A resounding theme in practice these past weeks relates to many patients reporting to be gluten-free which has helped immensely with their "not so great" symptoms. Yet, they are not completely symptom free or re-experiencing their original symptoms.
Although, a bit wild sounding and complicated, we may need to consider the possibility of "Gluten Cross Reactivity"...simply meaning that your body may still think you are eating gluten even though you have given it up. To truly grasp this concept and read more in-depth regarding this, please refer to the link below via Sarah Ballantyne, The Paleo Mom.
Gluten is a protein found in glutinous grains (wheat, spelt, rye, barley, kamut). If you are gluten sensitive/intolerant, your body's immune system deems gluten "not good for you", creates "gluten antibodies", attacks the gluten and inflammation is produced. "Gluten cross-reactivity" investigates the possibility that your body's immune system may be attacking a non-gluten food because it looks similar in structure to gluten. Point in point, the body's immune system attacks a food that is not gluten (ie. dairy, corn) although looks like gluten to the immune system; this creates inflammation and contributes to symptoms.
The take away message directly from Sarah Ballantyne blog's is "depending on exactly what antibody or antibodies your body forms against gluten, it/they may or may not cross-react with other foods. So, not only are you sensitive to gluten, but your body now recognizes non-gluten containing foods as one and the same."
Via her research, Sarah mentions that approximately 20% of those who are gluten sensitive may need to consider a possible cross-reaction with respect to achieving better health and well-being. There a handful of foods to be noted as "risky" or "questionable" in a possible immune system attack.
The foods in question for those with a gluten sensitivity:
In visit, we discuss the probability of any of the above foods contributing based on your food choices, diet history. Two options exist for further investigation - either elimination of the food(s) or IgG food sensitivity testing. I liken this to being a health detective, we are searching for the missing puzzle pieces to our health, "gluten cross-reactivity" needs to be searched through.
For Further In-Depth Reading via Dr. Sarah Ballantyne, PhD , click here
To living in health,
Dr. Amy de Oliveira, Naturopathic Doctor
Women's and Family Natural Health Expert
Although, a bit wild sounding and complicated, we may need to consider the possibility of "Gluten Cross Reactivity"...simply meaning that your body may still think you are eating gluten even though you have given it up. To truly grasp this concept and read more in-depth regarding this, please refer to the link below via Sarah Ballantyne, The Paleo Mom.
Gluten is a protein found in glutinous grains (wheat, spelt, rye, barley, kamut). If you are gluten sensitive/intolerant, your body's immune system deems gluten "not good for you", creates "gluten antibodies", attacks the gluten and inflammation is produced. "Gluten cross-reactivity" investigates the possibility that your body's immune system may be attacking a non-gluten food because it looks similar in structure to gluten. Point in point, the body's immune system attacks a food that is not gluten (ie. dairy, corn) although looks like gluten to the immune system; this creates inflammation and contributes to symptoms.
The take away message directly from Sarah Ballantyne blog's is "depending on exactly what antibody or antibodies your body forms against gluten, it/they may or may not cross-react with other foods. So, not only are you sensitive to gluten, but your body now recognizes non-gluten containing foods as one and the same."
Via her research, Sarah mentions that approximately 20% of those who are gluten sensitive may need to consider a possible cross-reaction with respect to achieving better health and well-being. There a handful of foods to be noted as "risky" or "questionable" in a possible immune system attack.
The foods in question for those with a gluten sensitivity:
- dairy
- oats
- yeast (brewer’s, baker’s, nutritional)
- instant coffee
- milk chocolate
- millet
- soy
- corn
- rice
- potato
In visit, we discuss the probability of any of the above foods contributing based on your food choices, diet history. Two options exist for further investigation - either elimination of the food(s) or IgG food sensitivity testing. I liken this to being a health detective, we are searching for the missing puzzle pieces to our health, "gluten cross-reactivity" needs to be searched through.
For Further In-Depth Reading via Dr. Sarah Ballantyne, PhD , click here
To living in health,
Dr. Amy de Oliveira, Naturopathic Doctor
Women's and Family Natural Health Expert
RSS Feed