Gluten-related disorders intolerances, mainly lactose intolerance. People can also experience adverse effects of wheat as result of a wheat allergy. Gastrointestinal symptoms of wheat allergy are similar to those of coeliac disease and non-celiac gluten sensitivity, but there is a different interval between exposure to wheat and onset of symptoms. Wheat allergy has a fast onset (from minutes to hours) after the consumption of food containing wheat and could be anaphylaxis. The treatment of wheat allergy consists of complete withdrawal of any food containing wheat and other gluten-containing cereals. Nevertheless, some patients can tolerate barley, rye or oats. Antibodies to α-gliadin have
Wheat gluten (food) imported to the West in 1969 by the American company Erewhon. Wheat gluten is also called seitan (, ; Japanese: セイタン), mianjin (Chinese: 麵筋), milgogi(Korean: 밀고기), wheat meat, gluten meat, or simply gluten. Wheat gluten, called "miàn jīn" in Chinese (traditional: , simplified: , literally "dough tendon"; also spelled "mien chin" or "mien ching") is believed to have originated in ancient China, as a meat substitute for adherents of Buddhism, particularly some Mahayana Buddhist monks, who are strict vegetarians (see Buddhist cuisine). One story attributes the invention of imitation meat to chefs who made it for Chinese emperors who, traditionally,