Education for Wheat and Gluten Health Conditions

Nearly everyone at one time has had an unpleasant reaction to something that they ate. This is often the result of consuming a food that you have an allergy or intolerance for.

Food allergies affect about 2 to 4% of adults and 6 to 8% of children. Food intolerances are even more common. Some people have very specific food allergies and intolerances. Most alarming is the growing population of individuals with reactions to the consumption of wheat and/or gluten containing foods. So large are the numbers, that it has spawned a whole new trend in the medical health and natural foods industries.

Deciphering the differences between an intolerance to wheat/gluten, an allergy to it, or an actual digestive disorder (Celiac Disease) most likely caused by this offending ‘food’, can be confusing to many. Finding the non-offending and tasteful foods can be even more confusing!

A wheat/gluten intolerance is a digestive system response. It occurs when wheat/gluten is ingested and irritates a person's digestive system or ability to properly digest and break down the particles. Symptoms of wheat/gluten intolerance can include: Nausea, stomach pains, gas, cramps or bloating, vomiting, heartburn, diarrhea, irritability or nervousness. These symptoms are usually temporary and will pass once the wheat or gluten is out of the person's system, not causing any permanent damage.

A wheat/gluten allergy is an immune system response. It occurs when the body mistakes an ingredient in food -- in this case, wheat/gluten-- as harmful and creates an antibody defense system to fight it. Allergy symptoms develop when the antibodies are battling the "invading" food. The first time you eat the food containing wheat or its protein, gluten, your immune system responds by creating specific disease-fighting antibodies. When you eat the food again, it triggers the release of these antibodies and other chemicals, including histamine, in an effort to expel the "invader" from your body. Histamine is a powerful chemical that can affect the respiratory system, gastrointestinal tract, skin or cardiovascular system. As a result of this response, allergy symptoms occur. The allergy symptoms you have depend on where in the body the histamine is released. If histamine is released in the ears, nose and throat, you may react with an itchy nose and mouth, or have trouble breathing or swallowing. If histamine is released in the skin, hives or a rash may develop. If histamine is released in the gastrointestinal tract, you may likely develop stomach pains, cramps or diarrhea. Many people experience a combination of symptoms as the food is eaten and digested. Symptoms may include: Rash or hives, nausea, stomach pain diarrhea, itchy skin, shortness of breath, chest pains, swelling of the airways to the lung, and in critical cases -Anaphylaxis. Symptoms of a wheat/gluten allergy can range from mild to severe, and the amount of wheat/gluten necessary to trigger a reaction varies from person to person.

Celiac Disease is an autoimmune disease that is triggered when a person eats gluten causing the body to start attacking its own healthy tissues. With Celiac disease, the body's immune system targets normal tissue, such as intestinal tissue putting the individual at risk for food malabsorption in the GI tract. Malabsorption causes nutritional deficiencies that can lead to conditions such as iron deficiency anemia and osteoporosis. These people are also at additional risk for other conditions, such as thyroid disease, type 1 diabetes, joint diseases and liver diseases, and have increased risk of developing intestinal lymphoma and other GI cancers.

Celiac disease, wheat/gluten allergy and intolerance are treated similarly, in that people with these conditions must remove the offenders from their diet. However, it is important to understand they are not the same conditions, and therefore individuals will require different dietary modifications and health care assistance.

Transitioning to wheat and/or gluten free diet does not have to be a scavenger hunt. To avoid the pitfalls of choosing products that lack taste and require timely culinary preparation skills, seek out a small natural health food store that not only specializes in their selection of these dietary products, but has a knowledge staff that have put their own taste buds to the test for you, providing the best options for personal food experimenting. Privately owned retailers often cater to their customers special dietary needs, taking the time to assist you in finding community resources and knowledgeable health professionals, educational reading materials, topic related lectures, and special orders or requests for that particular product you've grown to love and wish to have readily available. When eating out, learn to ask about ingredients and preparations. Become familiar with the restaurants and delis within your community that accommodate your dietary needs with wheat or gluten free alternatives, and make eating an enjoyable and healthful adventure.

Kelli Rose is a Nutritional Consultant certified in Complimentary & Alternative Nutrition, Vegetarian Nutrition, and Herbal Supplementation. She is also a Certified Fitness Professional and Surgical Technician. Kelli is the Director of Marketing & Sales for Health NutZ and can be reached at 760-346-5535.


