Wheat Allergy | Common Wheat Allergy Symptoms

WHEAT-FREE DIET

Allergy to wheat tends to blossom in the spring, when related grasses are filling the air with pollen and lowering tolerance thresholds. Like milk, wheat tends to cause gastric distress, eczema, and hay fever, as well as asthma and more serious reactions.

Substitutes for wheat include corn, potato, barley, oat, soy, and rice flours, and sago and arrowroot starches. Well-sifted combinations tend to be more palatable than single flours. An easy replacement for a cup of wheat flour is A cup of rye flour and lA cup of potato flour.

Wheat is prevalent in so many products that avoiding it is something of a challenge.

Along with the usual cereals, pasta, and bakery goods, suspect wheat in:

·         • Alcoholic beverages, including ale, beer, gin, and some wines

o         Anything breaded or deep-fried

o         Baked beans

o         Candies

o         Cheese spreads

o         Chili

o         Fruit (stewed, thickened)

o         Meat loaf, sausages

o         Meats, canned and processed

o         Monosodium glutamate (MSG)

o         Pancakes, waffles

o         Postum

o         Potato chips (some)

o         Salad dressings (some)

·         Souffles, custards, puddings, most desserts

·         Soups

·         Vitamins, especially vitamin E

·         White sauce, gravies

HINT: Steer clear of bakeries, Italian restaurants, and unlabeled products.