Tag: wheat

• The Nature of Food Allergies

  Food allergies have become a major concern with parents, health practitioners and school administrators. However, the estimates of prevalence of allergies varies widely.

  A commonly accepted definition is an “adverse immune response that occurs reproducibly on exposure to a given food and is distinct from other adverse responses to food, such as food intolerance, pharmacologic reactions, and toxin-mediated reactions.”

  However, most people are not going to make such a fine distinction between food allergy and food intolerance. Non-celiac gluten-sensitivity (NCGS) does not cause an IgE response so with this definition it not classed as a food allergy.

  Dairy, in particular, cow’s milk and gluten, wheat and grains are commonly avoided as a result of concerns about food allergies.

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  15 December 2017

• What is the Problem with Wheat and Gluten?

  Gluten-free foods is a huge industry. It is estimated that approximately 2% of the US population, that has not been diagnosed with celiac disease, is consuming a gluten-free diet.

  The CSIRO reports that, “as many as 1 in 10 Australian adults, or approximately 1.8 million people, were currently avoiding or limiting their consumption of wheat-based products. Women were more likely to be avoiding wheat than men. The survey also revealed that over half (53%) of those who were avoiding wheat were also avoiding dairy-based foods.”

  There is an increasing awareness of the importance of gut flora and its role in health.

  People who embark on gluten-free diets frequently have significantly impaired health outcomes due to changes in gut bacteria.

  At one clinic in Rome, only 30% of people suffering from irritable bowel syndrome (IBS) were sensitive to gluten.

  At another clinic, in Maryland USA, only 6% of those suffering from IBS were affected by gluten.

  It is apparent that digestive problems are much more complicated than they first appear.

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  2 December 2017