Wheat protein is the first foreign protein we come into contact with after cow’s milk. We consume wheat every day from a young age. Therefore, it becomes difficult to detect a chronic wheat allergy.
The techniques and drugs used to increase the yield of wheat, which is the most manipulated grain type in agriculture, change wheat protein. This increases the allergic potential of the protein.
Wheat allergy; It manifests itself in the skin (neurodermatitis), respiratory system (chronic bronchitis, asthma etc.) and intestine (colitis, Crohn’s disease). Fever attacks, palpitations, chronic fatigue and joint pain are common.
True wheat allergy or sensitivity to the protein in wheat. This ailment is a separate diagnosis from the known Gliadin allergy. Gliadin is found not only in wheat, but also in other grain products. Wheat allergy is more common than gliadin allergy, but this is not well known. The thing to be aware of in the wheat allergy diet is that foods that are reported to be gliadin-free may contain wheat.
Celiac disease (or Gluten Enteropathy); It is a digestive system disease that causes deterioration of the structures called villi that provide digestion in the intestines, thus preventing the absorption of nutrients in food and causing damage to the small intestine.
It may occur with typical symptoms such as vomiting, diarrhea, abdominal distension, loss of appetite, weight gain and slowing in height growth in young children, as well as with very different symptoms such as anemia, short stature, bone weakness and liver disease of unknown origin in older ages. shows itself.
People with celiac disease cannot tolerate a protein called gluten, which is found in wheat, barley, rye and, to be sure, oats.
When celiac patients eat foods containing gluten, their immune system responds by damaging the small intestines. In particular, the structures that provide absorption in the small intestine called villi, which are very small and finger-like, disappear (flatten and become unable to function.)
The nutrients in the food pass through these villi and are absorbed into the blood circulation. Person without villi; no matter how much food he eats; cannot be fed.
Celiac disease is a genetic disease, that is, there is familial inheritance. Sometimes the disease can be triggered after an operation, childbirth, pregnancy, viral infection or severe emotional stress, or it can be active the first time. The disease can occur in any part of life. Celiac can occur in childhood in some people, in adolescence in some, and in middle age in some people.
Diagnostic Method
The definitive diagnosis of celiac disease can only be defined by blood tests and small bowel biopsy by an experienced gastroenterologist.
Treatment of Celiac Disease and Wheat Allergy with Bioresonance
In the bioresonance treatment, the information that the food causing allergy is not a harmful food is given to the immune system, so the body no longer activates the defense system against wheat. At the end of bioresonance therapies, it is possible to start eating wheat again. Since the body no longer perceives wheat as a foreign nutrient, an allergic reaction does not occur.
Wheat-free diet during the treatment (2-3 months depending on the person)
The most important measure in bioresonance treatment is not to consume or even touch foods containing wheat and wheat during the entire treatment process. Not only is it essential to stay away from wheat and wheat-containing foods, it’s essential to stay away from wheat protein code as well. Just as every substance in the world has its own vibration, wheat also has a vibration code. Even if you don’t eat wheat-containing food, touching it will bring you into contact with this vibration code. In some patients, the allergic reaction is so high that if they come into contact with wheat during the treatment, they show a highly allergic reaction. If you have a wheat sensitivity or allergy, you should not have any contact with wheat until the treatment is finished.
