Tuesday, September 25, 2018



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Wheat intolerance generally affects children under the age of 3, but adults can have a wheat allergy, too. Someone who has a wheat allergy has an allergy to a protein in wheat.



Modern wheat differs from its origins as the result of intense cross-breeding. It has turned the crop into something neither physically nor genetically like its old self.  While the classic plants grew over four feet tall, modern wheat is just two feet tall with an abnormally large seed on the top of the stocky stem.

These dramatic physical changes are paralleled due to:

1).Genetic Shifts

2).The result of crossing wheat with non-wheat grasses

3).Inducing genetic mutations through irradiation

4).Eexposure to toxins.

The wheat sold in the markets today is a new breed. It might not be as healthy as they are cracked up to be, leading to exponential increases in gluten sensitivities among other potential human health issues.

 Modern wheat also contains high levels of the starch Amylopectin-A. This has been linked to the development of insulin resistance (a precursor to diabetes, heart disease, and weight gain).


 Wheat allergy is very rare compared to other allergies.  Prevalence in adults was found to be 0.21% in a 2012 study in Japan.  It is typically considered as food allergy but can also be a contact allergy resulting from occupational exposure to wheat.  In a true wheat allergy, IgE or immunoglobulin E, in our body causes the immune system to overreact when we consume a wheat protein.

wheat allergy

Common symptoms


Eczema (atopic dermatitis)

Hives (urticaria)


“Hay fever” (allergic rhinitis)

Angioedema (tissue swelling due to fluid leakage from blood vessels)

Abdominal cramps

Nausea and Vomiting.

Rarer symptoms

Anaphylactic shock



Bloated stomach

Chest pains

Depression or Mood swings



Headache, joint and muscle aches



Irritable bowel syndrome (IBS)

Swollen throat or tongue

Tiredness and lethargy

Unexplained cough

Wheat Allergy vs. Gluten Intolerance

Within wheat, prolamins are called gliadins and glutelins are called glutenins. These two protein groups make  the classic glutens. Excess of cross breeding has changed the structure of wheat’s gluten proteins. This is a possible explanation for why the prevalence of celiac disease or gluten intolerance has increased dramatically in the United States over the last 50 years.  Today, approximately one in every 133 Americans has celiac disease.

People sometimes refer to gluten intolerance/celiac disease/celiac sprue, as a wheat allergy.  But these are separate conditions

In gluten intolerance, there is an abnormal immune response when gluten enters into the small intestine.  And while most children will outgrow a wheat allergy by the age of 3, gluten intolerance is a lifelong condition that requires strict avoidance of gluten. It is important to distinguish between these conditions since untreated gluten intolerance can lead to malnutrition, intestinal damage, and other serious health complications.


Avoid anything containing wheat.  Read the labels of packaged foods carefully to determine if a product contains wheat.  The Food Allergen Labelling & Consumer Protection Act of 2004 requires foods produced after January 2006 to be labelled as containing wheat in the ingredients, just below the ingredient list, or in parentheses after the specific protein.

Alternative cereals like Triticeae, gluten-free oats  may be a useful source of cereal fiber.  Some wheat allergies allow the use of rye bread as a substitute.  Rice flour is a common alternative for those allergic to wheat.

Other substitutes:

Wheat-free millet flour


Flax seed meal


Quinoa flour

Chia seed flour

Tapioca starch or Flour




AJ is a full loving person who enjoys his work thoroughly and has a keen interest in Web Designing. He is a professional web designer and a blogger. Founder of a tech blog Techzib and a Web Designing Agency Anujal Infotech. In his free time, he loves watching movies.

2 thoughts on “WHEAT INTOLERANCE

  1. Sonia your article is very informative as i have actually seen these allergic reactions in my family. The reactions are so drastic whole body is full of scars bleeeding and lots of pain. How the food we regularly intake changes metabolism and causes allergy that too through pesticide use and other genetic changes. your article is quite promising highlighting the main cause. Keep doing the gud work gud luk

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