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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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