To Wheat or Not to Wheat

Despite – or perhaps because of – its availability in almost every kind of bread, pasta, chip, cracker, and other carbs, many people are not able to enjoy wheat flour. Wheat is one of the most common food allergies and sensitivities. It is often genetically modified and combined with other ingredients that present health problems. It's indigestible to celiacs and many others - and it's in everything.

What's Wrong With Wheat?

The problems with wheat flour seem to stem from two sources:

• It may be sprayed with pesticides and other chemicals, then treated, bleached and irradiated until it has almost no nutritional value. In addition, most mainstream breads and wheat products are loaded with yeast, sugar, artificial flavors and preservatives – all of which may be harmful to health.
• It is one of the most ubiquitous foods in the Western diet – nearly impossible to avoid.

The prevalence of wheat flour is especially significant. According to holistic practitioners, any food that is consumed daily, in many different shapes and forms, can become an allergy or sensitivity. For many people, that's exactly why wheat is such a problem.

Who Might Feel Better By Avoiding Wheat Flour?

• Hyperactive or Sickly Kids

Hyperactive kids and children with ADD or ADHD may improve when wheat and other common allergens are removed from their diet.

Children with asthma, allergies, or frequent colds and flu can see a real improvement in their immune system when wheat flour is taken out and replaced by healthier grains.

• Tired or Depressed?

Fatigue and depression can both be caused by poor diet or poor digestive absorption; wheat flour can play a role in both.

• Bloating or Weight Gain

Some people find that cutting wheat flour and replacing it with healthier, less modified grains (see below) can help with weight loss.

• Celiac Disease

Those with celiac disease experience digestive trouble if they eat wheat or any other grain that contains a protein called gluten.

• Digestive Troubles or Environmental Allergies

Wheat is one of the most common allergies – and many people don't recognize the bagel they eat every morning or the crackers they sprinkle into their soup as the source of their chronic indigestion or asthma.

Wheat Alternatives

There are many alternatives to wheat, several of which can be made to taste really good – as good or better than "the real thing" – if you know what you're doing as a cook!

Spelt is one of the most popular wheat alternatives. Spelt is a recently popularized variant of wheat, that has been less modified and is typically much less processed than wheat flour. Despite this, some people with severe wheat intolerance cannot tolerate spelt either.

Other wheat alternatives include:

• Rye
• Barley
• Buckwheat (not closely related to wheat)
• Rice (great for celiacs!)
• Soy (good for celiacs, high in protein)

Combinations of these grains to improve the flavor and texture (for baking) are also popular.

Some Places You Wouldn't Expect Wheat Flour to Turn Up… But It Does:

In addition to being an ingredient in bread, popular breakfast cereals, crackers, noodles and pasta, cakes, pastries, and baked desserts, wheat flour is present in many:

• sauces, gravies (including soy sauce, salad dressing, cream sauces, and more)
• soup
• chips and french fries
• breading, coating
• spice mixes, "flavorings" of all kinds

Reference:

Young, Gary, N.D: Lectures in Toronto, Cancun, Mona, Salt Lake City, 2001-2007.

Zimmerman, Marcia: The ADD Nutrition Solution, Henry Holt and Company, New York, 1999.

Wheat flour is one of the most common allergies

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