Bread allergy?

Question

I was just wondering where I can find info on bread allergies. If they even exist. Like particulary what the symptoms might be? Both my mother and I have problems when I ever we eat bread. I myself get a stuffy nose after eating bread and a phelghmy throat. She always sneezes. I said to her maybe we're allergic to bread. Any info would be great. Thanks.

Answer 1

Hello! It sounds as if you may have a wheat allergy OR Celiac Disease. Celiac Disease (CD) is NOT an allergy as many ppl think. It is an autoimmune disease in which the body cannot process GLUTEN found in wheat, rye and barley. (oats are also avoided due to cross contamination during harvest but there are some Gluten Free Oats available online.)

You most certainly CAN have upper respitory symptoms from CD but you should see a qualified allergist of GI doc. A blood test is done first, testing for levels of IGG, IGA and TTG. These test for the levels of antibodies that are reacting to gluten. Also, an endoscopy is often done to examine the intestines to see how much, if any damage is done to the villa by gluten. You need to ask the doc you see if they KNOW AND UNDERSTAND CD! Not all do! Make sure u go to a GI doc who actually has patients with CD. If they tell you that's not a real disease or its' a childhood disease, seek another doc!! The sites I list below are full of info about CD.

Gluten is everywhere but once you get diagnosed and go on teh GF diet, if you have CD, you will feel awesome! And the best part is, no meds, no surgeries, just follow the diet. It seems hard at first but the support groups ra ether and millions of ppl worldwide do it every day.

Remember DO NOT start a GF diet BEFORE testing. If you are not eating gluten when you get the blood work or endoscopy done your tests will be inconclusive.

Please feel free to contact me personally for more info. I am here to help.
Amy Chairperson Louisiana North Shore Celiac Sprue Association

Answer 2

Some information i found on the web for you. I think the problem is a gluten allergy.
This site says you can get asthma and hayfever symptoms too.

GLUTEN ALLERGY

Wheat, by far, is the most popular grain in Western countries like the United States, where people put a premium on light, springy baked goods and pasta. However, gluten - the elastic protein in wheat that makes baked goods springy and light - is a prime cause of wheat allergy. Some people are sensitive not only to wheat but to grains low in gluten. Symptoms commonly caused by wheat or gluten allergy are:
bullet eczema
bullet abdominal problems like indigestion
bullet cramps
bullet colitis
bullet bloating
bullet gas
bullet diarrhea
bullet respiratory problems like asthma and hay fever

Wheat and gluten sensitivity is now being recognized as a possible cause of headaches, depression and even symptoms resembling neurosis and schizophrenia. (Celiac disease, a food-related illness that responds to the elimination of grain from the diet, is not an allergy).

WHEAT SUBSTITUTES
Barley, Oats, Rye and Spelt - all contain gluten
Amaranth, Buckwheat, Rice, Corn, Millet, Teff and Quoina - don't contain gluten

Answer 3

A lot of people are allergic to gluten, which is a protein in flour.

However, gluten allergies usually cause digestive problems. If you get respiratory problems like sneezing, then maybe your bread is coated with something that you are inhaling? Have you tried different varieties of bread? I have never heard of a food allergy causing airborne allergy type symptoms.

Answer 4

You could have a gluten or wheat allergy. Web MD has info on both.
Symptoms usually are hives, swelling of the skin or throat, upset stomach, even eczema. My sister is allergic to wheat gluten. Her eyes swell up and she gets covered in hives.

Answer 5

Hello, You may also have a Saccharomyces allergy. Saccharomyces is also called Baker's and Brewer's Yeast. Here is more information:Saccharomyces is a genus in the kingdom of fungi that includes many species of yeast. Saccharomyces is from Latin meaning sugar fungi. Many members of this genus are considered very important in food production. One example is Saccharomyces cerevisiae, which is used in making wine, bread, and beer. Other members of this genus include Saccharomyces bayanus, used in making wine, and Saccharomyces boulardii, used in medicine.

History
The presence of yeast in beer was first suggested in 1680, although the genus was not named Saccharomyces until 1837. It was not until 1876 that Louis Pasteur demonstrated the involvement of living organisms in fermentation and in 1888, Hansen isolated brewing yeast and propagated leading to the importance of yeast in brewing. The use of microscopes for the study of yeast morphology and purity was crucial to understanding their functionality.


Use in brewing
Brewing yeast are polyploid and belong to the Saccharomyces genera. The brewing strains can be classified into two groups; the ale strains (Saccharomyces cerevisiae, generally used for ale and stout) and the lager strains (Saccharomyces pastorianus or Saccharomyces uvarum). Lager strains are a hybrid strain of S. cerevisiae (ale strains) and S. bayanus (wine strains) and are often referred to as bottom fermenting. In contrast, ale strains are referred to as top fermenting strains, reflecting their separation characteristics in open square fermenters. Although the two species differ in a number of ways including their response to temperature, sugar transport and utilisation, the S. pastorianus and S. cerevisiae species are closely related within the Saccharomyces genus.

Saccharomyces yeasts can form symbiotic matrices with bacteria, and are used to produce kefir and ginger beer

Answer 6

Ask an allergist. I think it would be allergies to wheat or gluten.