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.
THE MODERN 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:
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.
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.
Eczema (atopic dermatitis)
Angioedema (tissue swelling due to fluid leakage from blood vessels)
Nausea and Vomiting.
Depression or Mood swings
Headache, joint and muscle aches
Irritable bowel syndrome (IBS)
Swollen throat or tongue
Tiredness and lethargy
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.
HOW TO LIVE WITH WHEAT ALLERGY?
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.
Wheat-free millet flour
Flax seed meal
Chia seed flour
Tapioca starch or Flour