Gluten Allergy
A gluten allergy, whose scientific name is Coeliac
disease, is the result of the body not being able to digest this
rubbery substance that is found in wheat. A gluten allergy is often
confused with a wheat allergy. The difference is a person with a gluten
allergy is only affected by wheat products that contain gluten while a
person with a wheat allergy is affected by all products that contain
wheat. Gluten is also found in rye, barley, and oats. Most of the baked
goods you get at the bakery or grocery store contain gluten.
A gluten allergy can be very mild or life threatening for individuals.
Symptoms may include nausea, vomiting, diarrhea, fatigue, achy bones, a
rash, headaches, and swelling of the face and lips. Anaphylaxis is a
life threatening form of a gluten allergy that causes the insides of
your body to swell and close off air passageways. If you have a gluten
allergy, you will experience the symptoms within a short period of time
after consuming the foods. Most gluten allergy cases come from a family
history of having an intolerance for it. A gluten allergy generally
affects an individual their entire life. The most reported cases
involve Caucasians with the majority being females.
There are two types of proteins in gluten. Some individuals have an
gluten allergy to both proteins and others are only allergic to one.
People who have a gluten allergy to both proteins will have more severe
reactions because it is common for both proteins to be in a variety of
products together. Gliadin is often used to give products a flow and
Glutenin is used to make it elastic. Doughs for breads and pastries
commonly contain both types of gluten proteins. Some individuals can
consume small amounts of both proteins without being affected but
generally if you have a gluten allergy to both proteins you will be
affected when you consume any foods with both of them present.
Getting the proper diagnosis for a gluten
allergy can be frustrating. Since it is found in so many foods you
consume it may never cross your mind or your doctors that you have a
type of food allergy. If you have a family history that includes
sufferers of gluten allergy, make sure your doctor is made aware of it.
Blood tests can be done to confirm any suspicions of a gluten allergy.
If you are diagnosed with a gluten allergy, you are going to have to
alter your diet. Some individuals choose to continue eating normally
and just deal with the symptoms and affects of this allergy. However,
that is not a good idea because doing so will damage your digestive
tract over time. It can also damage the lining of the stomach and the
lining of your intestines. A dietician can help you develop a diet free
from wheat, rye, barley, and oats. You will likely need to take vitamin
supplements if you have a gluten allergy because your body needs vital
nutrients that come from those types of products.
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