Understanding Gluten and Wheat Protein Sensitivity

Understanding Gluten and Wheat Protein Sensitivity

Gluten is only one of several parts of the wheat grain that one can be sensitive.   A food sensitivity is different from a food allergy in that different immune cells are produced and the reaction time is quite different.  A food allergy typically causes an immediate reaction or a reaction within 4 hours of ingesting the aggravating food.  A food sensitivity might cause an immediate reaction if the body is primed, but usually causes a delayed reaction that occurs within 3 days, this usually does not include a digestive symptoms.  Testing for a food allergy involves a skin test or a blood test for IgE cells.  On the other hand, testing for a food sensitivity requires that the food be ingested periodically for 2 weeks then a blood test for IgA and IgG immune cells.  A skin test cannot determine a food sensitivity.  Several research studies have shown that certain individuals will only produce one type of immune cell, such as IgG only, this is why one must test for all immune cells involved.

Leave a Reply