Allergies

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How common are allergies?
It is not known just how common allergies are as the potential causes are numerous and can be difficult to identify.

The difference between allergy, intolerance and sensitivity:
Strictly speaking, the word allergy is discribed as a specific responce caused by an over reaction of the immune system. An intolerance, however, is a broader term describing any unpleasant reaction to an offending substance. Hyper-sensitivity can be used as a general description covering both allergy an intolerance, although none of these should be confused with food aversion, which has psychological roots.

Coeliac disease:
Coeliac (pronounced see-lee-ack) is caused when the protein complex gluten irritates and damages the lining of the small intestine. The consequence is that food is poorly absorbed and causes malnutrition.
Gluten protein is found in wheat and is similar to the proteins that are found in rye, barley and oats, which means that all these cereals have to be avoided.
The symptoms of Coeliac disease:

• Diarrhoea,
• Vomiting,
• Weight loss,
• Anaemia,
• Extreme tiredness,
• Recurrant mouth ulcers.

Wheat allergy:
If you have an allergy to wheat or other cereals, the symptoms may be less serious than Coeliac disease but can be still uncomfortable.
You may suffer, for example, from any or all of the following:

• Persistent digestive upsets,
• Fatigue,
• Joint pain,
• Asthma,
• Rhinitis,
• Skin complaints.

Other conditions related to gluten intolerance:
Dermatitis herpetiformis,
Multiple sclerosis,
Crohn's disease.

What foods do you need to avoid?
Gluten intolerance:
Unfortunately wheat and cereals make up a large part of the diet, so if Coeliac disease is diagnosed, it means making considerable changes. You need to cut out bread, flour, pasta, semolina, couscous, bulgur wheat and certain breakfast cereals, wheat is also used in processed foods, such as biscuits, cakes, crispbreads, pastries, puddings, soups, sauces, gravy, stuffing mixes and sausages. You will need to avoid rye and barley so that includes malted bedtime drinks.
Wheat intolerance:
If only wheat is suspected, you will need to exclude all sources of wheat, wheat starch starch and wheat protein (gluten) from your diet. However, you will still be able to enjoy other cereals, such as barley, rye and oats. This type of intolerance may not be a long life condition. Sometimes small amounts of wheat can gradually be reintroduced without causing further problems.
Corn (maize) intolerance:
Corn does'nt contain any gluten. However, it can still cause problems, especially if it is eaten frequently. Avoid cornflakes and other corn cereals, polenta, corn oil, tortilla, corn snacks, sweetcorn, popcorn, cornflour and custard powder. Check the ingredient labels on manufactured foods for cornflour, corn (maize) starch, cornmeal and corn oil.

Alternative cereal foods
A restricted diet can seem rather daunting initially, especially if it means giving up alot of foods that have previously been enjoyed. However, there are plenty alternative products available from supermarkets, health food shops and specialist companies. If your allergic to gluten then you could eat gluten free flour products and you could also use potato flour, arrowroot, cornflour, buckwheat flour, soya flour, ground rice or chick-pea flour (besan), they are all good substitutes for wheat flour too. Cooked and pureed starchy vegetables can often be used for thickening soups and sauces.