Wheat White (Gluten)

What is Wheat (White)?

White wheat is a common grain used to produce flour for various baked goods like bread, pasta, and pastries. It is made from wheat kernels that have had the bran and germ removed, leaving primarily the starchy endosperm. This processing gives white wheat flour its fine texture and light color.

Why do I have an intolerance to Wheat (White)?

Intolerance to white wheat often stems from an inability to digest gluten, a protein found in wheat. This can result in symptoms like bloating, abdominal pain, diarrhea, and fatigue. Gluten intolerance, or non-celiac gluten sensitivity, is different from celiac disease, which is an autoimmune disorder. 

What can I do about it?

To manage gluten intolerance, avoid foods containing white wheat and opt for gluten-free alternatives where possible for at least 6 - 8 weeks. Many products, such as bread, pasta, and baked goods, are available in gluten-free versions. Reading ingredient labels carefully can help avoid hidden sources of gluten.