Common Wheat Crops

Common wheat (Triticum aestivum) is a staple grain that can trigger sensitivities due to gluten, proteins, or cross-contamination.

You may be sensitive to common wheat because:

Gluten intolerance – Wheat contains gluten, which can trigger immune or digestive reactions
Other wheat proteins – Compounds like amylase-trypsin inhibitors (ATIs) can cause inflammation even without gluten sensitivity
Cross-reactivity – If you're sensitive to other grains, your body may react similarly to wheat
Gut barrier issues – Wheat can contribute to leaky gut in some individuals, worsening symptoms
Existing allergies – Wheat allergy triggers immune responses different from gluten intolerance

🚫 Avoid wheat-based foods—including bread, pasta, and baked goods
🌾 Choose gluten-free grains like rice, quinoa, and buckwheat
🍋 Support gut health with probiotics and gut-healing nutrients like L-glutamine
🛡️ Strengthen your immune system with anti-inflammatory foods and supplements
🌀 Watch for hidden wheat in sauces, soups, and processed foods
🥗 Focus on whole, minimally processed foods to reduce accidental exposure

Digestive enzymes (DPP-IV) – Aid in breaking down gluten for milder sensitivities.
Probiotics – Support gut health and may reduce inflammation caused by wheat.
Quercetin – A natural anti-inflammatory that may help with wheat allergy symptoms.
Activated charcoal – May assist with detoxing after accidental wheat exposure.
Vitamin D & zinc – Support immune function and gut lining repair for those with sensitivities.

You might still react to common wheat even if you follow a gluten-free diet because:

Cross-contamination – Tiny traces of wheat can end up in “gluten-free” foods during processing, farming, or packaging
Non-gluten wheat proteins – Other compounds like wheat germ agglutinin (WGA) or amylase-trypsin inhibitors (ATIs) can trigger inflammation, even without gluten
Hidden wheat ingredients – Wheat-based additives (like modified food starch or flavorings) can sneak into processed foods
Sensitivity to grass-family plants – Your immune system might react to other components common in wheat and related grains
Existing gut or immune issues – A weakened gut barrier (leaky gut) can make you react to very small exposures that others might tolerate

Gluten-free grains – Rice, quinoa, buckwheat, and millet.
Nut and seed flours – Almond flour, coconut flour, and flaxseed meal.
Certified gluten-free oats – If tolerated, as cross-contamination is common.
Legume-based pasta – Chickpea, lentil, or black bean pasta.

Common wheat can cause gluten intolerance, allergies, or digestive issues. Avoid wheat, choose gluten-free options, and support recovery.