Symptoms Of Wheat Allergy
Symptoms Of Wheat Allergy
Wheat Intolerant? Give Us our Daily Bread (or Maybe Not!)
Do You Have a Wheat Intolerance?
I’ve found wheat to be one of the most abundant and problematic foods available today. In fact, I believe it to be the single largest contributor to intestinal dysbiosis, parasitic infections, and universal food allergies. Over-consumption and genetically-modified grains are the greatest causes of wheat intolerance and gluten sensitivity.
It’s important to first note that some people can be severely allergic to wheat. They’re often medically diagnosed with the disease called Celiac or Celiac Sprue. This is an illness that’s treatable, but can be painful and confusing for patients and their families, as there are a lot of lifestyle changes that must be made to accommodate the celiac patient. Celiac patients are also often allergic to wheat’s “sister” grains, rye, oats and barley.
Fortunately, most people don’t suffer from Celiac disease. Most problems are from simply consuming too much wheat. Generally, people can assimilate a small to moderate amount as a PART of their diet. It’s when we make it the MAJOR part of our diet (western/industrialized diets) that it often becomes a problem. There are many people who just can’t break down wheat and similar grains, as they lack certain enzymes to do so. We see this more in O blood types than others, as they don’t fare well on a diet with regular grains. (I address this further in my Bio-Logikal Diet, based in part on the Blood Type Diet,)
Consuming too much wheat can lead to decreased pancreatic function, which is the decreased output of insulin and digestive enzymes. This decrease in function can lead to blood sugar regulation problems such as hyper- or hypoglycemia and chronic digestive disorders.
Symptoms of wheat intolerance may include fatigue, memory loss, sleep disruption, allergies, muscle and joint pain, high blood pressure, asthma, headaches, visual disturbances, obesity, chronic digestive disorders, ulcers, food allergies, diarrhea/constipation, inability to absorb vital nutrients, parasitic infections, intestinal dysbiosis (unbalanced normal bacterial count), sinusitis, candidiasis, hypo/hyperthyroid, learning disabilities such as hyperactivity and attention deficit disorder, and menstrual and/or hormonal difficulties…just to name a few.
Over-consumption of wheat can also lead to a sensitized intestinal tract, which is a big contributor to personal discomfort. I understand there’s a cascade of deterioration as described below:
Normal digestive tract then…
over-consumption of wheat then…
intestinal dysbiosis then…
heightened intestinal immune response then…
degradation of the intestinal lining then…
pancreatic dysfunction (insulin and digestive enzyme deficiency) then…
parasitic infection susceptibility then…
inability to absorb micro-nutrients then…
absorption of un-digested, antigenic proteins… ultimately leading to…
degraded health, lost vitality, and even chronic illness and disease.
While there’s no substitute for moderation when it comes to wheat and the other gluten containing grains (oats, rye and barley), there is a product that can help you when you’ve over-indulged in them. Glutenzyme is an enzyme product that is designed specifically to break down the proteins within wheat that are very hard to digest. With the use of Glutenzyme, you can improve your body’s ability to digest and process wheat and similar grains. A very popular product in Europe, Glutenzyme can help relieve gastric distress, bloating, constipation, diarrhea and other symptoms associated with wheat/gluten intolerance. People who use Glutenzyme may lose a good bit of water weight when undigested grains seen as a toxin are reduced and inflammation in the bowel is decreased. My patients tell me they feel lighter and less “bloated”. They also feel more energetic and have greater mental clarity than they can ever remember!
If you suspect you suffer from wheat intolerance or allergy, I recommend you contact your Health Coach or Doctor for testing and diagnosis. Your Health Coach will help you set realistic health improvement goals and begin the vitamin, mineral, and supplemental regimen you need to return yourself to the health, energy, and vitality you deserve.
Wheat Allergy?
Can anyone relate a personal experience with a wheat allergy? Is it possible to develop a sensitivity to wheat? Growing up, I don’t know that wheat bothered me. I honestly don’t know if it’s bothering me now. It’s just a suspicion. Over the last couple of years I’ve developed a couple of symptoms that I’ve thought were unrelated, but now I’m wondering if it is something in my diet…my first suspicion is wheat because in the last couple of years I have made a considerable effort to always choose wheat when eating bread, tortillas, etc. Any thoughts?
Wheat is becoming a very common allergy. It is in everything from cereal, bread, pasta, soups, etc.
Personally, I never suspected that I had a wheat allergy until a dermatologist I saw suggested it because of the nature of my eczema. I was tested by an allergist and it was confirmed that I had a wheat allergy. However, I never related any of my symptoms to being an allergy because I have other food allergies (nuts) and those are very obvious symptoms of wheezing and hives. When I removed wheat from my diet, I was no longer bloated and tired after meals with wheat. Also my eczema was reduced by about 90-95%.
See an allergist or do a challenge diet. Remove all wheat from your diet and after a month add a little back in and see if you notice your symptoms coming back.
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