A funny thing happened when I had my first piece of bread again after having no wheat for almost two weeks while doing my detox. My nose ran, my eyes watered, my skin itched everywhere, my hands dried out, and no amount of hand cream helped. I think I must be allergic to gluten, since wheat is the only thing I ate which I didn’t eat on my detox diet. I never knew. So now I need to find out about gluten allergy and get a good cookbook with gluten-free recipes. If anyone has any suggestions, I’m all ears.
CHRISTINE’S BOOKS
NOTHING NEW PRESS
HOMESCHOOLING TORAH
Well, I have celiac disease, which is an autoimmune disorder involving gluten. It is different from a gluten allergy. I get VERY sick if I ingest even small amounts of gluten, and it would eventually be fatal, but I've not had respiratory symptoms… just about every other kind though. Another possibility is a wheat allergy. Lots of people are allergic to wheat. Gluten is also found in oats, barley and rye, so watch out for those. If you have access to a library, Bette Hagman has several good gluten free cookbooks. The best gh bread I have made from sorghum flour. If you're serious about going gluten free you can find lots of recipes if you search online for celiac disease. I'd be happy to answer any specific questions you have. I've been gf for over 13 years, and my daughter also has celiac. you can email me at jseajoyce@comcast.net
My homeopathic doctor (a Christian) told me that the best way to eat is according to your blood type. Type O's, which is myself, are not supposed to have wheat/gluten. If you look for the blood type diet books (I can't think of the author right now) you can follow the recipes for type O and that should give you some ideas.
Do a search online and you'll find his website with tons of free recipes.
Can I repeat what was in a previous post , that there is a difference between wheat allergy and gluten allergy/ intolerance. If you have a wheat allergy you can eat oats, rye barley 🙂 Sometimes the older strains of wheat like spelt can be tolerated. See
http://www.allergy.org.nz/allergies/aZAllergies/wheatGluten.php
You do not need to eliminate all gluten containing grains if it a wheat allergy so it is worth doing further investigation. Being wheat free is less restrictive than living gluten free.
Kind Regards
Tarnya Burge
Mum to 7 in NZ
I am pretty sure it is a gluten allergy, and not wheat, because I have the same reaction with soy sauce and Dairy Queen ice cream (two foods I have since tested, LOL). Does modified food starch come from gluten or wheat? Also, Dr. Jonathan Wright (www.wrightnewsletter.com) recommends the book Dangerous Grains by Ron Hoggan; I have to check that one out from the library.
I have recently learned that a lot of our wheat allergies are caused by the way we process (or don't) our grains. Sue Gregg makes a point in her books that our ancestors would ferment their grains before using them in their recipes. She provides several quick and easy recipes that utilize this process and may help alleviate some of your symptoms. You might try this as a test: http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwafflesA.htm Also, are you using whole grains, or processed grains? Believe it or not, it does make a difference. Even store bought "whole grains" are not truly whole grains. Oh, and soy should be avoided. Fermented soy (soy sauce and tempe) in low doses are okay, but in general, it acts as a hormone and can really mess you up. The problem with soy sauce is the MSG.Edited by CMMomma on Monday, October 3, 2005 at 9:14 PM