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Many people suffer from some sort of food allergy and are completely unaware of the health problems that are associated with them.

According to the Mayo Clinic, wheat is one of the most common children allergies… “Wheat allergy may result in a wide range of symptoms, including hives, difficulty breathing and nausea. Wheat allergy can also cause a life-threatening reaction called anaphylaxis.”

Here are some of the symptoms of having a wheat allergy:

If you or your child has wheat allergy, you or your child will likely experience symptoms within a few minutes to a few hours after eating something containing wheat. Wheat allergy symptoms include:

  • Swelling, itching or irritation of the mouth or throat
  • Hives, itchy rash or swelling of the skin
  • Nasal congestion
  • Itchy, watery eyes
  • Difficulty breathing
  • Cramps, nausea or vomiting
  • Diarrhea
  • Anaphylaxis

Anaphylaxis
For some people wheat allergy may cause a life-threatening reaction called anaphylaxis. In addition to other signs and symptoms of wheat allergy, anaphylaxis may cause:

  • Swelling or tightness of the throat
  • Chest pain or tightness
  • Severe difficulty breathing
  • Trouble swallowing
  • Pale, blue skin color
  • Dizziness or fainting
  • Weak pulse

Age of onset
A wheat allergy may not be a life-long disorder. Whether or not you outgrow it may depend, in part, on when the allergy first appears.

  • Young children. Wheat allergy in children usually develops during infancy or early toddler years. Most children with wheat allergy have other food allergies. Children usually outgrow wheat allergy between ages 3 and 5.
  • Adolescents and adults. Wheat allergy isn’t as common in adolescents and adults.

When to see a doctor
Anaphylaxis is a medical emergency that requires immediate care. People who already know they can have an anaphylactic reaction to wheat or another allergy-causing substance should carry two injectable doses of a drug called epinephrine. The second dose is a backup in case emergency services aren’t immediately available.

Celiac Disease

Celiac disease is different from a simple allergy to wheat.  Celiac disease is an immune system response causing inflammation in the small intestine caused by Gluten, one type of protein found in wheat.

Celiac disease causes serious malabsorption of fat-soluble Vitamins and carotenoids which the body uses to for the production of Vitamin A. With Celiac there is always a certain degree of malnutrition despite an adequate diet. This is because the villi have been damaged and/or destroyed, so the body’s ability to absorb nutrients is greatly impaired.

A person who has Celiac disease does not digest protein properly—amino acids are vital for use by the body and in the repair of the intestinal tract. Also resulting from Celiac disease is a Vitamin K deficiency and calcium deficiencies. This, of
course, also indicates Magnesium and Vitamin D deficiencies.

Recommendations

Supplements: My personal supplement recommendations are as follows:

  • Body Balance~Drinking Body Balance is beneficial because it is absorbed so easily. It also contains plant based VITAMIN B12 which is greatly deficient in this condition. Also consider that aloe plays a major role in healing the intestinal tract. Plus the sea vegetables in Body Balance have been shown to promote an anti inflammatory response within a living body.
  • AminoCharge supplies bio-available amino acids. Someone who has Celiac disease does not digest protein properly—amino acids are vital for use by the body and in the repair of the intestinal tract. Also AminoCharge contains an enzyme complex which will aid in the breakdown and absorption, as well as the assimilation of the protein.
  • TrueGreens is a great source for the probiotics and greens. One of the things resulting from Celiac disease is a Vitamin K deficiency, and Vitamin K is found in this product. TrueGreens is also high in EFA’s, needed for the villi and the intestines.
  • OsteOmegaCare~Celiacs usually have calcium, magnesium and Vitamin D
    deficiencies. OsteOmegaCare is recommended because it helps maintain the body’s normal PH balance. As well, the glucosamine forms the basis of complex molecular structures of the mucous membranes of the intestinal tract.

Foods to avoid

Rice and corn can be eaten, but do not eat any products that contain barley, oats, rye or wheat. Watch for “hidden” sources of gluten…. Things such as hydrolyzed vegetable protein, textured vegetable protein, hydrolyzed plant protein, all derivatives of wheat rye oats and barley, including malt, modified food starch, some soy sauces, grain vinegars, binders, fillers, excipients, and some natural flavourings. This would include such things as hot dogs, gravies, luncheon meats, beer, mustard, tomato sauce, some curry powders and seasonings. Also avoid sugary products, chocolate and processed foods as much as possible. It may also be necessary to remove dairy products from the diet, as there is usually a secondary lactase intolerance.

Gluten Free Recipes

I have come across a great book called “Healthy Urban Kitchen” The book program is a healthy eating system guide with recipes, meal plans and instruction about real food and gets rid of allergenic and inflammatory foods.

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