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Do you know if you are allergic to wheat or not?

Many people go on for years unaware that they are allergic to wheat. The symptoms are often very wide and include, low energy level, headaches, feeling weak and nausea, vomiting, hives, hay fever, bloated stomach, chest pains, depression or mood swings, irritable bowel syndrome, and abdominal cramps. A person suffering from wheat allergy may experience one or more of the above symptoms and reactions can become more severe with repeated exposure and reduced strength of the body's immune system.



The main cause of wheat allergy is to do with the seed proteins of wheat whereby the respiratory conditions and allergies are as a result of wheat pollen allergens and abdominal conditions are the result of wheat glutelin. Headaches are often indications that wheat allergy is having a serious effect on an individuals.

It is important to remember that some people's reactions are restricted to wheat proteins, while others can react across many varieties of seeds and other plant tissues and can even be exasperated with the present of soy in the body. If you think you may be allergic to wheat and or are diagnosed by your family doctor that you are wheat intolerant or have wheat allergy, you may want to speak with your doctor regarding aspirin and exercise which can both increase the presence of wheat gluten in the blood stream.

Additionally, eating gluten-free bread and cakes does not necessarily mean that you are not putting gluten in your body. Many products sold as "gluten-free", are not completely gluten-free and since FDA has no official standards to regulate these products or their manufacturers, one has to be very careful. For people who are allergic to wheat (and hence gluten) it is quite frustrating. But for some this can be seriously dangerous, even deadly. For instance, people with celiac disease, or certain autoimmune diseases like Hashimoto's thyroiditis (hyperthyroidis, where the body mistakenly attacks thyroids), or those who have hypersensitivities to cereal grains - gluten-free foods can pose a serious threat even if they have even small traces (like 1%) of gluten.

FDA is currently looking to introduce a new set of guidelines and strict regulation and standards for gluten-free labeling. If new regulations are adopted then most certainly United States will follow labeling as currently governed by the European countries which are strict and clear. In the mean time, those that suffer from gluten and wheat allergies should stick to a diet non-grain whole foods, vegetables, fruits, legumes and fish which are inherently gluten-free.


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