It is said that humans first cultivated wheat in 9000 BC. This means that for less than 1/20th of the time humans have existed, we have been consuming wheat. Humans are believed to have first evolved around 200,000 years ago, meaning that we had the same basic anatomy 200,000 years ago that we have today. Naturally, it would have taken some time for us to develop the anatomy we had by then. So, our digestive systems and bodies had already fully developed before wheat was introduced into our diets.
To learn more about where wheat fits into the timeline of human history, please click on this link. Many people today find that they are sensitive or allergic to wheat. This concept was revolutionary just 20 years ago, but today, it’s common knowledge. People who manage to eliminate wheat from their diets often refer to themselves as “gluten-free.” Discussions about the problems inherent in gluten—found in several grains, not just wheat—are now widespread. Below is a list of foods that contain gluten:
- Barley
- Barley starch
- Binder
- Bran
- Bulgur (cracked wheat)
- Caramel color
- Cereal
- Cereal protein
- Couscous
- Dextrin (unless derived from corn, potato, arrowroot, rice, or tapioca)
- Durum wheat
- Emulsifier
- Fillers
- Flour
- Gelatinized starch
- Hydrolyzed plant protein (HPP) (unless derived from soy or corn)
- Hydrolyzed vegetable protein (HVP) (unless derived from soy or corn)
- Kamut
- Malt or malt flavoring
- Malted barley
- Maltodextrin
- Maltose
- Modified food starch
- Monoglycerides or diglycerides
- Monosodium glutamate (MSG)
- Natural filler
- Natural flavoring
- Oat bran
- Oat germ
- Oatmeal* (always with an asterisk)
- Pearl barley
- Rice malt
- Rice syrup
- Rusk
- Rye
- Rye starch
- Semolina
- Stabilizer
- Thickener
- Triticale
- Vegetable gum
- Vegetable starch
- Wheat
- Wheat bran
- Wheat germ
- Wheat meal
- Wheat rusk
- Wheat starch
- Whey protein concentrate
- Whey sodium caseinate
- White vinegar
- White grain vinegar
There are other gluten-containing foods not listed here. Oh, my God! So, what are you going to do? Wheat is in everything! Yes, that’s exactly the point. Look around—what do you see? As a health care provider, I often say, “I see sick people.” (Excuse the pun!) Many of the people I see are sick because of the foods they eat, drink, smoke, or even apply to their skin—things that make them sick.
I encourage you to stay positive as you continue reading this blog post. My goal is to inspire you to make new choices and decisions. Did you know that according to Dr. Datis Kharrazian, a well-known health author and speaker, many people have such a strong allergic response to wheat that it can last up to 6 months? In fact, every medical physiology textbook printed in the last 14 years states that the IgG allergic response (and sometimes IgM) lasts for 6 months. Yes, IgG and IgM allergic reactions can last a long time. The saying “what doesn’t kill you makes you stronger” isn’t true here—what doesn’t kill you can make you weaker.
People who have an allergic response to wheat experience an IgG response in their gut. According to Noel M. Thomas, ND, “Cereal grains contain numerous anti-nutrients that contribute to health issues such as impaired mineral absorption, digestive dysfunction, leaky gut, inflammation, and cancer. As many as 1 in 133 people in the United States are intolerant to gluten grains. Gluten triggers immunological reactions that impair intestinal function and initiate autoimmune disease in other organs. Gluten grains are also linked to psychiatric disorders like schizophrenia and ADD. There is ample evidence that grains are not optimal human foods. Traditional wisdom shows that fermented grains are better tolerated and can, for some, be incorporated into a diet without adverse effects when whole foods rich in protein and healthy fats are regularly consumed.”
Here are some lesser-known facts about wheat:
- In Hashimoto’s patients, wheat can cause permanent destruction to thyroid tissue.
- The wheat protein gluten (gluteomorphin) is almost identical to the hormone cortisol. Both cortisol and gluten are also nearly identical to the cells in the microvilli of the small intestine. As a result, it is common for those who consume wheat to develop autoimmune diseases of the small intestine (such as celiac disease, Crohn’s, ulcerative colitis) or severe hormonal imbalances involving cortisol, glucagon, or insulin, which may lead to type 2 diabetes.
- Most wheat is genetically modified, though not all.
- People allergic to wheat are allergic to all forms of wheat, no matter how pure, natural, or organic it is.
- Wheat germ is not wheat.
- It’s possible to be allergic to wheat but not gluten. (Yes, it’s true!)
- Wheat and gluten are not the same thing.
- It’s possible to be allergic to gluten but not to all gluten-containing products.
- It’s possible to get rid of many allergies, but a true wheat allergy is rarely resolved (with very few exceptions).
- Autoimmunity and wheat sensitivity are often connected.
- Many people who are allergic to wheat feel better when they eat wheat than when they don’t.
- The majority of people allergic to wheat do not experience any symptoms that they recognize. Because they have no apparent symptoms, they assume they are not allergic to wheat when they actually are.
- People who are sensitive to wheat often experience “brain fog.”
- Individuals highly sensitive to wheat or with autoimmune conditions often have a history of multiple mold, yeast, fungus, or candida infections.
- Although wheat contains B vitamins, it actually depletes the body of B vitamins. This is because the body requires more B vitamins to metabolize wheat than it can absorb from consuming it.
Now that I’ve likely depressed you, let me share another list of foods that may contain gluten. You might not expect these foods to contain gluten, but they may:
Hidden sources of gluten can include or be found in:
- Baking powder
- Bouillon
- Cheese (especially reduced-fat varieties, anything “veined” where cheese mold might have been grown on bread, or shredded/crumbled cheese which may contain flour to prevent clumping)
- Chili powder
- Chewing gum
- Flavored coffee
- Corn tortillas (may contain wheat flour)
- Curry powder (may contain flour to prevent clumping)
- Ground spices
- Gravy sauces/mixes
- Ice cream/frozen yogurt
- Low-fat or reduced-fat dairy products
- Imitation seafood
- Margarine/butter spreads
- Mustard/ketchup
- Nondairy creamers
- Nuts (dry-roasted)
- Flavored potato and tortilla chips
- Salad dressing/mayonnaise
- Seasoning mixes
- Sour cream (reduced-fat varieties)
- Soy sauce
- Flavored/instant tea
- Vanilla extract and other flavorings
- White pepper (may be bulked with flour)
- Yogurt (reduced-fat/flavored varieties)
