10 Hidden Food Allergy Triggers Lurking in North America

7. Wheat: Beyond Gluten

While gluten intolerance and celiac disease often receive more attention, wheat allergies are a distinct condition that involves the immune system. This section examines the proteins in wheat, such as gliadin and glutenin, that trigger allergic reactions. We explore the prevalence of wheat in processed foods and the challenges of finding safe alternatives. The section also discusses the role of wheat allergies in influencing dietary choices and the development of wheat-free products. Additionally, we explore the potential for outgrowing wheat allergies and the importance of regular testing and consultation with healthcare professionals.

8. Soy: The Hidden Additive

Soy is a common ingredient in many processed foods and is often used as a meat substitute in vegetarian and vegan diets. This section examines the proteins in soy, such as glycinin and beta-conglycinin, that trigger allergic reactions. We discuss the prevalence of soy in various foods, from sauces to baked goods, and the challenges of avoiding accidental exposure. The section also addresses the role of soy allergies in influencing dietary choices and the development of soy-free alternatives. Additionally, we explore the potential for outgrowing soy allergies and the importance of regular testing and consultation with healthcare professionals.