| |
 WHEAT - The Facts
1) Studies show wheat allergies form at a young age and are often outgrown by age three.
2) 20% of children allergic to wheat are also allergic to other grains.
3) Wheat contains four major allergenic proteins: gluten, albumin, gliadin, and globulin.
4) The Federal Food Allergen Labeling and Consumer Protection Act
(FALCPA) require wheat to be listed on the label of any food product containing wheat ingredients; any species of plant in the genus Triticum are considered wheat.
5) Spelt and Kamut flours are not safe alternatives for individuals with wheat allergies. Kamut is related to wheat; Spelt is an ancient wheat.
6) Some packaged foods may be manufactured on the same equipment used to process products containing wheat.
7) Wheat flour sometimes masquerades in the form of faux pork, shrimp, and beef in Asian or vegan dishes.
8) Cosmetics can include allergens such as wheat.
Wheat Allergies and Celiac Disease:
1) Like any other allergy, wheat protein can cause the immune system to attack otherwise harmless food particles. Symptoms of this condition can vary from the appearance of hives, swelling of the face, throat and tongue, shortness of breath, feelings of impending doom, to anaphylactic shock. Once the body reaches the state of shock, the person will die if immediate medical attention is not received.
2) Celiac disease is a permanent disorder of the digestive system caused by an abnormal reaction to gluten. This particular illness affects the small intestine and can cause symptoms such as diarrhea and fatigue. Major gluten containing grains include: wheat, barley, oats, and rye.
Tips and Tricks for Battling Wheat Allergies:
1) An allergic reaction can be caused by three different methods: direct contact, cross-contamination, or inhalation of wheat particles.
Direct contact can be caused by ingesting wheat after forgetting to read a label or ingredient list. Cross-contamination happens when your food is cooked on the same surface as food containing wheat. The risk of both happening is significantly higher at fried chicken restaurants, bakeries, or anywhere else a predominance of wheat is served as a common ingredient.
Inhalation may be common in close proximity to foods such as toasted bread, freshly baked goods, or anywhere wheat products are being cooked.
2) Flours generally considered safe:
1. Arrowroot
2. Corn
3. Oat
4. Potato
5. Tapioca
6. Quinoa
7. Amaranth
8. Rice
9. Millet
10. Hemp
11. Buckwheat
12. Bean flours if not allergic
Ingredients Containing Wheat:
1) Whole-wheat berries
2) Malt
3) Triticale
4) Semolina
5) Spelt flour
6) Kamut flour
7) Flour- all-purpose, bread, pastry, cake, graham, etc.
8) Coucous
9)Wheat; anything, (aside from buckwheat) with the word wheat listed in the ingredients- wheat germ oil, etc.
10) Emmer- a kind of wheat
11) Einkorn- a kind of wheat
12) Farina- cereal food
13) Durum- a kind of wheat
14) Cereal Extract
15) Bulgur- cereal made from wheat
Foods With Possible Wheat Based Ingredients:
1) Sauces
2) Bath and body products
3) Wreaths
4) Baked goods
5) Baking mixes
6) Soups
7) Gumbo
8) Batter-friend foods
9) Cookies
10) Ale
11) Beer
12) Breading
13) Salad dressings
14) Processed meats
15) Ice cream products
16) Candy
17) Crackers
18) Alcohol
19) Dumplings
20) Salads
21) Pizza
22 Imitation crabmeat
23) Breakfeast cereals
|
|
|
| Starting in summer/fall 2009, our newsletters will supply quarterly issues of informative articles, allergy experiences, recipes, and more! |
|
Get Our Newsletter |
|
| At the Kids Korner, kids can play games, puzzles, and even meet characters with food allergies. No one above the age of 15 allowed! |
|
 |
|
| Read an assortment of restaurant reviews or post your own allergy dining experiences! |
|
 |
|
|
|
