The ‘Gluten’ Found in Coffee and Chocolate
Research tells us that only eight percent of those adult patients suffering with celiac disease experience complete healing of their gut despite maintaining a strict gluten-free diet. Sixty-five percent feel better, but only a fraction (8%) enjoy complete healing.
This is significant because too many patients suffering from celiac disease and gluten sensitivity do not enjoy the good health they deserve. Instead they suffer a variety of symptoms and many develop serious autoimmune diseases.
Such autoimmune diseases could potentially be prevented if the individuals’ gut lesions and leaky gut had been remedied.
I want to discuss a tool that we use here at the clinic to help isolate any dietary components that could be ‘confusing’ the immune system of a gluten intolerant patient to react as if gluten was being consumed. I often have patients tell me that they feel ‘glutened’ despite the lack of gluten consumption.
How can this occur? Cross reactivity is a process whereby the body consumes a protein (e.g. milk) that has similarities to the protein gluten. Due to this similarity (known as molecular mimicry) the body’s immune system reacts to this food as if it were gluten, creating symptoms that the patient attributes to gluten consumption.
Is milk gluten? No. But if cross-reactivity is occurring, if may as well be as far as the patient’s immune system is concerned. In other words, ingestion of these cross-reactive foods can irritate and inflame the immune system in much the same way as if gluten was being ingested.
Therefore in patients who are not feeling optimal despite maintaining a gluten-free diet, or continue to have a leaky gut or autoimmune disease, testing for cross-reactive foods can be a great diagnostic tool.
The test is a blood test offered by Cyrex Labs and includes the following foods: