You probably have heard the term gluten free, but have you researched what that means? What is gluten and what is an allergic reaction to it. These are just a few things discussed in this article.

Gluten is the elastic, rubbery protein present in wheat, rye, barley and to a lesser degree in oats. It binds the dough in foods such as bread and other baked goods. It contributes to spongy consistency. Rice and maize do not contain gluten.

Wheat allergies can create many different symptoms or adverse reactions. What is wheat allergy? Wheat allergy refers specifically to adverse reactions involving immunoglobulin E (IgE) antibodies to one or more protein fractions of wheat, including albumin, globulin, gliadin and glutenin (gluten). Allergic reactions to wheat may be caused by ingestion of wheat-containing foods or by inhalation of flour containing wheat (Baker's asthma).

Clinical experience suggests that wheat allergy is relatively uncommon, but there are no accurate figures for prevalence. The allergy is more prevalent in certain groups: e.g., wheat allergy is responsible for occupational asthma in up to 30% of individuals in the baking industry.

Allergic reactions to wheat usually begins within minutes or a few hours after eating or inhaling wheat. The more common symptoms involve the skin, hives, eczema, swelling, abdominal cramps, nausea and vomiting, oral allergy syndrome and the respiratory tract (asthma or allergic rhinitis).

The diagnosis of a wheat allergy may be easy if a person has the same reaction repeatedly after eating wheat-containing food. More often the diagnosis is difficult because wheat is usually consumed with other food. Diagnosis usually entails clinical evaluation (medical history, family history, food history) supported by appropriate laboratory tests (CAPÂ(r) RAST blood tests, skin prick-testing). An elimination-challenge test may be employed to make the diagnosis.

Medication is ineffective in treating this condition. Avoidance of wheat and wheat-containing foods is the only treatment. This may be difficult to maintain, particularly as wheat protein may be "hidden" in other foods. Rice or maize may be substituted as alternative cereals. A dietician must supervise treatment. Wheat-allergic patients who have sensitivity to gluten (or gliadin) should avoid other gluten-containing cereals.

The majority of young children with wheat allergy will outgrow it. Individuals who develop the allergy later in life will probably retain it. There is some evidence that individuals who remove wheat from their diet for a year or longer may be able to tolerate wheat upon re-introduction.

What common foods are gluten-free? Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. To follow a gluten-free diet, start by reading all labels on prepared foods. Do not eat any foods that contain the following:

* Hydrolyzed vegetable protein
* Flour or cereal products
* Vegetable protein
* Malt and malt flavorings
* Starches (unless specified as corn starch, which does not contain gluten)
* Various flavorings, which can be derived from cereals containing gluten
* Vegetable gum
* Emulsifiers, stabilizers derived from cereals containing gluten

Next, especially when eating at a restaurant, avoid the following:

* Breaded foods
* Creamed foods
* Meatloaf and gravies

It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies.

Since bone loss is a common problem in people with celiac sprue (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.

Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease. Armed with information, you can be on your way to a healthier body.