Gluten allergy symptoms is once the allergen comes in contact with the small intestines, causes the immunity mechanism to attack the lining of the colon. This attack on the mucosa of the small intestines of the victim of an allergic reaction to gluten weakens the belly and may cause heavy health issues in the future. The delicate coating is answerable for soaking up vitamins and nutrients in our body.
The symptoms of gluten allergy are the same as those that occur as a result as other food allergies, these include swelling and itching of the tongue, throat and mouth, diarrhea, hives, fatigue, rash, weight loss, stomach cramps, runny nose and sore itchy eyes to name but a few. The symptoms of gluten allergy can range from mild to life threatening, depending on the individual.
A gluten free diet is the only way to free yourself from the symptoms you’re experiencing as a result of your body rejecting gluten in the foods you eat. Essentially, the gluten in food is attacking the lining of the small bowel, which is why you feel horrible and the skin reacts by erupting.
Gluten allergy symptoms, on the other hand, are really more of a systemic condition. Over time, your body over-reacts to gluten in its system and thus slowly wears down the lining of your intestines. As your digestive system deteriorates over time, the gluten allergy symptoms become more common and more severe.
Celiac disease is characterized by symptoms which are similar to those cited above for gluten intolerance and may also include severe skin reactions. In celiac disease the body over reacts to the eating of gluten in such a way as to damage the villi, which are the protuberances like fingers in the intestine which absorb nutrients from food. When these are damaged there is progressive malabsorption to the point that all foods are not able to be digested, not just gluten foods.
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Gluten must be replaced separately. The gluten in wheat products provide the elasticity and stickiness in a many recipes. Two primary ingredients we use to replaces this function are guar gum and xanthum gum. They are both totally natural and safe ingredients. In some cases you might use them together along with one of the flours I identified earlier.
Treating a gluten intolerance is much more difficult than treating an allergy to wheat. In addition to eliminating wheat from your diet, you must also eliminate rye, barley and spelt. And to make it even worse, you must also watch various food labels closely because gluten is often used to help give sauces and similar foods texture. It can even be used in vitamins and over-the-counter drugs as a filler or binder.
Gluten allergy symptoms often begin mild, with intestinal discomfort such as bloating and flatulence. Then over time they both increase in number and type as well as become more severe. Intestinal discomfort, for example, would go from bloating and flatulence to constipation and diarrhea. Other common gluten allergy symptoms include headaches, fatigue and a lowered immune system.
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