Dealing
with a Wheat Allergy in a Bread-Hungry World
It’s hard
to imagine a world without wheat. The common grass known as wheat
is a main ingredient in breads, cereals, pastas, baked goods, and
countless other beloved foods. Therefore, it is also difficult to
accept the fact that wheat allergy is one of the most widespread
all food allergies.
A wheat allergy
is more often seen in children, but it can affect adults, also.
Symptoms of a wheat allergy can be mild, moderate, or severe. Whenever
you suspect a wheat allergy—whether it occurs in an adult
or a child—it’s important to address the potential wheat
allergy immediately. Otherwise, if you the symptoms of a wheat allergy
are ignored, there could be a worse reaction to wheat next time.
In rare cases, a wheat allergy can lead to a life-threatening condition
called anaphylaxis. Wheat allergy symptoms include:
- Hives and other skin irritation
- Swelling and itching of the
throat or mouth
- Nasal congestion
- Swelling of the airways
- Cramps, nausea, and vomiting
- Constriction of the airways,
dizziness, and loss of consciousness
In addition to
wheat allergy, wheat can be the cause of other troubling symptoms
for the people who consume it. Gluten, a protein found in wheat,
is the root of two adverse wheat reactions: gluten intolerance and
gluten allergy (also called celiac disease).
Unfortunately,
the only practical way to treat a wheat allergy is to avoid eating
any food or drink that contains wheat. This is easier said than
done, and requires a lot of label reading at the grocery store.
In addition to finding wheat in the obvious breads, pastas, and
baked goods, one may experience a wheat allergy by consuming soy
sauce, other sauces, beers, food thickeners, vegetable proteins,
natural flavorings, and crab substitutes. For people dealing with
a wheat allergy at a restaurant, it’s important to tell the
waiter about the wheat allergy. The waiter should then instruct
the chef to avoid cross-contamination by preparing food with thoroughly
cleaned grills, pans, pots, and utensils. Even deep fried foods
can become contaminated by other breaded foods cooked in the same
oil.
Following a wheat-free
diet is becoming easier for those with a wheat allergy. Due to federal
requirements, food manufacturers are providing better labels on
foods and beverages which clearly indicate if the product contains
wheat products.
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