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…]



by Allergy Guy

Sorghum is a grain, in other words a member of the grass family, along with wheat, rice and corn. If you are on a gluten free diet you need to know about sorghum. There are roughly 30 species of sorghum. most are used to feed animals as fodder or in a pasture, and some types are raised as a grain, meaning the kernels are separated from the plant and processed.

 Sorghum Uses

Sorghum is used in gluten free baking and gluten free beer. Besides being found in specialty shops and baking in the Western world, it is an important food crop in Africa, South Asia and Central America due to it being drought-resistant and heat tolerant.

 Sorghum Nutrition

Like all grains, Sorghum is high in starch.  It does contain some protein.  At 10.4 g/100g edible portion, it is somewhere between wheat at 11.6 and corn (9.2). The following is for whole-grain sorghum


Value per 100 g

Total lipid (fat)g3.46
Carbohydrate, by differenceg72.09
Fiber, total dietary ag6.7
Sugars, totalg2.53
Calcium, Camg13
Iron, Femg3.36
Magnesium, Mgmg165
Phosphorus, Pmg289
Potassium, Kmg363
Sodium, Namg2
Zinc, Znmg1.67
Vitamin C, total ascorbic acidmg0.0
Vitamin B-6mg0.443
Folate, DFEµg20
Vitamin B-12µg0.00
Vitamin A, RAEµg0
Vitamin A, IUIU0
Vitamin E (alpha-tocopherol)mg0.50
Vitamin D (D2 + D3)µg0.0
Vitamin DIU0
Fatty acids, total saturatedg0.610
Fatty acids, total monounsaturatedg1.131
Fatty acids, total polyunsaturatedg1.558


Sweet Sorghum

Sorghum logoSweet Sorghum is a type of sweet syrup derived from sorghum cane. Apparently, it is a good source of iron, calcium and potassium, and, according to NSSPPA (see below) was used as a supplement before supplements in pill form were available.
This logo is intended to insure genuine and pure sweet sorghum . According to National Sweet Sorghum Producers & Processors Association:
Concern about the abundance of “blended” and imitation “sorghum” labeled as pure, prompted the National Sweet Sorghum Producers and Processors Association to develop this logo whereby the use of this symbol assures the consumer of a pure, unadulterated product.
Each NSSPPA member displaying this emblem has complied with the association’s quality guidelines.
The logo, along with the member’s identification number, gives sorghum an identity and separates it from all other syrups in the marketplace. It permits the consumer to purchase with confidence.




by Allergy Guy

Orzenin is the prolamine gluten protein unique to rice. It is considered safe for celiacs. While OK for most people with a gluten allergy, there are exceptions.

Every type of grain, including wheat, barley oats and rye, but also corn, rice, sorgum and other grains, contains one or more forms of gluten. However only specific types of gluten found in wheat (gliadin), barley (hordein), rye (secalinin) and possibly oats (avenin – open to debate, I suggest avoiding it for now) are of interest to celiac disease.

Even the above broad statement is open to debate; some people recommend avoiding all grains for celiacs when recovering from celiac disease symptoms associated with eating wheat, barley, rye and oats. [click to continue…]


Your gluten allergy is most likely specific to type of gluten. Every grain has a particular type of gluten. We’ll look at these different gluten types.

Gluten is the name for a family of proteins, mostly prolamines and glutelins.If you have celiac disease, you should no that some but not all prolamines trigger celiac disease symptoms. This makes sense since celiacs have to avoid just some grains, not necessarily all. [click to continue…]


Gluten related disorders vary widely from the serious and potentially life-threatening celiac disease, through to non autoimmune, non allergy insensitivity with annoying but non-health-threatening symptoms.

This article looks at the various types of gluten related disorders. There is a separate article on wheat allergy which is different from a gluten allergy.

The diagram below shows the different gluten diseases and this article will explain each one.

