A Wheat intolerance and Gluten intolerance are two different allergies.  Gluten intolerance’s are not only intolerance’s to wheat but also other grains.  Gluten is protein found in wheat, rye, barley and malt.  Oats/Oatmeal does not contain gluten itself but is often cross contaminated during the growing or processing stages.

Something to keep an eye out on products and labels is that things may say wheat free but that does not mean gluten free, it may still contain rye or barley.  So therefore, wheat free does not mean gluten free.  Another factor on packaging is if it is processed in a facility or on machinery that process wheat or stores wheat, it can be considered by the FDA as an allergy threat.

Due to FDA regulations only the 8 major allergens are required to be listed.  Because of this rye and barley can be in products and not known.  An example of this would be ketchup.


-          Thousands of ingredients have wheat or gluten in them

-          Over 60% of people with Wheat and Gluten allergy’s will have a dairy allergy or sensitivity

-          A rising number of people with gluten allergies are also being linked to sugar allergies and sensitivities

-          1 crumb/or drop of cross contamination can cause days of symptoms and weeks of recovery

-          A separate pan MUST be used for cooking at home and in restaurants if cooking dishes with gluten as well


-          Gluten allergy’s are linked to over 250 diseases.

-          Wheat and gluten affect everyone differently from depression, to acne, off set of other allergy’s, chronic migraine’s, lost of taste, weight problems (loss and gain), gastrointestinal distress, hair loss, eczema (these are all just a few).  Gluten and wheat allergy’s cause tearing and lesions in the intestine to everybody.


Some Symptoms in Adults

  • Infertility
  • Iron deficiency anemia
  • Muscle weakness
  • Joint Pain
  • Panic Attacks
  • Peripheral neuropathy (nerve damage)
  • Arthritis
  • Anemia
  • Fibromyalgia
  • Bacterial Overgrowth
  • Addison’s Disease
  • Headaches and Migraines
  • Psoriasis
  • Gluten Ataxia
  • Mineral and Vitamin Deficiencies in Blood Work
  • Lost of Bone Density
  • Dermatitis herpetiformis
  • Loss of feeling in limbs periodically


Common Celiac Disease Symptoms In Adults That Also Occur In Children:

  • Heartburn and Abdomen Pain
  • Intestinal Cramping
  • Diarrhea
  • Constipation
  • Flatulence
  • GI distress
  • Headaches
  • Gluten Intolerance Bloating
  • Chronic, itchy rashes (including Dermatitis Herpetiformis)
  • Vitamin B12 deficiency
  • Vitamin D deficiency
  • Vitamin K deficiency

Hidden Ingredients

Common Sense

Beer, breads, pizza, bagels, cinnamon buns, or biscuts, cereal, most muffin or bread and cake mixes, cookies, donuts, brownies, all those wonderfully processed crackers and chips in the middle isles that you are use to eating, many sauces, mixes, or already packaged seasoning mixes like taco seasonings.

Not So Common Sense

soy sauce, teriyaki sauce, barbecue sauce, baking powders and sodas, ketchup many sauces in general, salad dressings, things with malt and malt vinegar, imitation crab or seafood’s, packaged lunch meats, licorice, oatmeal, some tortilla chips and wraps, ice creams, granola and candy bars, dextrin, some natural flavorings, starch (in pharmaceuticals)/prescriptions, some yeasts (like brewers yeast), some wines, some chicken stocks/and broths, blue cheese, some Popsicle, vegetable protein, sausages, some tofu, beef jerky, some canned nuts like Planters nuts, some dried fruits like bananas, lunch meats, and packated meats, chocolate, caramel sauce and color and tobacco…yes I said tobacco!!!

