Allergies to glutencontaining foods

There's really no such thing as an allergy to gluten. If you happen to be allergic to all three gluten-containing grains (wheat, rye, and barley), I guess I could let it slide if you told me you were allergic to gluten — even though you're really allergic to the three grains that fall under the gluten umbrella. But most people misuse the term and say they're allergic to gluten when what they really mean to say is that they have an intolerance or sensitivity to gluten, or they have full-blown celiac disease.

Allergies to gluten-containing foods are just like other food allergies. They're all responses to a food allergen, and the reaction that someone has to those foods varies from person to person and from one food to another.

Allergic symptoms can be respiratory, causing coughing, nasal congestion, sneezing, throat tightness, and even asthma. Acute allergic reactions to food usually start in the mouth, with tingling, itching, a metallic taste, and swelling of the tongue and throat. Sometimes symptoms are farther down the intestinal tract, causing abdominal pain, muscle spasms, vomiting, and diarrhea.

Any severe and acute allergic reaction also has the potential to cause anaphylaxis, or anaphylactic shock. This life-threatening condition affects different organs, and symptoms can include a feeling of agitation, hives, breathing problems, a drop in blood pressure, and fainting. In some cases, an anaphylactic response to an allergen can be fatal unless the person having the allergic reaction receives an epinephrine (adrenaline) injection.

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Allergic To Everything

Allergic To Everything

The human body And Todays chemical infested world. Here is a news flash You are not allergic to pollen, pet dander, or whatever it is that makes your body revolt Rather, your body just can not handle that one thing, what ever it is, anymore, due to the massive barrage of toxic chemicals you and everyone else are ingesting every single day.

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