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When we talk about “wheat”, “celiac disease” immediately comes to mind. However, celiac disease (gluten allergy) can be quite different from a food intolerance to wheat (which contains many other allergens), and only an expert doctor can properly evaluate the relationship between these hypersensitivities.
In this profile we’ll discuss wheat intolerance, while leaving celiac disease (gluten) treatment to a direct consultation with a doctor.
Wheat intolerance shows clear signs: dermatitis or flakey dandruff; diarrhea (from poor absorption); inflammatory headache.
What does “avoiding wheat” mean?
The allergens contained in wheat are present in the entire grain; it's therefore necessary to avoid white flour, whole wheat flour and bran, as well as rye, spelt and kamut due to their similarity to wheat.
How can a person manage the wheat diet?
Let's not lose heart and put aside wheat, rye, spelt and kamut during diet days: we can still eat pasta, barley grains and flours, rice, corn, buckwheat, oatmeal, millet, quinoa... So we can still consume a great variety of foods: pasta, bread, sweets, crepes, etc. easily selecting among a wide range of tasty products that can be easily found at the supermarket.
Suggested diets
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