Featuring Andy De Santis, RD, MPH, Registered Dietician

Duration: 1 minute, 02 seconds

Wheat is a globally grown grain from the Triticum plant that exists in many different varieties such as durum and spelt.

Wheat flour is utilized in a wide array of commonly available foods ranging from breads to breakfast cereals but also various types of pasta as well as bulgar and couscous.

Wheat allergy is one of the nine most common allergies in Canada and can occur as a result of an immune response to any number of proteins found in wheat, including gluten.

Symptoms of hives, rash or extreme stomach pain after the consumption of common wheat containing foods like bread, pasta, cereal or crackers could be a sign of wheat allergy.

Although wheat and wheat proteins are found in a wide variety of products there many products on the market that accommodate these allergies including a wide array of flour products can be used instead of white such as millet, rice, oat or corn flour – among others.

Presenter: Andy De Santis, Registered Dietitian, Toronto, ON

Local Practitioners: Registered Dietitian