When the body thinks that you are eating gluten, but you are not.
Why would that happen?
Gluten is a large protien molecule. This molecule has similar sections as other protein molecules. When proteins share sections that have a similar shape, they can result in the same response. This is super tricky, because not everyone is cross reactive to the same things, and not everyone is cross reactive. Another way to explain this is with the lock and key analogy that cellular biology likes so much. If I have a key that is very similar to the original, but maybe has one missing bump, I might still be able to open the lock.
GLUTEN CROSS-REACTIVE FOODS:
amaranth,
corn,
dairy proteins,
millet,
oats,
potatoes,
quinoa,
rice,
sorghum
Source: DR. SARAH BALLANTYNE, PhD
“(Note: instant coffee and brewer’s/bak- er’s/nutritional yeast have been identified as gluten cross-reactors in one study but it is postulated that this is attributable to common gluten contamination of these foods rather than inherent cross-reactive proteins. Look for options that specify gluten-free.)”
.
Are you strict GF and still having symptoms?
First we can find out if there is gluten sneaking around anywhere.. toothpastes etc.
Then you might think about trying an elimination diet and/or the AIP protocol to figure out if one of these guys is bugging you! Make an appointment with Your Holistic Nurse, and Celiac survivor, Carole V Nevulis. We offer in person, and online Celiac Health Coaching.
Holistic RI • Integrative Medicine 