There are quite a few people who have a condition that is known as wheat sensitivity. Certain people experience adverse reactions to foods which include wheat and gluten, including severe headaches/migraines. Wheat sensitivity is just one of many types of food intolerances that affect millions of people all across the country. Approximately ten percent of the country has wheat sensitivity to some degree, though not everyone who has it experienced headaches; they are just one of the nastier side-effects which can occur with this type of condition.
Gluten in and of itself is nothing more than a protein which is found in wheat as well as rye and barley. It is able to bind the dough in foods like bread as well as a number of other baked good which many people enjoy every day. Medical experts advise those who experience severe headaches to stop eating food with wheat in it for about thirty days so they can see how they feel. This is just one of the diagnostic tests which exists to help determine if someone does in fact have wheat sensitivity. There are many alternative food choices for those who do have this condition, so they do not have to be quite so limited as to what they can eat.
One of the reasons that so many people tend to have this reaction to wheat is because it is part of a group of proteins which is just naturally hard for humans to digest properly. The group of proteins called â€œgliadinâ€ is thought to do quite a bit of damage to the intestinal lining. Another potentially harmful group of proteins called glutenins is associated with certain autoimmune skin diseases along with asthma. Because these gluten proteins are so resistant to intestinal digestion, they can cause people who consume them a number of problems.