Many products are now labeled “wheat-free” and “gluten-free.” For those who are allergic to wheat and others who are gluten-sensitive or have celiac disease, the difference between the two is important. The main point to understand is that anything that is gluten-free is also wheat-free, but not vice versa—in other words, all wheat-free products contain gluten.
What is "wheat-free"?
Wheat-free products do not contain ingredients such as wheat, wheat bran and whole wheat. Less known ingredients that contain wheat are couscous, bulgur, semolina, durum, kamut. spelt, triticale, seitan, bread flour, farina, malt, malt extract, matzo and graham flour.
Rye, spelt, barley and oats are wheat-free, so they are considered safe for people with a wheat allergy; however, they are NOT safe for someone who is gluten-sensitive or has celiac disease.
An allergic reaction to wheat might include skin irritations, rashes, hives, nasal congestion, and digestive tract issues among other symptoms. In people with severe wheat allergies, the consumption of wheat and wheat-based products can cause anaphylaxis, a life-threatening allergic reaction characterized by swelling of the throat, chest pain, difficulty breathing, pale or blue skin color, dizziness, fainting and increased heartbeat.
A wheat allergy usually develops during infancy—most people outgrow it by age three to five, but it can be a lifelong disorder. The Mayo Clinic recommends wearing a medical identification bracelet to inform others what to do in case of an emergency if you are severely allergic to wheat and at risk for anaphylaxis.
What is "gluten-free"?
Gluten is the protein found in many grains, including wheat, rye, barley, spelt and oats. Gluten intolerance is the inability to properly digest gluten. Gluten intolerance can range from gluten sensitivity to celiac disease, a medical condition that is an autoimmune response to gluten. The University of Chicago Celiac Disease Center estimates that approximately three million Americans live with the disease and it is becoming more prevalent. Although celiac disease can lead to nutritional deficiencies if left untreated, it is not as potentially dangerous as a wheat allergy.
Those will celiac disease cannot tolerate even a small amount of gluten. It damages the surface of the small intestine, resulting in poor absorption of nutrients—protein, fat, vitamins and minerals—which are necessary for good health. The treatment for celiac disease is to adhere to a gluten-free diet for life. That means eliminating all wheat products as well as gluten-containing ingredients, such as emmer, panko, faro, udon, bran and orzo.
In addition to those with celiac disease, a gluten-free diet is recommended for people suffering from Crohn's Disease, Irritable Bowel Syndrome (IBS), bloating, gas and allergic reactions to gluten.
What to eat
Although having a wheat allergy or gluten intolerance limits what can be eaten, there are lots of foods that are safe to eat. The foundation of both wheat-free and gluten-free diets are fruit, vegetables and protein. Grains that do not contain wheat or gluten are safe to eat—for example, rice, quinoa and maize, all of which can be ground for flour. Other flours that are safe for those avoiding gluten or wheat are made from ground coconut and almonds.
Benefits of going gluten-free
Some of the benefits of going gluten-free and wheat-free—even for those who are not allergic to wheat or gluten-sensitive— are better digestion, weight loss, more energy, and a potential reduction in inflammation caused by rheumatoid arthritis and fibromyalgia. A gluten-free diet has also been shown to help some children with autism.
Our bodies are all unique and what one person can easily digest is not necessarily the same for someone else. Ask questions and seek professional medical help if you are having any health issues.