Are You Not Healing Because Your Body Thinks Coffee, Chocolate & Cheese Are Gluten?

GlutenFree

These 19 food cross-react with gluten!

Are you following a strict gluten-free lifestyle; yet you still suffer from symptoms related to gluten?

If so, it could be that you are eating foods that do not contain gluten but your body reacts to them as if they do. This process is called cross-reactivity.

There are a number of naturally gluten-free foods such as cheese, chocolate and coffee that contain proteins so similar to gluten that your body confuses them for gluten. When you eat these foods your body and immune system react as if you just ate a bowl of whole-wheat pasta.

It’s estimated that at least half of those who are gluten intolerant are also sensitive to dairy (cheese, yogurt, milk and butter) due to its cross-reactivity with gluten.

crossreact photo

Image credit: www.healthnowmedical.com

Below is a list of common foods that cross-react with gluten:

  • Amaranth
  • Buckwheat
  • Chocolate
  • Coffee
  • Corn
  • Dairy ie Milk and Cheese (Alpha-Casein, Beta-Casein, Casomorphin, Butyrophilin, Whey Protein)
  • Egg
  • Hemp
  • Millet
  • Oats
  • Polish wheat
  • Potato
  • Rice
  • Sesame
  • Sorghum
  • Soy
  • Tapioca
  • Teff
  • Yeast

If you are gluten-intolerant and you are still having health issues even after removing gluten from your diet, try eliminating the above foods for at least two months and see if your symptoms improve. Make sure you have healed your gut as well. Then, after two months you may reintroduce the above foods one at a time to determine which ones you are cross-reacting to, if any at all. Laboratory testing is also available to determine which foods are cross-reactive for you.

If you determine that there are foods that are cross-reactive for you, the treatment is to permanently remove these foods from your diet along with gluten. Remember, that though the cross-reactive foods do not actually contain gluten your body thinks they do and therefore the inflammation and damage to your body is equal to that of gluten.

Photo credit and original article published on MindBodyGreen

About Amy Myers, MD

Dr. Myers applies all of the principles of Functional Medicine to her own life. In that way, she is not simply a physician but rather a role model and mentor for her patients.

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Disclaimer

This article is for informational purposes only, and is educational in nature. Statements made here have not been evaluated by the FDA. This article is not intended to diagnose, treat, cure or prevent any disease. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet.

  • Tara Finlay

    I react more to white rice than I do to any of the cross reactive foods. I wonder what that is about?