Wheat gluten was introduced to the human diet about ten thousand years ago.
Wheat has lots of amazing qualities: it's delicious, nutritious and it works as a binding and rising agent, not to mention being natural preservative.
These are all properties that make it a staple not only in bread recipes but also in most processed foods.
Wheat has a high level of gluten.
Some individuals have an allergic reaction or intolerance to gluten and therefore must not consume products containing gluten.
Allergy to wheat may be of particular interest because it is in many foods.
Gluten is a protein found in cereals.
Allergic asthma is a symptom usually associated with the more serious forms of gluten allergy.
If you suspect a gluten allergy, you should consult your physician immediately.
Allergies are immediate reactions such as a peanut allergy.
This is the sort of thing that causes anaphylaxis.
Again, these symptoms are not all inclusive and they can vary from person to person.
Obviously if you are feeling any of these symptoms it may or may not be gluten allergies but you should speak with your doctor as soon as you can to have tests performed.
You may be advised to remove all gluten from your home.
The challenge of eliminating gluten from one's house, one's food, one's life is never ending.
Again, look to specialty health-food or organic food stores to find alternatives.
Unless a product says explicitly that it's gluten free, it's important to check ingredients.
Gluten allergies are relatively common.
Some studies indicate that 1 in 167 apparently healthy children (0.
6%) and 1 in 111 adults (0.
9%) have a gluten allergy.
Gluten allergies and related conditions have been surveyed sporadically.
Gluten proteins are often difficult to extract from wheat powders, but are frequently present in industrially process wheat products.
Gluten allergies range from can range from mild to severe and sometimes children with gluten allergies will eventually outgrow them.