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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  19 Foods That Cross-react to Gluten
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19 Foods That Cross-react to Gluten  This thread currently has 1,290 views. Print Print Thread
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prunella
Thursday, April 24, 2014, 12:41am Report to Moderator Report to Moderator

swami Explorer
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I was tested, using a saliva test, for gliadin sensitivity a year or more after I had stopped eating wheat.  I was not surprised that I scored "off the chart" for gliadin reaction. The test result mentioned rye, oats, barley as likely to cause a reaction similar to my response to wheat.  I am surprised that rye and barley are not on Possum's list.

Later, when I completed my swami, it named wheat, rye, barley, and oats as avoids. I was not surprised.  OTOH, teff and rice are beneficial.




The sun, with all those planets around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.

Galileo
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BCgal
Thursday, April 24, 2014, 12:55am Report to Moderator Report to Moderator

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Adopted4,  I'm one of those ones who has hot water and lemon first thing every morning.  I like the way it makes me feel.  Rarely do I miss it and when I do I notice the difference in how I feel.



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C_Sharp
Thursday, April 24, 2014, 2:14am Report to Moderator Report to Moderator

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Quoted from prunella
I am surprised that rye and barley are not on Possum's list.



Rye, barley, and wheat all contain a form of gluten.  So it would not be a cross reaction.  


If people do not react rye and barley but do react to wheat, they are probably reacting to wheat germ agglutinin or opioid peptides found in the wheat rather than to the gluten.


MIfHI                            I follow a SWAMI diet.
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shoulderblade
Thursday, April 24, 2014, 2:52pm Report to Moderator Report to Moderator

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Quoted from C_Sharp
If people do not react rye and barley but do react to wheat, they are probably reacting to wheat germ agglutinin or opioid peptides found in the wheat rather than to the gluten.


I think that is exactly right. There seems to be a widespread public confusion going on here where all sorts of problems are being housed under the umbrella term 'gluten' whereas the reality is really quite a bit more complicated and issues may have nothing to do with gluten at all.

Personally I have a definite problem with Wheat though I don't think with most other grains. The good part, I would suppose, is that if you do your homework you can eventually isolate the culprit. Given that much of the 'gluten free' alternatives being sold are of dubious quality would certainly encourage someone to look further into the situation.






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cajun
Thursday, April 24, 2014, 8:54pm Report to Moderator Report to Moderator

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I have taken Collinsonia, Quercetin, Polyflora, Polyvite, Proberry, Redoxa, and do take many NAP type A supps as well as eat turmeric often and drink lemon water daily!!! I have been gluten free for most of 3 years and have cheated sometimes. Lately I am on track and staying the course...no gluten and only my swami diamond manchego cheese once a week and yogurt 3x wk. No cow or goat dairy.
I have Dr. D's allergy book, his encyclopedia/allergy-sinus protocol....so...bases pretty much all covered! I wear a mask while housecleaning and outside in the wind or when gardening.
I am not giving up buckwheat or brown rice because I alternate my foods daily anyway.
I am just aware now.


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
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prunella
Thursday, April 24, 2014, 9:20pm Report to Moderator Report to Moderator

swami Explorer
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thanks, c-sharp and shoulderblade. That makes sense. isolating the variables takes a bit of time. At the same time, swami seems to know what I need.

(Learning to type on iPad. Not so good on edits yet.)




The sun, with all those planets around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.

Galileo
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Lin
Thursday, April 24, 2014, 9:55pm Report to Moderator Report to Moderator

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CSharp, That is very interesting what you said "If people do not react rye and barley but do react to wheat, they are probably reacting to wheat germ agglutinin or opioid peptides found in the wheat rather than to the gluten. "
I know two people who gave up wheat/gluten, and now when they eat it they get very itchy. I wonder if this is reacting to the agglutinin or opiod rather than a gluten reaction?
Lin


Gluten/Casein and Yeast sensitivity.
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  19 Foods That Cross-react to Gluten

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