What foods are cross-reactive with gluten?
Gluten Cross-Reactive Foods
- instant coffee.
- cow’s milk.
- whey protein.
- oats.
- yeast.
- millet.
- corn.
- rice.
Does dairy cross-react with gluten?
Dairy products are a common culprit of this misguided immune response. This is because casein, a protein found in dairy, is similar to a protein found in gluten. At least half of those who are gluten intolerant are also sensitive to dairy.
Is coffee gluten cross-reactive?
This is a long list of 18+ common foods that cross-react with gluten, often including coffee, chocolate, and cheese. The advice follows that anyone who is gluten sensitive must cross all of these items off their list of gluten-free foods or else suffer damage to their immune system.
Do oats cross react with gluten?
Oats are a great source of nutrients that are often lacking in the gluten-free diet, such as iron and fiber, however, several studies have shown the in vitro possibility of cross-reactivity: the avenin (a protein similar in function to gluten) in oats activating gluten-reactive T cells.
Do potatoes cross react with gluten?
While potatoes in their natural form don’t have gluten, it’s important to know where cross-contact can occur, or where added ingredients may make potatoes no longer safe for people with celiac disease. In a restaurant, for instance, potatoes could be boiled in water that once boiled something with gluten, like pasta.
Does rice act like gluten?
Grains That Are Classically Considered to Be Gluten-Free Numerous studies have shown that people with gluten sensitivity have trouble healing combined with a persistent disease as long as they continue to consume corn-based products. Rice – Contains a type of gluten protein called orzenin.
Do gluten testing kits cross react with non gluten-containing foods?
Something to think about: If commercial gluten testing methods cross reacted with a large number of non gluten-containing foods, the manufacturers would not be able to sell them. In fact, kit manufacturers have to demonstrate that their assays do NOT cross react with non gluten proteins.
Is there such a thing as “cross-reactive” gluten?
For the past several years there have been rumblings in the celiac disease community about gluten and foods that are “cross-reactive”. These foods supposedly include coffee, dairy, yeast, corn, millet, and rice. Where does this information come from?
Can gliadin cross react with non-gluten-free foods?
Bottom line: At this time there is no scientific basis for eliminating non gluten-containing foods from the gluten-free diet due to supposed cross-reactivity with gliadin. Something to think about: If commercial gluten testing methods cross reacted with a large number of non gluten-containing foods, the manufacturers would not be able to sell them.
What are cross-reactive foods and how can they be treated?
If you determine that there are foods that are cross-reactive for you, the treatment is to permanently remove these foods from your diet in addition to gluten. Remember, even though the cross-reactive foods do not actually contain gluten, your body may think they do, and they may also cause some level of inflammation and damage to your body.