Gluten-Free Food – The
Wheat And Gluten-Free
The reaction to gluten is typically a completely different
reaction to wheat. Those who suffer from a true wheat allergy
are often reacting to another part of the plant. In fact, many
identified 27 potential types of wheat
allergens with gluten only being one type. Proteins such as
globulin and albumin can be common triggers.
Gluten, however, is a component of wheat. This protein is also
found in various other grains as well such as rye, barley and
spelt. Gluten is what provides elasticity to yeast-based dough.
As a variety of grains contain gluten, people who suffer from
gluten intolerance need to avoid not just wheat but also any
other grains and foods that contain gluten. This also includes
A wheat allergy is caused by IgE (Immunoglobulin) antibodies
being produced by the immune system when reacting to a
certain protein in food. A sufferer can experience the symptoms
fairly soon when ingesting wheat-based food, from anywhere
between a few seconds to a couple of hours.
The allergy symptoms triggered when eating the wheat protein
can range from mild to severe, from itching, sneezing or a rash
to anaphylaxis, wheezing and trouble breathing. Some wheat
allergy symptoms may also involve experiencing diarrhoea,
lower abdominal pain and various other digestive disturbances.
Coeliac disease is a serious illness. When gluten is ingested, it
causes the immune system to attack the body’s own tissue.
This means that the body is not able to properly absorb the
nutrients when digesting food due to the damage caused to
the lining of the small intestine.
If left untreated, coeliac disease can cause a variety of serious
complications such as intestinal damage and malnutrition.
Unlike an intolerance or food allergy, coeliac disease is an
autoimmune disease which means all foods containing gluten
and wheat must be completely avoided.
SOURCE : WWW.CASALARE . COM .AU
WHEAT AND GLUTEN
WHAT IS A WHEAT ALLERGY?
WHAT IS GLUTEN INTOLERANCE?