Gluten Allergy – What To Avoid And What To Eat
August 29 2016
Are you allergic to gluten? Although “gluten-free diet” is the latest buzz word, not many people know what‘gluten’ really is.
Gluten is a type of protein found in certain grains, wheat, rye and barley. It consists of proteins known as gliadin and gluten in, which can be detrimental to some people’s immune system.
Some individuals are unable to digest gluten properly. This can cause a number of potential health issues, including gluten allergy, gluten sensitivity / gluten intolerance or celiac disease.
Overview
Gluten allergy refers to the body’s inability to process the gluten protein. Contrary to popular opinion, there are differences between gluten allergy, gluten sensitivity / gluten intolerance and celiac disease.
Gluten sensitivity / gluten intolerance is a mild sensitivity to gluten.It doesn’t involve the immune system. On the other hand, a gluten allergy refers to the body’s inability to process gluten. Similarly, celiac diseases a serious immune disorder. In the case of celiac disease, affected individuals should avoid gluten altogether. This is because of their small intestine’s hypersensitivity to gluten.
Unlike gluten sensitivity, gluten allergy and celiac disease are considered as grave health conditions. It’s therefore important to be tested to find out if you’re allergic to gluten.
Signs of gluten allergy
The most common symptoms of a gluten allergy include:
- Abdominal pain
- Constipation
- Diarrhea
- Bloating
- Fatigue
- Heartburn
- Anxiety
- Anemia
- Ulcers in mouth
- Difficulty breathing
- Weight loss
- Irritability
- Depression
- Osteoporosis
- Rash
- Eczema
- Anaphylaxis (in extreme cases)
Keep in mind, symptoms vary among different patients. Therefore, it’s critical to consult your doctor for testing. In addition, children may experience different symptoms. Health professionals typically advise to observe behavior and diet to determine whether or not an individual is allergic to gluten.
Diet
While there’s no exact cause for gluten allergy, a person’s diet is the main culprit. What you eat can aggravate or improve your condition:
What to avoid
- Wheat: If you have celiac disease or gluten allergy, stay away from all forms of wheat, including wheat barn, cracked wheat, wheat starch, wheat germ and more.
- Barley (including malt, malt flavoring and malt vinegar)
- Rye
- Triticale
- Processed meat
What to eat
Here are some foods that you caninclude in your diet.
- Fruits and vegetables
- Most dairy products, such as egg and fish (not marinated or breaded)
- Beans, seeds and nuts
- Rice
- Quinoa
Make sure the above mentioned options are not processed or mixed with gluten-containing grains or additives.
For further information on gluten-free diet, check out our delicious gluten-free recipes. We offer quick and easy gluten free meal plans online.
