In recent years, there has been a growing concern and awareness about wheat intolerance. More and more individuals are reporting on adverse reactions of consuming wheat-based products, leading to discomfort and decline in their overall well-being.
Unlike celiac disease, which is an autoimmune disorder triggered by gluten, wheat intolerance is not an immune-mediated response. However, both conditions share similar gastrointestinal symptoms, making it challenging to distinguish between them. Individuals with wheat intolerance.
The exact cause of wheat intolerance is still not fully understood. While gluten, a protein found in wheat, barley, and rye, has received significant attention, studies suggest that other components of wheat, including FODMAPs, ATIs, and wheat lectins, may also contribute to the symptoms experienced by individuals with wheat intolerance. These components can potentially disrupt gut health and lead to digestive and systemic symptoms.
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SYMPTOMS OF WHEAT INTOLERANCE
The symptoms of wheat intolerance can vary from person to person and may affect different body systems. While gastrointestinal symptoms are commonly associated with wheat intolerance, other systemic symptoms can also occur.
Here are some common symptoms:
Gastrointestinal systems
- Bloating
- Abdominal pain
- Diarrhea
- Constipation
- Nausea
- Flatulence
Systemic Symptoms
- Fatigue
- Brain Fog
- Headache
- Joint Pain
- Skin issues
- Mood changes
- Weight Fluctuations
- Muscle Pain
Anaphylaxis
It is a severe and life threatening wheat allergic reaction that can occur within seconds or minutes of exposure to an allergen. It is a medical emergency that requires medical treatment immediately. It can be triggered by various substances including peanuts, tree nuts, shellfish and eggs.
SYMPTOMS
- Skin reactions
- Swelling of lips, throat, tongue or face
- Difficulty in breathing
- Repetitive coughing
- Low blood pressure
- Weak pulse
- Vomiting
- Anxiety
- Loss of consciousness
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CAUSES OF WHEAT INTOLERANCE
The exact causes of wheat intolerance, also known as non-celiac gluten sensitivity (NCGS), are still not fully understood. However, researchers have identified several potential factors that may contribute to the development of wheat intolerance. 
These factors include:
- Gluten: Gluten is a protein found in wheat, barley, and rye. Some studies have suggested that certain components of gluten, such as gliadin, can elicit an immune response and trigger inflammation in the gut of individuals with NCGS.
- FODMAP: FODMAPs can be poorly absorbed in the small intestine, leading to fermentation by gut bacteria and the production of gas. Some individuals with NCGS may have an intolerance to FODMAPs present in wheat, which can contribute to gastrointestinal symptoms.
- Amylase
- Gut Microbiota
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Sources of Wheat:
- Breads and bread crumbs
- Cakes, muffins and cookies
- Breakfast cereals
- Pasta
- Couscous
- Farina
- Semolina
- Spelt
- Crackers
- Hydrolyzed vegetable protein
- Soy sauce
- Meat products, such as hot dogs
- Dairy products, such as ice cream
- Natural flavorings
- Gelatinized starch
- Modified food starch
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Treatment of Wheat Intolerance
There is no perfect treatment designed to cure this but a strict gluten-free diet can be adopted to prevent symptoms and improve overall well-being.
Here are some key aspects of managing wheat intolerance:
Eliminating wheat and gluten
- Avoid all foods that contain wheat, barley, rye, and other gluten-containing grains. This includes bread, pasta, pastries, cereals, and certain sauces or condiments.
- Read food labels carefully to identify hidden sources of wheat or gluten in processed foods. Gluten can be present in various forms, such as modified food starch, malt, or hydrolyzed vegetable protein.
- Be cautious of cross-contamination, especially when dining out or preparing food in shared kitchens. Even small traces of gluten can trigger symptoms in individuals with NCGS.
Gluten free Alternatives
- Replace wheat-based products with gluten-free alternatives. There is a wide range of gluten-free grains, flours, and starches available, such as rice, quinoa, corn, gluten-free oats, and tapioca.
- Explore gluten-free versions of bread, pasta, and other baked goods. Many specialty stores and online retailers offer gluten-free options.
- Experiment with alternative flours like almond flour, coconut flour, or chickpea flour for baking and cooking.
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Nutritional Considerations
- Ensure a nutritionally balanced diet by incorporating other nutrient-rich foods. Focus on fruits, vegetables, lean proteins, legumes, dairy (if tolerated), and healthy fats.
- Consult a registered dietitian specializing in gluten-free diets to ensure adequate intake of essential nutrients such as fiber, B vitamins, iron, and calcium.
- Consider gluten-free fortified products or supplements if necessary.
Support and Education
- Join support groups or online communities to connect with others who have wheat intolerance. They can provide valuable insights, tips, and emotional support.
- Educate yourself about hidden sources of gluten, safe food choices, and gluten-free cooking and baking techniques.
- Stay updated on the latest research and developments in the field of wheat intolerance.
Note: It’s important to note that self-diagnosis and self-management can be challenging and may lead to nutritional deficiencies or unintentional gluten exposure.
If you suspect wheat intolerance, it is recommended to consult with a healthcare professional, such as a registered dietitian or gastroenterologist, for an accurate diagnosis, personalized guidance, and ongoing support.
Remember, wheat intolerance is a lifelong condition, and adherence to a gluten-free diet is essential for symptom management and maintaining overall health and well-being.
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Herbal Remedies for Wheat Intolerance
While there is no specific herbal remedy for wheat intolerance, some herbal remedies and supplements may help alleviate symptoms or support digestive health in individuals with wheat intolerance. It’s important to note that these remedies should not replace a gluten-free diet or medical advice. 
Here are some herbal options that are commonly used:
- Digestive Enzymes: Enzymes like amylase, protease and lipase may aid in digesting carbohydrates, proteins and fats.. These enzymes may help support digestion and reduce symptoms such as bloating and discomfort after consuming wheat or gluten-containing foods.
- Ginger: Ginger has been traditionally used to soothe digestive discomfort and reduce inflammation. It may help alleviate symptoms of indigestion, including bloating and nausea. Ginger can be consumed as a tea or taken in supplement form.
- Peppermint: Peppermint has been used for centuries to relieve digestive symptoms, including bloating, gas, and abdominal pain. Peppermint oil capsules or peppermint tea may help relax the muscles of the gastrointestinal tract and promote healthy digestion.
- Licorice Root: Licorice root has been used in traditional medicine to support digestive health. It may help reduce inflammation in the gut and soothe digestive discomfort. Licorice root is available in supplement form or as a tea.
- Marshmallow Root: Marshmallow root is known for its soothing properties and has been used to alleviate gastrointestinal symptoms. It may help soothe irritated mucous membranes and reduce inflammation in the digestive tract. Marshmallow root can be consumed as a tea or taken in supplement form.
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