If you suffer from wheat allergy, your body will produce antibody (IgE) to one or more of the proteins in wheat. The proteins you form antibodies against could for instance be gluten or other proteins in wheat which cause allergies. Wheat allergy with antibody (IgE) is also called acute allergy because the allergic reactions often shows immediately, within minutes or hours, after the ingestion of the wheat protein.

Some might only experience symptoms of wheat allergy after a strenuous effort, for example running or other physical exercise just after they have eaten.

Reactions might also appear when exposed to hot or cold conditions. A hot shower for example, might give red, flaming irritated skin and being out in the cold – for example cycling in frosts, can give reactions to the hands, neck and face.

The symptoms range from acute reactions to late reactions.

The acute reactions are obviously quicker to identify because the reaction comes right after you have eaten the allergen, smelled a flower, mowed the lawn or drunk a glass of wine.

Late reactions first show up after 1-4 days and is therefore more difficult to identify.

Personally, I have noticed that dust, odours, smoke and flowers, reinforces my reactions to food.

The list below can be used to identify genes and symptoms of food allergi.

In this step it is a good idea to make a diary of your food and your physical and psychological condition.

Make a note of what you eat, drink, and your physical and mental genes and symptoms.