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Could the symptoms be wheat or gluten allergies or could it be coeliac disease ?

Food allergies, though fairly uncommon, can be so severe, as to prove fatal, therefore it is of the utmost importance to get a diagnosis of the offending culprit. It is also good to do some research. Coeliac or Celiac Disease Though believed to be underdiagnosed, Coeliac disease seems to affect about 1% of Indo-European populations. Coeliac disease is considered to be an immunologic disorder, and is diagnosed after runniing a series of blood tests in children. This autoimmune disorder generally occurs in genetically predisposed people and is diagnosed after early infancy. Reaction to gliadin, a gluten protein found in wheat, and similar proteins found in barley and rye, is the cause of Coeliac disease. This results in a problem of the lining of the small intestine which interferes with the absorption of nutrients. The malabsorption is what causes children with Coeliac disease to sometimes have a ‘failure to thrive' symptom, which leads to a Coeliac screening and diagnosis. Numerous other conditions are connected to Coeliac and malabsorption, such as osteopenia or osteoporosis, fatigue and anemia. Coeliac disease is a gluten intolerance as opposed to a true food allergy. As such, food intolerances, like Coeliac, usually become worse with age. On the other hand, a food allergy could possibly become less severe or even, though only occasionally, go away as you grow older. A gluten free diet for life, is really the only effective treatment. Wheat Allergy The over reaction of the immune system from exposure to wheat, can lead to severe symptoms for millions of people. This reaction involves antibodies to one or more proteins found in wheat. These proteins come from four groups: albumin globulin prolamin (most notably, gliadin) and glutelin (one of which is glutenin, a protein involved in the making of gluten) But the first two, albumin and globulin, are where the majority of wheat allergies come from, reactions to the other two are more rare. And just like Coeliac disease, avoidance is the only real treatment. But in the case of wheat allergies, even inhaling flour particles, can be dangerous. Anaphylactic shock is the most severe symptom of any allergy, requiring immediate attention, often emergency treatment with epinephrine, but there are other symptoms to wheat allergies that may include: coughing runny nose watery or itchy eyes hives asthma allergic rhinitis swelling abdominal cramps chest pains diarrhea headaches nausea palpitations rashes sneezing fatigue and more.... According to the Asthma and Allergy Foundation of America most children outgrow wheat allergies, but their are many who are allergic for their entire lives. Gluten Allergy Gluten is the substance that gives dough its elasticity, strength, and makes the dough rise and is also found in the malted barley used to make beer.l In wheat, rye and barley, can be found a mixture of the proteins, gliadin and glutenin, or gluten which makes up around 80% of the protein contained in wheat. Wheat, of course, provides much of the world's dietary protein. A very important source of protein, gluten is not only in wheat flour, but is added to foods that are low in protein. But, for those who are allergic to gluten or wheat, in can be a nightmare scenario if injested or inhaled. The same symptoms as outlined above occur in gluten allergies as well. These allergies are important to diagnose as some symptoms are life threatening. Professional medical care should be sought for a definitive guide for the treatment of allergies or any health problem. For more information on allergies, please go to http://www.allergies.healthprobleminfo.com Article Source: http://EzineArticles.com/?expert=Dorothy_Santoro

Gluten Allergies, Celiac Disease and Diary

Gluten is found in the protein of cereal grains. It can be found in a wide variety of foods and some people have allergies to it. Allergies to gluten are found in women more than men and tend to affect those of European descent. Gluten allergies can cause eczema, skin rashes, itching and hives. More severe sufferers may develop asthma. Nearly 43 percent of gluten allergy sufferers who never seek treatment will get arthritis. Fifteen percent who go on a gluten-free diet because of their allergies will get arthritis anyway. Celiac, also known as Coeliac is a disease of the gastrointestinal tract that very often forms directly from an allergic reaction to gluten. Its symptoms are similar to those of a regular gluten allergy, but it can also cause brain dysfunction, arthritis and inflammation of the lungs. You might also notice a clay-colored greasy stool. It is much more serious than the allergies it came from and must be guarded against. Symptoms that gluten allergies have turned to Celiac are diarrhea, weight loss, iron deficiency, bloating, abdominal pain and malnutrition. The latter is caused by a decreased ability to absorb essential nutrients like iron and vitamins K and D. Celiac sufferers are at higher risk for esophagus, pharynx and small intestinal cancer. Fibroid lung disease seems to occur at a higher rate in gluten allergy and Celiac sufferers. The treatment for both gluten allergies and Celiac is avoidance of gluten. There is no cure for any allergy. One must simply avoid the allergen. When doing so, it’s a good idea to take some natural supplements to replace the nutrients you’re missing in your gluten-free diet. They’ll help build your body back up to its normal, healthy state. So what is a gluten-free diet? It’s one in which you eat no food containing wheat, oats, barley or rye in any form whatsoever. It can be difficult, but once you start finding alternatives to grains, you’ll start feeling better quickly. It’s important to find other tasty foods in order to keep yourself away from those that will make you sick. It’s important to note that if you have been diagnosed with a gluten allergy, it’s very likely you also are sensitive to dairy products. Milk or dairy allergies are sensitivities to proteins found in cows’ milk. Most cows eat a lot of grain and perhaps a link can be inferred. Milk allergy symptoms can occur within minutes or hours after consuming the dairy product. They can be triggered by a very small amount of milk protein in the system. Like gluten allergy symptoms they can be skin reactions, like swollen lips, tongue, mouth, face or throat. They can also be digestive reactions, such as vomiting, stomach cramps or diarrhea. Respiratory reactions can include a runny nose, sneezing, watery eyes or shortness of breath. The needed nutrient in dairy products that must be replaced when embarking on a gluten- and dairy-free diet is primarily calcium. Aside from natural supplements, increase your intake of calcium-rich foods like seafood, spinach, broccoli and salmon. A gluten allergy is not the end of the world. There are plenty of fresh, colorful and tasty foods that contain no grain or dairy. But you must stay vigilant to keep your allergies from turning into something much worse. Michael Russell Your Independent guide to Allergies Article Source: http://EzineArticles.com/?expert=Michael_Russell