Wheat Allergy Or Wheat Intollerance Often people confuse coeliac condition, a wheat intollerance with wheat allergy and they are really talking of two separate things as we will describe below. People with coeliac condition need to maintain a gluten free diet, gluten is commonly found in wheat and hence they have an intollerance to gluten which is perceived as a wheat intollerance. The intollerance relates to gluten, a component of wheat and also included in rye, oats and barley. Whilst diagnosis rates vary from country to country and even region to region they are typically in the region of 15% of the population. Sometimes wheat intollerance displays itself as an immediate reaction to gluten in the diet with vomiting and nausia coming on a matter of hours after ingesting gluten. At other times the wheat intollerance can be less dramatic and the coeliac will feel drowsy and have an upset stomach perhaps for 48 hours after ingesting gluten. Wheat allergy is a different reaction entirely. An allergy to wheat is quite rare and produces a more immediate and a more dramatic reaction. This is typical of all immune system reactions and you would tend to see difficulty in breathing, coughing and violent vomiting. Whilst therefore a wheat intollerance has a less dramatic impact on the person with coeliac condition they must maintain a gluten free diet if they are to thrive and lead a normal life. That is to say that their intollerance extends beyond wheat as it is caused by gluten. People with a wheat allergy, having an auto-immune response must take great care in avoiding wheat in their diet. They should also ensure that they explain their condition to colleagues and have any medical treatment they require, which must be administered immediately, to hand. They should also carry a medical bracelet which would explain their condition should an attack be suddenly experienced. The reaction to wheat often leads to a question of is it a wheat allergy or wheat intolerance, but as you can read the underlying causes and the medical reaction are different.

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.