People must sometimes eliminate specific foods from their diets to maintain health and well-being. Health problems such as allergies or celiac disease, an intolerance to a specific type of wheat protein, can force a dietary change. Others may choose a wheat-free and gluten-free diet just because they prefer it.
Wheat Allergy
A person with a wheat allergy has an immune reaction when she eats products containing wheat. Wheat contains several proteins, including globulin, albumin, gluten and gliadin, according to the Mayo Clinic. A person may have an allergy to any of these proteins, causing a reaction that may result in hives, swelling, abdominal cramps or even difficulty breathing. A wheat allergy often is confused with gluten intolerance, as many people who cannot eat gluten are restricted from foods containing wheat. A person with a wheat allergy should closely follow a wheat-free diet to avoid a potentially serious allergic reaction.
Gluten Intolerance
Gluten is a type of protein that is found in wheat, barley and rye. A person with gluten intolerance may cause injury to his intestinal tract if he eats foods containing gluten, as stated by the Children's Digestive Health and Nutrition Foundation. A person may experience abdominal pain or diarrhea following ingestion of foods containing gluten. Ultimately, gluten intolerance may lead to nutrient deficiency, as food passes too quickly out of the intestine and is not absorbed. A person with gluten sensitivity should follow a gluten-free diet as closely as possible to avoid damage to the intestinal tract.
Autism
Nutritional changes to gluten-free diets in children have been purported to reduce the development of autism in some situations. While the medical community remains largely doubtful about the connection, proponents of the theory state that gluten can alter a person's perceptions to his surroundings and affect behavior.
Eat
Enjoy fresh fruits and vegetables as well as foods without additives such as modified food starch. Also try meats that have not been prepared with preservatives and eggs, soft drinks, dairy products, including milk, cottage cheese and ice cream, potato chips, corn tortillas and white rice.
Avoid
Foods that contain gluten that should be avoided include wheat, barley or rye breads, cooked cereals, such as farina, beer, pasta, soup bases and foods containing soy sauce. Consumers must be careful when making food choices. A gluten-free food is not necessarily wheat-free. Some products only have the gluten removed for it to be marketed as gluten-free. Carefully read labels before purchase to ensure a product is both wheat-free and gluten-free.
References
- Children's Digestive Health and Nutrition Foundation: Gluten-Free Diet Guide for Families
- Mayo Clinic.com: Wheat Allergy
- University of Montana: Celiac Disease and Gluten Intolerance
- Autism Web: The GFCF (Gluten-Free, Casein-Free) Diet for Autism Spectrum Disorders
- Wheat Free.org: Does Gluten-Free Mean it is Always Wheat Free?
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