WHEAT

Wheat allergies can be a real challenge for many people, as they can cause a range of uncomfortable symptoms. Unfortunately, wheat is a common ingredient in many everyday foods, making it difficult to avoid. Gluten, gliadin, and glutenin are proteins commonly found in wheat that can trigger allergic reactions, along with other components in the grain. It’s important to note that a wheat allergy is not the same as celiac disease. Gluten can also be found in other grains like rye, spelt, barley, einkorn, and triticale, while gluten-free options include buckwheat, corn, amaranth, rice, oats, millet, and quinoa.

Various theories exist regarding why some people experience negative reactions to wheat. Some experts suggest that selective breeding may have caused changes in wheat proteins. For instance, modern wheat contains gliadin protein, which was not present in wheat grown prior to the 1960s. The structure of wheat germ may also be evolving, which could potentially contribute to the rise in hypersensitivity cases.

Main symptoms associated with wheat

• Abdominal pain, nausea, indigestion, vomiting, diarrhea
• Skin conditions such as eczema, urticaria, and exima
• Runny nose, sneezing, stuffy nose
• Headache
• Asthma, cough

Main foods containing wheat

• Sweet buns, cakes, cookies
• Bread crumbs, croutons
• Bulgur wheat
• Cereal
• Couscous
• Durum wheat
• Einkorn wheat
• Emmer wheat
• Flour (strong flour, all-purpose flour, weak flour, whole wheat flour)
• Wheat bran
• Beer
• Dry wheat protein
• Matzah
• Noodles or pasta
• Seitan
• Triticale
• Wheat gluten
• Wheat (Bran, Durum, Germ, Gluten, Wheatgrass, Malt, Starch )
• All Foods Containing Wheat Protein

Foods that may contain hidden wheat

• Bouillon
• Glucose syrup
• Malt and malt vinegar
• Salad dressing
• Soups and gravies
• Surimi
• Soy sauce
• Starch (gelatinized starch, modified starch, vegetable starch)
• Yogurt
• Chips and fries
• Processed deli meats
• Imitation meats, vegan meats