potato allergy

More detailed information about the symptoms, causes, and treatments of Food Allergy — potato is available below.
The information on this site is not to be used for diagnosing or treating any health concerns you may have – please contact your physician or health care professional for all your medical needs.
The specific symptoms that can result can vary considerably amongst patients from a severe anaphylactic reaction to asthma, abdominal symptoms, eczema or headaches.

Allergy to cooked white potatoes in i… [J Allergy Clin Immunol.
The National Institutes of Health add symptoms of confusion, wheezing, slurred speech and dizziness to this progressive state of shock that can result from potato allergies.
Just after eating potatoes, histamine-induced inflammation initiates allergy symptoms of itching and swelling.
Birch pollen or latex allergy patients may experience only this abbreviated allergic reaction and only from eating uncooked potatoes.
People who suffer allergic reactions shortly after eating potatoes should take note of their symptoms and pursue a diagnosis for safety reasons.
As the immune systems misjudge the danger of potato allergens in the body, some patients may suffer a sharp decline in blood pressure at the same time that inflammation threatens respiration.
Individuals who are allergic to birch pollen or latex, in particular, have an especially increased risk for potato allergies.
As the Mayo Clinic explains, these may total the sum of food allergy symptoms, in what doctors call an oral allergy syndrome.
While many children outgrow potato allergies, adults who develop them risk allergic reactions for life.
Patients with potato allergies may experience mild to severe stomach pain, intestinal cramps, vomiting and diarrhea.
Food allergy symptoms mimic signs of cold or flu but can lead to deadly anaphylactic shock.
The University of Maryland Medical Center notes that while symptoms will fade shortly, the condition will remain with its ever-present risks for anaphylaxis.
This is why sufferers referred to a specialist clinic for the organ or system affected may find that the consultant does not know that food intolerance can cause problems in his speciality.
Potato is by far the commonest nightshade to cause illness, perhaps because it is such a common daily food.
This publication resulted in a steady stream of emails from all over the world describing a wide variety of illnesses caused by potato, and difficulties in convincing their doctors that potatoes could cause illness.
My first publication describing allergy and intolerance to potato was published in a specialist journal nearly thirty years ago but aroused no interest whatever, in contrast to the response to publication on the internet in Foods Matter in 2004.
An added bonus has been that when his father and the grandson were persuaded to avoid potato and all nightshade plants, father’s life-long problems disappeared, and grandson’s asthma also improved considerably.
It would appear that he was already aware of some of his food intolerances, but had never considered the humble potato as the most important cause.
If the cause is a food or foods the drugs might be withdrawn without relapse of the chronic problem being treated.
This approach applies to any food intolerance as well as potato, and nutritional deficiencies do not occur in only three weeks.
Most people can eat potatoes without harm, but it is not widely known that the potato is a member of the Nightshade group of plants, which includes deadly nightshade, tobacco, peppers, tomatoes, aubergines, and chillies.
Reliable blood tests for intolerance to foods have not been invented, so do not waste money on the tests advertised or available in the health food shops.
Since potatoes were brought to Europe from South America over 500 years ago it has become a common food to the extent that the United Nations declared 2008 the "Year of The Potato" because of its worldwide importance as a nutritious food.
He was then instructed to live on a diet including only the few foods that rarely cause allergy or intolerance, and he remained well on this regime, and feels he has been given a new lease of life.
These comments apply only to food intolerance, where the food triggers a delayed reaction the following day and normal amounts of the suspect food are required to cause a reaction.
A grandson aged 23 has chronic asthma and had noted that spicy food caused colic and diarrhoea, probably due to chillies.
The restricted few foods diet should continue while test feeds are given to confirm which food, or foods, reproduce the symptoms.
Bloating, wind, colic, and diarrhoea, often labelled as "IBS" (Irritable Bowel Syndrome) are common manifestations of the effects on the gut which would be expected if a common food was irritating the bowels.
Seven years ago Foods Matter published my description of the remarkable effects of potato on thirty-nine patients who were either allergic or intolerant of potato.
His eighty years old father had had lifelong "IBS", had had asthma and eczema when younger, he could not eat tomatoes because his mouth reacted to them, and he could not tolerate being in the same room as peppers, both members of the nightshade family.
