Quinoa allergy has been reported by many on this site. This article discusses quinoa allergy and alternative causes.
Most people who report a quinoa allergy report similar symptoms: cramps, intense stomach pains, gastrointestinal problems and the like.
While such symptoms could be caused by allergies, I would expect such allergic reactions to be rare. Also, there is a remarkable consistency in the symptoms, which is rare for a food allergy since allergy symptoms typically vary from person to person rather than from food to food. [click to continue…]
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Many people seem to get sick when eating quinoa. Mycotoxin may be the missing link. This website has seen many comments about allergy to quinoa for example, yet I highly doubt that what they are experiencing is a quinoa allergy, as much as quinoa may be making them sick.
Katherine Kohl left the following comment, which looks interesting and is well worth further investigation. Unfortunately she is not specific about the specific types of mycotoxin. [click to continue…]
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If you have a latex allergy, be aware that latex may be present in some cloths, as described below.
Melanie explains her research in to cloths that might contain latex:
In regard to Hannah’s question about clothing containing latex- yes some clothing does contain natural latex. [click to continue…]
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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. [click to continue…]
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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…]
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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…]
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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. [click to continue…]
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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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