Last Updated on
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
Best Foods for Celiac Disease: Gluten intolerance + Cross Reactive Foods: