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.  The same can be said about all of the foods listed below. If, after embarking on this diet you still sense a glitch somewhere, you may want to have an additional Cyrex lab test done called the Array #4, which can help pinpoint those foods that, for you, cross-react with gluten. It identifies reactions to the following:

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