If you've been clinically diagnosed with a wheat allergy, you should not eat wheat germ. Wheat germ contains the same proteins as other wheat by-products and will cause an allergic reaction if ingested. Wheat germ is commonly found in breads, crackers and other baked goods. Read all the ingredients in any packaged food before consuming it. If you eat wheat germ and do not experience an allergic reaction, you need to make an appointment with your doctor for further evaluation. Eating wheat germ can lead to anaphylaxis, a life-threatening allergic reaction, in some people.
Wheat Germ Reaction
If you're allergic to wheat, your body is hypersensitive to the proteins found in wheat. When you ingest wheat germ, your immune system mistakenly identifies the proteins in it as dangerous, even though they're safe. The body overreacts and starts to defend itself by attacking the proteins from the wheat germ. Immunoglobulin E, or IgE, antibodies and histamine are created by the immune system to fight off the proteins, which results in common allergy symptoms.
Symptoms
After eating wheat germ, you may develop symptoms within an hour if you are allergic to it. Symptoms may develop differently from person to person and can range from minor to severe. Common symptoms after eating what germ include sinus congestion, coughing, wheezing, shortness of breath, chest tightness, diarrhea, vomiting, nausea, cramping and abdominal pain. Your skin can become inflamed and itchy as a result of eating wheat germ if you're allergic to wheat. Hives and eczema are common allergic skin conditions associated with a wheat allergy.
Diet Modification
The most effective way to prevent and treat an allergic reaction to wheat is to avoid all foods and beverages that contain wheat. Common ingredients that contain wheat include brain, farina, durum, semolina, wheat starch, high protein flour, gluten, gelatinized starch and hydrolyzed vegetable protein. Prepared baby food in jars often includes wheat. Foods that may contain wheat germ include crackers, cereal, bread crumbs, cookies, baked goods, couscous, pasta, spelt and whole-grain products. Always check food labels, and talk with your doctor before modifying your diet.
Substitution
You can use other flours to make bread products to avoid the consumption of wheat germ. The Food Allergy Initiative states that amaranth, arrowroot, corn, oat, potato, rice, tapioca, soybean buckwheat and quinoa flour are safe substitutes for wheat flour. Discuss the use of these flours with your doctor before incorporating any of them into your diet.
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