Gluten is a protein found in wheat, rye, barley and oats.  Gluten is what binds the dough together during baking.  Some people are sensitive to gluten which causes them to react in a different way.  These people may have gluten allergies.

Gluten allergy is similar to Celiac disease which can be avoided when staying clear of gluten.  It is important to get tested in order to rule out the disease.  In gluten allergy limiting the amounts of wheat you consume is okay as long as you do not feel any different.  But if you suffer from celiac disease it would be better if you eliminate wheat altogether.

The only way to determine whether you are allergic to gluten is to have a gluten allergy test.  Gluten allergy is quite common.  Studies indicate that 1 in 167 healthy children and 1 in every 111 adults have gluten allergy.

Symptoms in children include abdominal distension, impaired growth, loss of appetite, abnormal stools and poor muscle tone.  Adults who have gluten allergy have diarrhea, lose weight, suffer from abdominal cramps and offensive stools.

There are varieties of oats and barley which have been developed that have low gluten.  There are even gluten free oats available in the market to help people with gluten sensitivity cope and manage their allergies.  However doctors are still advising patients who suffer from celiac disease or gluten allergies to seek the help of a dietician and nutritionist to be sure that they can cope with their allergies.

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