Doctor insights on:
Is Gluten Synonymous With Wheat
Wheat barley rye contains gluten, a protein molecule that in susceptible people can cause reactions and long term illness. There is celiac, the most well known and severe gluten disease. There is gluten sensitivity, affecting more people, but usually milder. There is wheat allergy, less common than the others. The treatment, for now, is to avoid all gluten in ...Read more
Is gluten different in wheat in usa and wheat in other countries. I wonder why people after going to usa become gluten intolerant?
Gluten sensitivity: Gluten is the same no matter where it is made, either in the usa or outside of the usa! it is one of the proteins found in wheat. I'm not sure if your statement is correct that people becoming more gluten intolerance in the us or gluten intolerance related symptoms are more recognized here. One thing we know is there is an increase in allergic diseases in the last century in developed countries. ...Read moreSee 1 more doctor answer
Same but different..: If you are intolerant or allergic to wheat and not gluten sensitive, then you only have to avoid eating foods made of or containing wheat. Even though all wheat products have gluten, if you are gluten sensitive, you also have to avoid barley, rye and spelt. So if a product is gluten free then it is also wheat free. But the reverse is not true. Wheat free product may contain gluten. ...Read moreSee 1 more doctor answer
Gluten: Gluten is in wheat, barley, and rye. Therefore, it is in any foods or drinks that use these as ingredients. Some foods are pretty obvious like typical breads, pizza, pasta, cakes, and cookies. You need to be aware that gluten is in most beers, soy sauce, and many sauces. Anything breaded typically has gluten. ...Read more
I am intolerant to gluten and dairy as well as wheat is there a sight to help me know the proper food to eat?
A professional: Dietitian should be your next stop.Get a more detailed answer ›
Read labels!: Good for you! it's smart to read labels, particularly if avoidance of certain foods (like gluten in celiac patients) is a must. False advertising in the case of products you indicate is tragic. Contact the manufacturer, the food seller and if unsatisfied with the response take your concern to the next level. ...Read more
Yes: Yes, there is evidence that industrialized wheat in most processed foods has a higher percentage of gluten than heirloom varieties from a century ago. This may be one reason we are seeing increase in wheat and gluten sensitivity. It is possible to have an allergy or intolerance to wheat but it is far more common to be intolerant to the hard to digest gluten component, also in rye & barley. ...Read more
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