Wheat Intolerance and Gluten Intolerance (Celiac)

 . . . the Difference Between Them

If you react badly to wheat - then you are in good company ... up to 1 in 7 people are affected or 15%.

Wheat intolerance: (Usually Gluten intolerance): Symptoms are delayed onset reactions caused by your body's immune respoonse to the food toxin gluten (found in wheat, rye, barley, triticale, kamut, oats and other grains). Reactions can be hours or days later. Gluten intolerance affects 15% of people - or 1 in 7. FAQs on Wheat intolerance

 

Wheat allergy:is the immediate severe sudden onset allergic reaction to various protein components of the wheat grain. It affects less than 0.5% of the population. When most people speak of wheat allergy they are really referring to the inability to digest wheat gluten - or gluten intolerance.

 

Gluten intolerance (inc. Celiac Disease): Delayed onset symptoms caused by the inability to fully digest gluten - a very large and complex protein found in wheat and other grains. Gluten intolerance affects around 15% of people and is marked by dozens of seemingly unrelated symptoms. FAQs Gluten intolerance

 

 

Symptoms of Wheat Intolerance and Gluten Intolerance (inc. Celiac Disease)

The symptoms for wheat intolerance are various and usually have a delayed onset - many hours after eating - or up to two or three days later. This is why it is difficult for doctors to diagnose. Symptoms can be:

  • Gastro-intestinal: stomach bloating & pain, diarrhea, flatulence, constipation etc.
  • Neurological: headache, migraine, memory loss, anxiety, learning difficulties in children, depression
  • Immune: poor resistance to infection, mouth ulcers
  • Inflammatory disease: arthritis, colitis, thyroiditis etc.
  • Skin rashes, eczema, psoriasis, itching flaky skin, hives
  • General: food cravings, tiredness, chronic fatigue, unwell feeling
  • Respiratory: Congestion, chronic cough, colds and flu.

 

Food toxins combine together to cause damage

There are more than twenty food toxins . . . and they act together in various combinations to cause internal damage that makes us sick – and leads to diagnosis of disease.

The Institute’s eighteen years of helping clients has shown - the most effective approach is to move to a LOW-TOXIN DIET.

 

We have found the best results come by using a journal – and with moderation … that is a diet which allows some favourites while greatly reducing the level of toxins in the blood . . Find out more at foodintol® LoTox Living

 

 

I think I might have food intolerance: What should I do?

Ebook2

 

 

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, Reproductive and other disorders

 

RESEARCH & REFERENCES

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