Wheat Allergies Cause Need To Dietary Change

A person who may be missing out on a lot of good food products is someone suffering from wheat allergies, as there are so many products made with wheat. While not as common as allergies caused by eggs, dairy and peanuts, wheat allergies can create just as many problems for those who are allergic to wheat and wheat products, such as gluten.

There is no way to avoid the hazards of wheat allergies except totally avoiding wheat and products all together. Exposure to wheat or wheat products may cause an upset stomach, asthma and in extreme case anaphylactic shock. While this seems simple, there are products containing wheat protein that may come as surprise. Hydrolyzed vegetable protein, for example, contains wheat protein and is also used in bread crumbs. While the ingredients may not specify wheat, knowing what is in the other ingredients can halp avoid problems with wheat allergies.

The symptoms of wheat allergies are wide ranging and will vary by person, but some of the common symptoms are stomach problems, eczema, skin rashes and an unexplained cough. Having these or other symptoms do not necessarily mean an allergy to wheat is present, but they do indicate the possible need for further, professional testing.

Once Wheat Is Gone, It Has To Stay Away

Persons with wheat allergies will have to eliminate all wheat products from their diet to avoid the effects. However, it must be understood that regardless of how long a person goes without wheat, there is no time limit on the effects of wheat allergies. Once wheat has been totally out of the system it will have to stay out. Ingesting wheat or wheat products after a period of time without it, will almost instantly bring back the allergic reaction and in many cases it may be worse than before.

Persons suffering wheat allergies do not have to rule out ever eating bread or pizza crust ever again as there are other products to use as a substitute that will not spark an allergic reaction. Corn, potatoes, soy and oats are just a few of the ones that can be used to make bread products without wheat and without losing the taste. Flour made of rice is another alternative and starch from the arrowroot can also be used without triggering wheat allergies.

If a person believes their allergies are caused by wheat protein, it will be best to consult a physician familiar with testing for allergies to obtain an exact cause to the allergy. Many food products can cause similar reactions and can form later in life. An allergy can develop even after years of tolerance.