Getting geared up on gluten
A reaction to gluten, a protein found in wheat, rye, barley, and sometimes oats, is common in babies. Gluten sensitivity causes damage to the upper intestine, leaving the body unable to absorb nutrients properly and causing digestive problems, which usually appear gradually. Symptoms can include a swollen-looking stomach, vomiting and diarrhoea, porridgy-looking poo, constipation, appetite loss, and slow weight gain or weight loss.
Breastfeeding and delaying feeding your baby foods with gluten in until he is 7 months old or more can reduce the likelihood of your baby having a gluten reaction. Therefore, try to avoid foods such as baby porridge and rusks, which are usually made with wheat flour, until your baby is about 8 months old. Most babies grow out of gluten intolerance, but occasionally gluten intolerance indicates coeliac disease, a lifelong condition that means your child must avoid glutinous foods permanently. If you suspect that your baby has a gluten intolerance, see your health visitor or doctor, who may refer him to hospital for blood, urine, and faeces tests.
