If you are sensitive to wheat, it means you are allergic or intolerant to wheat. It is one of the most common causes of food allergy, but because the symptoms are so diverse, and may also vary greatly in their severity, it is difficult to pinpoint at an early stage. They include muscle stiffness; aching, swollen, red joints; sneezing and watery eyes; stuffed-up or runny nose; migraine; chest pains; nausea; stomach cramps or pains; bloating; skin rashes; swollen throat or trouble in swallowing; sweating; tiredness or apathy; moodiness; irritability or depression; blackouts, panic attacks, flushing, chilling or asthma.
I first came across the condition when my mother was diagnosed with wheat allergy over 20 years ago. She became so poorly that not only was she acutely asthmatic but she was also so debilitated she could only get upstairs on her hands and knees. She was finally rushed into hospital, where, after a multitude of skin tests, blood tests finally confirmed the allergy.
The improvement in her condition when wheat was removed from her diet was phenomenal. And the really big plus is that she has now ‘recovered' from the allergy and can take wheat again (although she never overdoes it and avoids wholewheat foods at all costs). Children often grow out of the problem, but many sufferers have to omit wheat from their diet for life.
Below is a list of foods which you should either avoid or be wary of if you are sensitive to wheat. Some brands containing some of the ingredients listed here will be wheat-free, while others will contain wheat in one form or another, so read the labels on everything.