A Quick Guide to Wheat Intolerance
Approximately one out of every seven people experience the painful symptoms of wheat intolerance; often totally unaware that they even have the disorder. They only know they are uncomfortable and ill most of the time, and don’t know how to change their life to feel better again.
One of the most common food intolerances is wheat, affecting about 15% of the population. This fact may be surprising to many people, considering that wheat has been a staple of many diets for thousands of years. Wheat is generally thought of as a nutritious and healthy grain, one that supports a healthy diet. How, then, can it be a detriment to the very health of so many people?
The answer to that question can be complicated. Wheat, as well as other grains such as rye and barley, contains gluten. Gluten is a protein substance that is left after the starch is removed from the grains. This substance is important to food products, such as bread; giving the dough cohesiveness to help it keep shape once it is baked, holds the gasses that are released during the rising process and gives it a pleasant chewy texture when eaten. It is also the gluten in bread that makes it absorptive. Gluten can be found in other food and drink items, as well; cereals, soy sauce, bran, beer and pastas, for example. With wheat featured as a major ingredient in so many foods, it is easy to understand how people who are sensitive to gluten can be affected so readily.
For unknown reasons, many people’s systems are sensitive to gluten, which initiates the condition of wheat intolerance within them. The gluten destroys the epithelial lining of the small intestine, resulting in an inability to absorb food elements such as minerals, vitamins and essential fats. The damage caused can also lead to the development of other conditions such as irritable bowel syndrome, lactose intolerance, arthritis, diabetes, autoimmune syndromes and even schizophrenia. Celiac disease is a common development for gluten sufferers, as well.
Most people suffer symptoms for years without knowing their cause. One reason that people don’t realize they are suffering from wheat intolerance is because the symptoms can be attributed to many different medical conditions. The symptoms can include:
●Dizziness or faintness ●Joint pain
●Nausea and vomiting ●Muscle aches and pain
●Abdominal bloating ●Depression
●Skin rashes ●Irritable bowel symptoms
●Fatigue ●Chest pain
●Itchy, watery eyes ●Sneezing
●Coughing ●Runny nose
There could be any number of additional symptoms that are attributable to the condition as well, as the condition can prompt different reactions in the systems of different people. Any combination of the symptoms may be experienced, or in some people, no recognizable symptoms at all.
To determine if an individual is truly suffering from wheat intolerance, a visit to a medical professional will be necessary. A test called the Gluten Sensitivity Enteropathy Test, used to diagnose Celiac Disease, may be ordered. It is helpful for the individual to begin monitoring their own condition at home and documenting their symptoms along with the timing of their occurrences. This journal, showing the foods eaten, will be good information for the doctor to use when evaluating the patient’s symptoms. Allergy testing may also be performed.
Once an individual has been positively diagnosed with gluten sensitivity, the road to good health can begin to be paved. The initial phase is to discontinue the consumption of food products containing gluten. Some people are able to eat small amounts of some products with gluten, but generally overcoming the disorder is dependant upon the entire avoidance of any gluten foods. It is usually recommended that those who suffer from wheat intolerance completely eliminate the following foods from their diets:
●Cereals, breads and pastas containing grains such as wheat, rye and barley
●Sauces, yogurts, beer and soy sauce containing wheat stabilizers
●Some meats, including some types of sausage and beef, containing wheat ingredients
While this may sound as though it covers a wide variety of foods that people typically enjoy on a daily basis, there are still many delicious and nutritious food choices that are gluten free. They include:
●Rice, potatoes
●Buckwheat, corn, cornmeal, flaxseed and rice flours
●Kasha
●Beans, lentils
●Fruits, vegetables, fish and unprocessed meats