Wheat Allergies

Discussion in 'Fibromyalgia Main Forum' started by Mikie, Mar 2, 2013.

  1. Mikie

    Mikie Moderator

    I read an article in our hometown newspaper on allergies, or reactions, to wheat. It stated that one needn't be a Celiac to not be able to handle wheat in the diet. I noticed that after I ate, sometimes, I would break out in multiple sneezes--BIG earth shaking sneezes. I never knew one could have that kind of allergic reaction to something ingested and not just something inhaled. My doc confirmed that, yes, sneezing is often a sign of a food allergy. I also had off and on IBS symptoms.

    I've been gluten free for several weeks and am finally feeling as well as I thought I would following the success of my peptide injection treatment. The injections cleared up everything except my exhaustion. I knew there had to be another condition which was keeping me exhausted. The exhaustion is gone now that I'm no longer eating wheat. Evidently more and more people are becoming allergic to wheat, possibly due to the prevalence of GMO wheat.

    I found gluten-free pancake flour and all-purpose flour at the supermarket, along with rice bread and pasta, both of which are delicious. I love licorace and bought some Good 'n Plenty candy. After eating a few pieces, the sneezing started. I looked and wheat flour was the third ingredient--IN CANDY!!! So, I'm reading labels but found it isn't enough. I also ate a few pieces of Brach's Maple Nut Goodies and got sick. I found out that the word, emulsifier, in the list may mean wheat or may mean soy or other ingredients. I went online and found that this candy contains gluten but it wasn't specified. Russel Stover specifies that they use soy as an emulsifier. I can tolerate that. Also, there is a website which lists gluten-free candy. Most candy is safe; however, if the info on the package states that the product is processed where peanuts or wheat are processed, it may or may not be safe.

    About the only thing I'm missing is pizza and I'll bet that there is gluten-free pizza dough flour out there. If not, I can make my own crust from scratch. I don't miss it that much so probably will just give it up.

    Once one goes without eating wheat, even a small amt. will make one sicker than before the diet. Right now, we are dealing with a Red Tide outbreak and that has my immune system working overtime, so that may also account for the strong reaction to the wheat. Even exposure makes me sick but it's not life threatening and it doesn't last long.

    My friend wants me to read the book, "Wheat Belly." I think I will. I'm just so very thankful I saw that article. I previously thought that only Celiacs had reactions to wheat. One good hint is that I would wake up OK but right after breakfast, I would get exhausted and the stomach problems would start.

    It's really fortunate that more and more gluten-free products are available now due to the demand. On the other hand, it says a lot about the health of our food supply and the health of the population. Who ever used to hear of kids having allergies to peanuts? Now, wheat. Again, GMO is suspected and food is not required to inform us that any of the ingredients are GMO. I've just started reading about Monsanto and it is shocking what this company has done and is doing to us. I'll post more when I get further into the book.

    If y'all suffer from the symptoms I have had, you may want to try eliminating wheat from your diet to see whether it will make a difference.

    Love, Mikie
  2. hermitlady

    hermitlady Member

    My sister found out she was sensitive to wheat even tho she was tested for celiac disease which was negative. She went thru several specialists and then to a chiro who does muscle testing (so do I) and found sensitivities to wheat, dairy, soy, almonds, seafood and a few others.

    She was having extreme health issues w her gut,the regular docs couldn't find a thing wrong w her. She had every test and scope procedure avail, and they were all "normal", she was having horrible abdominal pain, IBS, lost a ton of weight (she got dangerously thin).

    Anyway over the past 5 mos or so she's feeling much better due mainly to diet change. She is also taking Standard Process whole food sups from her chiro.

    She talked me into trying a doc who does muscle testing ( a chiro), I started mid November. I have been found to be sensitive to corn and soy. If you look online you can find extensive lists of things to avoid for these type of things. Corn is in so many things, all the way down to iodized salt...you have to look at all the by products too and eliminate them.

    Unfortunately I'm not feeling any better yet, doc said to give it 6 mos, so I'm half way there. I also take a lot of Standard Process supps, about 35 pills a day. Doc explained that they are made from whole organic food, so it's like getting a truckload of good food in just a few pills. Interesting experience, my sister and I call these docs our Witchdoctors! I have been amazed by the things my doc has found thru this testing.

    I even did a little test of my own, I ate some corn based cereal the day before my last appt. I hadn't had any corn for a couple of months, and when he tested me, the corn allergy suddenly showed up again. I didn't feel any ill effects from eating it once, and I didn't tell him what I had done, but he figured it out. Amazing and mysterious!

    Anyway, so many food items can cause inflammation and wheat is one of the biggies. There are a lot of gluten free foods avail now, but corn free is often difficult to find. SO, read those labels for all the by products of your allergen if you're really serious about it. I take forever in the store reading labels these days!

    Oh, there are pizza places now that serve gluten free pizza. Also lots of baking mixes without wheat, hit up the health food sites. There are pastas made from brown rice which are good too. Good luck.
  3. LadyCarol

    LadyCarol Member

    Let's get this into perspective. The majority of the population(s) can eat wheat and enjoy it with no adverse reactions. Whole-wheat is best.

    One reason some people have become sensitive to a wheat product is due them (or their parents) being exposed to and eating too much processed non-whole-wheat products, which in turn leads to their gut becoming more and more sensitive.

    Our digestion is designed to digest whole-wheat products/whole-wheat flour (e.g. whole-wheat bread) not the processed refined white stuff that's eaten by millions (e.g. refined white bread/white flour etc.).

    A quality loaf of whole-wheat bread will also contain other quality ingredients and has plenty of nutritional benefits, whereas a poor quality refined white loaf doesn't.

