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Medical Forum / General / Nutrition / October 2006Allergic to wheat, but not gluten
Through blood tests, my friend learned that she is allergic - not merely sensitive - to wheat but not gluten. Many books suggest alternatives (amaranth, buckwheat, millet, montina, quinoa, sorghum, teff, etc). But without knowing specifically which component of wheat a person is allergic to, how can one be sure that that component isn't also present in a "safe" alternative? Eat real food. Real produce and real meat. Only manufactured crap can contain wheat and/or gluten as additives. TC > Through blood tests, my friend learned that she is allergic - not merely > sensitive - to wheat but not gluten. Many books suggest alternatives > (amaranth, buckwheat, millet, montina, quinoa, sorghum, teff, etc). But > without knowing specifically which component of wheat a person is > allergic to, how can one be sure that that component isn't also present > in a "safe" alternative? > Through blood tests, my friend learned that she is allergic - not merely > sensitive - to wheat but not gluten. Many books suggest alternatives > (amaranth, buckwheat, millet, montina, quinoa, sorghum, teff, etc). But > without knowing specifically which component of wheat a person is > allergic to, how can one be sure that that component isn't also present > in a "safe" alternative? Get your friend to post directly. |
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