Several close relatives have food problems, including a cousin who gets eczema if she eats red tomatoes, not yellow ones, and has a craving for tomato sauce which results in eczema within two hours.
Everyone wants the magic pill to banish their all their ills, but in chronic problems such as asthma or arthritis drugs only suppress symptoms, may cause side-effects, and never cure.
He was aware that a trace of milk or butter would cause severe asthma in half an hour, followed six hours later by bloating, colic, nausea, and finally terminated by diarrhoea.
Inhalers containing steroid drugs in lactose powder, which may contain a trace of milk protein, caused asthma and he suspected that other foods might be involved .
If the complaints do not improve you have shown that food allergy or intolerance is very unlikely, so go back on a normal diet and forget it.
The hospital consultant I was seeing (a consultant nephrologist and clinical ecologist) was studying food intolerances and allergies and had only recently added potatoes to his list of possibilities, after a chance remark from his secretary who said that she always felt sleepy when she had baked potato for lunch.
I have met a couple of people who can't eat tomatoes but don't have a problem with potatoes or peppers, or vice versa.
If you have a potato intolerance, then you will have to be very careful with so-called gluten-free products – potatoes are gluten-free and are often used as a wheat substitute in, for instance, bread.
I can't eat any nightshade plant, including potatoes, tomatoes, peppers (all except for black pepper which is not an "official" pepper), eggplant, tobacco, or kava kava.
Airlines, for instance, only ever seem to offer bread made with potato flour if you specify a gluten-free diet – I always have to take my own food as I just can't trust them and the flight attendants never know what the ingredients are.
I also wonder whether the dietary advice during the awful 'wholemeal' 60 's and 70's when wheat bran was added to nearly everything, coming on top of war-time waste-not-want-not attitudes isn't to blame – we had it drummed into us that the best part of any fruit or vegetable was immediately under the skin and therefore we had to eat the skin to be sure of getting the only real nutrition….. this during a time when all kinds of pesticides and fertilizers which have subsequenly been banned because they are deadly poisonous were in common if not universal use.
Yes, agree it's hard to avoid potato starch when eating gluten free bread.
I dunno… I've been trying to find any bit of info on this for years now – all I can find is that nightshade veggies stimulate the immune system, especially with arthritis, and are not all that good for people who have these kinds of problems.
But over the years I had gotten sick after the potatoes too (even the smell of my mom frying them would make me queasy) and had asked my mom and doctors if it was possible to be allergic to them, knowing I was probably crazy.
So, I've recently come off of the gluten challenge and have been keeping a food journal to identify any other food allergies/intolerances.
In the past I had gotten the "flu" several times after eating russet potatoes with the skins on them, throwing up and having lots of cramps within a few hours of eating them.
I have an extreme reaction to white potatoes and potato starch.
I don't really like tomatoes or peppers, and it's hard to find decent eggplant where I live, so I don't know if it's because I am intolerant to nightshades, but I assume that is the problem.
Slow reactions, which can cause all sorts of problems anywhere in the body, are not so uncommon, as I have collected thirty-nine cases over the years.. In housewives the commonest sign of a possible potato allergy is sneezing or wheezing when scraping new potatoes because this creates a fine spray of juice from the potato skin, or itching of the hands or worsening of eczema after peeling potatoes.
All skin tests were negative, but with avoidance of milk, potato, tomato, citrus fruit, and tobacco smoke she became completely free from all symptoms except when accidentally exposed.
The clue to tobacco sensitivity was that a smoky pub caused severe itching, but avoidance of milk and milk products including beef, citrus fruits, tomato and potato was necessary to bring about complete clearance.
It is remarkable that I have never found any effects which could be associated with smoking in potato sensitive patients, but I have seen cases where their allergy problems began when they stopped smoking, and this has been reported by others.
Potato has been more difficult to pin down as I seem to be fine with new potatoes but react badly to old potatoes —– or is this because new potatoes tend to be white ones and old ones red? As far as I can tell the other members of the nightshade family are tolerated although cooked tomatoes are better than raw ones and summer ones better than hot house winter ones! It seems to be almost a lifetime’s project finding and maintaining a diet that agrees! Thank you everyone who has posted here.
Hurray I am not alone! I self-diagnosed my potato intolerance after a drop of potato juice squirted in my eye about 20 years ago causing severe pain –as well my hands always became red and itchy when I peeled potatoes.
