Dealing With Wheat Allergies

Wheat allergies are among the eight most common food allergies. However, when considered together with all kinds of allergies, it is not that common. Wheat allergies are a major cause of severe allergy symptoms, including asthma and anaphylaxis. Celiac disease is getting a lot of press these days. It's an autoimmune disorder which prevents the body from digesting certain proteins found in wheat. Wheat allergies are usually a reaction to the gluten found in the wheat berry.

Wheat

Wheat is a staple grain in many Western countries and is present in a wide variety of foods. Wheat-dependent exercise induced anaphylaxis (WDEIA) is now believed to be induced by ingested gluten that finds a way into the bloodstream. The condition is characterized by an intolerance of proteins found in wheat that is used in many different food products. The symptoms can range from arthritis to sinusitis. It is often hard to diagnose because people eat wheat products all the time. Wheat is the staple of majority of American diets. Allergic reactions often cause many painful side effects for the sufferer.

You should see your doctor immediately if you think you are suffering from wheat allergies. A doctor can do several tests to help you determine if your symptoms are indeed an indication this allergy.

If you are allergic to wheat you will have to avoid all wheat products. But do not get too depressed. Non-gluten wheat flour can be used to make delicious food like pizza, bread and pasta. Some restaurants now serve gluten-free dishes so you can enjoy the food you are used to eating.

The Good Side Of Not Eating Wheat

Your wheat allergy may not be such a bad thing after all. There is mounting evidence that people around the eat too much wheat-based food and that this is the reason for the increase in chronic disease. Over consumption of wheat has even been linked to arthritis and heart disease. Who would have thought this? The basic premise goes like this. High intake of wheat leads to higher insulin levels in the body. Low levels of insulin are necessary to break down sugar in the blood stream. However, high levels of insulin in th body is apparently toxic. The more wheat and sugar you eat, the more your insulin levels will reach toxic levels and cause diseases.

Having wheat allergies will force you to reduce the amount of insulin that your body produces and as a result reduce the likelihood of suffering from chronic disease. Also, if you have a weight problem, reducing the amount of wheat products you eat will likely result in significant weight loss. So, this could be a blessing in disguise for many. In fact, my father's health greatly improved when he stopped in wheat. He didn't know that it was wheat all along that was making him unhealthy.

There are also many books you can read to help you understand your wheat allergy. A simple search at an online bookstore will produce several titles. Also, sign up for my newsletter to receive trips to stay healthy.



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Gluten Intolerance - Wheat-Free Living & Dealing With Long Term Allergies

Many citizen have more involved allergies to foods like dairy, sugar and wheat. Sometimes, even after doing full, work to introduce allergens into your diet, you may find that there are some foods that you still can't eat without a reaction. If you are one of these people, you may have to eliminate these allergens from your diet completely. With the so many resources right at your fingertips, there is abundance of facts and preserve for living a dairy-free, sugar-free or wheat-free lifestyle.

Now we will go into detail about striving for a wheat-free lifestyle.

Wheat Bread

Wheat-Free Living

If you have a long-term allergic reaction to wheat products, there are some good alternatives to use. First, you'll have to resolve whether you just have a wheat allergy, or if you are allergic to gluten as well. Gluten is a protein found in wheat and many other grains. To test your allergies, try eating alternative grains like barley or oat flour. If you can eat these without reaction, then wheat and not gluten is your culprit.

Since wheat is in virtually all carbohydrate products on the market, packaged bread, pasta and cookies are out immediately. You will also need to read the labels on canned or bottled sauces. Rice is a great carbohydrate substitute. If you are used to having rolls or bread with dinner, try using brown rice instead. Rice flour and rice noodles are also good substitutes for some of your popular wheat products.

You can try some of the antique grains like spelt and kamut to get a wheat texture without the allergic reaction. These grains are used in whole form, but are also used to make cereals, pasta and baked foods. Kamut makes great pasta and flat breads than spelt. Refined spelt flour is perfect in baking.

