Gluten Allergy

A gluten allergy is a common type of allergy occurring in adults and children. It is simply an inability of the human body to digest the gluten protein found in wheat and other grains.

This intolerance of gluten or increased sensitivity can be gradated from minor sensitivity to the products containing gluten to severe allergic reactions and celiac disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food.

Celiac disease is considered by specialists as one of severe autoimmune disorders. It is characterized by attacks of the immune system of gluten.

A blood test can be done to evaluate the levels of antibodies associated with celiac disease. If it is positive, a person should not eat foods containing gluten. Still in some cases a person doesn’t even suspect that he/she experiences mild forms of gluten disease. He may eat gluten and have symptoms such as fatigue or irritability.

Celiac disease, wheat allergy, and non-celiac gluten sensitivity are the conditions which are often confused by people. They cause similar symptoms and serious health consequences. Celiac disease and wheat allergy can produce life-threatening health problems.

Frequent complains include digestive and health problems caused by eating gluten or wheat.
People with gluten disease must not eat even small portions of food containing this protein. The list of foods which commonly contain gluten is great. It may include: breads, crackers, pasta, and any wheat containing products.

Experts can’t say what exactly causes the intolerance to gluten in some people and why other people stay insensitive to this protein. Most experts still come to conclusion, that wheat being grown and processed at higher speed, is more likely to cause the disease and auto-immune states in people.

It is not easy to live and freely consume foods for people with gluten intolerance. They have to be watchful for gluten containing products and read carefully the labels.

For people with allergy to gluten, it cancan cause long-term damage of intestine, provoke inflammation, lead to nutritional deficiencies. In fact, there is no treatment available for the celiac disease. Health experts recommend avoiding products containing gluten and stick to gluten free diet.

Wheat is the main product to avoid if you have gluten allergy. There can be other limitations of foods to consume including: wheat starch, wheat bran, wheat germ, cracked wheat, matzo, kamut, durum, semolina, and other kinds of wheat.

The gluten-containing grains such as barley, bulgur, rye, seitan, triticale must be also excluded from a diet.

If you see the list of ingredients of such products as various salad dressings, vinegar, seasonings, and spice mixes, soy sauce, you can find out that all of them contain gluten. So, it is really a challenge for a person with gluten intolerance to steer clear of consuming gluten.
Still it is possible. Here is a list of foods free from gluten and healthy to consume:

Various fruits and vegetables;
Beans, seeds, nuts, corn;
Potatoes, rice;
Eggs, dairy products;
Chicken, fish, beef

You may observe the advantages rather than inconveniences of gluten-free diet. Find alternatives to the wheat products and try some substitutes, for instance buckwheat, corn or rice flour for baking.

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