Just before I was gonna leave for UK I met a doc who told me to stop eating Potato and Onions for 12 days and take a medicine for 12 days.. he gave me 1 tab a day.. I never knew was it was but i felt my life was back.. But after the course and when i came back to uk… things starting to get back to how it was .. bad bad and even bad with ecema and porasis on my whole body even on my face.. well well well.. I dont know if its too early to make a conclusion in my case but i have been off potato since 5 weeks since my wife made a suggestion and i have never felt better in my life.
I also have a potato intolerance – I have now avoided potatoes for 13 years, and if I ever break down and have a few french fries or potato chips I get symptoms within a few hours.
It’s frustrating that modern medicine can often discount food intolerances when trying to find the cause of medical conditions, particularly when you’ve been on anti biotics for years! This just goes to show that looking at your diet and the effect foods are having on your body should definitely be considered as part of the investigation when people are suffering from medical conditions.
Potatoes are a great, cheap staple and so long as we keep the portion size sensible and don’t add saturated fats (as may be the case with roast potatoes, potato salad, etc), they are a very healthy part of a balanced diet, especially for those for whom wheat or gluten is off the menu.
So, one can see that I’m trying to avoid so many things, that it feels like I’m left drinking purified water, and eating fruits, rice, cheese, meat and fish in their most blandest forms because I cannot have so many ingredients because of corn, potato, and for the sake of my husband, gluten.
There are alot of ingredients in a pot noodle – can you be sure it was the potato starch that caused your diarrhoea? To properly test the theory you need to reintroduce a small quantity without any other potential problems foods – but this should only be done with intolerances, not allergies as allergic reactions can be serious.
I also, like Midge, was two days ago diagnosed through the Carroll Food Intolerance test by my Naturopath as not having the enzyme in my body for processing potato, hence potato intolerance.
I first found out that I was allergic to potatoes after going to an asthma and allergy specialist for severe chest pains and random throat swelling.
Even bizarre things, like envelope glue, contain potato starch. For people with very severe potato allergies, figuring out what products contain potato can be very difficult.
It is possible that the oral allergy syndrome reactions you are experiencing with potatoes may be also caused by a cross-reaction within this family especially when dealing with tomatoes and eggplants.
If you are having any symptoms when dealing with uncooked potatoes it is most likely you are experiencing oral allergy syndrome symptoms rather than a true allergy.
Quickly this can become confusing and leave you wondering…which is it? Is an allergy to potatoes caused by tree pollen, grass pollen, or latex? The short answer is potentially all of them.
Recently we received a question about  oral allergy syndrome cross-reactions that cause an allergy to potatoes.
Fortunately having an allergy to potatoes is very rare and in many cases is caused by oral allergy syndrome.
Something else to consider when determining the cause of an allergy to potatoes is a potential cross-reaction of foods within the same family.
If you have searched the internet about oral allergy syndrome and an allergy to potatoes you will quickly see some conflicting information.
Oral allergy syndrome is a type of food allergy that causes an itching, allergic reaction to the lips, mouth, tongue, and throat when eating uncooked fruits, vegetables, and nuts.
In 1977 research showed a cross-reaction between birch pollen (tree pollen) and uncooked potatoes and in 1983 further research showed that there was also a cross-reaction between grass pollen and uncooked potatoes.
Wheat, rice, and potatoes have certainly been consumed for thousands of years.  The fact that so many Americans consume at least two or three of chitin-binding lectin foods daily may explain, for one, why degenerative joint disease (i.e. osteoarthritis) is the rule and not the exception in Western societies.
I can't grasp on to the idea that cooking and fermenting would have the same effect on rice? (or any other food for that fact)    During the fermentation process (of dosa, in this case), the lactic acid bacteria that forms would consume or reduce the starch, and make the end product more digestible.   However, I'm not certain how that reduction or elimination might play (if it does) into the elimination of chitin-binding lectins?   Thank you.
Please note that some of the foods that appear on the list of "Least Allergenic" should not be introduced until a certain age.  While these foods may not be allergy causing, there may be other issues that make that food item inappropriate to give to an infant prior to a specific age.  An example of this is honey; honey is not a known allergen however it may contain spores that are botulism inducing.  Honey should not be given to an infant prior to one year of age.  To learn more about honey, visit our Honey and Botulism Tips section.
