Wheat allergy is an allergic reaction to foods containing wheat. Allergic reactions can be caused by eating wheat and also, in some cases, by inhaling wheat flour. Avoiding wheat is the primary treatment for wheat allergy, but that isn’t always as easy as it sounds. Wheat is found in many foods, including some you might not suspect, such as soy sauce, ice cream and hot dogs. Medications may be necessary to manage allergic reactions if you accidentally eat wheat.
Wheat allergy sometimes is confused with celiac disease, but these conditions differ. Wheat allergy occurs when your body produces antibodies to proteins found in wheat. In celiac disease, a specific protein in wheat — gluten — causes a different kind of abnormal immune system reaction.
Coeliac Disease (or celiac) disease is a disease of small intestines. This is a disease of the immune system that affects the absorption of essential nutrients from the small intestines. The small intestines abnormally react to gluten (a certain type of proteins) and produce the symptoms. Gluten is a protein that may potentially lead to problems such as Coeliac disease, dermatitis, autism, IBS, eczema, etc.
It is a disorder of small intestine in which a person has an immune reaction to eating Gluten. The delicate linings of the small intestines get damaged in response to the reaction of gluten, which leads to the symptoms.
Gluten
Gluten is a protein found mainly in wheat, barley, oat, and rye. Gluten is found in any food prepared from such cereals, including pasta, cakes, cereals, most types of bread, biscuits and certain types of sauces. It may be noted that wheat allergy and Coeliac disease (due to gluten hypersensitive) are two different conditions.
Common wheat allergy symptoms are as follows:
Hives, itchy rash or swelling of the skin
Swelling, itching or irritation of the mouth or throat
Cramps, nausea or vomiting
Diarrhea
Nasal congestion
Difficulty breathing
Headache
Wheat allergy symptoms may differ in people. Some allergic reactions can be very mild and involve only one system of the body. Other reactions can be more severe and involve more than one part of the body. So, if your body shows any of the above symptoms of allergy, please consult a medical professional. You can take help of a homeopathic doctor for safe and natural allergies treatment.
Sources of wheat proteins :
Some sources of wheat proteins are obvious, such as bread, but all wheat proteins — and gluten in particular — can be found in many prepared foods and even in some cosmetics, bath products and play dough. Foods that may include wheat proteins include:
Breads and bread crumbs
Cakes, muffins and cookies
Breakfast cereals
Pasta
Couscous
Farina
Semolina
Spelt
Crackers
Hydrolyzed vegetable protein
Soy sauce
Meat products, such as hot dogs
Dairy products, such as ice cream
Natural flavorings
Gelatinized starch
Modified food starch
Vegetable gum
If you have wheat allergy, it’s possible you might also be allergic to barley, oats and rye. Unless you’re allergic to grains other than wheat, though, the recommended wheat-free diet is less restrictive than a gluten-free diet.
Causes of Coeliac disease :
Coeliac disease is an auto-immune disorder, where the immune system mistakes one of the substances that make up gluten, called gliadin as a threat to the body; and starts fighting against it. In this process, the body produces antibodies against the gluten and the small intestines get inflamed on the surface.
The surface of the intestine is usually covered with millions of tiny tube-shaped growths called villi. Villi increase the surface area of the gut and help it to digest food more effectively. However, in coeliac disease, the damage and inflammation to the lining of the small intestine flatten the villi, which reduces their ability to help with digestion.
One has to have a genetic predisposition to get affected by the Coeliac disease. It often runs in families. Some of the genes found to be associated with the coeliac disease are HLA DQ2 and HLA DQ8. Either one or both of these genes are present in every person with the coeliac disease.
But merely having these gene mutations doesn’t mean you’ll get the coeliac disease, other factors must be involved. Sometimes the coeliac disease is triggered or becomes active for the first time after surgery, pregnancy, childbirth, viral infection or severe emotional stress.
Some environmental factors like the previous infection of the digestive tract or improper diet also play a role in triggering coeliac disease in infancy, childhood or adults. People with auto-immune disorders like diabetes type-1, ulcerative colitis, rheumatoid arthritis, thyroid disorders or some neurological disorder like epilepsy are at a higher risk of getting the coeliac disease.
Diagnosis :
There are several serology (blood) tests available that screen coeliac disease antibodies. The most commonly used test is called tTG-IgA. If the test result is positive, then a biopsy of the small intestine is carried out. If the biopsy report shows underlying damage to the surface of the intestine, the diagnosis gets confirmed.
It is very important to include gluten-containing products in the diet at least for 6 weeks before undergoing these tests. The tests may show negative if you are on a gluten-free diet. If blood and biopsy results seem unclear to diagnose coeliac disease, the gene (HLA) testing can be useful.
People affected by the coeliac disease have HLA DQ2, HLA DQ8, or parts of these genes. But only 1 in 30 people having these genes will develop coeliac disease. This test is helpful in people who have already commenced gluten-free diet, as the gene test is not dependent on gluten intake. People who are gluten sensitive experience symptoms similar to the coeliac disease, but will not have intestinal damage and will test negative for coeliac disease antibodies.
What foods should I avoid if I have a wheat allergy?
Many different foods and drinks contain wheat or wheat proteins. These include:Baked goods, including cakes, cookies and muffins.
Bread.
Breakfast cereals.
Couscous.
Hot dogs.
Malted drinks.
Pasta.
Pizza dough.
Seitan.
Wheat beer.
Wheat flours (all-purpose, enriched, pastry, steel ground, stone ground and so on).
Homeopathic treatment for coeliac disease :
The homeopathic approach to treating coeliac disease is similar to treating any auto-immune or allergic disease. Homeopathy recognizes coeliac disease as a hypersensitive state due to immunological reactivity governed by genetic tendency; and treats it accordingly. The homeopathic medicines are targeted at controlling the body’s over-reaction to gluten and also aimed at controlling the symptoms. The homeopathic treatment is largely based on the constitutional approach.
A strict lifelong gluten-free diet is currently the only effective treatment for coeliac disease. The gluten-free diet allows the small bowel to heal and the symptoms improve considerably within weeks of starting the gluten-free diet. In addition to gluten-free diet, it is advised to start vitamin and mineral supplements to replace any deficiencies at least for the first six months after diagnosing coeliac disease. If the small intestine is severely damaged, then a doctor may recommend steroids for the healing of the small intestine.
For other associated conditions with a coeliac disease-like itchy skin rash, osteoporosis, anemia, etc. medications should be started accordingly.
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Dr. Vidur SN Vithal BHMS; DNHE; MD (Hom.)
Internationally Renound Homoeopath & Nutritionist
