Is wheat germ safe for gluten-sensitive individuals?

Wheat germ presents extreme danger for the gluten-sensitive. Being the embryo of the wheat kernel, it contains the same gluten proteins that are also in wheat flour. Therefore, it is entirely unsuited for those with celiac disease or for anyone with medical evidence of gluten intolerance. These folks must avoid it strictly.

In celiac disease, wheat germ stimulates an autoimmune response in the small intestine, which injures the mucosa, reducing absorption of nutrients and causing deficiencies. Reactions can occur from minute quantities of gluten from wheat. Patients have been hospitalized from inadvertent exposure to wheat products.

Individuals with non-celiac gluten sensitivity experience severe symptoms without any intestinal damage. The reactions consist of intestinal bloating, diarrhea, headaches, and fatigue. The immune system detects gluten as a danger. Complete exclusion remains the only successful treatment.

Cross-contamination risks exist throughout the supply chain. Wheat germ processed near gluten-containing grains absorbs airborne particles. Dedicated facilities reduce but don't eliminate risks. Always choose certified gluten-free alternatives instead. Read labels carefully since wheat germ appears in unexpected products.

Nutritional alternatives offer similar effects without dangers. Certified gluten-free oat germ offers fiber and texture. Quinoa flakes are useful for baking applications. Chia seeds provide omega-3s and protein. All of these alternatives can supply sensitive individuals with the chance to share in nutritional advantages safely.

Read the full article: Wheat Germ Benefits: Health and Nutrition Guide