Many people across the world have allergies and have to learn how to control them. One of the hardest things to do is to prove what allergens are affecting the patient. There are few symptoms that point to a gluten allergy and if the symptoms are noticed, they should be tested. The sooner the symptoms are under control, the better the life quality will be for the patient.

When someone is showing signs of allergies, it is possible that they have had these allergies for quite some time and have not been thoroughly tested. One sign of having gluten allergies is frequent upset stomach with other symptoms affecting the digestion tract.

One of the signs of being allergic to gluten is the energy level of the patient. Fatigue can be often point to different conditions as well, so a few more symptoms are needed to require an allergy test.

Other signs of sensitivity to gluten is weight lose, bloating and constipation. If the patient is suspected of having a gluten allergy, tests should be done by the doctor. Treatment options will be discussed between the physician and the patient.

When the doctor finds out what is causing the symptoms, the treatment will begin. In the cases of gluten allergies, a diet change will be directed by the doctor. Medication may also play a part in the patient's daily treatment.

Many symptoms of having gluten allergy are the same as more or less serious health conditions. The only person that can do the tests for allergies is your doctor. If you are having symptoms such as those mentioned in this article, please talk to your doctor about finding out what is causing them.

Many people across the world suffer from allergies and suffer from to learn how to control them. There are a couple of symptoms that pinpoint to a gluten allergy and if the gluten allergy symptoms are noted, they should be tested.

categories: gluten allergy,wheat allergy,gluten intolerance,food allergy,food allergies,food allergies,food allergy,gluten allergy,health,nutrition,allergy

Posted under Allergies

Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune illness in the intestines, which is triggered by gluten, a protein located in several cereal grains. As a result, individuals with celiac disease have to keep to a gluten-free diet. Be sure to study the gluten allergy symptoms and if you suspect gluten allergy contact your doctor.

Where is Gluten Found? The most important resource of gluten in the food include wheat, rye, and barley. Oats may be tolerated in very small quantities by certain patients with celiac disease, although those with severe disease normally don't.

Dairy foods may not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is due to the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.

What Common Foods are Gluten-Free?

Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. See below for more information regarding a gluten-free diet.

Why Follow a Gluten Free Diet?

* Even if there are no obvious symptoms, celiac disease can cause severe vitamin and nutritional deficits, since the intestines may not be able to absorb important nutrients if gluten is being eaten.

* Rates of certain cancers of the gastrointestinal tract are much higher in people with celiac disease, and there is evidence that this risk is decreased with a gluten-free diet.

* People with active celiac disease are at increased risk for other auto-immune conditions, (such as diabetes mellitus type 1, Graves disease and Hashimotos thyroiditis) especially those with continued gluten exposure.

* Mothers with untreated celiac disease are at increased risk for having a low birth weight baby.

How to Follow a Gluten-Free Diet? First, reading all labels on prepared foods is critical. Do not eat any foods that contain the following:

* Hydrolyzed vegetable protein

* Flour or cereal products

* Vegetable protein

* Malt and malt flavorings

* Starches (unless specified as corn starch, which does not contain gluten)

* Various flavorings, which can be derived from cereals containing gluten

* Vegetable gum

* Emulsifiers, stabilizers derived from cereals containing gluten

Next, especially when eating at a restaurant, avoid the following:

* Breaded foods

* Creamed foods

* Meatloaf and gravies

The following are good choices for a gluten-free diet:

* Broiled or roasted meats (beef, poultry, fish)

* Plain vegetables

* Plain salads

* Potatoes (white, sweet, yams)

* Corn

* Rice

* Beans

* Fruits

* Breads and baked goods made from alternative flours (rice, soy, tapioca, arrowroot, potato)

* Breakfast cereals containing only rice, corn, grits or hominy (Such as puffed rice). Some people with celiac disease may tolerate oats as well.

Are There Other Suggestions Concerning Nutrition?

It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies. Since bone loss is a common problem in people with celiac disease (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.

Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease.

DISCLAIMER: The information contained in this article is for educational purposes only, and should not be used as a substitute for personal care by a licensed physician. Please see your physician for diagnosis and treatment of any concerning symptoms or medical condition.

Posted under Allergies

Chances are you know at least one person that has a food allergy. Food allergies have become increasingly common in recent years and luckily awareness has increased as well. Anyone with a food allergy knows what a serious topic this is as it can send a sufferer to the emergency room or even cause a fatality.

Because so many people have food sensitivities sometimes people think they have a food allergy when they really have a food intolerance. The two conditions are distinctly different.

People who have a food intolerance will have a delayed reaction to the trigger food, but if there is a true food allergy the reaction to the trigger will usually be seen within minutes. Also an allergy is an immune response while an intolerance is generally caused by a lack of necessary enzymes to properly digest the food.

A food allergy is the body's reaction to a substance that it views as possibly harmful. The immune system works to constantly protect our bodies from these things it deems harmful. The allergen is seen by the body as one of these substances so the immune system goes to work trying to protect the body by releasing protective chemicals. One of the chemicals released is histamine, which can affect the nose, eyes, throat, skin or GI tract.

Symptoms of an allergy reaction can show within seconds or take up to an hour. These symptoms can include swelling or tingling of the mouth, lips, throat or tongue; wheezing or difficulty breathing; diarrhea, vomiting or abdominal pain; or hives. If the reaction progresses it can result in anaphylactic shock which can involve a drop in blood pressure, loss of consciousness and in some cases death.

The types of foods that cause allergy reactions can be slightly different in different countries, but there are eight foods that seem to be the leading cause of food allergies in most countries. These big eight include peanuts, tree nuts, dairy, eggs, shellfish, seafood, wheat and soy.

Of course the most effective way to treat allergies is to avoid the allergen. With airborne allergies this is difficult, but you might think it would be easy with a food allergy -- that's not always the case. Processed foods can often contain hidden allergens. To help with this problem the United States has required that companies label foods containing any of the eight common allergens.

This labeling has been very helpful for allergy sufferers but it doesn't guarantee the food is completely free of the allergen. In some cases there can be cross-contamination. This happens when a plant produces various foods, one of which is one of the big eight. Even though the machines are cleaned traces of the allergen can remain and be passed to the food.

Allergy sufferers need to educate themselves and know the specifics when reading labels. Many labels now list what other foods are processed in the facility of the labeled food. But it's also important to know the name of all the ingredients that may contain the allergen. For example if you have an allergy to milk protein you will also need to avoid whey.

It's important for allergy sufferers to know the signs of an allergic reaction, and to know how to treat themselves. A common treatment method is the use of an EpiPen. It's also a good idea to carry a medical alert bracelet or card noting the allergy.

Posted under Allergies