Another example of a food intolerance is a lactose intolerance.  People who are lactose intolerant lack a specific enzyme that helps to digest the sugar (lactose) in dairy products.  Infants are often able to digest the lactose in dairy products like yogurt and cheese as the culturing of these products has broken down the lactose.  In contrast with primary lactose intolerance, cow’s milk protein allergy affects young infants and usually resolves during the first year.
Joneja compiled her more in depth and specific scale from research and experience in food allergies.  The foods on the scale are listed from the highest to the lowest allergenic and are broken down into specific categories of allergenicity.
Following the four day wait rule and introducing new foods one at a time will also enable you to easily begin an "elimination diet".  If you suspect your infant has had an adverse reaction to a new food, you will have just a few foods to look to as the culprit.
I have developed an allergen scale (often referred to as the Joneja Food Allergen Scale), that has proved to be useful as a sort of comparative measure of the allergenicity of foods, based on the frequency of reactions in people eating a typical Western Diet.”   You may visit her site here to learn more about her and her publications.
Considering new studies that point to the possibility that waiting to introduce allergenic foods may not prove to have any effect on future food allergies [more on this topic below], the "4 day wait rule" seems unnecessary to some.
It is important to follow the "four day wait" rule when introducing your baby to new solid foods and even more important if your family has a history of food allergies.
1) In a medium sauce pan cook unpeeled whole sweet potatoes in boiling water for about 20 minutes until fork tender.
In the United States 90% of all food allergic reactions are caused by just eight foods: peanuts, tree nuts, milk, eggs, wheat, soy, fish and shellfish.
2) While cooking potatoes, heat apples and orange juice in a skillet with spices and orange zest.
Layer sweet potatoes in microwave safe casserole dish with apple slices.
 Barked: Mon Dec 31, ’07 2:09pm PST Hi guys I know nothing about dog nutrition or about what ingredients translate to what, but would Wellness Fish and Sweet Potato work if she can have sweet potatoes? I don’t know if some of the ingredients are hidden allergens, like if Barley is secretly some sort of rice or if Rye Flour secretly is yeast.
Sounds like so far, the options may be NV Instinct Chicken or Turkey/Duck, Canine Caviar Vennison & Split Pea (funny I was just looking at this brand the other day) and California Naturals Herring & Sweet Potatoes (if Leche can stand sweet potatoes).
 Barked: Mon Dec 31, ’07 2:30pm PST The only kibble I know of that is potato and rice free is Nature’s Variety Instinct.
If your pet will not eat one of the above diets, or has a concurrent medical issue that prevents the use of these diets, then a home made diet may need to be used.  Home made diets usually contain a novel protein source (for your pet) and a carbohydrate.  A home made diet recommended for your dog can not be fed long term.  It can be fed for the length of a proper food trial without any concerns.
Prescription diets are made by pet food companies to specifically and always contain the same ingredients.  The protein source and carbohydrate source never change in these food allergy diets.  These diets are only available through veterinarians.  They are formulated to treat a medical condition, in this case, food allergies.
With a team approach, you and your veterinarian can successfully complete a food allergy trial.  If a food allergy trial works, then the long-term treatment for the health of your dog is an appropriate diet.
There are many pitfalls that can occur during a food allergy trial.  These pitfalls must be avoided or the food allergy trial will be inconclusive.  You and your veterinarian will be unable to determine whether your dog does indeed have food allergies.
1.  The client does not understand why the veterinarian has recommended a feeding trial, how the feeding trial will be conducted, their role in completing the food allergy trial properly, and the ultimate goals of the trial.
The protein(s) in a diet that can be responsible for food allergy signs are called antigens.  Low antigen diets are also prescription diets.
2. Feeding your dog any type of snack or chew toy with food flavoring can affect the length and success of the food trial.  This mistake may not be just the owner, but can include visitors, relatives, delivery men and children.
Your veterinarian will first want a complete medical history.  The most important information you will need to provide is a thorough history of what foods and treats your pet has eaten.  This includes table scraps and chew toys with food flavorings.
