You may be wondering why some gluten intolerant individuals are on a grain-free and gluten-free diet. I have heard from many newly diagnosed celiac patients, as well as gluten intolerant, who react to foods which do not contain gluten. One should not react if eating a gluten-free food from a reputable manufacturer or making it themselves at home, especially if you know that most people do not react to it. When newly diagnosed, one can react to other grains which can mimic gluten such as rice, corn, etc. This is known as being cross-reactive. It is usually not permanent, though. The small intestines just need to heal before introducing corn, rice, dairy, etc. It usually takes about 3 months of eliminating these foods before reintroducing them. If you do not avoid the foods that cause a reaction you only asking for trouble. You need to avoid anything which may cause inflammation to heal a leaky gut and your intestines.
You can get tested before and after the elimination. Testing is done for dairy, rice, corn, sorghum, potato, quinoa, amaranth, etc. through EntroLab. They have a lot of great tests!
Watch the video below to learn more:
Video By Dr. Vikki Petersen
Dr. Vikki Petersen of HealthNOW Medical Center
Author of “The Gluten Effect”
Best Foods for Celiac Disease: Gluten intolerance + Cross Reactive Foods:
Brilliant ???
I’m glad that you have shared this information and wish it was available when I was trying to figure out my Celiac disease. I also found that I had similar symptoms with Soy exposure although I am now able to enjoy the other grains. I did have testing with EnteroLab which helped me identify the Soy issue.
Thank you for such a wonderful website.
Thanks for posting this well-researched article.