X000d_contains: Wheat

Wheat is a cereal grain that is a staple food worldwide. It is the third most-produced food crop globally, after rice and maize. Wheat is a member of the grass family, and its cultivation dates back thousands of years.

Wheat is a primary ingredient in baked goods such as bread, cakes, and cookies. It is also used to make pasta, noodles, breakfast cereals, and as a thickener in sauces and gravies. Its versatility makes it a foundational ingredient in many food products.

Wheat is a source of carbohydrates, protein, and fiber. For most people, consuming wheat as part of a balanced diet is safe. However, some individuals have adverse reactions to wheat, including celiac disease (an autoimmune disorder triggered by gluten) and non-celiac gluten sensitivity. The FDA considers wheat a major food allergen. Regulatory bodies like the WHO/IARC have evaluated gluten, the protein found in wheat, but have not classified it as carcinogenic to humans.