More and more people are finding they’re adversely affected by what gluten in their food. Here is some information you may not have known about.

Wheat Intolerance: Ten Things You May Not Know About It

Wheat intolerance, for example, is a common problem today. Wheat based ingredients are present in almost all we eat, and can be a major headache for sufferers. The reading of labels on the back of products in supermarkets becomes routine, with the problem being compounded by food manufacturers occasionally changing the ingredients in a product. What is safe one week doesn’t necessarily mean it is safe the next week. Here are nine more things that you may not know about Wheat Intolerance:

  There is a link between Obesity and Wheat Intolerance. Put simply, obesity can occur when we consume more calories that you burn-off over a period of time, and if this happens we store the excess calories as fat.

  Wheat Intolerance is cumulative, i.e. the more of a problem food/drink that you eat, the worse you will feel!

  Its difficult to know what causes an intolerance, be it to Wheat or anything else. Some experts believe that it may have a genetic basis, whilst others point out that we rotate our diet far less nowadays due to refrigeration and preservatives in food. This means that we no longer eat seasonally.

  It’s not only in Weetabix. Just because an item of food appears entirely safe, be aware. For example it is not unknown for some restaurants to add flour to their mashed potatoes to make them appear light and fluffy. The same with grated cheese; this is sometimes mass-produced in large bags with flour included to stop the grated cheese ‘sticking’ together.

  Wheat flour is often used on fries to make them crispy

  Alcohol can be just as bad (sorry). Beer is obvious, but some spirits can also be a no-no. Both Gin and Vodka are fermented from grains. However some of the cheaper brands of Gin & Vodka are made from Molasses but if you are unsure its just not worth the risk.

  Most dishes can be made using substitute ingredients that do not contain wheat, i.e. using corn or rice flour instead of real flour.

  You will not get better. The way medical science sees it, an intolerance is for life. So, accept it and adjust your diet to suit.

  Think about it – if you cut the usual flour-based products such as bread, biscuits etc from your diet then over time, apart from feeling better you should notice a rather pleasant side effect – weight-loss.

By: Michelle Hartman

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 Michelle Hartman is the author of www.livingwithoutwheat.com/‘>Living Without Wheat and suffers from a Wheat Intolerance herself. She spends a great deal of her time investigating the latest developments in Allergies and Intolerances, and corresponding with and offering advice to fellow sufferers. See more at www.livingwithoutwheat.com/‘>www.livingwithoutwheat.com