These are only some of over 1000 ingredients that contain wheat and gluten

  • Abyssinian Hard (Wheat triticum durum)
  • Alcohol (Spirits – Specific Types)
  • Amp-Isostearoyl Hydrolyzed Wheat Protein
  • Atta Flour
  • Barley Grass (can contain seeds)
  • Barley Hordeum vulgare
  • Barley Malt
  • Beer (most contain barley or wheat)
  • Bleached Flour
  • Bran
  • bread Flour
  • Brewer’s Yeast
  • Brown Flour
  • Bulgur (Bulgar Wheat/Nuts)
  • Bulgur Wheat
  • Cereal Binding
  • Chilton
  • Club Wheat (Triticum aestivum subspecies compactum)
  • Common Wheat (Triticum aestivum)
  • cookie Crumbs
  • Cookie Dough
  • Cookie Dough Pieces
  • Couscous
  • Criped Rice
  • Dinkle (Spelt)
  • Disodium Wheatgermamido Peg-2 Sulfosuccinate
  • Durum wheat (Triticum durum)
  • Edible Coatings
  • Edible Films
  • Edible Starch
  • Einkorn (Triticum monococcum)
  • Emmer (Triticum dicoccon)
  • Enriched Bleached Flour
  • Enriched Bleached Wheat Flour
  • Enriched Flour
  • Farina
  • Farina Graham
  • Farro
  • Filler
  • Flour (normally this is wheat)
  • Fu (dried wheat gluten)
  • Germ
  • Graham Flour
  • Granary Flour
  • Groats (barley, wheat)
  • Hard Wheat
  • Heeng
  • Hing
  • Hordeum Vulgare Extract
  • Hydrolyzed Wheat Gluten
  • Hydrolyzed Wheat Protein
  • Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
  • Hydrolyzed Wheat Starch
  • Hydroxypropyltrimonium Hydrolyzed Wheat Protein
  • Kamut (pasta wheat)
  • Kecap Manis (Soy Sauce)
  • Ketjap Manis (Soy Sauce)
  • Kluski Pasta
  • Maida (Indian wheat flour)
  • Malt
  • Malted Barley Flour
  • Malted Milk
  • Malt Extract
  • Malt Syrup
  • Malt Flavoring
  • Malt Vinegar
  • Macha Wheat (Triticum aestivum)
  • Matza
  • Matzah
  • Matzo
  • Matzo Semolina
  • Meringue
  • Meripro 711
  • Mir
  • Nishasta
  • Oriental Wheat (Triticum turanicum)
  • Orzo Pasta
  • Pasta
  • Pearl Barley
  • Persian Wheat (Triticum carthlicum)
  • Perungayam
  • Poulard Wheat (Triticum turgidum)
  • Polish Wheat (Triticum polonicum)
  • Rice Malt (if barley or Koji are used)
  • Roux
  • Rusk
  • Rye
  • Seitan
  • Semolina
  • Semolina Triticum
  • Shot Wheat (Triticum aestivum)
  • Small Spelt
  • Spirits (Specific Types)
  • Spelt (Triticum spelta)
  • Sprouted Wheat or Barley
  • Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
  • Strong Flour
  • Suet in Packets
  • Tabbouleh
  • Tabouli
  • Teriyaki Sauce
  • Timopheevi Wheat (Triticum timopheevii)
  • Triticale X triticosecale
  • Triticum Vulgare (Wheat) Flour Lipids
  • Triticum Vulgare (Wheat) Germ Extract
  • Triticum Vulgare (Wheat) Germ Oil
  • Udon (wheat noodles)
  • Unbleached Flour
  • Vavilovi Wheat (Triticum aestivum)
  • Vital Wheat Gluten
  • Wheat, Abyssinian Hard triticum durum
  • Wheat amino acids
  • Wheat Bran Extract
  • Wheat, Bulgur
  • Wheat Durum Triticum
  • Wheat Germ Extract
  • Wheat Germ Glycerides
  • Wheat Germ Oil
  • Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
  • Wheat Grass (can contain seeds)
  • Wheat Nuts
  • Wheat Protein
  • Wheat Triticum aestivum
  • Wheat Triticum Monococcum
  • Wheat (Triticum Vulgare) Bran Extract
  • Whole-meal Flour
  • Wild Einkorn (Triticum boeotictim)
  • Wild Emmer (Triticum dicoccoides)

2 Responses to “Wheat/Gluten”

  1. Paul Platt:

    Thank you for letting me share this exciting news about gluten intolerance.
    KP Natural Supplements has spent three years in developing relief for people with gluten problems. Until now all the doctors will tell you is do not eat it.
    Our product is not a cure for celiac disease.
    Food Allergy Support is designed for those that accidently ingests an intolerant food. Primarily wheat, soy, rye, barley, eggs.
    We have developed an all-natural supplement Food Allergy Support that will stop the body’s reaction to gluten.
    How does Food Allergy Support work?
    It helps the body recognize that the food is not an enemy. When the body is subjected to a type III intolerant food, Food Allergy Support works by helping the body redirect the inflammatory cascade of the immune system to a less destructive outcome.
    Our product is safe for all age groups.
    For more information visit our site at KP Natural Supplements.com
    Email: support@kpnaturalsupplements.com

  2. https://jacelynwilkin.edublogs.org/2013/09/28/off-season-travel-to-europe/:

    Hi there! I’m at work browsing your blog from my new apple iphone!
    Just wanted to say I love reading your blog and look forward to all your posts!

    Keep up the fantastic work!

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