Wheat-free Vs Gluten-free
What is Wheat?
Wheat is a type of grass best known for its grain. Wheat is made up of albumin, globulin, gliadin, and gluten. Wheat is made into bread, noodles, pasta and pies which is a staple diet for many, it is also found in sauces, thickening agent, tin soups, sausage and more.
What Is a Wheat Allergy?
A wheat allergy occurs when a person’s body has built up a specific antibody to wheat protein. Antibodies are disease fighting agents. When wheat is consumed, the body believes that the wheat is harmful to the body and produces an allergy-causing antibody to fight the wheat protein. Consuming the grains kamut, spelt and triticale -- which belong to the same family as wheat -- may result in the same symptoms as eating traditional wheat.
What Is Gluten?
Gluten is a special type of protein that is commonly found in rye, wheat, oats and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, soybeans, and sunflower seeds. Although oats do not contain gluten, they often are contaminated with gluten.
What Is a Gluten Allergy?
Gluten allergies are often referred to as Celiac Disease, which is not an allergy at all. People who cannot tolerate gluten have an autoimmune disease. Celiac Disease is a genetic condition. When a person with Celiac Disease eats a food with gluten, it sets off an autoimmune reaction in their small intestines. This reaction produces antibodies, which attack the intestines and can cause damage.
Something is wheat-free if it contains no wheat. But something is gluten-free only if it contains no wheat, oats, barley or rye.
A gluten free item will always be wheat free, however a wheat free item may not always be gluten free!
Wheat is a type of grass best known for its grain. Wheat is made up of albumin, globulin, gliadin, and gluten. Wheat is made into bread, noodles, pasta and pies which is a staple diet for many, it is also found in sauces, thickening agent, tin soups, sausage and more.
What Is a Wheat Allergy?
A wheat allergy occurs when a person’s body has built up a specific antibody to wheat protein. Antibodies are disease fighting agents. When wheat is consumed, the body believes that the wheat is harmful to the body and produces an allergy-causing antibody to fight the wheat protein. Consuming the grains kamut, spelt and triticale -- which belong to the same family as wheat -- may result in the same symptoms as eating traditional wheat.
What Is Gluten?
Gluten is a special type of protein that is commonly found in rye, wheat, oats and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, soybeans, and sunflower seeds. Although oats do not contain gluten, they often are contaminated with gluten.
What Is a Gluten Allergy?
Gluten allergies are often referred to as Celiac Disease, which is not an allergy at all. People who cannot tolerate gluten have an autoimmune disease. Celiac Disease is a genetic condition. When a person with Celiac Disease eats a food with gluten, it sets off an autoimmune reaction in their small intestines. This reaction produces antibodies, which attack the intestines and can cause damage.
Something is wheat-free if it contains no wheat. But something is gluten-free only if it contains no wheat, oats, barley or rye.
A gluten free item will always be wheat free, however a wheat free item may not always be gluten free!