Gluten Cross Reactive Foods
While following the basic dietary guidelines that we always suggest to reduce inflammation include eliminating GLUTEN. The problem is that there are other foods that can react exactly like gluten and cause the same ill-effects. Some people are sensitive to these foods and should be tested for antibodies. For example, about 50 percent of those who are gluten-intolerant are also sensitive to dairy. Surprisingly, researchers are also finding that coffee tends to cross-react with gluten and can mimic symptoms of gluten intolerance. The same can be said about all of the foods listed below. If, after embarking on this diet you still sense a glitch somewhere, you may want to have an additional Cyrex lab test done called the Array #4, which can help pinpoint those foods that, for you, cross-react with gluten. It identifies reactions to the following:
- Dairy
- Chocolate
- Sesame
- Hemp
- Buckwheat
- Eggs
- Soy
- Sorghum
- Millet
- Spelt
- Amaranth
- Quinoa
- Yeast
- Tapioca
- Teff
- Oats
- Coffee
- Rice
- Whey
NOTE: All of the above statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Dr. Conners graduated with his doctorate from Northwestern Health Sciences University in 1986. He holds AMA Fellowships in Regenerative & Functional Medicine and Integrative Cancer Therapy.
He is the author of numerous books including, Stop Fighting Cancer and Start Treating the Cause, Cancer Can’t Kill You if You’re Already Dead, Help, My Body is Killing Me, Chronic Lyme, 3 Phases of Lyme, 23 Steps to Freedom, and many more you can download for FREE on our books page.
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