Allergy symptoms can vary from person to person and from occurrence to occurrence. Common signs of an allergy to any food are:

- Itching or irritation of the mouth or throat
- Swelling or flushing of lips, eyes, throat, tongue, or face
- Hives or skin irritation and/or redness
- Flare-up of eczema (atopic dermatitis)
- Nasal congestion, watery eyes, runny nose
- Cramps, nausea, vomiting, diarrhea

In some people, a reaction only occurs when exercising after eating a wheat product. This is called an exercise-induced reaction. Some people don't have to ingest wheat; experiencing symptoms after simple contact or inhalation of the allergen.

If you suspect that you have a wheat allergy, see a board certified allergist who can perform some tests that will help confirm the allergy.

A severe, multi-system reaction is called anaphylaxis. This is a life-threatening medical emergency that requires immediate treatment. The only treatment for anaphylaxis is a shot of epinephrine. The signs of an anaphylactic reaction can start within seconds or up to two hours of exposure to wheat. The symptoms may begin similar to a regular reaction but can progress quickly to include these life-threatening situations:

- Closing of airways
- Shock, with a severe drop in blood pressure
- Loss of consciousness

Wheezing, coughing, shortness of breath and hoarseness are a few early signs that airways are constricted. A headache, pallid complexion and blue lips is another sign that the body is not getting enough oxygen. Many people describe dizziness and/or a sense of impending doom just prior to a full-blown anaphylactic event. If you are experiencing any of these symptoms, seek emergency treatment immediately.

All food allergy reactions are a case of mistaken identity by your immune system. In this case, your system thinks that the proteins in wheat are a threat so it triggers immunoglobulin anitbodies (IgE) to get rid of the proteins. The IgE antibodies signal a release of histamine, which in turn causes the runny nose, itchy eyes, rashes, hives and other symptoms, in an effort to rid the body of the offenders.

There are four different proteins in wheat that can cause allergies: albumin, globulin, gliadin and gluten. It is possible that you are reacting to gluten, which is also found in other grains like oats, barley and rye. If this is the case, this may be a gluten intolerance or celiac disease rather than a true wheat allergy. Again, a doctor can properly diagnose your condition with the appropriate tests.

Unfortunately, the only way to prevent reactions is to avoid wheat and wheat proteins. Antihistamines can reduce the symptoms and provide relief, assuming that it is not an anaphylactic reaction. The only treatment that can reverse anaphylaxis is epinephrine. So if your reactions are severe, your doctor will prescribe an epinephrine auto-injector and recommend that you carry this with you at all times.

I don't really know how else to say this but avoiding wheat is... a lifestyle. Obviously, it is a common ingredient in breads, pastas and baked goods. But wheat can be a hidden ingredient in other, less obvious foods - sauces, creams, beer, meat substitutes, and more. As you shop for ingredients to prepare your own meals, you will learn to read labels judiciously. In 2006, a law was passed in the U.S. that will make this task much easier. It mandates that food manufacturers clearly label their products so that the top eight allergens are clearly identified in plain English.

Eating in restaurants with a wheat allergy is challenging, especially if your sensitivity is such that you cannot tolerate cross-contamination. Not only do you have to clearly communicate to your server and chef that you cannot eat wheat-containing dishes but that you must avoid items that have shared pans, utensils, and preparation surfaces that have touched wheat! Some high risk scenarios to avoid are sauces, meat substitutes, and deep fried foods like french fries that may be cooked in oil used to cook breaded foods.

On the plus side, the world is changing! With the incidences of food allergies on the rise, many companies have responded by creating products that cater to your needs. Wheat and gluten-free products and and wheat substitutes are getting easier to find every day. A wealth of cookbooks are now available offering great wheat and gluten-free recipes. More restaurants are aware of wheat allergies and have made accommodations so that patrons can still enjoy delicious meals despite their allergies.

A quick Google search will yield a wealth of web sites that offer helpful advice and discussions among those affected by wheat allergy. I've compiled some helpful resources here.