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.

If the person is highly sensitive to gluten allergy, the symptoms could be life-threatening.

The good news about gluten allergy is that if the person has a reaction after eating wheat or wheat products, making an early diagnosis is quite easy. The challenge is because so many foods we eat are made from wheat, it becomes difficult to determine where the real problems are.

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 a child is the one with the gluten allergy, chances are they will outgrow this allergy. In children, the allergy can be seen as abnormal stools, irritability, poor muscle tone, wasting of the muscles, or abdominal distension growth. If found in the adult, there may be a significant weight loss, abdominal cramps, and bloating, or constipation.

A doctor will do a blood test in either cased to confirm the diagnosis. Once done, the treatment is to eliminate gluten from the diet. It is essential, therefore; to address things such as nutrients and deficiencies. Niacin, iron, thiamin, riboflavin, chromium, dolacin, and phosphorus, health care, and diet are matters to be discussed with your physician.