Wheat allergies are caused by proteins found in wheat that cause the immune system to react abnormally. When a person has a wheat allergy, their immune system fights wheat proteins because of an antibody that is specifically created for battling the protein. Wheat allergy is not the same as Celiac Disease, which is where the small intestine becomes inflamed whenever foods with gluten, a protein found in wheat, are consumed. With a common wheat allergy people who are allergic have to avoid any wheat in their diets. If wheat is accidentally ingested medication is usually necessary to treat the reactions. Wheat allergy symptoms range from nausea, hives or breathing difficulties. This allergy can also cause anaphylaxis which requires emergency treatment as this condition is life-threatening.
Wheat Allergy Signs and Symptoms
An allergic reaction to wheat usually will occur within a few minutes to a few hours after eating the wheat product. The usual signs and symptoms of this allergy are diarrhea, cramps, nausea and/or vomiting, breathing difficulties, watery and itchy eyes, hives or itchy rash, congestion of the nasal passages, mouth or throat swelling with itching or irritation and anaphylaxis. When anaphylaxis occurs the symptoms are pain or tightness of the chest with extreme breathing difficulties and the throat becomes swollen or tight. Also there may be difficulty swallowing, the victim can turn blue or very pale along with weak pulse, dizziness or fainting. Children are more susceptible to this allergy than teens or adults though children with wheat allergies usually outgrow the allergy by the time they are 3-5 years old. People who do have wheat allergies should always carry epinephrine injectable doses in case wheat is accidentally ingested and anaphylaxis occurs.
Differences Between Allergies and Intolerance
More people suffer with wheat intolerances than with actual wheat allergies. Since some symptoms can be the same for both this can cause confusion between the two. The difference is that with a real wheat allergy certain bodily responds begin to occur with the immune system. With a wheat intolerance the body’s immune system does not react. People with intolerance to wheat can eat small amounts of it without discomfort unlike wheat allergies which cause severe reactions after ingesting even the tiniest amount of wheat.
Wheat Intolerance and Celiac Disease
Celiac disease is a chronic condition that affects the digestive tract whenever gluten is eaten. Gluten is found in foods that contain wheat, rye and barley which can be found in breads, cookies, pastas and many other foods. When a person with Celiac Disease eats wheat, they usually will experience diarrhea and stomach pain with bloating. This disease also affects the immune system but at a more complex level.
Foods That Contain Gluten
Avoiding gluten in the diet requires paying close attention to all food labels since many foods contain this protein. Foods to avoid include soy sauce, beer, certain crackers, pasta, cereals, cakes, breads, certain dairy products, processed meat products, meat substitutes, condiments, modified food starch, natural flavorings, gelatinized starch and vegetable gum along with barley, rye and oat products to mention a few.
Anaphylaxis From Exercise and Wheat
Certain people who have wheat allergies will only have symptoms after they have eaten wheat and then exercise. The changes that occur in the body from exercising can cause an allergic reaction which usually results in anaphylaxis. This condition can also occur from combining wheat and aspirin or certain anti-inflammatories.
Gluten-Free Diet
A gluten-free diet does allow you to eat many foods that are very good for you. These include cheese, pure chocolate, almonds, corn flour (maize), corn tacos, dried peas and beans, eggs, distilled vinegar, cid’er vinegar, fish, shellfish, flax seed, fresh meats that are non-processed or do not have any coating, fresh herbs, fresh or dried fruit, cottage cheese but no cheese spreads, jam/jelly, milk, nuts, peanut butter, popcorn without any coatings, molasses, honey, fruit juice, potatoes, poultry, rice, sugar, vegetables, xanthenes gum which will replace the elasticity of gluten, amaranth, arrowroot, buckwheat, chickpeas and corn. Arrowroot, tapioca and cornstarch can be used to thicken sauces, gravies and soups. Flours that are gluten-free include rice, potato and corn.
Gluten-free diets have become increasing popular in the last few years since more people are being diagnosed with gluten-intolerance or Celiac Disease. Some people are choosing gluten intolerant fitness diets for weight loss and as a cleanse for their bodies. Even though this trend has become popular with certain celebrities, it can cause health problems according to certain health nutritionists. It is always wise to consult with your physician before starting any diet or supplement program. Always consult your doctor if you suspect that you or your child may have a food allergy.
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