Wheat: Friend or Foe? How to Finally Get a Scientifically Valid Answer!

Sometimes we are confronted with a situation that provides such conflicting information that it’s hard to make confident decisions. Gluten and wheat present just such a situation, and today we’re going to dive into that and shed some scientific light on this dark topic! So stay with me and I’ll try to make sense of this in as few words as possible!

If you’ve experienced bloating, pain, brain fog, joint pain and trouble losing weight (or, sometimes trouble gaining!) then this information is for you, so read on please!

What is Gluten?

Gluten is a protein in wheat, and makes up 80% of wheat. It provides the stretchy in pizza dough and bagels, and the spongy texture of bread. It is also present in many other food products as well, and some other grains such as barley.

What’s the difference between gluten sensitivity, wheat allergy, and celiac disease?

Wheat allergy is an IgE immune reaction to wheat. The immunoglobulin E (IgE) system creates anaphylactic response, so the symptoms are fast-occurring ones like hives, swollen lips and difficulty breathing.

Gluten sensitivity is an IgG or IgM reaction to gluten or one of the peptide molecules that gluten breaks down into. So, you can be “not allergic” to wheat, but react to gluten, or react to what gluten breaks down into!

Celiac disease is also triggered by gluten, but is an autoimmune reaction where the immune system attacks part of the small intestine. As such, it’s a completely different condition.

Why use Wheat Zoomer as a test?

I’ll use myself as an example of why: years ago, I developed pain in my joints, which was worst in my hands. I also had severe brain fog and couldn’t remember things. I decided to eliminate wheat, and it helped a lot. I did a food sensitivity test to see if I was sensitive to wheat, and…I was not! So, I tried eating wheat, and returned to the world of hurt. Later, I tried doing a test for gluten sensitivity, and it looked like I was not sensitive. I tried eating wheat again, and…bam, more pain! Years later, after staying on a gluten free diet, I did a Wheat Zoomer test, and found out that although I’m not sensitive to wheat, or gluten (when it’s whole) I am severely sensitive to the proteins that gluten breaks down into-almost all of them, in fact!

So, the Wheat Zoomer is the most detailed test available to show if you’re gluten sensitive. It also tests for leaky gut, which is a common cause of inflammation and disease as well.

Do you have questions? Here’s a free visit link-we can talk on phone or Zoom and I’ll answer your questions!


or scan:

Testing is easy! All you need to do is go to my website at https://neurodoc4u.wellproz.com/patient/product/11355 and order the test kit. You’ll have to do a simple registration first. Then the lab will send you the home test kit, which is fingerprick and only takes 5 drops of blood. It comes with a prepaid mailer and detailed instructions. Then the results post on my lab portal, and I email them to you. That’s it! If you need help interpreting and making a plan, you can schedule time to do that as well, from my website. Just select “Provider Services” on the left menu bar, and choose “Review Lab Results”.

So, to review: Gluten is a protein in wheat, and our immune system may react to wheat, to gluten, or to the proteins that gluten breaks down into. Gluten Sensitivity is when you react to gluten or its breakdown products, and it’s really bad for your health. Testing is available and easy!

References and Links:






2 thoughts on “Wheat: Friend or Foe? How to Finally Get a Scientifically Valid Answer!

  1. Why not just do the simple genetic test for celiac and nonceliac gluten sensitivity? It’s one time and then once you know (like me)…. I will never touch wheat or gluten of any sort ever again!

    1. Hi Tammy and thanks for your comment! The genetic tests do show if you have genetic traits, but do not indicate if those traits have been activated. Not all DNA is unpacked; that’s the whole science behind epigenetics. The other half is that it’s possible to develop gluten sensitivity even if you don’t have genetic susceptibility to it. Not having genes for celiac or NCGS doesn’t mean a person is ok with consuming it. So, the DNA tests are useful, but the blood test shows what is currently happening.

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