There are many types of allergies, as well as differences in the causes, symptoms and treatment, including some allergic reactions to foods, which may make the patient vulnerable to eating and discontinuing certain types of food, which is an important source of food, it was necessary to look for compensations And alternatives to make the patient’s food a diverse and healthy diet.
The disease was the most common category of the disease. The disease was the most susceptible group of people with genetic susceptibility to wheat germ disease, and some cases of diseases such as dementia Mongolian and diabetes-dependent insulin.
It is also possible to be infected at different ages from childhood to late aging.
In the case of exposure to the “galladin” material found in grains, specifically in wheat, “transglutaminase,” which is an enzyme in the amendment of the protein “Geladin” Moekon amendment in terms of composition, and based on this amendment, the immune system in the human body is exposing the tissues of the intestine to attack, causing Thus causing an inflammatory reaction and inflammation. This inflammation destroys the “fluff” lining the intestine, whose role is absorption, which makes the lining of the intestines smooth, making the absorption of food bad.
The treatment of wheat containing products for different types of reactions in those with wheat allergies, and most of these symptoms in the sensitivity of wheat are linked to the digestive system, and is often seen in the infected children between the ages of 9 months and two years, and most of the matter after To bring bread and grain to his food shortly,
The most famous of these symptoms:
- Delayed growth.
- Ulcers in the mouth.
- The ability to increase bleeding and inside the small intestine due to a decrease in the proportion of vitamin “K” in the blood.
- Bacteria are reproduced inside the small intestine due to poor absorption.
- Skin condition that affects wheat allergy causes skin itching.
Wheat Allergy Treatment:
Gluten-free diets are the basis of treatment and should be adhered to for life. The term gluten-free is usually used to indicate the desired level of gluten to be harmless without complete absence.
However, this non-harmful glutin ratio is controversial and has not been confirmed.