Wheat has become the big bad wolf, the elephant in the room. Many people seem to be sensitive, and why ? Is it the newest fad ?
As it turns out, no. Research is emerging that individuals who have tested negative for celiac disease may be gluten intolerant. Promising evidence for gluten sensitivity is showing that there is in fact measurable sensitivity titres. To date, this has been a point of contention—patients have symptoms and feel relief on a gluten-free ( GF ) diet, but there is not the same serologic ( blood ) evidence.
Current standards do attempt to identify antibodies for wheat allergy through a delayed-type hypersensitivity reaction to wheat. This means essentially that your body reacts to wheat molecules, and for some, the protein in wheat called gliadin ( or wheat gluten ). This can be very helpful for individuals with a more allergic-type system. However, even some individuals test negative for a wheat allergy test.
Regardless of the title or terminology, it is reassuring that further methods of testing are becoming both specific and accurate to gluten intolerance.
Food for thought : If you do prove to be gluten intolerant or have developed a wheat allergy, there are so many wonderful alternatives to explore. Check it out !