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Education for Wheat and Gluten Health Conditions by Kelli Rose Nearly everyone at one time has had an unpleasant reaction to something that they ate. This is often the result of consuming a food that you have an allergy or intolerance for. Food allergies affect about 2 to 4% of adults and 6 to 8% of children. Food intolerances are even more common. Some people have very specific food allergies and intolerances. Most alarming is the growing population of individuals with reactions to the consumption of wheat and/or gluten containing foods. So large are the numbers, that it has spawned a whole new trend in the medical health and natural foods industries. Deciphering the differences between an intolerance to wheat/gluten, an allergy to it, or an actual digestive disorder (Celiac Disease) most likely caused by this offending ‘food’, can be confusing to many. Finding the non-offending and tasteful foods can be even more confusing! A wheat/gluten intolerance is a digestive system response. It occurs when wheat/gluten is ingested and irritates a person's digestive system or ability to properly digest and break down the particles. Symptoms of wheat/gluten intolerance can include: Nausea, stomach pains, gas, cramps or bloating, vomiting, heartburn, diarrhea, irritability or nervousness. These symptoms are usually temporary and will pass once the wheat or gluten is out of the person's system, not causing any permanent damage. A wheat/gluten allergy is an immune system response. It occurs when the body mistakes an ingredient in food -- in this case, wheat/gluten-- as harmful and creates an antibody defense system to fight it. Allergy symptoms develop when the antibodies are battling the "invading" food. The first time you eat the food containing wheat or its protein, gluten, your immune system responds by creating specific disease-fighting antibodies. When you eat the food again, it triggers the release of these antibodies and other chemicals, including histamine, in an effort to expel the "invader" from your body. Histamine is a powerful chemical that can affect the respiratory system, gastrointestinal tract, skin or cardiovascular system. As a result of this response, allergy symptoms occur. The allergy symptoms you have depend on where in the body the histamine is released. If histamine is released in the ears, nose and throat, you may react with an itchy nose and mouth, or have trouble breathing or swallowing. If histamine is released in the skin, hives or a rash may develop. If histamine is released in the gastrointestinal tract, you may likely develop stomach pains, cramps or diarrhea. Many people experience a combination of symptoms as the food is eaten and digested. Symptoms may include: Rash or hives, nausea, stomach pain diarrhea, itchy skin, shortness of breath, chest pains, swelling of the airways to the lung, and in critical cases -Anaphylaxis. Symptoms of a wheat/gluten allergy can range from mild to severe, and the amount of wheat/gluten necessary to trigger a reaction varies from person to person. Celiac Disease is an autoimmune disease that is triggered when a person eats gluten causing the body to start attacking its own healthy tissues. With Celiac disease, the body's immune system targets normal tissue, such as intestinal tissue putting the individual at risk for food malabsorption in the GI tract. Malabsorption causes nutritional deficiencies that can lead to conditions such as iron deficiency anemia and osteoporosis. These people are also at additional risk for other conditions, such as thyroid disease, type 1 diabetes, joint diseases and liver diseases, and have increased risk of developing intestinal lymphoma and other GI cancers. Celiac disease, wheat/gluten allergy and intolerance are treated similarly, in that people with these conditions must remove the offenders from their diet. However, it is important to understand they are not the same conditions, and therefore individuals will require different dietary modifications and health care assistance. Transitioning to wheat and/or gluten free diet does not have to be a scavenger hunt. To avoid the pitfalls of choosing products that lack taste and require timely culinary preparation skills, seek out a small natural health food store that not only specializes in their selection of these dietary products, but has a knowledge staff that have put their own taste buds to the test for you, providing the best options for personal food experimenting. Privately owned retailers often cater to their customers special dietary needs, taking the time to assist you in finding community resources and knowledgeable health professionals, educational reading materials, topic related lectures, and special orders or requests for that particular product you've grown to love and wish to have readily available. When eating out, learn to ask about ingredients and preparations. Become familiar with the restaurants and delis within your community that accommodate your dietary needs with wheat or gluten free alternatives, and make eating an enjoyable and healthful adventure. Kelli Rose is a Nutritional Consultant certified in Complimentary & Alternative Nutrition, Vegetarian Nutrition, and Herbal Supplementation. She is also a Certified Fitness Professional and Surgical Technician. Kelli is the Director of Marketing & Sales for Health NutZ and can be reached at 760-346-5535.