ࡱ> 130 bjbj : || f!V@  0 xP"P"P" P"| : What is Gluten, & What are Symptoms of a Gluten Allergy? In wheat, barley, rye, and low level oats, there is a rubbery like protein called gluten. This substance is what helps the dough bind, which you would see with baked breads and other baked foods. Although these grains contain gluten, which can cause a gluten allergy in sensitive people, they also contain a number of other proteins that can also cause allergy symptoms. The four primary proteins found in wheat, rye, and barley includes albumin, globulin, gliadin, and glutenin, better known as gluten. While the symptoms and severity of the symptoms of gluten allergy vary from one person to another, generally a person would experience hives, swelling, abdominal cramps, nausea and vomiting, or asthma. The good news about gluten allergy is that if the person has a reaction after eating wheat or wheat product, making an early diagnosis is easy. The challenge is that so many of the foods we eat are made with wheat, making it difficult to tell where the real problem lies. Gluten Intolerance, also known as Celiac Disease, is a hereditary disorder that affects the immune system. In this case, when gluten is consumed, the mucosa, which is the lining of the small intestine, is damaged. When this happens, important vitamins and nutrients are not absorbed properly. Symptoms may differ for children and adults. For children, the gluten allergy may be seen as abdominal distension, impaired growth, abnormal stools, irritability, possible autism, poor muscle tone, malabsorption, poor appetite, and wasting of muscle. If an adult has this type of gluten allergy, then diarrhea, significant weight loss, depression, exhaustion, irritability, abdominal cramping and bloating (irritable bowel syndrome), constipation, and offensive stools are common. In both cases of gluten allergy, a doctor would need to perform blood tests to make a confirmed diagnosis. Once done, the only treatment is to have gluten completely eliminated from the diet. Because of this, it is essential that nutrient and vitamin deficiencies be addressed with things such as niacin, iron, thiamin, riboflavin, chromium, magnesium, selenium, folacin, molybdenum, and phosphorus. With proper care and diet, a person with gluten allergy can enjoy a hearty choice of foods without the irritating symptoms. Gluten can be found in all kinds of places not just in bread and pasta such as: processed foods frozen dairy products cold cuts beer salad dressings egg substitutes anything with modified food starch on its label It is very important to read food ingredient labels and ask, ask, ask! 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