Cow’s milk is one of the most widespread allergy-causing foods in children, and it’s the most important origin of allergic reactions in especially young babies.

Milk allergy involves roughly speaking 2 percent to 3 percent of babies globally, and its symptoms and signs can be important enough to cause worry not merely for an allergic child, but also for the child’s family. But the fine news is that the majority of children outgrow a milk allergy by the age 2 or 3.

Allergic reactions mostly happen a couple of minutes to a few hours after you consume milk ” but occasionally it can be days before symptoms and sign occur. Signs and symptoms stretch from mild to harsh and might include wheezing, vomiting, hives and digestive problems. Very rarely, milk allergy can cause anaphylaxis – a severe, life-threatening reaction.

Milk Allergy Symptoms

Three types of milk correlated allergy symptoms have been acknowledged:

1. Symptoms set in at once following eating/drinking cow’s milk. Reactions generally affect the skin, triggering hives and/or eczema.

2. Symptoms commence some hours after ingesting cow’s milk. Symptoms of this type are mainly diarrhea and vomiting.

3. Symptoms commence more than twenty hours after eating/drinking. The major symptom for this type is diarrhea.

Symptoms of milk allergy can affect the skin, causing rashes or hives; the digestive tract, causing bloating and diarrhea, and the respiratory system, causing runny nose and asthma.

Here is a more comprehensive listing of symptoms:

* vomiting

* hyperactive behavior

* diarrhea

* asthma

* hives

* runny nose

* rashes

* stuffy nose

* ear infections

* bloating

* watery eyes

* eczema

* allergic shiners (black around the eyes)

* recurrent bronchitis

* failure to thrive

The listed symptoms are not restricted to people suffering from milk allergy. As one get to know food allergy symptoms, you will note that numerous foods share a variety of regular symptoms, such as: bloating, rash, and runny nose.

What is the Difference of Milk allergy and Milk Intolerance?

It is important to tell apart a real milk allergy from milk protein intolerance or lactose intolerance. Unlike a milk allergy, intolerance doesn’t involve the immune system. Milk intolerance causes different symptoms and requires diverse care than does a true milk allergy. Ordinary signs and symptoms of milk protein intolerance or lactose intolerance include digestive problems, such as bloating, gas or diarrhea, after consuming milk.

Milk Allergy Prevention and Cure

The single way to prevent an allergic reaction is to avoid milk and milk proteins altogether. This can be complicated, as milk is a common food ingredient. Despite your best efforts, you or your child may still come into contact with milk.

Medications, such as antihistamines, may reduce signs and symptoms of a milk allergy. These drugs can be taken after exposure to milk to control an allergic reaction and help relieve uneasiness. If you or your child has a severe allergic reaction (anaphylaxis), you may need an emergency injection of epinephrine (adrenaline) and a trip to the emergency room.

If you’re at risk of having a severe reaction, you or your child may need to carry injectable epinephrine (such as an EpiPen) at all times.

Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune disease of the intestines, which is initiated by gluten, a protein located in many cereal grains. So, a person with celiac disease have to keep to a gluten-free diet. Be sure to study the gluten allergy symptoms and if you suspect gluten allergy contact your doctor.

Where is Gluten Found? The major resource of gluten in the diet include wheat, rye, and barley. Oats may be tolerated in very small quantities by some patients with celiac disease, even though those with severe disease normally don’t.

Dairy foods may not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is because of the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.

What Common Foods are Gluten-Free?

Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. See below for more information regarding a gluten-free diet.

Why Follow a Gluten Free Diet?

* Even though if there are no obvious symptoms, celiac disease can cause dangerous vitamin and nutritional shortages, since the intestines may not be able to absorb important nutrients if gluten is being eaten.

* Rates of certain cancers of the gastrointestinal tract are much higher in people with celiac disease, and there is evidence that this risk is decreased with a gluten-free diet.

* People with active celiac disease are at increased risk for other auto-immune conditions, (such as diabetes mellitus type 1, Graves disease and Hashimotos thyroiditis) especially those with continued gluten exposure.

* Mothers with untreated celiac disease are at increased risk for having a low birth weight baby.

How to Follow a Gluten-Free Diet? First, reading all labels on prepared foods is critical. Do not eat any foods that contain the following:

* Hydrolyzed vegetable protein

* Flour or cereal products

* Vegetable protein

* Malt and malt flavorings

* Starches (unless specified as corn starch, which does not contain gluten)

* Various flavorings, which can be derived from cereals containing gluten

* Vegetable gum

* Emulsifiers, stabilizers derived from cereals containing gluten

Next, especially when eating at a restaurant, avoid the following:

* Breaded foods

* Creamed foods

* Meatloaf and gravies

The following are good choices for a gluten-free diet:

* Broiled or roasted meats (beef, poultry, fish)

* Plain vegetables

* Plain salads

* Potatoes (white, sweet, yams)

* Corn

* Rice

* Beans

* Fruits

* Breads and baked goods made from alternative flours (rice, soy, tapioca, arrowroot, potato)

* Breakfast cereals containing only rice, corn, grits or hominy (Such as puffed rice). Some people with celiac disease may tolerate oats as well.

Are There Other Advice Regarding Nutrition?

It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies. Since bone loss is a common problem in people with celiac disease (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.

Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease.

DISCLAIMER: The information contained in this article is for educational purposes only, and should not be used as a substitute for personal care by a licensed physician. Please see your physician for diagnosis and treatment of any concerning symptoms or medical condition.