I discovered that I have an allergy to Wheat and Gluten just about twelve months ago, as I write, after many years of suffering stomach problems!

My hope is that in some way this set of articles will help you to better understand the problem that you or your friends may be suffering with. If you think that you have an allergy to wheat or gluten please do something about it and talk to your professional health provider.

Be persistent in seeking the help you need because it makes such a difference to your life when you start to address the problem of a Wheat and/Or Gluten Allergy as I know only too well!

Gluten is a special kind of long-chain protein that is composed of gliadin and glutenin. Gluten can be found in wheat, rye, barley, and other grains. Gluten is an important source of protein for dietary needs of people globally. Wheat is one of the biggest sources of Gluten as the wheat seed is composed primarily of gliadin and glutenin. Other grains contain protein in their endosperms but they often lack glutenin which is an important component of Gluten. 

Gluten in wheat flour is what cause dough to rise. Different wheat flour products have different attributes, some wheat flour contain more gluten than others. The Gluten content in the flour is what causes the different textures of bread and other products. Gluten derived from wheat can also be added directly to ordinary flour to change the flour’s properties.

Aside from food products from wheat flour and other grains, Gluten can be derived from wheat to create high-protein food products. Gluten is often used as a meat substitute for vegetarian diets. When gluten is added to flavoring it absorbs the taste of the flavoring and also becomes firm making it an excellent alternative to chicken, pork and other meat food products.

There is no cure to Celiac disease and the only remedy to the condition is to have a gluten-free diet. It is estimated that about one out of every 100 people in the United States is suffering from Celiac disease. It’s actually one of the most common genetic diseases but not many people are aware that they are suffering from it.

People who have Celiac disease may not exhibit any symptoms but may still suffer from complications of the disease such as malnutrition. Also, the disease has different manifestations for different people. A person with Celiac disease may experience weight loss while another may experience weight gain.

Here are some of the symptoms associated with the disease: Constipation, abdominal pain, seizures, muscle cramps, tooth discoloration, irritable or depressed, osteoporosis/osteopenia, infertility, and recurrent miscarriage, bone or joint pain, fatigue, anemia, and other symptoms. Because of the wide range of symptoms, people who have Celiac disease are often unaware that they have the disease.

Another condition that can become the result of sensitivity to Gluten is Dermatitis Herpetiformis. This disease results in itchy blisters forming on the skin. There are also instances when the Dermatitis Herpetiformis affects the villi in the small intestines resulting to mild Celiac disease.

Because Celiac Disease and other diseases associated to sensitivity to Gluten are life-long conditions, the only remedy is a Gluten-free diet. The disease is genetic and sometimes the disease is triggered only during adulthood.

To diagnose Celiac Disease, a blood test is performed to measure the levels of the following antibodies in the blood:  Immunoglobulin A, anti-tissue transglutaminase, and anti-endomysium antibodies. After the blood test is performed and celiac disease is suspected, the doctor can perform a biopsy on tissue samples from the small intestines to determine if the villi in the small intestines have been damaged.

People who are diagnosed with the Celiac disease are often referred to dieticians so that a completely gluten-free diet can be created for them. A gluten-free diet means avoiding wheat (different kinds including triticale, kamut and spelt) as well as rye and barley.

One of the first things that must be avoided on a gluten-free diet is food products that contain flour. Flour often contains wheat so simple everyday foods such as bread, biscuits, cakes, pies, and others must be avoided. Ordinary pastries and treats that can be bought from bakeries and shops often contain Gluten. Other foods that you must avoid are bread crumbs, pasta, breakfast cereals, crackers, graham flour, and many other products. Other food products containing Barley and Rye must also be avoided. There are many sources of protein aside from Gluten such as meat, dairy, and fish. Vegetables, fruits, eggs and many other foods are also gluten free.

But more than the obvious sources of Gluten, a major area of concern for people who want to go on a Gluten-free diet would be food products that are hidden sources of gluten. These food products are not apparent sources of gluten but may still contain the special protein; these are products where the gluten is used as an additive. So it is of absolute imperative to check if the processed foods that they purchase contain any gluten. Sometimes, labels do not contain information on the presence of gluten in the product especially when the wheat is used as a processing aid more than anything. Wheat flour is used in a host of different products in the market either as main ingredient, as a binder, an additive or to serve some other purpose. Avoid products that have the following in the ingredients: hydrolyzed vegetable protein, soy sauce, vegetable starch, and gelatinized starch.

A food product may also be exposed to wheat and other gluten sources during the course of the food production. There are also numerous products that people do not expect to contain gluten such as lager and beer. Even breading mixes for fried chickens and other meals may contain gluten. Candies, sauces, marinades, some vitamins and supplements, lipsticks and other products may contain gluten. Gluten is also sometimes used in ice cream and ketchup. To make sure that a product is wheat-free and gluten-free, purchase food products from health care stores and make sure that the words “gluten-free” are indicated in the packaging.