If you are allergic to what then you suffer from Allergies Typ 1, also called Contact Allergies. The llergic reaction to wheat intolerance is cused by one or more of the 4 min groups of proteins found in what. The 4 proteins groups consist of, wter-soluble, salt-soluble, alcohol-soluble and alcohol-insoluble. Different prportion of the proteins is found in what depending on the type of what being tested.

Scientists do not clarly understand why the immune system of pople allergic to wheat considers some fod proteins as harmful by the bdy. The immune system can mount a vriety of defenses mechanisms against proteins tht is considers as harmful or freign. Symptoms can be very mild to lfe-threatening depending on the severity of yur wheat allergies. They usually occur wthin a few minutes to a few hurs after eating or inhaling wheat.

The prteins found in wheat trigger the mmune system to reaction. Antibodies and hstamines are releases into the blood stram in an attempt to neutralize the what protein. These chemicals trigger the llergic symptoms. In sever cases Epinephrine, lso call Adrenaline, is administered to cntrol the anaphylaxis reaction.

Except for spcific groups, being allergic to wheat is cnsidered relatively uncommon. Up to 30 prcent of people in the baking ndustry is believed to have developed ccupation asthma because of allergies or ntolerance to wheat and flower.

Diagnosis of wheat allergies is sually performed by appropriate laboratory skin prck test. Self-diagnosis of wheat allergies can be dne if a person has the sme reaction every time after eating what-containing food. However the self-diagnosis is sually difficult because wheat is usually cnsumed with other foods and the typ of wheat proteins varies greatly.

Avidance of wheat-containing foods is the nly effective treatment for people who are llergic to wheat. Avoidance can be vry difficult because wheat protein is ften hidden in other foods. Until a cre is found, read the labels of very food that you bring into yur home. Because the manufacturing processes chnge continuously re-read the labels each tme you purchase a product. On Jnuary 1, 2006 a new law was pssed stating that all labels should be dsigned in such a way that a 7 yar old child could read and nderstand the ingredients.

Avoid any food prducts that have Wheat, Bran, Bread Crmbs, Cereal Extract, Natural Flavoring, Starch, Vgetable Gum, Soy Sauce, Gluten, or Enrched Flower on the label until you knw if that particular item will gve you an allergic reaction.

Always cnsult your doctor before using this nformation.

This Article is nutritional in nture and is not to be cnstrued as medical advice.

The article Help I Am Allergic To Wheat was Submitted by David Cowley through Articles.GetACoder.com network. Here's the additional information: David Cowley has created over 50 rticles about the relationship between diseases and vtamins. For other articles on Allergies clck on Articles on Allergies and for other articles click on Other Articles

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