Wheat-free Diet

An increasing number of people show an intolerance or allergy to wheat, due to the fact that it is found in so many foods and is eaten unwittingly on a frequent basis. If you suffer an intolerance or allergy to wheat symptoms may vary and include diarrhoea, constipation, bloating, abdominal cramping and fatigue.

Reading ingredient labels more closely will reveal just how many foods contain wheat. Thankfully there are many alternatives to wheat available.

NATUROPATHIC ADVICE

It is important to labels carefully.

Wheat also goes under the following names: couscous, farina, durum, burghul, semolina. It is found in all bakery products, pasta, noodles, malted vinegar, licorice, starch, battered and crumbed food, soy sauce, stock, soups, gravy, canned food and packaged meals. The following are substitutes for wheat:

• Spelt is an ancient form of wheat that is tolerated better by most people than current-day wheat. It is used to make bread, pasta and cereals.
• Kamut is also an ancient form of wheat and the name is derived from Egyptian. It is used to make bread, pasta and cereals.
• Buckwheat is actually not a grain but a seed and is used for pancakes, cereal and bread.
• Quinoa is a grain that grows in the cold at altitude in the Andes. The highest in protein of all the grains, it contains about 20% protein. It is used in pasta and cereals.
• Amaranth is an Aztec grain from Central America. It is also has a high protein content at about 15%-18%. This is also used in cereals.
• Others substitutes are rye, millet, corn/maize, barley, rice, soy, potato and tapioca that are used in cereal or made into flour
  

Foods available that are wheat-free include bread, pasta, noodles, cereals, muesli, biscuits, crackers, pizza bases and muffins.

Take care when buying products. For example some breads are called ‘rye bread’ but they also contain wheat. Read labels carefully.