1. A Hidden Allergen
Wheat, rye and barley contain a protein called gluten. When people suffer from a wheat allergy, gluten intolerance is usually the culprit. Gluten is also a hidden ingredient in many processed foods such as lunch meat, salad dressings and yogurt products. Additives like hydrolyzed vegetable protein, modified food starch and malt flavoring can contain gluten. Gluten use in the food industry is extensive so even though people with a gluten allergy may eliminate grains from their diet they can continue to experience symptoms.
2. Different Symptoms for Different People
Gluten allergy symptoms vary considerably from person to person, with most people having only some of the allergic reactions. These include gastrointestinal symptoms like constipation, diarrhea and abdominal bloating; sinus and ear congestion; skin rashes and mood symptoms such as depression and irritability. In children gluten sensitivity can produce attention and behavioral problems. Allergy testing must be done to determine if gluten allergy is causing these problems.
3. Go Against the Grain
Follow a gluten-free diet to address a gluten allergy. A gluten-free lifestyle starts with eliminating wheat, rye and barley and any products made from these grains. Identify the hidden sources of gluten in processed foods. Gluten-based additives are generally used as starches, stabilizers, emulsifiers and flavor enhancers. However, there are alternatives made from corn, vegetable starch, potato, rice, carob and alternative vegetable gums.
4. Relief in Alternative Grains
Certain available grains do not contain gluten and may be suitable for people with gluten allergies. Some options are amaranth, buckwheat (which is not really a wheat), quinoa, corn and millet. Many gluten-allergy sufferers can also eat oats, although some oats pick up gluten from grain-processing facilities. People who are highly sensitive to gluten should look for oats processed away from other grains or avoid oats, too.
5. Role of Family Genetics
In Celiac disease, a severe form of gluten intolerance, the body's immune system attacks the lining of the small intestine in response to the introduction of gluten. The damaged intestinal lining loses the ability to absorb nutrients efficiently. People with this disease display signs of iron deficiency, anemia, weight loss, bone loss and muscle mass deterioration. Because the immune system attacks the body itself, Celiac disease is considered an autoimmune disease. It is hereditary, so families with a known history of the condition should watch for gluten allergy symptoms. Blood tests and intestinal tissue biopsies enable your doctor to diagnose Celiac disease.
