Gluten Associated Cross Reactive Foods

Gluten Associated Cross Reactive Foods

While following the basic dietary guidelines that I provide both in Grain Brain and on drperlmutter.com, make sure to make note of the gluten free recipes you like and foods that you think might be still giving you trouble (e.g., you experience similar gluten intolerance symptoms such as an upset stomach, headaches, or brain fog every time you eat a certain food). Some people are sensitive to foods that are included in this diet. 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. 

Foods that can cross-react with gluten:

  • Dairy
  • Chocolate
  • Sesame
  • Hemp
  • Buckwheat
  • Eggs
  • Soy
  • Sorghum
  • Millet
  • Spelt
  • Amaranth
  • Quinoa
  • Yeast
  • Tapioca
  • Teff
  • Oats
  • Coffee
  • Rice
  • Whey

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