Gluten cross-reactivity and food sensitivities

Chrisdat · Post by **Chrisdat** » Tue Apr 22, 2014 5:55 am

I found this updated post on gluten cross-reactivity and food sensitivities very helpful, and well documented.
http://www.thepaleomom.com/2013/03/glut ... it-up.html

I love Sarah Ballenytine's PH.D, research and clear explanations.

This post helped me understand why I am reacting to: eggs, chocolate, yeast, corn, rice and white potatoes (haven't tested sweet potatoes recently), and some diary (butter and ghee seem OK), and of course gluten.

I do think histamine plays a role, especially with chocolate. But, in MC, I bet there are many factors for each of our food sensitivities.

Thankfully, fresh coffee is OK with me if under 2 cups, but thanks to this post I'll avoid instant.

nerdhume · Post by **nerdhume** » Tue Apr 22, 2014 8:27 am

thanks for the link, it was very interesting.

Leah · Post by **Leah** » Tue Apr 22, 2014 9:01 pm

That's a great explanation Chris. Thanks for posting. I don't produce IgA and only some IgG antibodies, so i don't know how much this pertains to me. I eat many of these "cross contamination foods" and wonder if I shouldn't be. I don't think I will be giving up eggs any time soon and my one square of dark, soy free chocolate is precious to me :) The article does explain a lot though.

Leah