Gluten Allergy

Let me start the introduction with giving you a briefing on what is gluten all about? In most of the common foods that we eat, almost everyday, such as wheat, barley, rye and low level oats, comprise a rubbery-like protein. This protein helps the dough bind and makes the bread elastic and gives other important qualities to the food that comprises it. This protein is what is known as the gluten. It is found in several types of cereals and in many types of bread. However, it is not to be understood that all foods from the grain family contain gluten. According to surveys, about 0.6% of children and 0.9% of adults suffer from gluten allergy. When it came to people with gastrointestinal problems, figures showed that 2.5% children and 3.3% adults were affected by this allergy disorder.

Gluten Allergy Symptoms

You might suspect a gluten allergy if you show symptoms such as fatigue, anemia, mouth ulcers, iron-deficiency anemia, weight loss, diarrhea and constipation. Osteoporosis, abdominal bloating Crohn's disease, autism, keratosis pilaris and asthma are some diseases which could also indicate this problem.

Other signs of this disorder are depression, diverticulitis [inflammation of a diverticulum in the digestive tract (especially the colon); characterized by painful abdominal cramping and fever and constipation], attention and behavioral problems, irritability and short stature in children. Some people may suffer from a rash caused due to gluten allergy. In some cases this rash might indicate celiac disease. The symptoms of gluten allergy may mimic those of celiac disease and it is recommended for patients to get a test for the same. This disease does not raise any major issues with health, as a small amount of gluten in the diet is acceptable. However, in case of celiac disease, there should be a complete elimination of gluten from the diet.

Foods To Avoid

Apart from the above mentioned foods, those which should be avoided if you are susceptible to gluten intolerance are biscuits, cakes, sauces and seasonings, soy sauce, vinegar, mustard, meatloaf and gravies, mayonnaise, creamed foods, crisps and snacks, breaded foods, beer and whisky. People suffering from this condition must go through labels provided on prepared foods. They should avoid those which are labeled as hydrolyzed vegetable protein, vegetable protein, starches, flavorings emulsifiers, malt and malt flavorings, vegetable gum, flour or cereal products.

Gluten Free Foods

People with gluten intolerance can go for plain vegetables and salads, beans, fruits, rice, corn, grits, hominy and potatoes. Other gluten free foods include cocoa butter, tofu honey, peanuts, algae, agar, alginate, herbs, annatto color, lentil beans, baking soda, balsamic vinegar, benzoic acid, buckwheat or roasted buckwheat, calcium carbonate millet, amaranth, quinoa, teff, casein, eggs, distilled, vinegar, gelatin, flaked rice, flax, hemp, invert sugar, locust bean gumlocust bean, corn, mineral oil, peas and pea flourlocust bean, quinoa, seaweed, sago, palm, pure spices, tallow, tartaric acid, jam, chestnuts, garbanzo beans, etc.

Know that the symptoms caused by gluten intolerance may vary from one individual to another. Also, it must not be taken for granted that the occurrence of these symptoms may only signify gluten allergy. So, an early visit to a doctor is recommended to rule out potential problems, and start the required treatment plan.