This recipe is linked to Merry Monday, Inspiration Monday, Sweet Sharing Monday, Made by You Monday, Fat Tuesdays, Two Cup Tuesday, Tasty Tuesday, Create Link Inspire, Share Your Stuff Tuesdays, You’re Gonna It Tuesday, Time to Sparkle, Handmade Tuesdays, Tickle My Tastebuds, Wonderfully Creative Wednesdays, The SITS Girls, Gluten-Free Wednesdays, What’s Cookin’ Wednesday, Show and Share Wednesday, #PinterestFoodie, Wine’d Down Wednesday, Full Plate Thursday, Showcase Your Talent Thursday, Pin Junkie Pin Party, Create it Thursday, Pin It Thursday, Gluten-Free Fridays, Link Party Palooza, Foodtastic Friday, Kitchen Fun and Crafty Friday, Foodie Friday, Savoring Saturdays, Strut Your Stuff Saturday, Show Stopper Saturday, Saturday Night Fever, Share it Sunday, Weekend Wind-Down, The Weekend Social,  Weekend Potluck, Best of the Weekend and Weekend Recipe Linkup.
She’d ask me things like, "but if I’m allergic to all nuts and legumes, where will I get my protein?" And I’d tell her how protein was in ALL foods and even if she ate nothing but potatoes all day, she’d still exceed her daily protein needs.
I asked her to sit down and start writing a list of foods — fruits, vegetables, grains, whatever, that she isn’t allergic to.
She was allergic to roughly 20 different plant foods, including all legumes (beans), all nuts (including peanuts), and gluten.
The basis of a plant-based diet is whole grains, legumes, fruits and vegetables (and limited amounts of nuts and seeds).
That said, trying to replace beans in things like bean burgers gets a little tricky, and I’d advise on skipping over those "heartbreak" recipes and look for recipes where beans can more easily be left out or look for a bean-free recipe of what you’re craving, i.e. if you want a "burger," try searching for a mushroom burger recipe instead.
I find gluten and wheat are also fairly easy to avoid on a whole foods plant-based diet.
For those with common allergies, especially allergies to things like corn, soy and wheat, eating plant-based tends to much safer since animal feed contains many common allergens that can trigger a reaction.
If you’re allergic to peanuts and all tree nuts, but not seeds, you could try sunflower seed butter or soy nut butter if you’re not allergic to soy or legumes.
I find this allergy is generally easy to avoid on a plant-based diet (I personally avoid nuts and seeds as they don’t sit well with my stomach).
For example, I have a friend who is allergic to all citrus fruits, a friend’s husband is allergic to quinoa, I can’t eat broccoli, my sister is allergic to black pepper, my mom was allergic to bananas, and so on.
There are some whole grains you have to avoid, like barley or couscous — but quinoa, rice, millet or any other gluten-free grain can generally be substituted without issue.
Even though chicken breasts, cheese, and other foods sold at the store didn’t include "cottonseed" in the ingredients, my sister was still ingesting cottonseed — just unknowingly.
I also find beans, particularly white beans, tend to replace nuts really well in savory recipes.
For example, I’m allergic to cauliflower — so anytime I see a recipe I want to try that has cauliflower, I use potato.
I find when dealing with allergies, the first thing you need to do is switch your mindset to "abundance" and not "deprivation." Think of all the foods you CAN have, not what you’re having to give up.
If you’re only allergic to one item, say, peanuts, you could try using a tree nut like almonds, cashews or almond butter (in place of peanut butter) instead.
The potato allergy symptoms may range from mild to severe.
Potato allergy is an adverse reaction by the body’s immune system to potatoes or food containing potatoes.
If you experience the above symptoms after eating food, it is time to check if you have potato allergy.
Eczema – Eczema is one of the most prominent moderate disorders that develops due to potato allergy.
Hay Fever – Mild and moderate potato allergy causes hay fever.
Blood test (RAST) and skin prick tests can be conducted to test for potato allergy.
People with allergic reactions to potato cannot stay in the room where potatoes are being cut or cooked.
It is always best to treat potato allergies with natural cures, particularly when the symptoms are mild to moderate.
Anaphylactic Shock – This is the most prominent symptom of potato allergy.
Pesto is a food allergy nightmare as it’s routinely made with pine nuts, Parmigiano Reggiano cheese and sometimes extra pats of butter.
