Wheat allergy is often confused with celiac disease, which is a digestive disorder that creates an adverse reaction to gluten.
People with celiac disease must avoid gluten, found in wheat, rye, barley and sometimes oats. They need to avoid all grains with any type of gluten—which used to pose an incredible hardship as almost every baked good was off limits. As this disease has become better understood and diagnosed more frequently, a variety of "gluten-free" products have become available.
Symptoms of a wheat allergy reaction can range from mild to severe. People who are allergic to wheat protein may be able to tolerate other grains—but the grain source must be something other than wheat. In planning a wheat-free diet, look for alternate grains such as oats, barley, corn, quinoa, rice, rye and tapioca.
While not as restrictive as a gluten-free diet, a wheat-free regimen is still challenging because wheat is so commonly used.
Read food labels carefully, even if you would not expect the product to contain wheat. Wheat has been found in some brands of ice cream, marinara sauce, play dough, potato chips, rice cakes and turkey patties, and at least one brand of hot dogs.
Want to Know More? Members: Call Nurseline At 866.220.3138
If you need help managing a wheat allergy or celiac disease, please call Nurseline at 866.220.3138 any time of the day or night. We're here to help you make informed decisions about your diet and your health.
