Gluten allergy symptoms can range widely from person to person, and be confused with many other causes. This article will help you understand gluten allergy.

The problem with gluten allergy, and even celiac disease, is that there is no specific set of symptoms that allow you to confirm or eliminate a gluten allergy diagnosis. What we can do is take a look as some of the common symptoms, and see if it might be a gluten allergy. Then we can test for it, which I will also briefly explain in this article. [click to continue…]

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Rye

by Allergy Guy

Rye is one of the primary gluten-containing grains to be avoided if you have celiac disease or a gluten allergy. This is a very healthy grain for those of you who can eat rye.

Like all true grains, rye is a type of grass and is closely related to wheat and barely[1]. Do not confuse rye with ryegrass, a type of grass used for lawns and feeding animals.

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Mustard Allergy

by Allergy Guy

Mustard allergy is considered one of the most common food allergies. Symptoms can range from mild to severe.

Mustard is a common spice used in European, Asian and African cooking[2]. It is also used as a vegetable in the form of mustard greens. Since the proteins found in seeds can be quite different from those found in the rest of the plant, it could be possible that some people are allergic to just the seed but not the leaves, however if you have severe symptoms it would be unwise to experiment and you would be best advised to avoid all forms of the plant. If your symptoms are mild, you might consider experimenting.

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Allergic reactions can build up with time, then reduce, only to build again with exposure. Take this story from one of our readers, Sara:

When I started having anaphylaxis they did allergy testing. They found I was allergic to all legumes especially soy. However, I had eaten soy in between reactions with no problem. I had one anaphylaxis reaction in 2008, and then the didn’t come back until 2009 and I was in the hospital randomly. Maybe 9 times that year and for the next five years. Finally I figured it out on my own. (Since all my allergists said I wouldn’t ever figure it out since it seemed so random) but my reactions were in fact to soy. I could eat it once and feel fine, Then if I ate it again I would get a stomach ache, if I continued to eat it I would eventually have anaphylaxis. Soy was in everything!!!! So it was easy to get exposed and not realize. It was a build up that caused it. The allergists said that couldn’t happen, but that was my case. [click to continue…]

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Saccharomyces cerevisiae is a yeast species, used for fermentation of wine and beer, and for bread making. There are over 1,500 species of yeast but Saccharomyces cerevisiae is the best known due to its long history (probably reaching back through prehistory) as the primary yeast used to ferment beer and wine, and leaven bread.

Like all yeast, it is a type of fungus. Most yeasts exist in a single cell form, while some, such as candida albicans can form strings of yeast cells, however Saccharomyces cerevisiae does not take this form.

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Grain

by Allergy Guy

Grain is the edible seed portion of a wide range of plants, including anything from  wheat and rice, to peas and beans. Most are gluten free but some are not.

There are two main types of grain: cereals, and legumes. Cereals include gluten containing foods such as wheat, rye, oats and barley. Other cereals suitable for those on a gluten free diet include rice, corn and millet. [click to continue…]

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Candida Albicans

by Allergy Guy

Candida albicans is the type of yeast responsible for yeast infections in humans. It is different from baker’s or brewer’s yeast which is used to make food.

Candida albicans is not harmful in small amounts, and is normally found in healthy people, particularly in the mouth and gut. The problem is when there is too much of it, known as “yeast overgrowth”. Other than that, it is not particularly harmful, but it isn’t helpful either. [click to continue…]

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What Is Yeast?

by Allergy Guy

What is yeast? With so much talk about yeast allergy, yeast infection and yeast-free diet, it is important to understand what yeast is.

There are some common misconceptions about yeast. If you already know what it is not, skip past the teasers to the heading What is Yeast. [click to continue…]

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Millet

by Allergy Guy

Millet is range of gluten free grains. It can be included in a gluten free diet although it is less popular than other alternatives such as rice.

There are many varieties of millet. The type most found in North American food stores is Proso millet. There are many other varieties of millet, mostly grown in Africa, China and India, including finger, pearl, foxtail and Job’s tears millets. Some people use the word millet to mean anything that is not one of the main cereal crops of wheat, barely, rye, oats, rice, but this is not the general use of the word.

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Gluten free diet can cause weight gain, but only if done improperly. This article looks at why, and what to do about it.

A gluten-free diet does not automatically mean a healthy diet, unfortunately. As time goes on, your unhealthy gluten free options become more, not less. However, you still have plenty of healthy options to choose from. Healthy choices are obviously better for you and help you to maintain a healthy weight, where as many unhealthy choices can lead to weight gain.

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Celiac Disease Can Cause Weight Gain

January 19, 2016

Celiac disease can cause weight gain, according to some sources. Weight loss is the more common association, but here is why celiac could lead to obesity. Many who feel they are experts with celiac disease believe that weight loss is a primary cause of celiac disease. This is definitely true: the damage caused in the […]

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