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Allergic reactions to wheat happen shortly (a few minutes to a number of hours) after exposure or intake of wheat and wheat-related goods. Wheat allergy is most commonly manifested via the skin (such as in angioderma, urticaria and eczema), the respiratory system (via allergic rhinitis or asthma attacks), or the gastrointestinal system (such as in vomiting and nausea, oral allergic reactions and cramps in the abdomen). Other wheat components also help aggravate adverse allergic reactions to other particles.

Many times people make the mistake of confusing an allergy to wheat as the same as an allergy to gluten. While on the service they may seem like they’re the same, it’s important to understand that in fact they’re very different. The difference lies in exactly what you’re allergic to. Gluten is a protein that’s found in grains such as wheat, barley and rye. To put it simply, if you have an allergy to wheat, you’re only allergic to wheat, while an allergy to gluten means that you may have an allergic reaction to many more foods.

The most probable cause why we get allergies is because of three things: the air we breathe, the weak immune system and too much chemical intake. There are a lot of natural allergy remedies you can use to all of those things. For example, getting an air purifier, humidifier or dehumidifier will improve the air you breathe. You should change your diet and eat more natural food (help boost your immunity system), and there are some other herbal and chemical free remedies you can use to improve your allergies.

Other allergy symptoms may cause more reactions that can occur even weeks after an exposure. This type of allergy is probably the most difficult to diagnose. Sufferers continue to experience problems for years. Some are continually misdiagnosed particularly for those with allergy symptoms that include gastro-intestinal issues such as irritable bowel syndrome, constipation or diarrhea. Finding the food that causes these reactions and eliminating them is the only way to find relief. Depression and attention deficit have also surprisingly been linked as an allergy symptom to certain chemicals or food additives. Out of the box treatments such as acupuncture may help to find the root causes of these allergy symptoms.

Many types of fine cuisine will feature allergens as ingredients. One way to handle this without restricting your menu is by labeling each dish. If you are having a buffet or serving station, you can have elegant little cards naming each dish. A card might read, “Chicken in lobster sauce”, which is nice because it both informs your guests what is in each tray and sends a message to those with an allergy. Menu cards can also be a simple way to get information to your guests. Instead of just writing “French cut green beans”, print “French cut green beans garnished with slivered almonds”. That way, a guest with an allergy to tree nuts could ask the server to omit the green beans from their plate.

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