Wheat allergies and gluten and celiac intolerance are some of the most widespread food-related allergies that exist today. A lack of understanding about these conditions and the foods that should be avoided for individuals with these issues can lead to complications. It is important to be aware of the true definitions of these terms.
Key Takeaways
- Wheat-free food does not contain any grain wheat or any product derived from any species of wheat.
- Gluten-free food does not contain the protein gluten found in rye, grains wheat, triticale, and barley.
- While a gluten-free product will always be wheat-free, a wheat-free product will not always be gluten-free since there are other grains such as rye, barley, triticale, graham, semolina, kamut, spelt, or malt that contain gluten.
What is Wheat Free?
When a food is labeled “wheat-free,” it does not contain any grain wheat or any product derived from any species of wheat. Wheat breads and pasta are some of the food items that contain wheat, and it is important to read the list of ingredients in each product to see if they include ingredients such as wheat, couscous, bulgur, flour, semolina, farina, kamut, triticale, and wheat germ in order to ensure that the product is completely wheat-free. Wheat-free food is recommended for individuals with wheat allergies involving immunoglobulin E and mast cell response to aspects such as seed storage proteins of wheat, wheat proteins, seed and plant tissues, and other components of wheat. Wheat allergies can trigger attacks of asthma and other nasal allergies, skin conditions such as eczema, migraines, and gastrointestinal problems causing great discomfort to the individuals, sometimes even resulting in death.
What is Gluten Free?
Gluten is an elastic protein that gives yeast-based dough its elasticity. Gluten-free food does not contain the protein gluten found in rye, grains wheat, triticale, and barley, which is why gluten-free food is also wheat-free. A gluten-free diet is recommended for those suffering from celiac disease, an autoimmune disease that allows gluten to attack the small intestine. Dermatitis Herpetiformis is also a form of celiac disease in which the gluten prompts the immune system to attack the skin, and a gluten-free diet is the recommended diet for this condition as well. Gluten-sensitive individuals may display symptoms such as bloating, diarrhea, abdominal discomfort or pain, constipation, headaches, muscular disturbances, migraines, bone or joint pain, severe acne, and fatigue. Those with such conditions, as well as gluten sensitivity, are recommended a gluten-free diet. This may consist of fresh fruits and vegetables, meats, dairy products, and products made with cereals like rice, soy, corn, potato, beans, millet, tapioca, sorghum, quinoa, pure buckwheat, teff, arrowroot, amaranth, Montina, and nut flours. Any product involving wheat, rye, barley, and related components, including durum, triticale, graham, semolina, kamut, spelt, malt, malt vinegar, or malt flavoring is strictly prohibited in a gluten-free diet.
What is the difference between Gluten-free and Wheat-free?
- Wheat is a cereal. Gluten is an elastic protein. Gluten is just one component of wheat which is comprised of approximately 12% gluten.
- A wheat-free product would not include any ingredient that has been derived out of any kind of wheat. A gluten-free product would not include anything that contains gluten.
- People suffering from wheat allergies are advised to stay off food that contains wheat. Those with gluten sensitivity are advised to stay off any kind of food containing gluten, including wheat.
In conclusion, while a gluten-free product will always be wheat-free, a wheat-free product will not always be gluten-free since there are other grains such as rye, barley, triticale, graham, semolina, kamut, spelt, or malt that contain gluten.
