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

In my business, I see a lot of diabetics or folks that just want to lose weight and want to know the best foods to eat. When it comes to grains, I always let them know that the less processed the better because whole grains provide more nutrients such as vitamins, minerals plus more fiber than ground grains. The following is an excellent article explaining the digestive benefits of whole grains — Lori

By Diana Mirkin
co-author of The Whole Grains Cookbook

When grains are processed into flour or cereals, the primary concern is loss of nutrients. However, if you grind your own grains or use products that are made from the whole grain without discarding anything, you get all or most of the nutrients of the original grain. But grains that have been broken apart in any way will be digested quicker. That’s a big disadvantage for diabetics and dieters.

Carbohydrates are long chains of sugars, and only single sugars can be absorbed from your intestines into your bloodstream. The foods that cause rapid rise in blood sugar are those that are digested most quickly; the worst offenders are sugar and anything made from flour.

When you eat whole grains (seeds), it takes a long time to break apart the capsule, separate the carbohydrates from the fiber, and completely digest each grain. Your blood sugar rises slowly, stays slightly elevated for a long time (so you don’t feel hungry again soon after eating) and never reaches the high levels that come from sugar or flour.

Grains that are eaten as whole seeds are also more filling and satisfying because they have more bulk and take longer to break down. Part of their bulk comes from water: each seed swells up when it cooks and soaks up water, which is carried in the grain until it is completely broken down in your digestive tract.

The water you drink, on the other hand, is absorbed directly from your stomach almost as soon as it gets there. Water and other liquids do not “fill you up.” Processed grains absorb some water when you cook them, but less than the whole seeds; and the water is separated out more quickly during the digestive process.

Most people can easily eat two or three cups of pasta, but you will find that you feel full with just a cup of whole grains, or even less.

The whole grains are chewy and take more time to eat. Some of the seeds are broken apart by your chewing, but not all of them. Some of the grains may even pass through your system undigested.

On the other hand, anything made from flour or grains that have been cut, flaked, rolled or shredded has been thoroughly pre-chewed and pre-digested for you. You may get all the nutrients of the whole grains, but you don’t get the full benefits of bulk and slow transit through your digestive system.

Whole grain pastas, breads and cereals are certainly better than refined grain products, but to get ALL the benefits of whole grains, eat the seeds themselves.

Diana Mirkin, wife of nutrition expert Dr. Gabe Mirkin, is the director of Dr. Mirkin’s DASH-Plus Cooking School. She has taught thousands of people how to make healthy foods taste delicious. She is co-author with Dr. Mirkin of The Healthy Heart Miracle, The Whole Grains Cookbook, The 20/30 Fat and Fiber Diet Plan, and Fat Free, Flavor Full. She has developed hundreds of recipes that follow Dr. Mirkin’s guidelines for healthy eating, featuring whole grains, beans, vegetables and fruit.