Text Box: A true wheat allergy and celiac disease are two very different medical conditions. Celiac disease, also known as celiac sprue is an adverse reaction to gluten. This condition also often called “gluten intolerance” is a permanent life-long condition. As with a wheat allergy that is often outgrown, individuals living with celiac disease or gluten intolerance will not lose their sensitivity. The major grains that contain gluten are wheat, rye, oats, and barley. These grains must be strictly avoided by individuals with this health issue. Those allergic to wheat have an IgE-mediated response to wheat protein. These individuals must only avoid wheat, not other grains that those with celiac must avoid. Wheat ingredients to avoid bran, bread crumbs, bulgar, cereal extract, couscous, cracker meal, durum, club wheat, einkorn, emmer, kamut, triticale durum flour, farina, flour (all purpose, enriched graham, high gluten, high protein, pastry, soft wheat), gluten, seitan, semolina, spelt, vital, gluten, wheat (bran, germ, gluten, malt, starch), whole wheat berries, whole wheat flour The following may contain wheat protein gelatinized starch, soy sauce, starch, hydrolyzed vegetable protein, modified food starch, modified starch, natural and artificial flavoring, vegetable gum, vegetable starch Tip - wheat ingredients may have a presence in school supplies, (i.e. playdough, glue, paints) For more information on celiac disease, visit these helpful links: www.naspgn.org www.celiac.org www.gluten.net

Is it a wheat allergy?

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