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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