Wheat Allergy Vs Wheat Intolerance
Because of the overwhelming number of people that have developed wheat intolerance, many food manufacturers have begun to label their pre-packaged food items as “gluten-free” when applicable for the convenience of the customers. When a commercial product does not so announce, ingredient labels must be carefully examined for any mention of wheat or wheat by-products to save the consumer from developing uncomfortable symptoms.
Important for people to realize is the fact that a wheat intolerance is NOT the same as a wheat allergy. A true allergy to wheat is a rare condition; usually occurring in small children but accounting for only about 2% of the population. The effects felt by an individual suffering from a wheat allergy is generally immediate; swelling of the mouth and tongue, skin rash and wheezing.
The differences between an allergy and an intolerance to wheat is most evident in how quickly the body reacts when the substance is introduced to the body. Wheat allergies produce symptoms in the same manner as most any allergy, which is to say that the body rushes to prevent what it perceives to be an attack on the system by invading substances. As soon as the body recognizes the presence of the foreign agent in the system, protective defense mechanisms such as dilation of blood vessels in the nostrils, production of tears in the eyes and distribution of histamine in the system will then occur instantaneously to battle the enemy substance. However, the immune system in the body is not activated when an individual has an intolerance to wheat. Rather, the digestive system is incapable to producing enough of a specific type of enzyme that is required for the digestion of the food containing the gluten; rendering the body unable to deal with that food substance.
There are no quick cures in pill form that can erase the effects of gluten to those whose systems are sensitive to the substance. Because the digestive system of someone who carries this intolerance will not change or become less sensitive to wheat, making a life commitment to a diet change is necessary to relieve and avoid symptoms altogether. Generally, as soon as the offending substance is eliminated from the diet, the person suffering from wheat intolerance begins to feel better; improving continually until soon they are back to normal. Keeping their diets absent from any foods containing gluten will ensure that they will remain feeling healthy and symptom free.
Any individual who is suffering from symptoms that resemble those listed above should consult with a medical professional for an accurate diagnosis of their condition. Nutritionists and doctors agree that it is difficult to pinpoint the cause of intolerances, and do not recommend that the sufferers try to diagnose themselves and begin cutting foods from their diet. Instead, keeping a food diary that details the reactions experienced will help the doctor along with the testing procedures to diagnose the condition and make dietary recommendations. Following this process will ensure that a healthy diet containing all the nutrients the body needs will be consumed.
Improving overall health and well-being is the objective to making life changes to one’s diet when a particular substance such as wheat creates intolerance. It may go against the “grain” of the standard dietary traditions to stop eating wheat and wheat products after generations of people have depended upon this staple; however, it is proof to the old adage that there can be too much of a good thing.
The good news is that, once the condition has been properly diagnosed, those who suffer from wheat intolerance can go on to live a healthy life that is complication free from the effects of wheat and gluten. No pills, no expensive medications are required to remedy the condition, simply a healthy diet altered to accommodate the body’s nutritional needs are all that will be needed to enjoy a life that is pain and symptom free.