Gluten Sensitivity

Gluten Related Autoimmune Diseases

Gluten can trigger several autoimmune diseases for those who are predisposed to them. These include:

  • Celiac Disease
  • Dermatitis Herpetiformis
  • Gluten Ataxia

Celiac Disease

If you have Celiac Disease consuming gluten will trigger a range of celiac disease symptoms. This can be a serious disease but there seem to be mild and severe cases. The classic symptoms affect the gut, but some people have no apparent symptoms yet develop other diseases such as a thyroid condition or diabetes caused by the celiac disease.

Dermatitis Herpetiformis

Dermatitis Herpetiformis, also known as DH or Duhring’s Disease, is a skin condition characterized by watery fluid filled blisters. The name does not refer to the herpes virus, but rather the similarity between herpes blisters and DH blisters.

It is similar to celiac disease and probably genetic, meaning if you have the genes for DH and eat gluten, you will get DH symptoms.

Gluten Ataxia

Ataxia is a neurological condition, a lack of voluntary coordination of muscle movements. There are many causes, one is caused by gluten and this is the most common type.

Gluten Allergy

Gluten allergy can come in a number of forms, including:

  • Respiratory Allergy
  • Food Allergy
  • Contact Urticaria

Respiratory Allergy

Respiratory allergies to gluten may afflict people with high exposure to flour in the air, such as bakers.

Food Allergy

This is the most common type of gluten allergy. When you eat gluten, you suffer gluten allergy symptoms.


This stands for wheat-dependent exercise induced anaphylaxis. See the Wheat-Dependent Exercise-Induced Anaphylaxis article for details.

Contact Urticaria

This is basically a contact allergy to gluten. Not considered common.

Non Autoimmune, Non Allergenic

Some people find that cutting out gluten makes them feel better, yet they have neither an autoimmune disease such as celiac, nor a gluten allergy. Basically, they have gluten sensitivity.


What is your experience with gluten and health problems? Please leave a comment.

External Links



Allergy To Gluten

by Allergy Guy

An allergy to gluten is on the gluten sensitivity spectrum. Are you allergic to gluten, do you have celiac, or are you just fooling yourself? We’ll take a closer look.

Gluten sensitivity is a catch-all phrase meaning gluten has an adverse effect on the body. This can range from mild symptoms such as upset stomach and a bit of fatigue, through to serious health conditions such as diabetes, thyroid disorders and feeling practically brain-dead.

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Is there a backlash against gluten-free dieters? Some say yet, and this makes life hard for those who truly need to be gluten-free such as gluten allergy or celiacs.

“The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: people calling the whole thing a bunch of baloney. ” according to Ellen McCarthy at the Washington Post.

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Are moldy foods safe to eat? This sounds like a ridiculous question but the answer is more interesting than you might think.

There are two things to consider here: do you have a mold allergy? Might the mold be toxic? Also important: what type of food and what type of mold?

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What happens when you stop eating gluten? It depends on your body and why you are stopping gluten intake in the first place.

Stop Eating Gluten and Celiac

The most important reason to stop eating gluten is if you have celiac disease. Presumably, you will experience one or more typical, or even non-typical celiac disease symptoms, in which case expect them to reduce and eventually stop, although this may not be true of some of the diseases caused by eating gluten by celiacs, such as cancer or diabetes. However, eliminating gluten from your diet will reduce the chances of developing these diseases. If you have celiac disease, the only current treatment is to eliminate all gluten from your diet. While reducing gluten intake may reduce symptoms to a tolerable level, you would still risk developing related serious diseases, some of which can be lethal. If you have celiac, eliminate all gluten from your diet, regardless of how well you feel.

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I had to feed by gluten allergy in Barry, Ontario the other day. India is usually a pretty good bet so I checked out the Spice Indian Cuisine & Wine Bar.

At first I wasn’t sure if the waitress really understood, but she got the manager, who was very conscientious about making sure my meal was gluten-free. [click to continue…]


Ruby Watch Co Restaurant Review

September 30, 2014

Ruby Watch Co is an interesting restaurant with great food, but the menu may not have many gluten free options. If you avoid gluten, you should still check it out, here’s why. The restaurant has a different menu every night, a fixed menu with four courses. The main course often has a second more expensive […]

Read the full article →