Allergic to gluten?
C auses:
Gluten allergy is a disease: celiac disease . It is an intestinal malabsorption related to gluten and more specifically to one of the gluten fractions, gliadin.
The ingested gluten will destroy the intestinal villi that allow the absorption of food by reaching the small intestine.
This disease can occur at any age, in young children, adolescents and adults.
The patient will therefore be "intolerant" to Gliadin, the toxic part of gluten. It is a reserve protein contained in certain cereals: Wheat (Wheat, Spelled, Kamut), Oats, Barley and Rye.
Foods containing these grains or their derivatives such as flours, starches, flakes, bread, biscuits, cakes, all contain gluten. But it can also be found in foods to which flour or starch is added, either in manufacturing or during preparation.
Symptoms:
Symptoms vary from person to person, but the most common are diarrhea, abdominal expansion, loss of appetite, and vomiting.
Solutions:
There is no choice but to ban all foods containing gluten from your diet. It will be very careful and prefer rice, soy, corn and potato, which do not contain gliadin.
We must be as vigilant in the choice of commercial food products; gluten can be present in direct form (flour, bread crumbs ...) or in masked form (starch, modified starch, starch products).
There are manufacturers of gluten-free products such as Khalys gastronomie or Dr Schär (Carrefour and Auchan have also launched a specialized range) that allow not to give up food such as pasta, bread, cakes ...
Better still, products without gluten are among the products reimbursable by Social Security according to the Official Journal of April 1, 2004. Four categories are concerned: flours, breads, pasta and biscuits (this is not valid for cereals and ready meals).
So just send the label on the packaging "product for nutrition" with a request to the Health Insurance Fund to be reimbursed.
Discover gluten-free recipes (papillae & pupils)
Milk allergy and lactose intolerance
Causes:
Allergy to milk is characterized by an immune response to a food allergen, in this case a milk protein. An allergy is more serious than an intolerance, which does not elicit a reaction from the immune system. Not to be confused!
Lactose intolerance indicates a total or partial absence of the lactase enzyme, ensuring the digestion process. In this case, it is not possible to digest "correctly" the milk. Lactose intolerant will still be able to consume milk, in small quantities initially, then more and more, the time that the body gets used to.
Symptoms:
For lactose intolerance , the most common symptoms are bloating, diarrhea, abdominal pain, abdominal cramps, vomiting (especially in children) and constipation.
Most people with lactose intolerance have only one or two of these symptoms. These disorders can arise, 15 to 20 minutes only after the ingestion of foods containing lactose, or appear after a few hours, or even the next day. Depending on the amount of lactose absorbed and the severity of the intolerance, they can last up to several days.
For allergy to milk , the symptoms can be more "serious" and impressive. Urticaria, vomiting, angioedema and even anaphylactic shock can occur instantly after ingestion of milk. This allergy affects mainly children and disappears most often at the age of 5 years.
Solutions:
For those who suffer from severe lactose intolerance , excluding lactose from their diet is the best solution. Since creamy milks and yogurts, lactose-free cheese, and many alternative products (soy products, vegetable milks), a lactose-free diet has become easier to carry deprivations.
To know his "degree of intolerance", we perform some tests. It must be remembered that the severity of the symptoms depends on the amount of residual intestinal lactase, the amount of lactose consumed and the ingestion conditions (eg whether lactose is ingested on an empty stomach, with or without other foods). By performing these tests, we will be better able to know our specific case, and therefore what we tolerate the best.
Another solution is to correct the deficiency amount of lactase by a synthetic lactase intake. Such supplements are to take half an hour before a meal "at risk" which will in principle allow normal digestion of products containing lactose.
Some people have daily use of lactase in the form of tablets, powder or drops; others choose this solution only during meals at the restaurant or during invitations where it is not always easy to avoid the consumption of lactose.
From the moment one knows the origin of his disorders, that the lactose intolerance is diagnosed, it is therefore quite possible to live "normally" and to appreciate even "the pleasure of eating well".
For those who suffer from milk allergy , an allergist doctor will prescribe an eviction diet. This consites to replace the milk protein by the use of milk protein hydrolyzate.
To learn more about the predatory scheme
Egg allergy:
Causes:
Egg allergy is caused by the immune system's reaction to ingestion of the egg protein. It usually disappears around 7 years of age, but may settle for life in some cases.
Symptoms:
The most common symptoms are nausea, vomiting, cramps, diarrhea, tingling in the mouth, rash and redness or itching, hives, eczema, runny nose, sneezing, difficulty breathing, coughing, wheezing, irritated and watery eyes.
Solutions:
Again, the best is to completely ban the egg from its diet.
To recognize products containing eggs, read the list of ingredients on the food packaging. In most cases, the words " ovo " or " albumin " (eg, "ovomucin" or "silico-albuminate") indicate that the food contains egg protein.
To read on the same subject:
The BA-BA on allergies!
Am I allergic without knowing it?
Soft pedal on new allergies!
