Could You or Your Child Have a Wheat Allergy?

You may have heard talk lately about such things as gluten allergies, wheat allergies or Celiac disease.  It seems more and more people are being diagnosed with these types of allergies, and you might be wondering what they are exactly.

First, a definition might be in order.  A wheat allergy is a reaction of the immune system to proteins that are found in wheat. Essentially, when someone has this type of allergy, the immune system has developed an antibody to wheat protein.  A wheat allergy is actually one of the more common food allergies found in children.

It is important to distinguish that a wheat allergy is different from having celiac disease, which is an immune system reaction to any food that has gluten, which is one type of protein found in wheat.

What are the symptoms of a wheat allergy?  They include difficulty breathing, diarrhea, watery or itchy eyes, nasal congestion, nausea or vomiting, cramps, hives or itchy skin, itching or swelling of the throat or mouth or anaphylaxis.  This last symptom can be life-threatening, as it often causes severe breathing difficulty, swelling of the throat, dizziness, trouble swallowing and a weak pulse.

Anaphylaxis is a medical emergency, and it requires immediate care. It is a good idea for someone who knows that they are more likely to have an anaphylactic reaction to wheat to carry injectable doses of epinephrine (the drug form of adrenaline which increases the heart rate).

Interestingly, while wheat allergies often begin in childhood, they are not always lifelong. Often, a child will outgrow it between the ages of 3 and 5.  If you think that you or your child has a wheat allergy, it is important to see your doctor. Many different conditions can cause the same symptoms that are seen with a wheat allergy, so it is important to get an accurate diagnosis.

Organic Food: What You Need to Know

In the United States, there are strict rules regarding when a rancher or farmer may label their food as being "organic." In order to use that label, an inspector from the government must go to the farm to ensure that they are following the required stringent rules.

So, what qualifies a food as being organic?  Ranchers and farmers who grow organic food must not give their animals antibiotics or growth hormones, use irridation (using X-rays and other rays to kill pests), must use only natural fertilizers and natural pest killers (such as oils or soaps) and must feed their animals organic food only.

Generally, organic food is more expensive than non-organic food for several reasons.  For example, it can cost more for organic ranchers to feed their cattle, plus organic farms tend to be smaller (making it hard to get help from the government) and it takes more labor to raise animals and grow plants without pesticides, chemical fertilizers and the like.

As organic food gets more and more popular, you may be wondering what the benefits are.  For one, organic food is better for the environment, as organic farmers and ranchers often conserve water and soil. Also, pesticides can kill small animals and birds and and affect their reproduction, therefore using less toxic chemicals is beneficial to the environment.

Also, pesticides are used to grow non-organic food and when it arrives at the store there are often small amounts of pesticides still left on the food. Studies have shown that ingesting large quantities of pesticide chemicals is harmful, but the effects of smaller amounts are still unknown.

However, if you can it may give you and your family more peace of mind to purchase the organic versions of the 12 fruits and vegetables with the highest levels of pesticides (according to the Environmental Working Group, a nonprofit group that analyzes the results of government pesticide testing in the U.S.).  Those 12 fruits and vegetables are strawberries, cherries, kale, celery, bell peppers, peaches, apples, nectarines, carrots, pears, grapes and lettuce.

Not ready to go organic or concerned about the cost?  You can still take a precautionary step by always washing fresh vegetables and fruits with detergent, such as dishwashing soap, to remove some of the pesticides. A scrub brush is also a good idea.  This way, you can feel better knowing you've done your part to help keep your family a little more safe when eating fresh produce.

Kidney Stones: Treatment and Prevention

Kidney stones are deposits composed of acid salts and mineral that can form inside your kidneys.

What causes kidney stones? There are many different causes, but many times stones can form when the minerals crystallize and stick together due to urine becoming concentrated.

While kidney stones don't cause permanent damage, it can be very painful to pass them.  If you experience pain starting in your back or side that moves to your lower abdomen, you may be passing a stone. Often, the pain may change as the stone makes its way through your urinary tract.

