Like most allergies or intolerances, there are ways to treat them. Most of the treatments for gluten allergies/intolerance are natural. They include changes in diet and lifestyle, and knowledge about the foods that you are eating. There are some medications that you can take to treat some of the symptoms that come along with gluten intolerance. Luckily, there are not too many emergency situations that come along with gluten allergies/intolerances. If on the off chance there is an emergency situation related to the allergy, there is treatment. By paying close attention to the foods that you eat, and taking the time to understand the severity of your specific gluten allergy or intolerance, you should be able to treat it quite easily.

There are some medications that can help if you have a flare up of symptoms from gluten intolerance or allergies. Antihistamines can reduce the signs and symptoms of gluten allergies. They should be taken after an exposure to gluten to control the reaction, and relieve any discomfort that you may be feeling. You can consult your doctor about an over-the-counter allergy drug that suits your specific gluten allergy/intolerance needs. In an emergency situation, like anaphylaxis, which is a life threatening reaction to gluten or other things people are allergic to, you should inject an EpiPen (epinephrine) into your leg. This will help people who have severe reactions to gluten before emergency services can arrive. You can also have a digestive aid, such as bismuth subsalicylate to calm your symptoms if you accidentally ingest gluten. It is fairly common for people to accidentally ingest gluten because it is in many pre-prepared and processed foods.

The best, and practically the only way to treat a gluten allergy or intolerance is by changing your diet. You will need to avoid foods that have gluten in them in order to avoid the symptoms that come along with a gluten allergy or intolerance. The first step you should take is cleaning out your pantry and fridge. Get rid of the biggest troublemakers first: pastas, cereals, wheat, barley, and rye based baked goods. Getting these out of the house will help you avoid eating them. If they are not around, you will not be tempted to eat them.

If you have a gluten allergy or intolerance, you are going to have to start reading labels. You can first do this in your home, and then take your knowledge to the grocery store. You will want to look at the list of ingredients, as well as the nutritional supplements. If a food has any of the following code words for gluten, throw them out. Look for the words: vegetable protein, malt, malt flavoring, hydrolyzed vegetable protein, modified food starch, cereal, soy sauce, vegetable gum and flour. Also, be aware that the word broth listed as an ingredient, because most of the time, that broth contains a high amount of gluten. If you are wary of a food, check to see if it specifies itself as gluten free. As gluten allergies and intolerance becomes an increasing problem, companies around the country are labeling their gluten free foods.

The next step is to hit the produce department. Processed foods often have a high amount of gluten, usually due to the manufacturing process. Fresh foods do not have any modifiers to them, and are gluten-free. Not only will they take you away from gluten, but they will also be better for your body in the long run.

The best thing you can do to treat your gluten allergy/intolerance is to familiarize yourself with gluten-free options. Look around your grocery store, or go online and look up what brands and products offer gluten-free options. You can begin shopping at a natural grocery store to ensure that you have more of a variety of gluten-free options. Also, go to restaurants that provide a gluten-free menu, or a menu that provides nutritional facts. Many restaurants are able and willing to provide this information to their customers. If you pay attention to the foods you eat, you will be able to treat your gluten allergy/intolerance, and live a healthy life with no gluten related symptoms.