Grain and wheat allergy

Grain allergy
Very few people suffer from severe forms of grain allergy. However, a mild sensitisation is enough to cause symptoms that can massively interfere with one’s everyday life. A grain allergy is an antigen-antibody reaction related to Immunoglobulin E; in most cases sufferers are only allergic to one or two kinds of grain. (2)

Wheat allergy

A wheat allergy is triggered by the proteins of the wheat kernel. Wheat albumin and wheat globulin are found in the outer layers, or the skin respectively. Gluten is found in inside the kernel of the grain, the endosperm. Which protein is triggering an allergy can only be determined through a provocation test. If an allergy to proteins from the outer layers is present, then well-ground flours are usually tolerated well. If, however, the endosperm also causes an allergic reaction, then all wheat products must be avoided. [8] When a wheat allergy has been diagnosed, all forms of wheat must be avoided. [7] In order to make sure that these requirements are meant when eating in a restaurant, it is advisable to use DELICARDO Foodcards.

An uncomplicated way to explain not eating this food when dining out is to use the DELICARDO Foodcard! …read more

M Winkelmeier from Rostock reports: It’s been half a year since I first started changing my eating habits and my diet in order to be able to cope with my allergy to grain and wheat. Was I supposed to forgot my daily bread? At the beginning I felt overwhelmed and didn’t know how to work my everyday life around my allergy.
While searching for tips and informations for allergy sufferers I chanced upon an internet forum where the DELICARDO Foodcard was mentioned. For me the DELICARDO is the solution to my problem: it helps me to stick to my dietary regime and makes the communication with kitchen staff much easier.