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Wheat Allergy Basics
Posted By Alison On Mar 27, 2007 @ In | Comments Disabled
A wheat allergy is an immune reaction to wheat proteins. Wheat contains four classes of proteins: Gliadins, Glutenins, Albumins and Globulins. People with a wheat allergy can react to any of these proteins. Wheat allergy is different than celiac disease.
Symptoms of wheat allergy:
The symptoms of wheat allergy can be divided into 3 categories:
The wheat-free diet:
Following a wheat-free diet requires the elimination of the following types of foods:
Wheat provides thiamin, riboflavin, niacin, iron, selenium and chromium. It also supplies magnesium, folate and phosphorus, but many of these are added to wheat flours and cereals as “enriched” products. Other sources of these nutrients are: oats (if uncontaminated by wheat), rice, corn, buckwheat, quinoa, amaranth, teff, tapioca, millet, bean flours, nut flours and soy.
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