Wheat allergy is the body’s abnormal and adverse immunoglobulin antibody reactions to wheat and wheat-related particles and proteins that contain the likes of gluten, albumin, globulin and gliadin. Albumin and globulin are what cause majority of wheat allergy occurrences, while gluten and gliadin are in the same level, though less common.
In order to prevent wheat allergy, it is best for you to steer clear of foods that have wheat in their roster of ingredients. To be on the reactive and safe side, make sure to read food labels first all the time. Aside from food intake of wheat products, you can also get wheat allergy by being exposed to or inhaling products like flour, which can eventually lead to what is called baker’s asthma.
It is not known how common or rare wheat allergy is. In fact, a lot of people will predictably be surprised to know that this type of allergy exists. It can, however, be a common culprit in other types of allergies, like occupational asthma, which afflicts around 30 per cent of individuals working in the baking sector. Read the rest of this entry »
Let’s face it, allergies has become a fact of life. Every spring billions of people all over the world experience extreme allergies that literally overcome their life. The blooming of beautiful flowers and grass is nothing pretty when it brings on plenty of sneezing, running noses, and problems with your health.
For the most part, allergies are made up of airborne particles such as pollen and dust. The result of the pollen and dust is allergies.
Risk factors for allergy can be placed in two general categories, namely host and environmental factors. Host factors include race, sex, heredity, and age, with heredity being by far the most important. Read the rest of this entry »
Allergy is the hypersensitive response of the body to foreign substances. These foreign substances are called antigens, which stimulate the body to produce antibodies, whose normal function is to combat antigens by destroying them or otherwise making them harmless. In allergic individuals, for poorly understood reasons, the body’s antibody defense mechanism goes awry and injures the body instead of protecting it.
The most familiar allergies are hay fever and asthma, which are caused by a wide variety of inhaled pollens, dusts, and other agents. However, food can also be a cause of allergic reactions.
Food does not often cause allergic reactions. Food allergies are more common in infants than in older children and adults, probably because the infant’s immature digestive tract permits more ready absorption of offending food molecules. Read the rest of this entry »
Although asthma may be defined by a lot of factors, its cause remains uncertain. At this time, it appears that the following factors are involved.
Heredity
Heredity certainly plays a major role. Asthma and allergy often occur in families. Geneticists have located a gene of chromosome 11 that is strongly associated with allergy and speculate that several other genes may also be involved.
One study suggests that a variant gene may direct the immune system to “overreact” to allergic stimuli by allowing a protein known as Immunoglobulin E (IgE) to “lock on” to the surface of allergy cells, called mast cells. When IgE reacts with allergy substances known as allergens, the mast cell disintegrates, releasing irritating chemicals that cause inflammation. These chemical are the asthma mediators. Further research will undoubtedly produce a more detailed explanation for the genetic basis of asthma. Read the rest of this entry »