Nut allergy sufferers know all too well that they must be careful with what foods they eat. Surprisingly, nuts may also be used in industrial products. This could be a real problem for extremely sensitive individuals.
Karen at AvoidingMilkProtein.com sent me a short article about nuts in industrial products, and I am sharing it with you here. [click to continue…]
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A gluten-free cookie was just the thing for my afternoon snack, but I had to leave the store empty-handed. Why? Cross-contamination with wheat at the cookie jar.
There’s nothing better than sitting in the sun at the Bridgehead patio, tea at hand, and a gluten free cookie or two from Thyme and Again, just up the street. True enough, there are better things than this, but it’s still pretty good.
On an early fall day, one of the last days that sitting out side in short sleeves despite the wind will be appealing, I fancy tea and cookies in the sun. They have to be gluten-free cookies because I have a gluten allergy. [click to continue…]
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Rice crackers seem like they are gluten free and they should be perfect for a gluten free diet. Some brands are but not all.
There are several reasons for this, and things seem to be changing. Some changes are for the better, others are for ill as far as anyone with a gluten allergy or celiac disease is concerned.
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Prolamin is a type of gluten protein fount in some types of grain, including wheat, barely, rye, corn and oats. It is the primary trigger of celiac disease.
The other major gluten protein type is called glutenin.
Prolamines are used for plant energy storage in the seed.
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Glutenin (sometimes known as glutenine) is the name of the glutelin protein found in wheat. Gluten consists of prolamin and glutelin. Wheat gluten consists, in part, of glutenin.
Glutenin is not generally considered the primary culprit when it comes to triggering celiac disease, although it may be part of the reaction.
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Cetirizine is an antihistamine used to manage allergy symptoms. While some find it effective, others do not. Cetirizine use may cause annoying problems.
This article is about Cetirizine and also refers to some branded medications using
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Glutelin is one of the components of gluten. There are many types of glutelin. One type found in wheat is responsible for damage to people with celiac disease.
Glutelin is found in many plant seeds, including wheat, barely, rye, rice, amaranth, sorghum, peas, maize, yam, soybeans and many others. The molecule varies enough in different species that while wheat, barley, oats and rye may trigger celiac disease in some, other types form peas, yams, rice etc. do not.
For those with a gluten allergy, the “gluten-free” definition may not be so clear. Do not be alarmed by the range of foods which contain some sort of glutelin, but do be aware that you may be allergic to more than the big four, although possibly to different degrees.
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A gluten allergy test seems like a good idea if you suspect you have a gluten sensitivity. Here’s what you have to know about Gluten allergy testing.
In 20% of food allergy cases, according to some sources, an IgE mediated immune reaction is in play. IgE based allergies can be “diagnosed” through various tests, including a blood-based RAST test and a skin prick test. Don’t let these diagnostic tests fool you, however scientific and medical they may seem. They are not very accurate so you really cannot rely on them. [click to continue…]
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What is gluten allergy? It is as important to understand what it is not as to understand what gluten allergy is.
There two main things to understand when talking about a gluten allergy:
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Rice is a great gluten free food. It is widely available and the staple in certain countries. Perfect for your gluten free diet.
Rice is the main carbohydrate in many parts of Asia, particularly South Asia. In places such as Thailand, the chances are that the ‘cheap filler’ (in sausages for example) is rice rather than wheat. If you’re on a gluten-free diet, South East Asia is a great destination.
Other areas where rice is the staple include India, South China, parts of Africa and Latin America. Note that in some areas, rice and wheat are dual staples so that you can not depend on eating gluten-free just because you travel to these areas or eat in ‘ethnic’ restaurants. Still, it is a good start to avoiding gluten.
Rice has been widely adopted throughout the world. I’ve seen it everywhere I’ve traveled. The chances are that where ever you live, you’ll have access to rice.
Rice is probably more dependably gluten-free since it is usually grown in different areas from gluten grains such as wheat, rye, oats and barley. This is especially true if the rice comes form India or Asia.
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