There is a rubbery like protein found in wheat, barley, rye, and low level oats called gluten. Gluten allows the bread to bind. You would notice this in baked breads and other baked goods.

There may also be a number of other proteins that may be the cause of allergy symptoms. Gluten may be the cause of the gluten allergy found in these grains. But, you may not know for sure.

Albumin, globulin, gliadin, and glutenin, better known as gluten are the four primary proteins found in wheat, rye, and barley. The symptoms and severity of gluten allergy vary from one individual to another however most will experience these symptoms: hives, swelling, nausea, vomiting, abdominal cramps, or asthma.

The symptoms of gluten allergy can be life-threatening if the person is highly sensitive.

If the reaction comes after eating wheat or wheat products, making an early diagnosis is quite easy. That is good news! The difficulty comes because so many foods we eat contain wheat, therefore; the real problem is deciding which food caused the problem.

An allergist or trained doctor might need to do a prick test on the skin to determine that gluten allergy is the problem. If the reaction is too severe, the solution might be to eliminate by products from the diet. If it is minor, the amount of wheat might be monitored, allergy medication or shots given and the person would be fine with the gluten allergy.

If the person with the gluten allergy is a child, chances are this will be outgrown. Children's symptoms for this may include: abdominal distension growth, abnormal stools, irritability, poor muscle tone, and wasting of the muscles. In the adult the allergy may be shown as significant weight loss, abdominal cramps, and bloating, and constipation.

A doctor will need to perform a blood test in both cases to confirm a diagnosis. Once this is done, the only treatment is to have gluten eliminated from the diet. Because of this, it is essential that nutrients and deficiencies be addressed with things like niacin, iron, thiamin, riboflavin, chromium, magnesium, folacin, molybdenum, and phosphorus, health care, and diet. A person with gluten allergy can enjoy a hearty choice without the irritating symptoms. When a person becomes aware of the gluten allergy, he learns to make the right choices of foods that will benefit him for years to come.