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Glutenin – better known as Gluten is the protein substance
present in many grains including wheat, barley, rye and low
level oats. Gluten is basically rubbery type of substance
that greatly helps binding the dough that we usually see
with baked breads and other baked foods. Gluten is
identified as an allergen to many people and thus avoids
eating such grains. Since these grains also contain some
other proteins, it is really difficult to identify gluten as
the allergen anyway. The other primary proteins found in
wheat, rye and barley include albumin, globulin, and gliadin.
Symptoms: The intensity of the alergic reactions by gluten
defer from individual to individual. Someone may experience
hives, swelling, abdominal cramps, nausea and vomiting or
even asthma and if the person is highly sensitive to gluten
allergy then the symptoms may lead to life threatening
conditions too.
Wheat allergy and glutten intolerance: Food allergies are
very common all over the world today. There are various
types of food allergies but the wheat allergy is considered
to be one of the common most allergies. Often food allergies
are mistaken as food intolerance. The wheat allergy in
particular is confused with wheat intolerance, and further
more it has been even more confused with the gluten allergy
as well as celiac disease. Controlling the reactions or
intolerances could be really different hence it is very
important knowing the basic difference between the wheat
allergy and wheat intolerance.
Gluten intolerance which is also known as the celiac disease
is the inherent disorder which affects the immune system of
the body. The lining of the small intestine – mucosa gets
damaged when gluten is consumed by the person having gluten
intolerance, which in turn results in improper absorption of
essential vitamins and nutrients. The symptoms would be
different in adults having gluten allergy, as compared to
the children with same allergy symptoms.
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