Bulgur (Gluten)

What is Bulgar?

Bulgar is a whole grain made from cracked wheat that has been parboiled, dried, and then crushed. It is commonly used in Middle Eastern cuisine and can be found in dishes like tabbouleh and pilafs. Bulgar retains much of the wheat's nutritional value, including fiber, vitamins, and minerals. It has a nutty flavor and a chewy texture, making it a versatile ingredient in various recipes.

Why do I have an intolerance to Bulgar?

Intolerance to bulgur or wheat can be due to celiac disease, which is an autoimmune reaction to gluten, a protein found in wheat and other grains. Non-celiac gluten sensitivity can also cause digestive discomfort without the autoimmune aspect. Wheat allergy is another possible cause, where the immune system reacts to proteins in wheat. Symptoms of intolerance can include bloating, gas and abdominal pain. 

What can I do about it?

If you have an intolerance avoid consuming bulgur and other wheat products for at least 6 - 8 weeks. Always read food labels carefully to avoid hidden wheat ingredients.