Gluten Allergy Gluten Intolerance Although the treatment for Gluten Allergies and Gluten Intolerance is the same ? a diet completely eliminating gluten-containing foods, the symptoms and diagnosis do differ. I will attempt to describe each, as it is important to be able to differentiate these. It is believed that more than 1 out of every 200 people (children and adults) has a gluten allergy or intolerance. Despite this large number however, most are unaware of the conditions because their symptoms are not severe, and hence they associate the symptoms to other conditions, such as irritable bowel syndrome, stress, depression, iron deficiency, etc. A gluten allergy can be a temporary condition, and children may grow out of it, especially during periods of rapid growth or significant changes (i.e. puberty). Adults may develop the allergy later in life, as the gut grow older or during the onset of the menopause. Symptoms of a gluten allergy include hives, bloating, abdominal cramps, nausea and vomiting. The symptoms vary according to the degree of sensitivity of the patient to the gluten ? in extreme causes the symptoms may be life threatening. Diagnosis of a gluten allergy can be done by way of a skin prick test or a blood test. Treatment of the gluten allergy varies from medication or injection for the mild cases, to gluten-free diet for the more severe cases. Gluten intolerance is a hereditary condition that affects the immune system. The immune system regards gluten as ?an invader? and starts to produce anti-bodies to attack this unfamiliar gluten matter. The body also cannot produce the enzyme that breaks down the gluten. If gluten is continually ingested, the villi (tiny hair-like structures in the lining of the small intestine) are eroded away and the small intestine is unable to absorb nutrients and nourishment from the food. The un-absorbed, partially digested food then enters the large intestine; it is unable to deal with this and expels it via the anus out of the body. This leads to the symptoms of gluten intolerance: diarrhea, swollen abdomen, cramps in the abdomen, constipation and foul-smelling stools. Weight loss and anemia are also symptoms of a patient with gluten intolerance. Diagnosis of a gluten intolerance is via a blood test ? the anti-gliadine test. The blood is cultured during 2 weeks and the results awaited, it does take a while for the test results to come back to be communicated to the patient. If the blood test comes back positive for gluten intolerance, then another follow-up test is performed ? and endoscopy ? where a small piece of the small intestine (the jujenum) is extracted and analysed to confirm the diagnosis. This extra test is necessary, as the gluten intolerance is a life-long condition ? and before prescribing a life-long gluten-free diet it is important to have confirmation of the diagnosis.

Gluten Free Tips #1 Advise the chief. When you go to a restaurant or when you go to a friends tell the chief that you are allergic to Gluten. Most will be very aware of the condition, it is covered in most culinary courses, and they will be only too happy to help you. Gluten intolerance is only one of a hundred food intolerance in modern society so catering for a guests food preferences is all part of the standard service for a modern restaurant. this.

Gluten Free Tips #2 Read the label. These days most manufacturers print the full list of food ingredients on the food packaging for the foods you buy in the shops. Read the ingredient and reject any food products that are not clear. There are many suppliers so reward the ones who try to help you.

Gluten Free Tips #3 Take restaurant cards on holiday. When you go on holiday to a place that speaks another language you do not want to trust to your rusty language skills to explain to the waitress that you are gluten intolerant. Take a foreign language prepared card outlining your condition. In this way you do not put the waitress under pressure, the details are clearly explained in the local language and the card can be passed direct to the chief avoiding any miscommunication.