Other symptoms may include:

* Persistent need to urinate
* Urination pain
* Chills and fever (if infection present)
* Brown or red urine
* Vomiting and nausea

There are also different kinds of kidney stones such as uric acid, calcium, struvite and cystine--with calcium stones being the most common. There are several risk factors for developing kidney stones and these include dehydration, digestive diseases, being obese, male or an adult, or family or personal history.

If you end up seeing a doctor for possible kidney stones, they may perform tests such as blood, urine and/or imaging.  If you are diagnosed with minor stones, you will most likely be told to treat them with pain relievers and large quantities of drinking water. Larger stones may be treated with sound waves, surgery or by removing them with a scope.

In order to prevent kidney stones from occurring, it's a good idea to drink plenty of water every day and eat a diet low in salt and animal protein.  Increasing the amount of fiber in your diet and avoiding foods high in oxalate (such as nuts, chocolate and dark green vegetables) can also be helpful.

Photo credit: urologyhealth.org

Lactose Intolerance: The What, Why and How to Deal

When someone is lactose intolerant (also sometimes referred to as lactase deficient), it means that they are not able to digest lactose (or milk sugar) in dairy products fully. While not life-threatening, lactose intolerance can cause a lot of discomfort.

Lactose intolerance is caused by a lack of lactase which is an enzyme produced by the small intestine. This enzyme attaches to lactose molecules in the food you eat and breaks them into glucose and galactose (simple sugars) which can be absorbed by your blood. When there is not enough lactase, the lactose in your food moves into the colon unprocessed and intestinal bacteria interact with it. This causes lactose intolerance and its related symptoms.

Symptoms of lactose intolerance usually show up 30 minutes to 2 hours after consuming foods or drinks that contain lactose. Symptoms include diarrhea, gas, bloating, nausea and stomach cramps.

Lactose intolerance generally falls into three different categories:

1) Result of aging:  As a person's diet becomes less reliant on milk, their lactase production decreases.

2)  Condition from birth: While rare, some babies are born lactose intolerant with the condition being passed down from its mother and father.

3) Result of injury or illness: After illness, injury, surgery or intestinal disease, lactase production can sometimes decrease resulting in lactose intolerance.

If you think you may be suffering from this condition, try cutting dairy out of your diet for a few days and then see if you feel any better.  Lactose intolerance can be confirmed by a doctor performing one or more tests, including a stool acidity test, a hydrogen breath test, and a lactose intolerance test.  Unfortunately there is no cure for this condition, but it can be kept under control by avoiding dairy and using lactose-free or lactose-reduced products.  Taking over-the-counter lactase tablets or probiotics may also be helpful.

What is E. Coli Bacteria?

E. coli (Escherichia coli) are bacteria that live in the intestines of people as well as animals. Most types of E. coli are not harmful--at worst, they may cause a brief bout of diarrhea.

However, there are a few strains of E. coli that can cause stomach cramps and severe diarrhea, as well as possible serious organ problems like kidney failure. How can you come in contact with E. coli?  One of the ways is through food or water that has been contaminated--for example, ground beef that is undercooked, unpasteurized milk or raw vegetables.

E. coli bacteria can also travel from person to person or from animal to person--especially when someone who is infected hasn't washed their hands thoroughly.

When a healthy adult is infected with a bad strain of E. coli, they are usually able to recover within a few days, but children and older adults who are infected can develop kidney failure that can be potentially life-threatening.  Symptoms usually occur within 3-4 days of exposure and can include abdominal pain and cramping, nausea and vomiting and diarrhea.  It is important to contact a doctor if your diarrhea persists or is bloody or if you start feeling sick after eating fresh produce or undercooked ground beef.

If you do visit a doctor because you believe you may have been exposed to harmful bacteria such as E. coli, they will send a stool sample to a lab in order to test for the bacteria. If you are diagnosed with an E. coli infection, you will most likely be told to rest and get plenty of fluids.  Unfortunately, here is no specific treatment or drug that can treat this type of infection.

The best course of action is to prevent infection in the first place--always wash your hands and utensils well, drink pasteurized juice and milk, wash produce thoroughly and avoid eating pink meat.