Why no wheat or gluten?

As with dairy there are numerous reasons why you may wish to eliminate wheat from your diet but allergy and intolerance are the most common ones. Wheat is considered a wholesome and nutritious food and is used in a wide range of food manufacture, however it is now included in the top 8 food allergens that people can become allergic to. True wheat allergy is actually very rare, less than ½ % of people and is usually detected when babies move onto solid foods whereas wheat intolerance or sensitivity to gluten is rather more common, up to 15% of people. Health problems related to wheat normally fall into three areas, wheat allergy, wheat intolerance and gluten intolerance. I have detailed below information on these three quite different groups. It is very important that anyone considering implementing a wheat free diet because they feel unwell should take professional medical advice as symptoms can also be indicative of other medical conditions.

Wheat Allergy is an abnormal immune system reaction to one or more enzymes found in wheat. There is a sudden onset of symptoms which can include, asthma, coughing, rashes, hives, vomiting and nausea as well as a life threatening reaction called anaphylaxis. Unlike other allergies if you are allergic to wheat you will usually be allergic to more than one food, commonly four to five. Avoiding wheat is currently the only treatment for a wheat allergy, replacing it with rice, millet, corn, potatoes and buckwheat although medications may be necessary if you accidently eat wheat. Skin-prick testing which is available at NHS allergy clinics is a reliable method of diagnosis. For further information see www.nhs.uk/conditions/food-allergy

Wheat Intolerance does not involve an immune response and is not entirely understood, however it is one of a handful of common food intolerances. Most of us eat wheat so often our bodies adapt and we only experience mild forms of the symptoms such as bloated stomach, joint pains, tiredness, runny noses, eczema and diarrhoea. Because the symptoms of wheat intolerance are varied and usually have a delayed onset they are difficult for doctors to diagnose. Removing wheat from your diet can lead to rapid improvements in health and wellbeing. For further information see www.ei-resource.org and www.nhs.uk/tools/Pages/FoodTool.aspx

Gluten Intolerance or more commonly known as coeliac disease is an inflammatory condition of the small intestines caused by eating gluten. Gluten is a protein composite found in foods processed from wheat, rye, barley and oats. It gives elasticity to dough and cakes helping them to rise and keep their shape. The type of reaction it causes is different to a food allergy, it doesn't cause anaphylaxis. Gluten damages the small intestines stopping the body from absorbing nutrients which can lead to diarrhoea, weight loss and possible malnutrition. People with type 1 diabetes, thyroid problems and certain neurological problems might be more likely to develop coeliac disease. Diagnosis is commonly made when cereals are introduced into a babies diet but it is a disease that can be left undiagnosed until much later in life. Blood tests can be used to diagnose the disease but the only way to be certain is to do a biopsy of the small intestine. For further information see www.coeliac.org.uk and www.nhs.uk/conditions/coeliac-disease