Wheat Allergies Wheat Allergies result from the body's intollerance of wheat and more specifically a protein called gluten. In the past, wheat allergies were very rare with only a small percentage of the population being diagnosed. In recent times this number has increased significantly to perhaps one in 300 of the population in certain countries. This is partly due to the improved awareness of wheat allergies and coeliac condition in the medical fraternity, and perhaps also comes from the increased use of wheat products in pre-processed foods. Gluten is found in oats, rye, barley and wheat and is a sticky type of protein which binds other proteins together. This stickiness is one of the reasons why gluten often finds its way into preprocessed foods and in particular the sauces. It is also directly present in bread and confectionery products where, in the western world, wheat is the main flour used by the bakers. Some people find themselves having a reaction to wheat but not to the other grains, oats, rye and barley. Wheat allergies can produce mood swings and feelings of depression. Common symptoms also include a feeling of bloatedness, nausea and perhaps an overwhelming feeling of tiredness. In addition to a general flu like feeling wheat allergies can often cause swelling of the abdomen and result in frequent rumbling noises. Diagnosis of a wheat allergy is often difficult. One way you can test for this yourself is to remove wheat from your diet. This requires discipline as, on first sight, wheat is contained in most of the pleasurable foods and treats. In modern times the supermarkets have come to carry extensive ranges of gluten free foods and whilst these were targeted at people with a full-blown coeliac condition they are also available for anyone who feels that they have some form of wheat intollerance. Gluten and wheat are very secretive and often try to sneak into your meal. You can find them hidden in the most unexpected places under terms such as modified starch. Who would think that the ordinary bag of oven ready chips would also contain wheat. Chips I ask you say, aren't they made of potato, many manufacturers now seem to apply a wheat based coating to the product perhaps to enhance its golden colour when cooked. If you find that removal of wheat from your diet produces an improvement in your health the next step is to visit your doctor. There are a range of tests they can perform to confirm the diagnosis and existence of wheat allergies.

Gluten Free Tips #1 Advise the chief. When you go to a restaurant or when you go to a friends tell the chief that you are allergic to Gluten. Most will be very aware of the condition, it is covered in most culinary courses, and they will be only too happy to help you. Gluten intolerance is only one of a hundred food intolerance in modern society so catering for a guests food preferences is all part of the standard service for a modern restaurant. this.

Gluten Free Tips #2 Read the label. These days most manufacturers print the full list of food ingredients on the food packaging for the foods you buy in the shops. Read the ingredient and reject any food products that are not clear. There are many suppliers so reward the ones who try to help you.

Gluten Free Tips #3 Take restaurant cards on holiday. When you go on holiday to a place that speaks another language you do not want to trust to your rusty language skills to explain to the waitress that you are gluten intolerant. Take a foreign language prepared card outlining your condition. In this way you do not put the waitress under pressure, the details are clearly explained in the local language and the card can be passed direct to the chief avoiding any miscommunication.