When the body acts as though you are eating gluten, when you are not!
Proteins are very large molecules, and can sometimes have similar parts as each other.
POSSIBLE 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!
Holistic RI • Integrative Medicine 