Sprouted wheat flour is also an selection for some people. Some wheat sensitive citizen are able to eat products made from sprouted wheat, like Ezekiel and Essence brand breads. When wheat has been sprouted, your digestive law is able to Ant. Eject it as a vegetable sugar instead of starch molecules.

Barley, corn, millet, oats, rye and sorghum are all in the same grain house as wheat (the cereal grain family). However, they are ordinarily safe for wheat sensitive citizen to eat. Non-cereal grains like amaranth, quinoa and buckwheat are all gluten-free and make great cookies.

Ground nut flour is also a good substitute for wheat intolerant individuals. Nuts make a rich flour substitute that is suitable for cakes and cookies.

With a diminutive planning, right label reading and preparation, you can eat wheat-free with one or some of these alternatives. Afterward you can begin to feel great sooner with a gluten free diet and begin to lose weight.

It is important to understand where you are and where you want to be, especially when it comes to losing weight and following the gluten free diet. To learn more about what you can start doing today, visit Diana Walker's Blog post on Five Reasons To Eat A Gluten Free Diet.

Gluten Intolerance - Wheat-Free Living & Dealing With Long Term Allergies

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Gluten Intolerance - Wheat-Free Living & Dealing With Long Term Allergies

Many people have more complex allergies to foods like dairy, sugar and wheat. Sometimes, even after doing comprehensive work to introduce allergens into your diet, you may find that there are some foods that you still can't eat without a reaction. If you are one of these people, you may have to eliminate these allergens from your diet completely. With the so many resources right at your fingertips, there is plenty of information and support for living a dairy-free, sugar-free or wheat-free lifestyle.

Now we will go into detail about striving for a wheat-free lifestyle.

Wheat Bread

Wheat-Free Living

If you have a long-term allergic reaction to wheat products, there are some good alternatives to use. First, you'll have to determine whether you just have a wheat allergy, or if you are allergic to gluten as well. Gluten is a protein found in wheat and many other grains. To test your allergies, try eating alternative grains like barley or oat flour. If you can eat these without reaction, then wheat and not gluten is your culprit.

Since wheat is in virtually all carbohydrate products on the market, packaged bread, pasta and cookies are out immediately. You will also need to read the labels on canned or bottled sauces. Rice is a better carbohydrate substitute. If you are used to having rolls or bread with dinner, try using brown rice instead. Rice flour and rice noodles are also good substitutes for some of your favorite wheat products.

You can try some of the ancient grains like spelt and kamut to get a wheat texture without the allergic reaction. These grains are used in whole form, but are also used to make cereals, pasta and baked foods. Kamut makes better pasta and flat breads than spelt. Refined spelt flour is excellent in baking.

Sprouted wheat flour is also an option for some people. Some wheat sensitive people are able to eat products made from sprouted wheat, like Ezekiel and Essence brand breads. When wheat has been sprouted, your digestive system is able to digest it as a vegetable sugar instead of starch molecules.

Barley, corn, millet, oats, rye and sorghum are all in the same grain family as wheat (the cereal grain family). However, they are generally safe for wheat sensitive people to eat. Non-cereal grains like amaranth, quinoa and buckwheat are all gluten-free and make great cookies.

Ground nut flour is also a good substitute for wheat intolerant individuals. Nuts make a rich flour substitute that is suitable for cakes and cookies.

With a little planning, careful label reading and preparation, you can eat wheat-free with one or several of these alternatives. Afterward you can begin to feel better sooner with a gluten free diet and begin to lose weight.

It is important to understand where you are and where you want to be, especially when it comes to losing weight and following the gluten free diet. To learn more about what you can start doing today, visit Diana Walker's Blog post on Five Reasons To Eat A Gluten Free Diet.

Gluten Intolerance - Wheat-Free Living & Dealing With Long Term Allergies

Are cravings for carbs, wheat, sugar, salt, junk food, sodas, and coffee running your life? For over 20 years, Diana Walker has assisted people like you in using natural, safe options for creating vibrant health. Learn how to gain more energy and mental clarity with natural solutions, subscribe to Diana's Healthy Lifestyles newsletter at http://www.Diana1.com.

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