Cross-reactivity/reactions from non-gluten foods: seeds, tubers & dairy
[URL]http://www.marksdailyapple.com/forum/thread31287.html[/URL] Post #18 from March 2012
[URL="http://www.marksdailyapple.com/forum/member62169.html"][B]activia[/B][/URL] Senior Member
Just be careful with cross-reactivity...
"Finally, we also now know that when you are gluten intolerant – which 33% (if not more) of you are – you will also “cross-react” with other foods that have a similar “molecular signature” to gluten and its components. Unfortunately, the list of these foods (shown below) contains all grains, which is why some medical practitioners (myself included) recommend not just a gluten-free diet, but an entirely grain-free diet. As you can see, it also contains other foods like dairy (alpha & beta casein, casomorphin, milk butyrophilin) and coffee (which is a very common cross-reactant).
all cereal grains