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Wheat allergy
From Wikipedia, the free encyclopedia
Wheat allergy, also known as wheat hypersensitivity is most commonly a food allergy, but can also be a respiratory or contact allergy resulting from occupational exposure. Like all allergies wheat allergy involves IgE and mast cell response. Typically the allergy is limited to the seed storage proteins of wheat, some reactions are restricted to wheat proteins, while others can react across many varieties of seeds and other plant tissues. Wheat allergy may be a misnomer since there are many allergenic components in wheat, for example serine proteinase inhibitors, glutelins and prolamins and different responses are often attributed to different proteins. The most severe response is exercise/aspirin induced anaphylaxis attributed to one omega gliadin that is a relative of the protein that causes coeliac disease. Other more common symptoms include nausea, urticaria, atopy.
What is the difference between Wheat Allergy and Wheat Intolerance? (From www.foodintol.com)
 For clarity they are not the same thing: Wheat Allergy is a severe sudden onset allergic reaction to a certain protein component of wheat. That is, it's an auto-immune response of the body. Usual symptoms are immediate coughing, asthma, breathing difficulties, and/or projectile vomiting. It can cause life-threatening responses in allergic people.
Fortunately, true Wheat allergy is quite rare (less than ½ % of population). These people must observe a strict Wheat-free diet to remain healthy.
However, most people who speak of wheat allergy are really referring to Wheat intolerance caused by Gluten - a very complex protein found in wheat and some other grains. It affects one in seven people or 15%.
Wheat Intolerance (Gluten intolerance)
Wheat Intolerance is when you have difficulty digesting wheat, which may seem less important. It is a slower onset but certainly involves the immune system. Gluten intolerance appears as chronic symptoms like aching joints, gastro-intestinal problems, depression, eczema, low blood iron levels and others.
Wheat intolerance caused by Gluten (contained in Wheat, rye barley and oats) is associated with serious Health Risks like diabetes, bowel cancer, anaemia and osteoporosis. If you think you might have Wheat or Gluten intolerance you can get proof by doing the Detection Diet - a simple and effective way to find out for sure - no drugs and no therapies. The treatment is simple - a Gluten-free diet, and people who have suffered for years improve dramatically within a couple of weeks.
How common is Wheat Allergy and Wheat Intolerance?
True Wheat Allergy is very rare (less than ½ % of people) and is usually detected very early in life, babies and toddlers going on to solid foods.
But Wheat Intolerance (due to Gluten sensitivity - a protein found in Wheat, rye, barley and oats) is actually rather common. Up to 15% of people, or one in seven is Gluten intolerant. Some of them meet the requirements of Celiac testing and are known as Celiacs. But most Gluten sensitive people are Non-Celiac Gluten Sensitive (NCGS) and the majority are undiagnosed. Generally, food intolerance is quite common. There are only four kinds of Food Intolerance (not to be confused with Food Allergy) and they are widely suffered:
| Food Intolerance |
Prevalence |
Dairy Intolerance
(includes Lactose intolerance) |
~75% |
3 in 4 people |
Yeast sensitivity
(eg. Candida infections) |
~33% |
1 in 3 people |
Gluten sensitivity
(inc. Celiac and Wheat intolerance) |
~15% |
1 in 7 people |
| Fructose or Sugar sensitivity |
~35% |
1 in 3 people |
| Food allergy |
~1% |
1 in 100 people |
Gluten Free Barbecue Safety
How to Prepare, and What to Watch Out For
By Nancy Lapid, About.com
Updated: July 02, 2009
About.com Health's Disease and Condition content is reviewed by the Medical Review Board
See More About:
- gluten-free shopping
- gluten-free holidays
- gluten-free entertaining
- gluten-free recipes
Photo by Nick White / Getty ImagesIf anyone at your BBQ or cookout has celiac disease, you'll need to serve some gluten-free barbecue food. These days, many classic barbecue foods can be made or bought in gluten-free forms, so having celiac disease and being on a gluten-free diet does not mean anyone must miss out on the pleasures of grilling. Just follow these guidelines for gluten-free BBQ safety.
Buy or bake gluten-free hamburger and hot dog buns.
Gluten-free buns for hamburgers and hot dogs used to be dry and crumbly, but today's rolls and buns are much tastier. A variety of ready-made gluten-free buns are available in stores and online, or you can make your own.
- Gluten-Free Hamburger Buns
Make sure all sauces, marinades and condiments are gluten-free.
