Wheat hypersensitivity or wheat allergy is considered to be a common type of food allergy. It also can be a contact allergy or a respiratory allergy that results from occupational exposure. Pasta, bread, and batter fried dishes are some of the common food.
This type of allergy is said to affect about 6% of children below the age of 3 and is seen much less among adults. This allergy is caused by IgE reaction towards one or several proteins that is present in wheat grain. Few allergic components are present in wheat. For instance, serine proteinase inhibitors, prolamins and glutelins and the other responses are attributed towards various proteins.
A severe response is aspirin/exercise induced anaphylaxis that is attributed to omega gliadin, which is related to protein, which causes celiac or gluten intolerance disease. The other common symptoms tend to include urticaria, asthma, rhinitis and nausea.
Allergen types
4 important seed storage protein classes include albumins, prolamins, globulins and glutelins. Majority of the IgE mediated reactions towards wheat do involve globulin and albumin fractions. Gluten and gliadin might also induce the IgE mediated reactions very rarely.
Gluten allergy
It gives elasticity to the baked goods, chewy texture of most bread, and the other products. Also, it is said to be associated with celiac type of disease that causes windy bloating, symptoms of diarrhea, tiredness, pale offensive feces, nausea, absorption difficulties might lead towards poor development in babies, and also, cause weight loss in the adults.
Few people having celiac disease are said to develop dermatitis herpetiformis that has symptoms like severe skin rash, tiny blisters, diarrhea and damage to intestinal lining.
Wheat allergy-gluten intolerance
The common symptoms caused by wheat allergy could begin anywhere within few minutes to hours after consuming. The symptoms often involve skin reactions like hives, eczema and rashes. However, symptoms for intolerance of gluten are varied and have delayed onset of around 2 to 3 days later. Symptoms include the following:
- Gastro-intestinal: cramping, stomach bloating, diarrhea, constipation, flatulence.
- Neurological: memory loss, headache, depression, behavioral difficulties.
- Immune: arthritis, mouth ulcers, poor resistance towards infection.
- Eczema, skin rashes, itching flaky skin, psoriasis.
- General: tiredness, food cravings, unwell feeling and chronic fatigue.
Food that needs to be avoided
People who are sensitive to a particular type of food should avoid it. However, for those having wheat as their staple diet, it could become a nightmare. This particular avoidance type does limit severely selection of food and might even require professional assistance.
While avoiding wheat, the person is avoiding proteins present in wheat, which includes gliadin, gluten, albumin, and globulin. The following food needs to be careful of as they comprise of wheat:
- Some baby foods, alcoholic beverages, barley malt
- Bran, bread crumbs, bread, bouillon.
- Biscuits, batter fried food, bologna
- Candy, cakes, buns, bulgur.
- Cold cuts, cocoa, chocolate, cereals.
- Crackers, cornbread, cream of wheat, cookies
- Doughnuts, farina, dumplings, croutons.
- Soups, sausages, sauces, rye bread, etc.
However, with proper homeopathic wheat allergy treatment, the individual can get back to normal life quickly and can consume any type of food without the worry.
Author’s Bio
The author is presently associated with drsshealthcenter.com and writes different types of articles on how homeopathic treatment can help a person to regain back his normal life and enjoy all types of food.
