I know I don’t have an allergy to them, but I do feel bad a lot, I”m trying to go through the foods I eat daily. (on doctor’s advice) and I’ve heard of sensitivities.

What are the signs of wheat/gluten sensitivity?

First, get all of that out of your system. Don’t eat any wheat/gluten items for at least a week or maybe two. Then eat something wth wheat or gluten in it. Write down how you feel. Start keeping the record on day 1, when you first make the decision to do this. Write down what you eat at each meal, and write down how you feel several times a day. Keep track faithfully.
After you add either a wheat or gluten food, then don’t eat either again for another week or more. Then add the other one to your diet. Again, record everything you eat and how you feel.
After a while, you should see if what you ate affects how you feel.
This is the way one doctor (Dr. Feingold) used to find out what food allergies children had. He treated children who were though to have behavior problems, and most often it turned out to be reactions to food additives!
I knew several families who had children who behaved terribly both at home and in school, and once they got on the Feingold Program, you’d have thought Supernanny had taken over! The children became very well-behaved and all the families were happy!
Anyway, I figure using his method will help you discover what your allergies are, if any.

Do you suspect a wheat/gluten intolerance or do you suspect Celiac Disease? For more information on Celiac Disease visit http://www.celiac.com. What exactly are your symptoms? Some of the symptoms related to Celiac and gluten intolerance are: nausea, constipation or diarrhea, headaches, malnutrition, malabsorption, chronic fatigue, stomach cramps or pains, excessive gas and/or burping, depression and other mental disorders, brain fog, anemia, etc… The list goes on and on. If you suspect Celiac Disease it is diagnosed through a simple series of blood tests and often an endoscopic biopsy. Diagnosis really isn’t a big deal. If you test negative for Celiac, you may want to consider being tested for gluten intolerance by Enterolab (www.enterolab.com). They’re a private lab headed by a very well respected doctor in the Celiac community. They can diagnose Celiac/gluten intolerance through a stool sample. It’s about $375 for the full panel, this includes testing for several other food sensitivities. Generally insurance will not cover this testing, but it’s worth it. It’s considered to be far more accurate and sensitive than traditional Celiac testing.
Your other option is to do an elimination diet. Eliminate everything from your diet that could be a possible sensitivity including especially the top 8 allergens. Stay on this diet for three weeks. Then, begin to add one food back in each week. OR you could do the opposite and just remove wheat/gluten from your diet and see if your health improves. Don’t forget about simple things like cosmetics, soap, old toaster contaminated with crumbs, shampoo, lip gloss, old wooden utensils, etc. Gluten hides EVERYWHERE.
Rest assured that if gluten really is your problem, there is lots of support out there and you can still lead a relatively normal life with no gluten. I don’t even notice my Celiac Disease anymore after 3 years. I do all of my own baking and have come up with some fabulous recipes. Definitely visit http://www.celiac.com and http://www.glutenfreeforum.com for more information. They’re extremely helpful on the forum and can answer any additional questions you might have.

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My son 23 months old has been diagnosed wheat allergy. Wanna know:
1. Is it curable?
2. What is the corrective action?
We are of course getting in touch with specialist help but wanted to know from hardcore experience of any parent who have had similar problem with their babies.

There is no cure, you have to take wheat out of his diet completely. It is difficult and you have to always be checking labels but a lot of people do it successfully. Check for websites and support groups. I have known kids that act out with ADD and ADHD symptoms because of wheat or gluten allergies and when it was taken out of their diet they were fine.

Are you sure it is a wheat “allergy” and not a wheat or gluten “intolerance” If it is a wheat allergy, then he might outgrow it or possibly take allergy shots for it. If it is a gluten intolerance, then gluten containing products will always have to be avoided.

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A gluten allergy is just like any allergy and releases histamines and causes issues like hives, sniffles, and anything else that your body can do reacting to it.

Celiac disease is a gluten intolerance caused by the gluten changing the lining of the small intestine, flattening the villi in the intestinal wall and eventually leaking through into the body where it causes problems. Plus the changes in the intestinal wall and flattening of the villi cause malabsorption of nutrients and disruption in the digestion and elimination cycles of the body.

The malabsorption of different nutrients can cause different symptoms that makes celiac disease hard to diagnose. Also the disruption in the digestive cycle also makes celiac disease mimic other symptoms and masks the diagnosis.
Now to complicate things, people can have either a gluten allergy or gluten intolerance or both. They could also have just a wheat allergy and gluten intolerance. All sorts of combinations.

People with celiac disease have to watch for cross contamination just like someone with an allergy. One reference I have read estimated that the tip of a knife of a piece of cake was enough gluten to cause troubles for a celiac. So not much gluten to cause problems.

Celiac disease is a condition in which the lining of the small intestine is damaged by an allergic reaction to the food protein gluten which is present in a number of grains. It is said to be an auto-immune disease since antibodies produced by the immune system against specific gluten components, namely gliadin, cross react with intestinal tissue which contains similar proteins.

Gluten consists of many long elastic chains of proteins lined along each other, giving it the characteristics of a dough. Not all of them cause Coeliac disease, but some can cause irritation to the small intestine, enough to hinder the cells of the lining from enzymes production to break down foods. To confirm if a person is Non Coeliac Gluten Intolerant – NCGI – they should do an elimination diet.

Avoid all gluten food for at least two weeks and then introduce it. If symptoms return, and previous tests were negative or inconclusive then it shows that the person is NCGI. People with NCGI suffer from similar symptoms of food intolerance and Glutenzyme that is capable of breaking down gluten proteins can be the solution for a normal diet reducing or eliminating symptoms associated with NCGI.

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