Wheat Intolerance
by Bronwen de Klerk

I have come across so many people who have given up wheat products - or who are trying to give up wheat products. Generally the reasons for doing this is that they have been experiencing irritable bowel syndrome (IBS) symptoms. These could include a bloated, cramping tummy followed by diarrhea or constipation.

After a year of battling with IBS symptoms myself, I gave up wheat products. It was then that I realised just how many foods I consumed daily contained wheat. Two years down the line and my symptoms are gone. I have been searching for answers to why I suddenly became wheat intolerant and why more and more people are realising the same. An article written by Paul Check, 'You are what you eat!', provided some clarity:

'Before the advent of factory farming, grain was partially germinated (sprouted) due to being stacked in fields for several weeks before threshing. The grain picked up moisture and, with heat from the sun, the seeds germinated and enzymes in the grain increased. This germination process also increased the grains content of Vitamins B, C and Beta Carotene. More importantly, Phytic Acid (present in the bran of all grains and the coating of nuts and seeds), is broken down in this sprouting process. Phytic Acid is a mineral blocker, inhibiting the absorption of calcium, magnesium, iron, copper and zinc.

The inhibition of these minerals causes our own digestive enzymes to be neutralised, resulting in the digestive disorders experienced by many people eating unsprouted grains.'

As you can imagine, our increased production requirements for breads and cereals no longer allow this process to occur. This results in us getting increased Phytic Acid and decreased vitamins in these products. So increased consumption of breads and cereals containing wheat will eventually start to affect our digestion of these products.

If you do battle with IBS symptoms you could try the following to see if it is wheat that is causing the problem:

• Exclude all grains except corn, rice, buckwheat and millet for 2 weeks. If there is a noticable improvement in your health, you may be wheat intolerant. You will need to stop eating bread, pasta, pastries, wheat cereal or any products containing wheat flour or malt.