Tags
barley, buckwheat, coffee, corn, cross-contamination, cross-reactive, dairy, egg, False positive, Gluten reaction, glutenated., glutenation, hemp, milk, millet, oats, Polish wheat, potato, quinoa, rice, rye, sesame, sorghum, soy, spelt, Teff, whey, yeast
I’m not too happy about writing this particular blog post for two reasons:
- I am not a strong science person.
- I don’t actually like the information I am going to impart, I just feel that it is necessary to do so.
Apparently, in some gluten intolerant people, other foods can cause us to have reactions. That’s why some people are always feeling glutenated. I found the following scientific information about cross-reactive foods and food sensitivity.
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Gluten-Associated Cross-Reactive Foods and Foods Sensitivity
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I knew that about milk. That’s why I use dairy sparingly. Because I was afraid that someday I’d have a full-blown intolerance to it, rather than just having a queasy stomach every now and then. But it looks like there can be many things, including my beloved coffee and tapioca that can cause some people to think they have been glutenated. Oh poo [feel free to add your own word here]!