Wheat Allergy is a very rare severe sudden-onset allergic reaction to a certain protein component of wheat. True food allergies are discovered very early in life upon first exposure to the offending food. Most people who speak of wheat allergy are really referring to the inability to digest Gluten, gluten intolerance. Gluten is a very complex protein found in wheat and some other grains. It is a much more common slow-onset reaction - and affects one in seven people or 15%.

Wheat Intolerance (Gluten intolerance) involves the immune system because gluten’s breakdown proteins are seen as ‘foreign’ by your immune system. This sets up inflammation and disrupts processes. That’s why people get chronic (long term) symptoms like aching joints, gastro-intestinal problems, depression, eczema, low blood iron levels and others. Sometimes the first indication of wheat intolerance is diagnosis of anaemia.

Comments: Wheat/gluten intolerance is associated with serious Health Risks like diabetes, bowel cancer, depression, anaemia and osteoporosis.

If you think you might have Wheat or Gluten intolerance you can get proof with the Detection Diet Journal. It's a simple and effective way to find out for sure which food intolerances you have - without drugs or therapies.

The treatment for wheat intolerance or gluten intolerance is simple - a Wheat- free or Gluten-free diet. Newly diagnosed gluten intolerant people who have suffered for years improve dramatically (within days) on a Gluten-free diet.

Could this be you? Start here: Compare your symptoms in the Symptoms Matrix .

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

Wheat Intolerance due to Gluten - up to 15% of people, or one in seven. Some of them meet the requirements of Celiac testing and are Celiac. But most Gluten sensitive people are Non-Celiac Gluten Sensitive (NCGS) - and do not show positive biopsy results.

This is an important point - because these people are never told about the simple solution to their illnesses and symptoms - a Gluten-free Diet. That's why the vast majority of Gluten-sensitive people are undiagnosed.  They don't get well - their symptoms remaining a mystery to their doctors.

But it's simple to fix! If you are one of the 75% of people who are affected by food intolerance, it makes sense to investigate - doesn't it?

Untreated food intolerance is the cause of many serious chronic diseases later in life. There is only one failsafe and accurate way to identify food intolerance and that's with the Journal Method - free to subscribers.

The symptoms for wheat allergy: Sudden onset symptoms - coughing, asthma, nausea, vomiting, diarrhea, hives, rashes etc.

The symptoms for Wheat Intolerance: frequently delayed reactions - up to 2 days later:

• Stomach bloating and cramping, diarrhea, flatulence, constipation etc.
• Headache, migraine
• Poor resistance to infection, mouth ulcers, colds and 'flu
• Respiratory conditions: sinus, coughing, asthma, bronchitis
• Arthritis, back ache, Restless legs
• Skin rashes, eczema, psoriasis, itching flaky skin
• Tiredness, chronic fatigue, unwell feeling
• Memory loss, behavioural difficulties
• Depression, mood swings, cravings

For a more comprehensive list of symptoms see the Symptoms Matrix

Wheat Intolerance is not something you ‘catch’. It is in your genes - genetic. Just like blue eyes or freckles - you got it from your parents and grandparents. And if you have children – you will already have passed on those genes to them. Therefore it's a good idea to alert them to the possibility.

The growing of grain crops (wheat farming) has only been practiced for around 10,000 years. Compared to the time humans have been eating other foods in the hunter-gatherer lifestyle (meat, fish, vegetables and fruits) - 2.5 million years - that's a very short period.

Our bodies just haven't evolved that fast. In fact our capacity to grow high yield grain crops like Wheat and barley has far outstripped our digestive system's rate of development. That is, as a species, not all humans yet have the necessary genetic makeup to break down the complex part of the grain: the Gluten.

Gluten is a highly complex protein. It is one of the largest and most complicated molecules we eat. It is responsible for "Leaky Gut" syndrome – because it damages the small intestine. To learn more sign up for the Free E-Course

Wheat Allergy is identified in babies - when they are first introduced to wheat. It is easily treated with a Wheat-free diet. Wheat intolerance and Gluten intolerance, (the latter is much more likely) are both effectively treated with a Gluten-free diet.

Recovery is often dramatic - you should see major improvements within a few days. Gluten-free Guides and Wheat-free guides in the Shop.

Here at foodintol^® we don't regard Wheat Intolerance as a disease. So it does not need drugs to be 'cured'. Wheat intolerance is genetic. It's in your genes - and you cannot change those. Just like blue eyes or freckles - you got it from your parents, grandparents and other ancestors. And if you have children – you have already passed on those genes to them. Therefore it's a good idea to alert them to the possibility.