important as well. A person with a gluten allergy can enjoy a hearty choice without the irritating symptoms. When becoming aware of the gluten allergy, she learns how to choose the correct foods that will be beneficial for years afterward.
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