Wheat Sensitivity

Frequently Asked Questions on Wheat Sensitivity

Wheat Sensitivity:

Wheat Sensitivity (or Wheat Intolerance) is a delayed onset reaction caused by gluten (contained in wheat, rye barley and oats and other grains). It affects around 15% of people - or 1 in 7.

Wheat Allergy:

Wheat allergy is the very rare severe sudden onset allergic reaction to a certain protein component of wheat. It affects less than 0.5% of the population. However when most people speak of wheat allergy they may be referring to wheat (gluten) intolerance.

 

Video Interview: Difference Between Food Allergy and Food Intolerance

 

What is the difference between Wheat Allergy and Wheat Sensitivity?

The main difference is the response time - the time lapse between eating the food and the reaction.

Wheat Allergy is a very rare sudden-onset response to a protein found in wheat. Most food allergies are discovered very early in life - e.g. when babies are first given solid foods. However - when people speak of wheat allergy - they are likely referring to the inability to digest Gluten - or Gluten intolerance. Gluten is a very complex protein found in wheat and other grains.

Wheat Sensitivity (including Gluten Sensitivity) is a common type of Food Intolerance.  Despite claims that food intolerances do not involve the immune system - Gluten Sensitivity certainly does - because Gluten’s breakdown proteins are seen as ‘foreign’ by the immune system.

This sets up inflammation and disrupts processes - and leads to a medical condition known as Leaky Gut Syndrome. Consequences are Chronic inflammatory disorders like Rheumatoid Arthritis, gastro-intestinal problems, heart disease, Depression, Eczema, low blood iron levels and others.

Sometimes the first indication of Wheat or Gluten Sensitivity is diagnosis of low iron or anaemia.

To find out more - sign up for the Free E-book 'How to Tell If You Have Food Intolerance'


How common is Wheat Allergy and Wheat Sensitivity?

Wheat Allergy is rare (less than ½% of people)

Wheat Sensitivity is due to Gluten - up to 15% of people, or one in seven. Those who fit the criteria for Celiac testing are said to have Celiac Disease. However most Gluten sensitive people are Non-Celiac Gluten Sensitive (NCGS) - and do not test positive with either blood tests or the biopsy.

Therefore unfortunately - this large group of people miss out on the diagnosis of NCGS - so are not advised to begin a Gluten-free Diet. That's why the great majority of Gluten-sensitive people are undiagnosed.  They keep eating Gluten grain foods and don't get well, and often get worse. And their illnesses remain a mystery to their doctors.

Three in four people (75%) have some kind of food intolerance. If you have unexplained symptoms which don't seem to go away - sign up for the Free E-book 'How to Tell If You Have Food Intolerance'

What are the symptoms of Wheat Allergy and Wheat Sensitivity?

Symptoms for Wheat Allergy: Sudden onset symptoms - vomiting, asthma, nausea, coughing, hives etc.

The symptoms for Wheat Sensitivity: frequently delayed reactions - hours later - up to 2 or 3 days later:

For an immediate solution to your long-term symptoms - and how to improve your health have a look at the Healing Program

Why did I get Wheat Sensitivity?

Wheat Sensitivity like any Food Sensitivity - is genetic. It's in your genes! Just like having brown eyes or freckles - you got it from your parents and grandparents. Also - if you have children – you have already passed on those genes to your sons and daughters. So make sure you learn all about food intolerance - so you can share the information with the family.

Agriculture - including the growing of grain crops (like wheat and barley) has only been practised for around ten thousand (10,000) years. Compared to how long humans have been eating other foods (e.g. digestion-friendly meat, fish, vegetables and fruits) - two and a half million years (2,500,000) - that's a very short time.

Our bodies have not evolved as fast as our ability to produce Modern Foods. In fact our capacity to grow grain crops like Wheat, Corn and rye has far outstripped our digestive system's development. That is, we do not yet have all the necessary biological equipment to process these proteins: the Glutens and other proteins. And that is why we experience food sensitivity!

Gluten is one of the largest and most complicated molecules we eat. Unfortunately it damages the small intestine - leading to Leaky Gut Syndrome - and from there to dozens of chronic inflammatory diseases.

To find out more - sign up for the Free E-book 'How to Tell If You Have Food Intolerance'

How do you Test for Wheat Allergy or Wheat Sensitivity?

Temporary treatment: Some people choose to treat the symptoms of Wheat sensitivity (or other food sensitivity) with medications like anti-histamines or supplements. But this gives only a few hours relief - and it means you have to keep buying and taking medications your whole life - and keep getting their side effects.

Permanent treatment: Choose the natural no-drug solution. We believe it's much better to go to the source of the problem - and simply remove it. That is - identify your food intolerance and then substitute that food for another delicious food.

Testing Kits

Wheat and Gluten Intolerance

A journal puts system into your exploration. It's easy. All you do is track your symptoms as you switch a few foods - using a Testing Kit >

    

Gluten-Intolerance-Testing-Kit


When will I be cured of Wheat Sensitivity?

Here at foodintol® we don't regard Wheat Sensitivity - or any other food sensitivity as a disease. It is nothing more than people eating foods which they cannot fully digest.

Everything that happens after that (all the pain, bloating, gastro issues and other illnesses) are just the after-effects. Quite simply, if you have Wheat  Sensitivity - you will be cured as soon as you substitute Wheat-bearing foods in your diet. These days there are so many delicious and safe food options - it's easy!

Symptoms all overlap - so which one do I have?

Wheat sensitivity symptoms are the same as the symptoms of other food intolerances (e.g. Dairy Intolerance or Yeast Sensitivity or Fructose Malabsorption) - so it's easy to mix them up.

So how do you find out your food intolerance for sure? The most accurate method is the Journal Method:

 

The Power of a Journal to find Your Food Intolerance

A journal puts system into your exploration. It's easy. All you do is track your symptoms as you switch a few foods. We recommend the purpose-designed Detection Diet Journal in  the Healing Program.

You'll also need food substitution guides so you can enjoy a wide variety of great foods. The full series of six Complete Guides (to Gluten-free, Fructose-Free etc. ) is included in the Healing Program. Find out more >

 

 

I think I might have wheat sensitivity: What should I do?

Beginning with our free e-book, we can help you establish If you are suffering from gluten or wheat sensitivity or if your symptoms indicate a sensitivity to dairy, fructose or yeast. You may even be suffering from more than one food intolerance.

The research indicates doing nothing can be a risk. Undiagnosed food intolerance can cause serious long-term health problems like osteoporosis, anaemia and many others. Sign up for the Free E-book 'How to Tell If You Have Food Intolerance'

 

References

Wheat Gluten and its links to Gastrointestinal, Neurological, Reproductive and other disorders


RESEARCH & REFERENCES

All foodintol® information is based on research from peer-reviewed medical journals