Both gluten and wheat intolerances can trigger similar symptoms. If you have a food intolerance of any type, you can have gastrointestinal problems including constipation, diarrhea, abdominal distention and cramping, or other symptoms such as lack of concentration, migraines, aches and pains, skin or respiratory problems. If you experience any of these symptoms and suspect that some of the food you eat may be the culprit, consult your doctor to investigate whether you have celiac disease or wheat allergy.
Gluten Intolerance
Gluten is protein storage found in the most commonly consumed grains, which include wheat, barley and rye. Although oats do not contain gluten, they often are contaminated with gluten. Many processed foods also contain traces of gluten because they contain ingredients either derived from or contaminated with gluten-containing grains. Unlike celiac disease, gluten intolerance does not cause damage to your intestines. Gluten intolerance is more prevalent than celiac disease, affecting 6 percent of Americans, contrasted with 1 percent of Americans for celiac disease. The treatment for both celiac disease and gluten intolerance is a gluten-free diet.
Wheat Intolerance
Wheat intolerance corresponds to an aversion to wheat but not other grains. Sensitivity to wheat can trigger the same symptoms as gluten intolerance. You should undergo testing, with your doctor's supervision, to determine whether you are allergic or intolerant to gluten. Consuming the grains kamut, spelt and triticale -- which belong to the same family as wheat -- may result in the same symptoms as eating traditional wheat.
Elimination Diet
Having ruled that you lack celiac disease or a wheat allergy, try an elimination diet to determine whether only wheat or all gluten-containing grains cause your symptoms. Eliminate all gluten -- including not only wheat, but also barley, rye, oats and other processed foods containing gluten -- for about a month. After a month, add in all the eliminated grains, with the exception of wheat. If you experience symptoms with barley, rye and oats, you are gluten-intolerant. If these grains do not appear to be a problem, add wheat to see whether it triggers your symptoms. This protocol will help you pinpoint grains that are problematic for you, but it is not recommended if you have celiac disease or a wheat allergy.
Managing Your Intolerances
Once you have determined whether you have gluten or wheat intolerance, adapt your diet accordingly to alleviate and prevent symptoms. With wheat intolerance, eliminate breads, pasta, couscous, crackers, baked goods, sauces and other processed foods containing wheat. Read ingredient lists to ensure the foods you choose are free of wheat. However, you can tolerate barley, rye, oats and other grains. If you are gluten-intolerant, exclude all gluten-containing grains and ensure that no ingredients in the foods you buy have gluten. Whether you have wheat or gluten intolerance, opt for gluten-free foods -- such as vegetables, quinoa, millet, rice, potatoes, corn, sweet potatoes, plain yogurt and fruits -- for a safe source of carbohydrates. Always double-check food labels just in case.
