The difference between wheat-free and gluten-free

Wheat allergy is one of the eight most common food allergies. Gluten intolerance and celiac disease are also common. According to the National Foundation for Celiac Awareness, at least 1 percent of the population suffers from celiac disease and about 18 million Americans have a non-celiac gluten sensitivity. Symptoms may look similar in these conditions, so consult your doctor for a proper diagnosis and recommendation of a wheat or gluten free diet.

Wheat free

A wheat-free food simply does not contain wheat grain. Some foods, such as wheat bread, pasta and cereals, obviously contain wheat. Other ingredients contain sources of wheat that are harder to identify. Read the list of ingredients for all foods before consuming them to see if they contain bulgur wheat, couscous, flour, flour, kamut, semolina, triticale or wheat germ. The US Food and Drug Administration Obliges companies to label wheat in food. Look for the word "wheat" in parentheses after an ingredient or statement at the end of the list of ingredients that says "contains wheat".

Gluten free

A gluten-free food does not contain gluten protein, which is found in wheat, rye, and barley grains. For this reason, all gluten-free foods are also wheat-free. However, a wheat-free food may still contain rye or barley gluten. It is important to read food labels when eating a gluten-free diet. If you see something that indicates the presence of wheat in the product, then it is not gluten free. You should also look for ingredients derived from barley and rye, such as beer, malt and modified starch. If you are in doubt, eat only foods whose label clearly states that they do not contain gluten.

When to follow these diets

If you have a wheat allergy diagnosed, you need to follow a wheat-free diet. When you ingest wheat, your body develops an immune response to wheat and you may experience side effects such as skin rashes, hives, itching, swelling, difficulty breathing, or fainting. If you have celiac disease or gluten intolerance, you need to avoid any form of gluten, such as wheat. In celiac disease, an immune reaction occurs in the intestines when you eat gluten and the symptoms may include abdominal pain, gas, diarrhea, anemia, fatigue, depression and headaches or migraine.

Other considerations

You can avoid wheat and gluten easily with a few dietary modifications. Eating a diet based on whole foods helps avoid these kernels. Stick to meats, dairy, fruits and vegetables, nuts, seeds, legumes and whole grains without gluten, such as brown rice and quinoa. Over time, you'll get the most comfortable gluten-free and wheat-free food identification and you'll select the safest ones with confidence. Always make sure you communicate your allergies and food intolerances clearly, when you eat out of your home. Even if a menu item appears as gluten free, ask first to avoid accidental ingestion.