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Cross Reactive Foods


whatever

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whatever Newbie

What do people know about cross reactive foods?    Do all the cross reactives on the list mean I can't eat them or is it based more on my individual needs.....I have orthorexia and limiting all this food aggravates my eating disorder and makes life unmanageable.   Here's the list of cross reactives that might be giving symptoms

 

• Amaranth
• Buckwheat
• Chocolate
• Coffee
• Corn
• Dairy ie Milk and Cheese (Alpha-Casein, Beta-Casein, Casomorphin, Butyrophilin, Whey Protein)
• Egg
• Hemp
• Millet
• Oats
• Polish wheat
• Potato
• Rice
• Sesame
• Sorghum
• Soy
• Tapioca
• Teff
• Yeast


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kareng Grand Master

No need to worry.  With Celiac disease, there is no such thing as "cross-reactive".  

 

 

Open Original Shared Link

 

What’s with all the talk about certain types of food causing “cross-reactivity?”

There is not yet reliable data about cross-reactivity. As for the alleged possibility that many gluten-free foods or drinks (such as coffee, milk, orange juice, etc.) would trigger symptoms in celiac individuals due to hidden antigens mimicking gluten or cross-reacting with anti-gluten antibodies, it must be clearly stated that this is all false information, devoid of any scientific basis, and must be rejected as untrue.

 

 

 

Edit to add - I don't know what "polish wheat" is - if its a form of wheat - Celiacs should not eat it.  

kareng Grand Master

Looked up "polish wheat"  - it is just a variety of wheat - so DON'T EAT IT!   :o

 

And you need to eat gluten-free oats - not just any old oats.

kareng Grand Master

This is a nice write up of the session I attended at The International Celiac Disease Symposium (but was too lazy to write myself LOL).

 

 

 

 

Open Original Shared Link

 

 

"....But what about all the cross-reactivity with gluten I’ve been reading about on the interwebs? Luckily, 86% of the conference said no, because the answer is no. IT IS A MYTH. STOP SPREADING THIS CRAP!!!! Drink your coffee, again, there is no scientifically validated research on cross-reactivity....."

 

Ok.... I know there is a better write up, but I can't find it right now.   :D But I heard it from the experts, too.

BlessedMommy Rising Star

Yep, what kareng said!

 

No need to make life any more difficult than it has to be!

nvsmom Community Regular

Yep. No cross reactivity.  None of those foods will cause and autoimmune celiac reaction, well, except the wheat.  ;)  That's not to say that some people do not have intolerances to some of those foods.  A food sensitivity can make you feel awful, but it's not a celiac disease reaction.

 

Best wishes.  

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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