Top-10 Gluten Cross-Reactive Foods to Avoid

gluten-free

Do you find your digestion is stressed even when you avoid gluten?

Are there times when you feel emotional ups and downs before or after eating? Many foods cross-react to gluten, meaning they create reactions by themselves or make your response to gluten worse. The grains that contain gluten are wheat, rye, barley, kamut, and spelt. You can have expensive personal tests done for all cross-reactors at Cyrex Labs or TrueHealthLabs. Or you can do it yourself for a lot less. Try eliminating these 10 foods from your diet for 2 weeks and notice how you feel. Observe your body and emotions. Keep a list of what you eat.
Top 10 Gluten Cross-Reactive Foods to Avoid:

1. Sugar is the #1 top gluten cross-reactor and metabolic scrambler in the body. Sugar is an added “stressor” in the body that causes accelerated ageing in Chinese Medical tradition. We define “sugars” to include all high-carb sweeteners such as agave, maple, coconut sugar, honey, refined and unrefined. Fortunately there are now several natural zero-carb sweeteners that taste great and don’t spike blood sugar. Just Like Sugar Table Top natural chicory root sweetener, and PureLo, Lo Han Sweetener by Swanson, and Swerve Sweetener are just a few. These sweeteners are healthy for most people and do not elevate blood sugar or cause an insulin response. They may cost a bit more, and may need to be ordered online. But they can save your health, and how valuable is that?
Blue Lotus is now able to assist you with your dietary issues. Contact our office for an appointment with Jane Barthelemy, author and energy healer who has written several books on this topic.

2. Coffee – is a common cross-reactor that can exacerbate gluten reactions. Most coffee, including decaffeinated coffee, contains a protein that cross-reacts with gluten antibodies. So if even if you’re avoiding gluten, there is a possibility that the protein in your coffee is triggering the very gluten reactions you’re trying to avoid. There are delicious coffee-substitutes available, and this may be the way to go.

3. Cow dairy – 50% of people with gluten intolerance also react to dairy. Milk is highly refined by law in the USA. And most cows consume gmo grains. A common solution for many people is goat dairy, particularly fermented, such as goat yogurt and kefir. These are widely available and taste delicious.

4. Milk chocolate with sugar. Any food containing dairy and sugar is a likely gluten cross-reactor – even if it’s organic. A better alternative is pure unsweetened chocolate or pure cacao powder, and making your own yummy chocolate treats. Check with our staff Energy Practitioner for her innovative solutions. She wrote the book on sugar-free chocolate desserts.

5. Potatoes and other nightshades such as tomatoes, peppers, eggplant. Potato flour is often touted as a healthy alternative to wheat. However nightshades vegetables, or the Solanaceae family of plants, are a problem for many people, and the results can be delayed weeks or months. If you’re of Caucasian descent, it’s likely that you have difficulty digesting nightshades. That’s because they are a New World food high in saponins, natural coatings that may cause perforations, or holes in the small intestine. A perforated gut is an open invitation for auto-immune diseases and – you guessed it – food reactions.

6. Oats – Even gluten-free oats is questionable.

7. Corn – A common cross-reactor. 90% of corn in the USA is genetically modified.

8. Rice – This favorite gluten-free alternative is often a cross-reactor.

9. Tapioca – Often used in gluten-free flour blends, as its texture mimics wheat.

10. Highly refined foods and chemicals, such as breakfast cereals, American cheese, artificial sweeteners, genetically modified foods such as canola, corn, and soy, etc.

To avoid all these foods – does it sound impossible? Not at all! At Blue Lotus we have tools to help resolve food allergies and digestive issues. For personalized dietary tips and innovative recipes, contact our office for a consultation with Jane Barthelemy.

Posted in Alternative Care

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