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mitchgam

Different Types Of Wheat?

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I have been gluten free for almost 20 years after a doctor "discovered" the cause of my allergic reaction.

That reaction not only was on my arms and legs but my eyes swell and once so did my throat.

Dapsone stops the skin reaction but unless I ate only a minor amount of wheat, the reaction returns once i stop it.

 

I asked a doctor about a skin test, but based on my bodies reaction to wheat and the fact that it has been years since i had any, I was told that I would need to eat a large amount of wheat and possibly be ready to go to the hospital before being tested. He said that since Dapsone stops the reaction, it is unnecessary.

 

A few weeks ago I purchases a loaf of Rudy's bread, not noticing it wasn't gluten free.

I ate a slice or so every other day.

Today one of my son's pointed out that it wasn't gluten free.

 

Could it be that "organic" wheat is somehow different from ordinary wheat?

Why didn't I react to it?

 

A month previously I ate a roll that should have been corn (but when I went back they admitted it contained wheat), and I reacted within a few hours, so its not that the alergy has gone away.

 

Anyone have a clue?

 

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Welcome to the forum, mitchgam!  

 

----I first feel the need to point out to any future readers that this is pertaining to a wheat allergy, not celiac disease.---

With celiac disease, you cannot eat any kind of wheat, no matter what type.

 

I moved your post from the dermatitis herpiteformis section since this is not DH and I don't want people giving you inaccurate answers.  Eyes and throat swelling on top of a skin rash is a whole different ballgame. Now, that doesn't mean that by chance you didn't also have Celiac, and as you said you will not be able to find out in the current time period's diagnostic methods.  When it comes to a wheat allergy, did you get allergy testing, or was it figured out through process of elimination?  Allergies can be to anything, sometimes very specific, sometimes broad, so it wouldn't be a surprise to me if there were strains that gave a worse reaction, and some that gave no reaction at all.  I am not well versed in the wheat allergy, but there are a few people on the forum here that deal with that issue as well, so hopefully they have something to add.  Out of precaution, unless you figure out with more specifics on what you do and do not react to, I would not assume any kind of wheat is safe.

 

This page has a list of the different proteins in wheat that cause the IgE allergic reactions.  http://www.allergyuk.org/allergy-to-wheat-and-other-grains/allergy-to-wheat-and-other-grains  

The different strains of wheat are going to each have their own unique makeup, but it may be a hard thing to solidly figure out which one(s) you have a problem with.

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