Some foods are more likely than others to cause allergic reactions in people. Common food allergens include wheat, dairy, nuts, eggs and fish. Not all people experience allergic reactions to foods or even the same foods.
Wheat allergies and sensitivities are most often caused by the inability of the body to digest gluten - a protein found in wheat and wheat-related grains including barley and rye. The inability to tolerate gluten is called Celiac Sprue or Celiac Disease. For those suffering from gluten-intolerance or wheat allergy, it's recommended to avoid wheat and wheat-containing products. However, there are many grain alternatives available. You should always check with your doctor or dietitian to find out what grain alternatives are best for you.
Rudi's takes great effort in keeping our bakery free of many allergen prone ingredients. We do not use dairy or peanuts in our products.
For more information on wheat allergies and gluten-intolerance, visit these resources:
The Gluten Intolerance Group of North America
Canadian Celiac Association
Celiac Sprue Association
Wheat-Free.Org
The American Dietetic Association
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