What safety concerns are associated with using wheat?

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Michael T. Murray, ND
Naturopathic Medicine

Although whole wheat can be very nutritious, some individuals do not react well to gluten, a component of wheat, oats, barley, and rye. Celiac disease (nontropical sprue) is a small-intestine disorder whereby reaction to gluten causes severe malabsorptive symptoms, frequent diarrhea, and irregular small intestine luminal structures that can return to normal once the offending gluten products are removed. Wheat is a common food allergen, especially in children. Common symptoms associated with an allergic reaction to wheat products include chronic gastrointestinal disturbances; frequent infections, such as ear and bladder infections; enuresis (bed-wetting); asthma and sinusitis symptoms; eczema, skin rash, acne, and hives; bursitis and joint pains; fatigue, headache, and migraine. Hyperactivity, depression, and insomnia can also be observed. Since wheat contains moderate to large amounts of oxalate, individuals with a history of calcium oxalate-containing kidney stones should limit their consumption of this food.

Encyclopedia of Healing Foods

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Encyclopedia of Healing Foods

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.