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As both a chemist and an allergic type, I don't find it at all
surprizing that people can be allergic to wheat but not allergic
to spelt. ANY change in a protein or other substance, no matter how
small, can make drastic changes in its effect. This is why it
is reasonable to test a food in different forms when testing for
allergy-- for example, you may react to the cooked food but not the
raw or vice versa. I reacted to soy at one time when in the form of
roasted soy beans or cooked soy beans, but not to tofu (processed
from soybeans). Some people can drink raw milk but not pasteurized,
for example.
    Then there are people who tend to react to whole families of
foods in all their forms (a reason why in the rotation diet, it
is suggested that food families be rotated rather than just individual
foods). Mysterious are the ways of the human body....
              Peace, Cathy Flick  [log in to unmask]