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 immune response to food toxins.  Despite claims that food intolerances do not involve the immune system - gluten sensitivity certainly does - because its 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.

Learn more with the Free ebook about Food Toxins

 

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 usually get worse. And their illnesses remain a mystery to their doctors.

Three in four people (75%) have some kind of food intolerance. 

Learn more with the Free ebook about Food Toxins

 

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:

 

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.

Learn more with the Free ebook about Food Toxins

 

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 not your fault!

In fact - it is actually a form of poisoning - from food toxins. 

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!

 

 

 

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

StealthyCover

 

Begin with our free ebook. Food toxins can cause serious long-term health problems. Gluten is just one toxin that could be causing your symptoms.

There are more than twenty common FOOD TOXINS – and they act together in different combinations to damage cells and provoke the immune system.

Free ebook about Food Toxins

 

 

 

 

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