Sharon Meijland of Rainbow cafe Cambridge uk www.rainbowcafe.co.uk explains how to make a special Vegan, Gluten Free Christmas dinner in easy steps.
What were your wheat allergy symptoms
If you suffer from Celiacs disease or can’t eat wheat for whatever reason, you are going to love this bread. It smells just like white bread and has a texture similar to an English muffin. It’s a nice change from the store bought rice bread. I love to eat it toasted with peanut butter.
Jean Duane, Alternative Cook shares some amazing statistics about gluten and dairy intolerance in America. Did you know that approximately 90 million Americans have some form of gluten sensitivity and yet only a few know. And many people with chronic illnesses may simply be suffering with food intolerances! Learn more on this informative segment.
Jean Duane, Alternative Cook discusses the different types of flours to use in gluten-free baking. She categorizes the flours into four different types — grain, protein, starch and ‘enhancement’ flours and how to combine them for successful gluten-free baking.
The Yes! To Cookies vision that inspired David Fulton to invent the world’s first yummy, REAL tasting, gluten free, all natural, zero sugar, zero starch, zero digestible carbohydrate cookies for his sweet heart a severely insulin dependent diabetic to help her have a treat that she could eat that didn’t raise her blood sugar. Yes! To Cookies are the only cookie ever invented that is made with fiber and no calorie, all natural sweeteners instead of starch and sugar or artificial sweeteners. Yes! To Cookies are Yummy and do not cause the gastric distress of many other sugar free snack foods. Unlike other sugar free and low carbohydratre baked treats, all the starch that becomes sugar when eaten is replaced with fiber in Yes! To Cookies! The fiber helps them feel satisfied and stopped the hunger cravings. They each lost 100 pounds of excess body fat. And since ALL the carbohydrate calories are removed Yes! To Cookies has far less calories than many other snack foods.
While both an allergy and an intolerance may produce much the same symptoms, it is important to know the difference for your body.
Wheat Allergy Versus Wheat Intolerance
Many food allergies are confused with a food intolerance. A wheat allergy typically is confused with a wheat intolerance and if you dig even further can be confused with a gluten allergy as well as celiac disease.
How you manage your reactions or intolerance can be very different so it is very important to know the difference between a wheat allergy and a wheat intolerance.
Millions of people suffer from allergies caused by a variety of sources both internal and external. External allergies are usually caused by airborne allergens like pollen or dust or environment factors like chemicals. Food allergies are usually the culprit when it comes to the internal reactions. They can be caused by certain foods that we eat, like seafood, peanuts or eggs. Wheat allergies fall into this category and is known to cause many uncomfortable reactions for the person involved.
A wheat allergy can be particularly hard to manage because wheat is found in so many different places. There are products that contain wheat like flour. There are ingredients like gluten that contain wheat and then there are the variety of foods like pasta and breads that contain wheat. We have broken it down this way because in order to manage your allergy you have to be aware of all the different ways you can come across "wheat".
How do You Differentiate Between a Wheat Allergy and a Wheat Intolerance
A wheat allergy and a wheat intolerance are two very different problems. True allergies involve the immune system whereas an intolerance does not cause a reaction from the immune system. A wheat allergy is an auto-immune response that can cause a variety of symptoms. The signs and symptoms of wheat allergy include:
*coughing
*vomiting
*asthma
*other breathing problems
Depending on the person it can cause anaphylaxis which can be fatal. True food allergies are rare and a wheat allergy is not an exception to that. A true allergic reaction to wheat is present in less that one half percent of the population.
Wheat intolerance is more typical and involves a person reacting to the gluten ingredient found in many wheat products. The gluten is a complex protein used so that the wheat will stick together and will rise when baked. Gluten can be found in other grains like rye and barley.
It can also be found in oats that may be contaminated in the production process of the other grains. This intolerance continues to grow and can affect upwards of 14% of the population.
A wheat allergy produced sudden reactions while a wheat intolerance does not. The symptoms of wheat intolerance may seem less obvious and many people confuse it with something else or dismiss them as a normal part of life. The symptoms of a wheat intolerance include:
*eczema
*depression
*gastrointestinal upset
*low blood iron
One may dismiss a food intolerance as "That food just doesn’t agree with me" but you should consider that there are serious health risks associated with both a wheat allergy and a wheat intolerance. These risks can be long term causing or contributing to conditions such as:
*diabetes
*anemia
*bowel cancer
Whether you have a wheat allergy or a wheat intolerance the best treatment is an elimination diet. There may be a specific wheat allergy diet that your allergist or nutritionist may recommend. These diets may be difficult to maintain but they are a must if you want to live as healthy as possible as well as avoid the serious health conditions that can be caused by this problem.
By: Marilyn Franklin
Article Directory: http://www.articledashboard.com
Marilyn Franklin writes for AllergyFiles.com where you can find information on all allergy types including food allergies like a sugar allergy.
Gluten Free Pastry
Or as an ebook, it's available at Gluten Free Pastry Ebook