The Most Dangerous Symptoms To Have If You Are Sensitive To Wheat

Frequently Asked Questions on Wheat Sensitivity

What is Wheat Sensitivity?

Wheat Intolerance or Wheat Sensitivity is a delayed onset reaction caused by ingesting gluten (contained in rye barley, wheat, oats and other grains). It affects 1 in 7 or around 15% of people.

What is a Wheat Allergy?

Wheat allergy is the very rare severe sudden onset allergic reaction to a certain protein component of wheat. It affects less than 0.5% of the population. However, when most people speak of wheat allergy, they may be referring to wheat (gluten) intolerance.

What is the main difference between Wheat Sensitivity and Wheat Allergy?

The response time is the main difference – the time that elapses between eating the food and having a reaction.

Wheat Allergy represents a really rare sudden-onset response to the protein contained in wheat. A majority of food allergies are detected at an early age – often when infants are given their first solid foods. However, when individuals discuss a wheat allergy – most likely they are referring to Gluten intolerance – or not being able to digest Gluten.

Gluten is a very complex protein contained in wheat as well as other grains. One common kind of Food Intolerance is Wheat Sensitivity (which includes Gluten Sensitivity). Despite the claims of food intolerances not involving the immune system – that is definitely not true when it comes to Gluten Sensitivity – since the immune system views the breakdown of proteins by Gluten as ‘foreign.’

That results in inflammation and processes are disrupted – leading to the medical condition called Leaky Gut Syndrome. Consequences are Chronic Inflammatory disorders such as low blood iron levels, Eczema, Depression, heart disease, gastrointestinal problems and Rheumatoid Arthritis.

At times the first sign of Gluten or Wheat Sensitivity is a diagnosis of anemia or low iron.

Symptoms of Gluten SensitivityHow common are Wheat Sensitivity and Wheat Allergy?

Wheat Allergy is quite rare (less than 1/2% of individuals).

Wheat Sensitivity from Gluten – as high as 15% of people, or one in seven.

For those individuals fit the Celiac testing criteria, they are considered to have Celiac Disease. However, a majority of Gluten-sensitive people are Non-Celiac Gluten Sensitive (NCGS) and don’t test positive with a biopsy or blood test.

Unfortunately, this means that this vast group of individuals miss out on the NCGS diagnosis – so are not advised to start on a Gluten-free Diet. That is the reason why a high percentage of Gluten-sensitive individuals remained undiagnosed. They continue to eat Gluten grain foods and frequently get worse instead of better. And doctors continue to be stumped by their illnesses.

Three out of four individuals (75%) have some type of food intolerance.

What are the symptoms of Wheat Sensitivity and Wheat Allergy?

Wheat Allergy Symptoms: Sudden onset of symptoms – hives, coughing, nausea, asthma, vomiting, etc.

Wheat Sensitivity symptoms: frequently reactions are delayed – hours later and up to 2 days later:

  • Depression, cravings and mood swings
  • Lethargy, chronic fatigue
  • Itching flaky skin, Psoriasis, Eczema, Skin Rashes
  • “Restless legs syndrome,” back ache, arthritis
  • Migraines, sinus pain, headaches
  • Bronchitis, coughing, asthma
  • Constant infections such as thrush, mouth ulcers, flu and colds
  • Constipation, diarrhea, flatulence and bloated stomach

Check out the Healing Program for an immediate solution for your long-term solutions – along with how to make improvements to your health.

Why did I develop Wheat Sensitivity?

Like any Food Sensitivity – Wheat Sensitivity is genetic. It is part of your genes like having freckles or brown eyes. You get it from grandparents or parents. If you have any children – then you have passed the genes onto your daughters or sons. So be sure to learn as much as you can about food intolerance. That way you will be sharing the information with members of your family.

Agriculture- which includes growing grain crops (such as barley and wheat) has been practiced for only about ten thousand (10,000 years). When compared to the length of time that humans have been consuming other types of foods (digestion-friendly fruits vegetables, fish and meat) – 2.5 million years – it isn’t very long at all.

Our bodies haven’t been able to evolve as quickly as is the ability for producing Modern Family. Our capacity, in fact, for growing grain crops such as rye, corn and wheat have far exceeded the development of our digestive systems. We don’t have all of the biological equipment necessary yet for processing those proteins: Glutens as well as other kinds of proteins. This results in food sensitivities.

Gluten is among the most complex and largest molecules that we consume. It, unfortunately, results in the small intestine being damaged – which leads to Lucky Gut Syndrome – and then onto dozens of various chronic inflammatory diseases.

How can you be tested for Wheat Sensitivity or Wheat Allergy?

Temporary Treatment: Some individual decides to treat their Wheat Sensitivity (or some other kind of food sensitivity) using a medication such as supplements or anti-histamines. However, this only provides a couple of hours of relief – which means you need to continue purchasing and taking medications for the rest of your life – and continue developing their side effects as well.

When will my Wheat Sensitivity be cured?

Wheat Sensitivity – or any other type of food sensitivity – is not regarded as a disease. It is simply people consuming foods they are unable to digest completely. Every that occurs after that (gastro issues, bloating, pain and other types of illnesses) are simply the after-effects. So if you do have Wheat Sensitivity – then as soon as you start substituting wheat-bearing foods as part of your diet then you will be cured. There are so many safe and delicious food options these days that it is quite easy to do!

All of the symptoms overlap – which ones do I have?

The symptoms of wheat sensitivity are the same symptoms of other types of food intolerances (such as Fructose Malabsorption or Yeast Sensitivity or Dairy Intolerance) – so it can be easy to get them mixed up.

So what is the best method to find out about your food intolerance?

The Journal Method is the most accurate way:

The Power of a Journal for determining Your Food Intolerance

Using a journal makes your exploration systematic. It is easy to do. All you need to do is track your symptoms while you are switching a couple of foods.

I think I may have wheat sensitivity: So what should I do now?

If you are currently suffering from wheat or gluten sensitivity or there is an indication that your symptoms show sensitivity to yeast, fructose or dairy. You might be suffering from multiple food intolerances. Also check out gluten free food list for some ideas on what to eat.

According to research, it may be a risk to do nothing. A food intolerance that goes undiagnosed may result in long-term health problems such as anemia, osteoporosis and many others.