Gluten Allergy

Allergies to gluten, according to the WHO (World Health Organization), were found in 1% of the inhabitants of our planet. Gluten or gluten is found in wheat, rye, barley, oats. Because of the high-molecular protein of these cereals, allergic reactions, bowel diseases develop.

Experts argue that most people have mild gluten intolerance. Pain in the abdomen, flatulence, a feeling of heaviness in the stomach after eating flour is a harbinger of a gluten allergy.

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Symptoms of allergies to gluten

Gluten damages the villi of the intestines, under its influence, a useful microflora is killed, and the pathogenic one grows. This process is similar to a vicious circle, from which there is no way out. Inflamed intestines are not able to absorb even processed substances, which leads to a lack of vitamins, nutrients and building compounds. The body is saturated with decay products, one of them - ammonia by the means of the circulatory system enters the brain, poisoning its cells.

The allergy to gluten, the symptoms of its appearance are due to the degree of sensitivity to products containing gluten: from not noticeable to painful, changing the healthy rhythm of life. With active development of celiac disease, weight loss is observed due to a violation of intestinal absorption, constant gas separation, swelling, diarrhea. Distinguish the main symptoms of an emergency manifestation of allergies to gluten: 

• intestinal disorders; 
• Observation of fatty stool floating on the surface and difficult to wash off (steatorrhea); 
• abdominal pain - present constantly, for several months or more; 
• bloating, excessive flatulence; 
• feeling of chronic fatigue; 
• sluggish condition; 
• weight loss; 
• pain syndrome, "ache" in the bones; 
• hypersensitivity of the skin - numbness, burning or pinching sensation, tingling, itching; 
• headache; 
• reaction of the peripheral nervous system (stitching in fingers and toes); 
• the state of spontaneous anxiety after taking gluten inside; 
• burning sensation in the throat.

Allergic to gluten in a child

The baby's menu is divided into three groups: 

• fatty and carbohydrate (source of energy); 
• vitamins and trace elements (balance of the immune system); 
• protein food (building materials for cells).

It is due to the proteins that the child's body grows, increases mass, forms muscular, connective and nervous tissues. In the intestine, the protein breaks down into amino acids, which are absorbed by the body. In children, the digestive system produces fewer enzymes, which increases the risk of allergic diseases.

Allergies to gluten in a child can be triggered by dysbiosis, so it is important to saturate the baby's body with lacto- and bifidobacteria to improve the breakdown of gluten. Before reaching 6 months, it is better for a child not to introduce a heavy vegetable protein into the diet.

[5], [6], [7], [8], [9], [10]

How does allergy to gluten in children?

Babies are also prone to allergies to gluten, which are so rich in useful cereal. The allergy to gluten in a child manifests itself in different ways. It can be constant moods, excessive irritability, pallor of the skin. The hypersensitivity of the child to gluten can lead to an inability to concentrate, a delay in development. Skin dermatitis, found on the elbows, head, knees and buttocks, can become a signal of the disease. The baby loses weight: ribs protrude, legs and arms noticeably lose weight, physiological folds disappear. At the first manifestations of allergies to gluten, parents should consult a doctor. Perhaps, it will be sufficient to adjust the diet and dispense with products containing gluten.

If the allergy to gluten in the child manifested itself, it should be excluded the consumption of food containing the allergen. And what to eat? Not everything is as terrible as it seems at first glance. To bezgljuteinovym carry buckwheat, rice, corn porridge. All of them are useful for the body. Corn - an indispensable source of calcium, vitamin PP. Rice - perfectly digested, normalizes the work of the gastrointestinal tract. Buckwheat is rich in iron and a rare vitamin B group.

The allergy to gluten in the baby is a common phenomenon. Do not remind about the benefits of breastfeeding. When tearing from the chest in the diet of the baby gradually begin to introduce juices, fruit and vegetable purees. The listed types of cereals are recommended to be used as complementary foods after six months. Artists on them can be transferred from five months. Studies have shown that with the late introduction of gluten in the diet of a child, the risk of developing an allergy increases. When choosing products for the baby, pay attention to the labels - many yoghurts, for example, contain gluten.

Children with autism should adhere to a gluten-free diet. According to some physicians, the protein gluten and casein is processed in their body in a way that causes behavioral changes. This is due to the reaction of the brain, which perceives the split proteins, as opiates. Disputes on this issue do not stop, but experts note the acceleration of the intellectual development of autistic children observing a gluten-free diet.

Gluten allergy is also not dangerous when used: kinoa, sago, soy, beans, peas, chickpeas, mung beans, lentils and other gluten-free foods. But from bread, pastries, pasta will have to be abandoned. Fortunately, neither you nor your kids will have to starve. Gluten-free products have a logo in the form of a crossed wheat ear. For example, the assortment of the company "McMaster" is represented by pasta, biscuits and special compositions for baking. Italian, Spanish manufacturers offer more expensive, quality, gluten-free products.

Based on corn, rice, buckwheat flour you can prepare delicious and useful masterpieces yourself. The recipe for a dish can be viewed on the Internet. Believe, you will not be disappointed! Such types of flour are not just a dietary product. Its nutritional value and therapeutic properties are hard to not appreciate. Flour from corn has a beneficial effect in diseases of the cardiovascular system, circulatory disorders, problems with biliary tract, stops the aging process. Rice - saturates the human body with micro- and macroelements, vitamins. Buckwheat is a source of fiber. Therefore, you not only can please yourself with all sorts of cakes, pastries, pancakes, but improve your overall well-being and forget about allergies to gluten.

Meat, cottage cheese are the main sources of animal protein and do not contain gluten. Meat normalizes metabolism, and cottage cheese corrects the work of the stomach.

I draw your attention to the fact that allergies to gluten and celiac disease are different. Celiac disease is a disease present from the moment of birth, associated with a deficiency of the enzyme for complete splitting of gluten by the digestive system. To finally diagnose congenital disease will help biopsy of intestinal tissues in the process of endoscopy.

Gluten allergy is a temporary phenomenon that can disappear in a child in the process of growth and development, when the gastrointestinal tract ripens. For its detection, it is enough to make an allergen test.