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During the past 8 years I have encountered what I consider a disproportionate number of patients with "sensitivity" to wheat. Can I use the term "sensitivity" as opposed to "allergies" because, for these individuals, wheat does not cause allergic reactions, it is simply disturbing the normal functioning of the body. This "sensitivity" drains precious energy from body storage. This "sensitivity" to deter the body from recovering its normal capacity. In many patients, they are completely unaware of the problem because no physical symptoms or signs may be absent.

So just what kind of problems can cause wheat to certain "wheat-sensitive" patients? First on the list will be any type of GI problems ranging from inconsistent intestine for mild to severe abdominal pain. Other problems include general body weakness, fatigue, lethargy, inflammation, pain and chronic pain, obesity, immune system problems, etc.

In our Western diet, wheat is an ingredient in most of our packaged and canned foods. Look carefully at the labels of their favorite foods. It is listed as an ingredient in most cereals, crackers, soups, pasta, baked foods and fried foods, ready-to-eat prepared foods, sauces, candy, etc. You May even find it listed wheat as an ingredient in items that have never previously considered to contain wheat .

We have become addicted to the texture of wheat and how pleasant it seems many of these products 'feel' in our mouths and our taste buds. In addition, wheat makes an excellent binder to 'hold' the other ingredients together.

So why is this problem to some wheat, "wheat-sensitive" patients? In my opinion, I believe that wheat contains certain proteins that the body "wheat-sensitive" individuals can not metabolize correctly or completely. For most of the "wheat-sensitive" patients, not so much that these proteins are harmful, but the body has to expend their energy in fending-off of these substances. This means that the body is expending much of its limited resources in excessive handling of these substances - which reduces the amount of energy that is available for the necessary natural features, such as fighting off disease, repair or replace damaged cells, fight infection and inflammation, etc. Like why wheat is a problem in the "wheat-sensitive" patients, the answer may be twofold. Is it due to hybridization and / or genetic modification of wheat? Or is it because of the huge amounts of wheat that we consume in our diet? The answer may be yes to both pitanja.Stvarni answer is "it depends on the individual." Some 'wheat-sensitive "people do just fine in reducing the consumption of wheat, while others feel that it must be eliminated completely.

So, if you are experiencing chronic pain, GI disorders, immune system problems, excessive inflammation, difficulty in losing weight, or fatigue and sleepiness, and then consider greatly reducing or even eliminating wheat from your diet, and you May just be surprised at how much better you feel.