Under normal circumstances it would be excruciating for a bread lover to let go of such a "treat" as wheat bread. That's if you don't have to deal with the ever annoying gluten allergies. Gluten is a protein compound found in wheat, barley and rye. Sometimes it's hard to distinguish the source of an allergy and in this article I will try to give enough information so that you will be able to tell whether or not you or someone you know may be dealing with a gluten allergy. The make-up of gluten includes the two protein compounds; gliadin and glutenin. If you've ever kneaded any type of dough product you've felt the stretchiness or the rubbery-ness of it.
Well, in wheat based products that stretchiness comes from the gluten that is in wheat. If you've ever eaten wheat bread, you know that there is a small element of chewiness to it, again, gluten. Of all the proteins, wheat protein is considered to be one of the best proteins, and it may very well be but because of its allergy inducing properties, not everyone can partake. Now quite naturally the amount of gluten that is found in different wheat products vary pretty dramatically. There is even different amounts found in slices of bread taken from the same loaf. Due to this, people's allergic reactions to wheat products vary. It is already difficult enough to pinpoint what's causing allergic reactions, but it can be even more difficult to pinpoint the fact that your or someone else's allergic reactions are coming directly from gluten. What's more, is that there have been some claims that when parents of autistic children reduced or withheld gluten products from their autistic child(ren) the symptons or signs of autism improved. (Note: This is currently a controversial issue, and no conclusive scientific evidence has yet been established as to the effects of gluten on autistic children). In order to begin to try and determine what is causing your allergic reactions it is good to find out what some of the more common, moderate symptons of gluten allergies. Diarrhea, distended abdomen, weight loss, and vomiting, are most common although again, sometimes the symptoms can manifest in a more serious manner, including interfering with the proper functioning of certain bodily symptoms depending on the amount of gluten consumed and your propensity or proclivity toward it as an allergen. Celiac disease, or (alternate spelling) coeliac disease is the technical term (for those who are so inclined) for an adverse reaction to gluten. You may also hear it called gluten enteropathy. The disorder is basically a reaction of the autoimmune system to any foods containing gluten, and it produces an inflammatory reaction in the small intestine that makes it difficult for the stomach to absorb nutrients. This can actually cause a host gluten allergy symptoms, some of which have been aforementioned.
There is still a question on the table as to how far reaching gluten allergies really are. But the experts, the sufferers and even the non-experts all believe that ridding your diet of gluten product like wheat bread and others can only and in documented cases, has relieved gluten allergy symptons. Wheat eaters that have had to do this will be the first to tell you that this is not easy. So many unobvious products contain gluten that it is actually very difficult to construct a diet that is 100% free of gluten. Due to this, It is now suggested that you see a dietician to provide input on what foods actually contain gluten, many of which most people are not even aware of. The bottom line is that it will take quite a bit of research and "customization", if you will, to arrive at a solution for gluten allergy symptoms that will be appropriate and tailored to each individual.