Kelly Rudnicki is the author of the The Food Allergy Mama’s Easy, Fast Family Meals, The Food Allergy Mama’s Baking Book, and Vegan Baking Classics.
I ordered it one night out to dinner with my husband, and couldn’t believe the delicious combination of fresh pesto with crisp green beans and just barely cooked potatoes.
Allergy- friendly Pesto Pasta with Green Beans and Potatoes is the epitome of springtime’s finest produce.
Peruse your farmers’ markets or organic produce section at the store for bright green basil and green beans, along with gorgeous red or yellow waxy potatoes.
I just switched from taking compounded T4, T3 slow release(methycellulose causes the slow release of the T3)–the compounded part means there are no fillers or other inactive ingredients–just the pure T4 drug the T3 and the methylcellulose in the vitamin capsule–made by a compounding pharmacy for me- because inacvtive ingredients in drugs tend to cause adverse reactions in me.. I just switched to Armour thyroid—I noticed it has fillers including dextrose–I am having some adverse reaction–can this be an allergy to dextrose or the origin of the dextrose?-or is this a continued reaction the the Merck pneumovax 23 vaccination I had at the same time I switched.
Just so that I’m clear – it looks like maltodextrin is made from either corn or potatoes, correct? Dextrin is another suspect food for me.
If you have a problem with maltodextrin, it may be due to either an allergy to the corn it’s made from (usually GMO), and/or possibly if it’s made from potatoes, you could have a reaction to the solanine in the potato.
The other day I went into the place where I buy my babies food and I got a sample of the Natural Balance Potato and Fish Allergy Formula food and gave it to Tatum today for the first time and she seemed to absolutely LOVE it.
Thanks for the quick reply! This is where I get confused… Some say that the only allowable carbs should be from green veggies; some say only low glycemic carbs; some say grains are fine; sone say heck not to grains ; others vilify legumes, while others say they are important to include; some say certain fruits are ok, some say not at all, and then u have the 80-10-10 diet/fruitarian that they fat causes candida, not sugar, so eat tons of fruit and no fats; some say u must eat meat; sone say nooch, acv, probiotics, kefir, kombucha, fermented foods (etc) are to be avoided and other say they are vital….
I thought sweet potatoes, and other such starchy foods, are not allowed on the anti candida diet bc they turn into sugars (like how fruit is to be avoided)….
When I first began this round of the Anti-Candida Diet (ACD) almost a month ago (!), I vowed I’d post recipes for just those ACD foods that were good enough to eat even if I weren’t following this crazy-restrictive diet.
If anyone has suggestions for other options, or has been on the diet and wishes to share a favorite breakfast, please let me know in the comments! I’m always looking for new foods to try.
i’ve really gotta get on the blended breakfast wagon! mmmmmmmm! and i really need to pick up some chia seeds, too! i keep hearing about how awesome they are for you – and i always forget to snag some at my local natural foods store.
Taking a cue from everybody’s favorite chocolate covered vegan (ie, Chocolate Covered Katie), I blend up whatever grains I happen to be eating at the moment, add some almond milk or soymilk, a few drops of stevia (or use brown sugar, agave, or maple syrup) and a dash of cinnamon.
After a few readers asked if I could chronicle a day’s menu on the ACD, however, I thought I’d do one better: I’ll show y’all what can be eaten for breakfast, snacks, or dessert–the three toughest parts of the diet.
I am having the sweet potatoes with almond sauce right now and it is delicious! I made your Lasagna with walnut meat and pesto last night.
I’m confused… Sweet potatoes are extremely high in natural sugars and feeds candida.
Hey there Ricki, thankas for the comment and the link! I am really happy to have found your blog too, you have some excellent anti-candida recipes-especially all these good breakfast ideas! The onion quiche looks SO good.
Other breakfasts I consume fairly frequently are basically leftovers from dinner: I’ve taken to having a bean burger, hummus, grains, or even a salad for breakfast.
Join me on Fridays for more Allergy-Friendly recipes! Feel free to share your recipe ideas (or requests!) in the comments! Most of my recipes are Allergy-Friendly for my family (no egg, dairy, or peanuts involved).
Hi Carrie – looks yummie! As a new reader of your blog I though I’d just hop on and leave a quick comment here to say I’ve been enjoying it very much.
