Gluten Allergy - What Is It?
Author: DorothyMedlum Total views: 6 Word Count: 354
In wheat, barley, rye and low level oats, there is a rubbery like protein which is called gluten. This is the substance that helps the dough to bind. You would notice this in baked breads and other baked goods.
Although these grains contain gluten, which can be the cause of gluten allergy in sensitive people, they also contain number of other proteins that can also be the cause of allergy symptoms.
Albumin, globulin, gliadin, and glutenin, better known as gluten are the four primary proteins found in wheat, rye, and barley. The symptoms and severity of gluten allergy vary from one individual to another however most will experience these symptoms: hives, swelling, nausea, vomiting, abdominal cramps, or asthma.
The symptoms of gluten allergy can be life-threatening if the person is highly sensitive.
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 young child, chances are they will outgrow this allergy. In children, this allergy can be seen as abdominal distension growth, abnormal stools, irritability, poor muscle tone, and wasting of the muscle. If the adult has this gluten allergy they will have significant weight loss, abdominal cramps and bloating, and constipation.
A doctor will do a blood test in either cased to confirm the diagnosis. Once done, the treatment is to eliminate gluten from the diet. It is essential, therefore; to address things such as nutrients and deficiencies. Niacin, iron, thiamin, riboflavin, chromium, dolacin, and phosphorus, health care, and diet are matters to be discussed with your physician.
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