What Is It In Wheat Thats So Allergenic?

Basically it is a reaction to Gliadin a gluten protein in wheat (similar to a protein found in barley and rye).With Exposure to gliadin the transglutaminase tissue modifies the protein, and this causes the immune system to react and become inflamed... meaning an upset body, and interference with nutrient absorption... no wonder we get to sick when we react!

This condition has several other names, including: cœliac disease (with ligature, c(o)eliac sprue, non-tropical sprue, endemic sprue, gluten enteropathy or gluten-sensitive enteropathy, and gluten intolerance.

Understanding This Reaction Better

One person who covers this topic exceptionally well is Dr Rodney Ford, who specialized in allergies. (He diagnose my gluten intolerance and really knows what he is talking about.) Recently he recorded this interview about the important of blood testing in identifying gluten allergies, its really interesting and I recommend anyone to listen to it.