I am a Mom who loves her kids, loves to write, loves to bake, cook, and create, loves the hubs, loves Christ, and loves to be with people.
We also love breakfast for dinner (talk about an easy way to “shake up” the week!) and this looks like a yummy spin on things.
As the pesticide content is higher in wheat bran, whole wheat breads and American corn; eating these foods is more likely to cause a gluten allergy and in fact can increase your risk of getting cancer.
When patients with a gluten allergy stop taking wheat and corn along with all their products, the symptoms, specially the gastro-intestinal symptoms like hyperacidity, heartburn, flatulence, bleeding and abdominal discomfort show a discernible improvement in 3-4 weeks.
Problems due to gluten allergy,  respond well to the complete stopping of wheat and corn and the patient recovers promptly without needing any drugs.
If you have been diagnosed with a gluten allergy you need to completely abstain from all products containing wheat and corn to allow your health to recover.
However early introduction (earlier than 8 months) of wheat and corn allow absorption of the undigested protein into the blood stream and predispose to development of a gluten allergy in later life.
After reading this article, if you have a gluten allergy you need to assess, whether it is a worth while risk for you to continue consuming wheat and corn and their products.
Gluten allergy is rarely suspected or diagnosed, and can cause a wide range of  problems like indigestion, gas, flatulence, stomach pain, hyperacidity, diarrhoea, Ulcerative colitis, peptic ulcers, Hashimoto’s disease, hypothyroidism, hyperactive or aggressive , dyslexia, backaches, diabetes, fatigue, chronic fatigue syndrome, muscle pains and cramps, cancer of the muscles (Sarcomas), cancer of the lymph nodes, asthma, infertility, eczema, depression, epilepsy, loss of memory, and abnormal including depression and schizophrenia.
Those people who eat traditional strains of wheat, rarely have gluten allergy as traditional strains of wheat,  have over the years reached an equilibrium with local pests and do not require significant applications of pesticide.
Fortunately as pesticide usage in these grains is less than for wheat and corn, allergy to these types of gluten is less common and these grains may often be safely used as a substitute for wheat and corn.
In type 1 gluten allergy the patient is allergic to the gluten in wheat and corn and can tolerate the gluten in oats, barley and rye.
Other foods to avoid are bread crumbs, often used to coat meats or ready to cook meals, bran, cereal extract, cereal protein, couscous, bulgar or bulgur wheat, cracker meal, enriched flour, gluten, semolina wheat, high protein flour, malt, malt vinegar, starch, rusk, baking powder.
When we eat food containing wheat or corn which contains pesticides, the body may create antibodies to certain specific segments of their main protein called gluten.
Tests are available for measuring antibodies to some of the segments of the gluten molecule including omega-gliadin, gamma-gliadin, wheat germ agglutinin, and deamidated gliadin. A gluten assessment panel called the Wheat/Gluten Protein Sensitivity and Autoimmunity test is carried out by Cyrex Laboratory in Phoenix, Arizona.
I examined her, diagnosed a gluten allergy and advised abstinence from wheat and corn.
The gluten in wheat and corn are similar and usually a cross allergy exists between them.
Gluten allergy, Wheat and corn allergy by Dr Manik G.
Gluten allergy is more common in North India and in the United states where wheat is the main cereal in the diet and pesticide use is high.
Cosmetics often contain flour, wheat starch, wheat germ or wheat germ oil as an ingredient which can cause allergic reactions on the skin and in the body Vitamin E oil is often contaminated with gluten.
In this the patient is allergic to the gluten in wheat, corn,  oats, barley and rye.
They overlap with the symptoms of other food intolerances like Gluten intolerance and Dairy intolerance – especially when these latter sensitivities have already caused Leaky Gut.
However – it’s wise to first check out the four main food intolerances which might be causing your symptoms: sensitivity to Dairy, Gluten, Yeast or Fructose.
Thousands of foods contain dairy in dozens of forms – so it can be tricky to avoid, without a food guide.
In addition some of this group of vegetables (e.g. potatoes) also contain lectins which cause additional gut damage in large amounts in some people.
If your cultural heritage is South American your chance of being Nightshade sensitive is low – because Nightshades are native to this continent.
The Healing Program is the only simple and proven Journal-based system guaranteed to find all your food intolerances.

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