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Although these types of issues could lead to long term health issues, they do not present an immediate cause for concern such as would be presented by an allergy to a particular food. Most of the time people who have an allergy to a food have to carry what is referred to as an Epi-Pen. This device holds epinephrine and is used to reduce inflammation and swelling caused by an allergic reaction that could lead to suffocation. True food allergies are relatively rare.
Celiac disease is diagnosed through blood test and intestinal biopsy, the former of which is considered the current “gold standard” in CD testing. Blood testing shows, on a sliding scale, just how reactive a person is to gluten protein. The more severe the reaction, of course, the more vigilance a person needs to take when considering absence of gluten in their diet.
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Celiac disease is a diagnosed condition in which a person is highly reactive to gluten and directed to keep it out of their diet in any amounts at all times. Any amount of gluten in a celiac’s food will trigger a response from small intestine, causing difficulty in digestion and absorption of important vitamins and minerals. A person with gluten sensitivity, on the other hand, might be able to tolerate some level of gluten depending on the extreme to which they are sensitive. The sensitive person has a known issue with digestion of this protein but not necessarily a life-threatening reaction.
Gluten sensitivities can show up as:
What is the Difference Between Celiac Disease and Gluten Sensitivity?
What is the Difference Between Intolerance and Allergy?
Gluten intolerance is due to a sensitivity to the protein described above. The reaction to food caused by a sensitivity is usually delayed and, in the short run, what one might consider “minor.” The reaction can occur up to two or three days following consumption of the protein.
If celiac disease or gluten sensitivity is suspected please visit the University of Maryland Center for Celiac Research for a more detailed review.
What are the Symptoms of Gluten Intolerance and/or Celiac Disease?
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Sources: University of Maryland Center for Celiac Research
Gluten is a protein found in the common grains wheat, barley and rye. The protein itself, however Coach Satchel outlet, is found in more than just bread. This protein has been found to affect the health of approximately 1 in 7 people. Many people refer to their issue with gluten as an allergy, though usually that is not the case.
There are many other possible manifestations. Since the symptoms above have many possible causes besides gluten sensitivity, it is important to keep tabs on what has been eaten and when. A food diary may be helpful for people who believe they could be affected in a negative manner by the gluten protein.