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Understanding and Dealing With Gluten
Allergies
Gluten allergy is caused by the body having difficulty
digesting a protein found in grains. Grains such as wheat, oats
and rye contain gluten and may cause chronic symptoms to
develop in a person. Actually, gluten allergy is not truly and
allergy but an intolerance in the digestive tract. This
intolerance is thought to cause chronic health problems such as
joint pain or arthritis type pain, anemia, digestive tract
abnormalities, malnutrition and malabsorption disorders and
many other difficulties. This intolerance will also have an
impact on diseases such as diabetes which the patient may
have.
It is imperative that a person who suspects they have a gluten
allergy or intolerance see a physician for testing and
diagnosis. There are several tests a doctor may perform
including doing some dietary eliminations to test for the
intolerance. Once the person has been diagnosed with gluten
allergy and eliminated glutens from their diet they will begin
to feel much healthier and have relief from all the
symptoms.
Dietary Changes For Gluten Allergies
When a person has been diagnosed by a physician with a gluten
allergy they should next consult a registered dietician for
professional dietary advice. A registered dietician can
prescribe a written diet for the patient and lists of foods
which will need to be avoided. There are many people who claim
to be nutritionists but the registered dietician has the
schooling and licensing to back up their claims.
For the person with allergies it is important to get the best
advice from true professionals. The registered dietician will
spend time with the patient learning the patient’s likes and
dislikes and offering helpful suggestions for dietary
substitutes. The patient can always follow up with the
dietician if questions come up later regarding changes to the
diet.
The person with a gluten allergy may want to do some shopping
in a natural food store or a health food store. There are many
products which have come on the market in the past few years
which claim to be gluten free. These products may help in
making dietary changes. The person will have to vigilant to
read labels on the various products. Sometimes the label on the
front of the product may be misleading but the nutritional
information on food products is carefully monitored and can
usually be trusted. Of course, common sense dictates that if
there is a food which seems to bother a person with gluten
allergy this food should be avoided.
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