If you like to use marinades and sauces when you grill meats and vegetables, make sure any that you choose are gluten-free. If you’re a guest at someone else’s barbecue, your hosts must be careful not to marinate your food in gluten-containing sauces and to keep your food off contaminated grill surfaces.
- Gluten-Free Barbecue Sauce Recipes
- Easy Gluten-Free Barbecue Sauce
- In Your Pantry: Making Sure Sauces, Marinates, and Other Condiments are Gluten-Free
- Where to Shop for Gluten-Free Food
Keep gluten-free food off contaminated grill surfaces.
Gluten-free food cannot be cooked on grates that have been contaminated with drippings from gluten-containing sauces or marinades. Try to grill the gluten-free food first, when the grates are clean, or else reserve a section of the grates just for the gluten-free food (be sure nothing with gluten drips onto it). If these measures are not possible, grill the gluten-free food on aluminum foil or in packets that will keep it off the grill surface.
- Grilling in Packets
- Grilliing in Corn Husks
- Grilling in Leaves
- Cleaning Your Grill
Avoid other sources of cross-contamination.
Make sure separate sets of utensils are used for gluten-free food preparation. In particular, be careful that utensils used to handle gluten-free food on the grill are not also used on food that been marinated or coated with gluten-containing sauces. Also, be sure the barbecue hosts understand how to protect gluten-free food from cross-contamination.
- What is Cross-Contamination?
- How to Keep Gluten-Free Guests Safe
Enjoy traditional barbecue favorites!
There's probably a gluten-free version of almost every classic barbecue food. If your favorite recipes are not already gluten-free, here are some new ones to get you started.
If You Have Food Allergies
If you have any food allergies, additional precautions might be in order. (Celiac disease, of course, is not an allergy.)
- 10 Tips for Picnics with Food Allergies
Suggested Reading
Easy Gluten-Free Party
MenusGluten-Free Holiday Calendar
Where to Get Gluten-Free Pizza
Nancy Lapid
Celiac Disease Guide
Sponsored Links
Ben & Jerry's CakesIce cream cake, minus the wheat! Custom made with favorite flavors.BenJerry.com
Gluten Free NoodlesSeen On ABC News. The Japanese Noodles That Are Also Calorie Free.www.MiracleNoodle.com
Gluten Free Food List30,000+ Gluten Free Foods in Best Seller Guide, $20. Shop Stress-Freewww.TriumphDining.com
Gluten Free BreadsOven-Ready Frozen Dough and Dry Mixes. Free of soy, nuts, and yeastwww.Chebe.com
Gluten Free FoodGluten Intolerance & Celiac Disease Very Tasty Gluten Free Alternativeswww.JosefsGlutenFree.com
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 Southwestern Omelet Wrap
Folding a flat omelet in a whole-wheat wrapper makes a
high-protein breakfast (or lunch) that is toteable and fun. If you want to start
the day with a hot egg breakfast, but don't want to fuss with cooking in the
morning, you can make this wrap the night before. In the morning, just microwave
and go. Calories may change when substituting the soy cheese.
- 1 large egg
- 1 large egg white
- 1/2 teaspoon(s) hot sauce
- Freshly ground pepper, to
taste
- 1 tablespoon(s) chopped
scallions
- 1 tablespoon(s) chopped
fresh cilantro, or parsley (optional)
- 2 tablespoon(s) prepared
black bean dip
- 1 whole-wheat wrap (substitute brown rice tortilla or wheat free bread for gluten free)
- 1 teaspoon(s) canola oil
- 2 tablespoon(s) grated
pepper Jack or Cheddar cheese (substitute soy cheese or veggie cheese here for dairy free)
- 1 tablespoon(s) prepared
green or red salsa (optional)
- Set oven rack 6 inches from the heat source; preheat broiler. Stir
eggs, hot sauce and pepper briskly with a fork in a medium bowl. Stir in
scallions and cilantro (or parsley), if using.
- If black bean dip is cold, warm it in the microwave on High for 10 to
20 seconds. Place wrap between paper towels and warm in the microwave on High
for about 10 seconds. Spread bean dip over the wrap, leaving a 1-inch border all
around.
- Brush oil over a 10-inch nonstick skillet; heat over medium heat. Add
the egg mixture and cook, lifting the edges with a heat-resistant rubber spatula
so uncooked egg will flow underneath, until the bottom is light golden, 20 to 30
seconds. Place the skillet under the broiler and broil just until the top is
set, 20 to 30 seconds. Immediately slide the omelet onto the wrap. Sprinkle with
cheese. Fold the edges over the omelet on two sides, then roll the wrap up and
around the omelet. Serve immediately, with salsa, if desired.
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