Gluten-Free Food – The Difference Between Wheat And Gluten-Free
WHEAT AND GLUTEN The reaction to gluten is typically a completely different reaction to wheat. Those who suffer from a true wheat allergy are often reacting to another part of the plant. In fact, many researchers have identified 27 potential types of wheat allergens with gluten only being one type. Proteins such as globulin and albumin can be common triggers. Gluten, however, is a component of wheat. This protein is also found in various other grains as well such as rye, barley and spelt. Gluten is what provides elasticity to yeast-based dough. As a variety of grains contain gluten, people who suffer from gluten intolerance need to avoid not just wheat but also any other grains and foods that contain gluten. This also includes
WHAT IS COELIAC DISEASE? Coeliac disease is a serious illness. When gluten is ingested, it causes the immune system to attack the body’s own tissue. This means that the body is not able to properly absorb the nutrients when digesting food due to the damage caused to the lining of the small intestine. If left untreated, coeliac disease can cause a variety of serious complications such as intestinal damage and malnutrition. Unlike an intolerance or food allergy, coeliac disease is an autoimmune disease which means all foods containing gluten and wheat must be completely avoided.
WHAT IS A WHEAT ALLERGY? A wheat allergy is caused by IgE (Immunoglobulin) antibodies being produced by the immune system when reacting to a certain protein in food. A sufferer can experience the symptoms fairly soon when ingesting wheat-based food, from anywhere between a few seconds to a couple of hours. The allergy symptoms triggered when eating the wheat protein can range from mild to severe, from itching, sneezing or a rash to anaphylaxis, wheezing and trouble breathing. Some wheat allergy symptoms may also involve experiencing diarrhoea, lower abdominal pain and various other digestive disturbances.
WHAT IS GLUTEN INTOLERANCE? Many Australians can experience negative symptoms when eating gluten yet do not have coeliac disease. This is known as gluten intolerance or gluten sensitivity. Many researchers still debate the number of people that are actually sensitive to gluten. However, it is estimated that about 6% to 7% of the world’s population suffers from gluten intolerance, which could be around a staggering 546, 000, 000 people.
Because the symptoms of a wheat allergy, gluten intolerance and coeliac disease can overlap, it’s vital to get tested by a doctor to exactly determine your condition. To ensure you are also eating to the right types of food for your diet, search for a leading manufacturer of wheat-free and gluten-free food in Australia.
SOURCE: WWW.CASALARE.COM.AU