date:Nov 08, 2018
rity who react to wheat, any one or more of the grains many components not just fructans and gluten, for example, but non-gluten proteins could be the culprit. A second difficulty is that, unlike with celiac disease and wheat allergies, there is no scientifically valid way to test for most food sensitivities.
People with celiac disease need to avoid gluten, which is also found in rye and barley, and people with wheat allergies need to avoid wheat, but people with what is termed as non-celiac