When Wheat Goes Against the Grain
by Sheila McCormick on September 9th, 2009
Loading ...Americans love their wheat. In fact, foods made with wheat are staples of the American diet. Unfortunately, thousands of people are allergic to the proteins found in wheat. Symptoms vary from person to person and may include gastrointestinal problems like constipation, diarrhea and bloating, sinus and ear congestion, skin rashes, and mood swings.
To understand wheat allergy is it first important to know what constitutes a food allergy. An allergy to food, such as wheat, isn’t really an allergy to the food itself, but rather to the protein found in the food. Your body treats this protein as an invading foreign substance and creates antibodies to fight off the invader. This “fight” is what causes allergy symptoms. Although any food could potentially cause a reaction, eight foods are responsible for up to 90 percent of all food-allergic reactions. They are milk, eggs, peanuts, soy, wheat, tree nuts (such as almonds, pecans, Brazil nuts, etc), fish and shellfish.
Wheat allergy is usually linked to the albumin and globulin amino acids in wheat. When these amino acids enter the body through the digestive system or the lungs, the immune system reacts by making so-called immunoglobulin E antibodies. These antibodies then cause the actual symptoms of runny nose, wheezing, skin reactions, nausea and diarrhea. Wheat allergy is most common in babies and toddlers, who have immature immune and digestive systems. Most children outgrow wheat allergy, but some people are effected for their whole lives.
The best treatment for a wheat allergy is to completely eliminate foods that contain wheat. This can be difficult at first because wheat and ingredients derived from wheat are used in practically every kind of processed food. For example, soup powder is usually thickened with wheat flour and many commercial sauces contain vegetable gum that is often derived from wheat. To be safe, it’s best to read the labels of all processed foods you purchase. Substitutes for wheat include rice flour, soy flour, corn flour and arrowroot starch. There are many cookbooks on the market that specialize in wheat-free recipes. These cookbooks can help you cook safely and enable you to understand alternative foods to common wheat products.
Eating out can be especially challenging for wheat allergy sufferers. When you go to a restaurant it is important that you communicate your allergy carefully. Explain that something as simple as bread crumbs on a cooking surface may be a problem. Order simple, uncomplicated dishes prepared with fresh foods.
As with any health condition, the best thing you can do is stay informed. The more you learn about wheat allergies the better you will cope.
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