Cross Reactive Foods To Gluten

October 6, 2012 — 1 Comment
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If you eat something with gluten your body has an immune response. You have a “reaction” whether you feel it or not, it’s question markhappening. But did you know that your body could be having the same or very similar reaction when you eat other foods?

Back when I was testing products for gluten on a regular basis I’d receive questions like this:

“Can you test XYZ product it has so and so ingredient and whenever I eat it I get the same reaction that I get when I eat something with gluten so I’m pretty sure it has gluten.”

I’m no Dr. and I know there is always a possibility of cross contamination, even in GF foods but when you read nearly the exact same story week after week from different people you know there’s something fishy going on.

Top 4 Cross Reactive Foods: Coffee, Yeast, Oats, Dairy.

If you are 100% gluten free but you still feel like you’re getting glutened and you can’t seem to pinpoint the source of hidden gluten you could be experiencing something called cross reactivity.

It sounds sciency and complicated but it’s not I promise.You see there are foods besides wheat, barely, and rye that your body thinks is gluten, not in everyone but in some people.

The reason why is because the protein structure of wheat, barely, and rye look very similar to the protein structure of:

Coffee
Yeast
Oats
Dairy

Among many other foods but these are the most common, on the next page is a list of the other cross reactive foods.

So your body looks at the coffee, yeast, oats, or dairy and says “This is gluten” and your body responds as if it were indeed gluten.

I believe this is the main reason some people that do eat gluten free are still not feeling the bene?ts of a gluten free diet.

If you are experiencing cross reactivity it does not necessarily mean you can never have that food again without having a reaction.

20% of the people that do experience cross reactivity can re-introduce the once cross reactive food after a period of not having them in their diet.

If you are 100% gluten free but you still feel like you are being glutened I highly recommend you ask your Dr. to order you the “Array #4 Gluten-Associated Cross Reactive Foods and Foods Sensitivity” test from Cyrex labs.

Here’s a link to their site: www.cyreclabs.com

To make it easy on your Dr. make sure to print out this page:

http://www.cyrexlabs.com/CyrexTestsArrays/tabid/136Default.aspx

Give your Dr. the lab’s phone number 602-759-1245.

All your Dr. has to do is log on to the website and request the Array #4 test.

Unless your Dr. is a specialist in gluten sensitivity the chance of him/her knowing about this test is
slim to none.

I would print out this page –> http://www.cyrexlabs.com/CyrexTestsArrays/tabid/136/Default.aspx and give your doctor their phone number which is 602-759-1245. All your Dr. has to do is log on to the website and request the Array #4 test. Actually, you should call 602-759-1245 and press #2 which is the “I am a patient” option and the technician will be able to give you detailed instructions on how to have your Dr. requests the test. etc. Unless your Dr. is a specialist in gluten sensitivity the chance oh him/her knowing about this test is slim to none.

Source: Dr. Vikki Peterson Gluten intolerance + Cross Reactive Foods

Cross Reactive Foods To Gluten, 4.6 out of 5 based on 12 ratings

Andrew Cordova

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  • http://www.raywuwei.me Rachel Marie

    Oh boy, does this mean I can get tested for a possible cross reaction to oats rather than eliminating them for my first year?? Everything I’ve read and been told by my doctors says that I need to cut out oats for at least 6 months, but for some reason it is really hard for me. I’d love to skip the step and just get tested!