About Hodgson Mill

An Informative Glimpse Into Various Wheat-Related Health Conditions

As popular and healthy as wheat is (especially whole grain), it is associated with three rare conditions: celiac disease, wheat allergy, and gluten intolerance. While on the surface, these may seem interchangeable, there are vital differences
between them.

Celiac disease is an auto-immune condition where the body’s immune system starts attacking normal tissue—such as intestinal tissue— in response to eating gluten. Gluten is a composite of proteins found in wheat, rye and barley. Celiac disease is a permanent intolerance to these proteins; this condition causes intestinal tissue to be inflamed and to atrophy, such that critical vitamins, nutrients, minerals and calories cannot be absorbed by the body. This can lead to nutritional deficiencies such as anemia and osteoporosis. Symptoms of celiac disease often include diarrhea, anemia, lactose intolerance, abdominal pain and irritable bowel. Because it is an autoimmune condition, celiac disease puts the individual at risk for other autoimmune illnesses such as thyroid disease, type 1 diabetes, joint disease and liver disease. Research is continuously being done in the area of celiac, and prognosis remains very good with adherence to a gluten-free diet.

Wheat allergy, one of the eight most prevalent food allergies in the US, is a bodily reaction to eating wheat. Histamine, an amino acid derivative, is released by cells as an immune response and can include symptoms such as rashes, wheezing, lip swelling, abdominal pain and diarrhea. A severe allergic episode can be potentially life threatening, so it important to recognize the signs immediately. Wheat allergy does not cause intestinal damage, so nutrient malabsorption is unlikely. It simply will do well for the individual to refrain from wheat and wheat products.

Gluten intolerance, unlike celiac disease and wheat allergy, is not immune mediated. It is caused by the body’s sheer inability to process or digest gluten, such that individuals who are gluten intolerant exhibit gassiness, abdominal pain, abdominal distention (bloating), and diarrhea. These are typically transient symptoms, and they pass once the gluten is out of the person’s system without causing permanent damage. These wheat-related illnesses are treated similarly, in that wheat is taken away from individuals’ diets. However, it is important to note the differences so that individuals can properly differentiate any health issues they encounter. Celiac sufferers, for instance, have to closely note nutritional deficiencies, just as allergy sufferers have to act immediately with any adverse reaction to any food.

Hodgson Mill is committed to caring for those with wheat or gluten-sensitive conditions, and we do our best to still provide safe, nutritious foods that they can enjoy with peace of mind. Consult with your doctor if you are experiencing these symptoms, to obtain a professional diagnosis and treatment advice.