If you have an intolerance (defined by YorkTest as a food-specific IgG reaction) to wheat, your body produces an inflammatory response to wheat proteins present in your diet.
People with wheat intolerance symptoms who have food specific IgG reactions to wheat, but not gluten, can eat a wider range of grain substitutes as they do not react to gluten proteins.
Where to look
Wheat is a common ingredient in many baked products, as well as being present in flour as a thickening and bulking agent in many processed foods from soups and sauces to processed meats. If you have wheat intolerance, you should be careful to avoid the following foods:
Wheat based baked goods such as bread, pastries, doughnuts and pies
Cereals and crackers
Condiments, salad dressings, sauces and gravies
Processed meats, deli meat, hot dogs etc
Pasta, including couscous, gnocchi and filled pasta
Fried, breaded chicken, fish or other deep fried foods
On food packaging, wheat is often given other names which can make avoiding it difficult. If you have wheat intolerance, you should try to avoid products which contain the following ingredients:
Enriched, white and whole wheat flour
Flour (all purpose, cake, enriched, graham, high protein, pastry)
Wheat (bran, germ, gluten, grass, malt, starch)
Replacements for a balanced diet
To ensure you maintain a balanced diet which provides you with the carbohydrates and fibres you need, you can supplement your meals with a variety of alternatives such as:
If you have found out that you are intolerant to wheat, changing your diet need not be daunting. YorkTest Nutritional Therapists are here to help you understand how to optimise your food choices
Information provided above regarding Food Intolerance (defined by YorkTest as a food specific IgG reaction) is intended to provide nutritional advice for dietary optimisation. YorkTest recommend that you discuss any medical concerns you have with a GP before undertaking a YorkTest programme.