Wheat intolerance (allergic response)
An allergic reaction is somewhat like a case of mistaken identity by your body’s immune system.
Normally, your immune system generates antibodies to protect your body against bacteria, viruses or toxic substances. If you have wheat allergy, however, your body generates an allergy-causing antibody to attack a certain protein found in wheat. Simply put, your immune system has mistakenly identified this protein as something that could harm you.
Once your body has developed an allergy-causing antibody to a particular agent (allergen) — in this case, a wheat protein — your immune system has been rewired to destroy it. That’s why, when you eat wheat, your immune system mounts an attack.
There are four different classes of proteins in wheat that can cause allergies: albumin, globulin, gliadin and gluten. Any of them can cause an allergic reaction.
Sources of wheat proteins
Some sources of wheat proteins are obvious, such as bread, but all wheat proteins — and gluten in particular — may be used in a number of prepared foods. Foods that may include wheat proteins include:
• Breads
• Cakes and muffins
• Breakfast cereals
• Pasta
• Couscous
• Crackers
• Beer
• Hydrolyzed vegetable protein
• Soy sauce
• Condiments, such as ketchup
• Meat, crab or shrimp substitutes
• Coffee substitutes
• Meat products, such as hotdogs
• Dairy products, such as ice cream
• Natural flavorings
• Gelatinized starch
• Modified food starch
• Vegetable gum
If you have a wheat allergy, you may also be allergic to other grains with similar proteins. These related grains include barley, oats and rye.
If you struggle with wheat protein intolerance(s), avoiding or limiting the above foods will decrease inflammation in the body, help keep weight off and help you to feel better overall.
Try grains or grain-like products new to you such as (to read more go to http://www.livrite.com/wholegrains.htm) :
1. Kamut – a relative of wheat that reportedly tastes better than wheat and is nutritionally superior.
2. Quinoa – not a grain but related to beets and spinach. It is known for it’s light taste and easy digestion, it is high in vitamins and is a complete protein having all 8 amino acids.
3. Amaranth – a grain with complete protein and with content as high as 12 – 17%; high in fiber; studies link to its ability to lower cholesterol.
4. Spelt – a complete protein and a relative of wheat; known for its easy digestion.
5. Rice – non-allergenic and gluten-free, complex carbohydrate with vitamins and minerals
Sources:
MayoClinic.com. Wheat allergy; Causes. http://www.mayoclinic.com/health/wheat-allergy/DS01002/DSECTION=causes. Accessed Aug. 2010
Wheat and joint pain. Dr. Nathan Wei. http://www.arthritis-treatment-and-relief.com/wheat-and-joint-pain.html Accessed Aug. 2010
Nutrition facts about rice. http://www.rice-trade.com/rice-nutritional-facts
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