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Do you have Celiac Disease...???Check with your doctor ..
www.celiaccentral.org
People with celiac sprue suffer from abnormal immune reactions to gluten-containing foods. Gluten is a protein found in various cereal grains, such as wheat , rye, and barley. Oats may be tolerated in small amounts by some patients with celiac sprue, although those with severe disease typically do not.Allergic reactions to wheat can be acute or delayed, occurring within minutes or a few hours after eating or inhaling wheat. The symptoms can involve the skin (urticaria, eczema, angioedema, atopic dermatitis), the gastrointestinal tract (abdominal cramps, nausea and vomiting) and the respiratory tract (asthma or allergic rhinitis). Wheat can cause Baker's asthma and has also been associated with wheat-dependent exercise-induced reactions (see below).
Baker's asthma: Contact with or inhalation of wheat flour proteins is one of the causes of baker's asthma (an occupational allergy), but allergens other than the wheat itself (e.g., storage mites, yeast and baking additives) may also be causes. Symptoms that may present include rhinitis, skin itching/rash, ocular symptoms (including tearing, itching and conjunctival injection), respiratory symptoms (including coughing, wheezing, shortness of breath and sputum production) and "grain fever".
Wheat-dependent exercise-induced reactions: Exercise within 3 hours of wheat consumption can induce an adverse reaction in susceptible individuals. In some cases, this can also occur when wheat is consumed directly after exercise. Typical symptoms experienced include asthma, urticaria, angioedema, dyspnoea, syncope and anaphylaxis.
Dairy foods may not be tolerated when someone with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is due to the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.
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