People with certain medical conditions or sensitivities, most notably those with celiac disease, gluten sensitivity (non-celiac gluten sensitivity or NCGS), and wheat allergies, cannot eat wheat.
Here's a breakdown:
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Celiac Disease: This is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. In people with celiac disease, gluten consumption damages the small intestine.
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Gluten Sensitivity (Non-Celiac Gluten Sensitivity - NCGS): Individuals with NCGS experience symptoms similar to those of celiac disease after consuming gluten, but they do not have the same intestinal damage or autoimmune response. Symptoms can include bloating, abdominal pain, fatigue, and headaches.
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Wheat Allergy: This is a true food allergy where the immune system reacts abnormally to proteins found in wheat. Symptoms can range from mild (hives, itching) to severe (anaphylaxis). It's distinct from celiac disease and gluten sensitivity because it involves a different part of the immune system. Someone with a wheat allergy may be able to tolerate other gluten-containing grains like barley or rye (though cross-contamination is a concern), while someone with celiac disease or NCGS must avoid all gluten.
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Other Conditions: While less common, some individuals with Irritable Bowel Syndrome (IBS) find that wheat exacerbates their symptoms. This may be related to fructans, a type of FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) present in wheat, rather than gluten itself.
It's crucial for anyone suspecting a wheat-related intolerance or allergy to consult with a medical professional for proper diagnosis and management. Self-diagnosis and elimination diets without guidance can be detrimental to health.