    Whole-wheat bread, Granary bread etc. tastes yummy and compliments countless numbers of sandwich combinations and meals etc. It also requires fewer slices of Whole-wheat/Granary bread to satisfy hunger compared with the cotton wool emptiness of refined white wheat products.
  4. mbofov

    mbofov Active Member

    Anyone with any sort of health issues should try cutting these out. My doctor found years ago that I was allergic to wheat and dairy. Mikie, I'm really glad you found out you can't tolerate it. Yeah, the GMO issue may be a huge part of why we can't tolerate it. From what I understand, the "wheat" we eat now - even whole wheat - bears very little resemblance to what our forebears ate.

    And I also swear by muscle testing as does hermitlady - it's cheap, it works, it finds things doctors can't and helps fix them, what more do you want? :)

  5. ljimbo42

    ljimbo42 Active Member

    Stopped eating wheat at the beginning of November. Also started lowering my carb intake at the same time. I don't know if was the lowing of the carbs or cutting out the wheat.

    But my eczema on my face cleared up dramatically in the following 3 weeks. It could have been that am wheat sensitive and have been for years and not known it.

    It seems like wheat can be a big irritant in the gut, especially for people with IBS. Jim
  6. MicheleK

    MicheleK Member

    Hi Mikie,

    Glad to hear you are feeling better.

    Most ME/CFS doctors recommend patients try a gluten free diet to see if they are sensitive to gluten.

    The results are pretty much half and half. I fell into the category of not being sensitive to it after a 6 month gluten free diet. I was glad since gluten hides in so many things.

    But one thing I learned is that eating too much of any one thing can trigger reactions in our bodies. With food manufacturers adding gluten to seemingly everything they are most likely the culprits to the gluten sensitivity outbreak.

    Our american diet is pretty much wheat and corn based. Eating too much of either can lead to sensitivity. Really eating a balanced diet of fresh food and avoiding packaged and processed foods is the most beneficial way to eat. Unfortunately for those who are quite ill and have no one to cook for them, this can present a real challenge.

    As a previous poster mentioned the wheat today is not the wheat we ate growing up. Wheat has been genetically modified. Today's wheat has multiple times the gluten than the wheat of let's say the 70's. I read an article on it a while back and can't remember the exact ratio, but it was at least 4x more gluten in today's wheat.
  7. SherylS

    SherylS Member

    Our grocery stores have the gluten free pizza crusts if you want to make your own. Our delivery pizza companies also have gluten free pizza--Dominoes is excellent!! But of course it costs more than regular pizza. Also, Udi's is a good brand of gluten free bread and bagels. Pamela's products has pancake mix and crackers--I buy them on Amazon
  8. skychomper

    skychomper Member

    Hi Mickie,

    I also suffer from numerous allergies, wheat affecting me the most adversely. So glad you are feeling better. It really is amazing how much these foods can mess you up. I actually started having ms like symptoms two years ago, and once I cut out gluten they all went away. It's crazy. Gluten free is an adventure, but worth all the energy when you feel so much better.
  9. Mikie

    Mikie Moderator

    Thanks for all the replies. Looks like this is a topic of great interest to many here.

    It is only the wheat to which I am sensitive. Soy, or other, gluten added to food doesn't seem to bother me. Of course, if I buy gluten-free products, I know there is no wheat. I always bought whole wheat because I thought it was better but once one has an allergy, no wheat is good. It will cause one to get sick. I also agree that this new wheat isn't our grandfather's wheat.

    I usually don't eat pizza at home but will miss going to Cie Cie's Pizza buffet. I don't miss things when I see them in the store. Just thinking how sick they made me feel causes me to shy away from them.

    Many of us probably have sensitivites to different foods and don't even realize it. If I hadn't read the article on wheat in our newspaper, I wouldn't have recognized my own problem with wheat.

    Thanks, everyone, for your responses.

    Love, Mikie
  10. LadyCarol

    LadyCarol Member

    Here's a helpful link on wheat allergy definition.

  11. neoplus1

    neoplus1 Member

    I don't ride the anti-grain-train and happen to believe(supported by evidence) that unrefined whole grains can be extremely beneficial to health and in disease prevention. Brown rice and oats not only do not cause inflammation, but the science shows that in fact they reduce inflammation.

    Whole grains also are just as packed with phytonutrients as fruits and vegetables. They are an excellent source of vitamins and minerals like magnesium and selenium.

    With that said, there is something to wheat intolerance. I don't mean celiac nor do I mean a wheat allergy. There is evidence that there is gluten intolerance or a better term would be wheat intolerance because the evidence that is coming shows that it is not the gluten, but different proteins found in wheat.

    The intolerance also seems to be immune mediated, not by the adaptive immune system, but the innate immune system. Clearly more study needs to be done, but avoiding wheat or gluten grains isn't going to hurt anyone by any means. There are plenty of other wonderful grains(some of which I think are better anyway).

  12. Mikie

    Mikie Moderator

    My bread is made with rice flour. I eat toasted oatmeal and flax for breakfast. The multi-purpose flour I found contains several types of grain. Of course, some of these things are processed but it is possible to find whole grain foods which are not wheat.

    The article I read said that wheat can cause a multitude of problems, at different levels, in different people. They hesitated to even call it an allergy but that word is in common use for people who have trouble with wheat.

    By avoiding wheat, one will find out whether one does have a problem with it. I haven't felt this well in, literally, decades (knocking on wood here :) This is how I expected to feel following my peptide injection treatment. When all my symptoms, except exhaustion and some bowel problems, cleared up, I knew there was something else wrong. It's hard to believe that just eating this grain was enough to produce the symptoms of CFIDS/ME in me.

    I'm very, very thankful I read that article. I pray and research for ways to heal and, voila, things seem to come my way when I need them. I am very blessed.

    Love, Mikie