Allergy Malt Radio Immunoabsorbent Blood

Malt is made most often from Barley, but sometimes from other grains such as Rye. Malting is the controlled germination of cereals, followed by the termination of this process by the application of heat. Further heat is then applied to "kiln" the grain and produce the required flavour and color. Malt may uncommonly induce symptoms of food allergy in sensitised individuals, including Baker's asthma, urticaria, facial itching, Quincke edema, systemic symptoms and anaphylaxis. Symptoms usually occurred after the consumption of Malt-containing chocolate drinks and Malt-containing snack products. This IgE antibody allergy test uses a blood sample to determine if you are allergic to Malt. Malt is made most often from Barley, but sometimes from other grains such as Rye. Traditional allergy tests utilize the Skin Prick method (also known as a Puncture or Scratch test) to determine whether an allergic reaction will occur by inserting possible triggers into your skin using a needle prick. If you are allergic to the substance, you are forced to suffer through your body's reaction to the allergen. If you think that you are allergic to malt, then you should try to avoid these products. Some people suffer malt allergy symptoms after the intake of any food product containing malted grains. There are some, however, that observe specific kinds of symptoms for particular foods or beverages. This is because the products contain a combination of malted grains and wheat, yeast or other allergens. In fact, doctors suggest that when you are allergic to malted drinks, you are most likely to develop allergy to wheat, barley, and oats. It can be difficult distinguish whether or not the reactions are caused by malt or by these ingredients. Therefore it is important to know the symptoms caused by specific ingredients of the beverages.