photo © 2006 Ben Cumming | more info (via: Wylio)When I was diagnosed as having Celiac Disease (and DH), I was told that a strict gluten free diet was the only course of action. I am currently living the gluten free lifestyle. In theory, as long as I avoid gluten, I should expect to see a complete remission of the negative side effects, right? RIGHT?! Well, now I'm reading about a sticky little concept called gluten cross-reactivity.
"Cross-reactivity is a condition where your body’s autoimmune antibodies mistake other food proteins for ones you can’t tolerate. Cross-reaction to other foods creates the same effect as though you consumed gluten" (Paul Smith).
AWW, COME ON!! So, you're telling me that there are other food proteins that my body is mistaking for gluten? Sweet fancy Moses, that is depressing. So what are these other foods? Having read the list, I started to wonder if some of the IBS-type symptoms I have are related to these foods. It really seems possible.
The other food proteins include: dairy (big suprise), nightshade vegetables (tomatoes, peppers, tomatoes, aubergines), carrageenan, and potentially other foods including coffee. NOOOOOOO!!!!! See the list of foods under Array 4 in this information. At least this lab thinks that coffee is worth testing for. Has anybody had a test done by Cyrex labs?
From my experience, I think I am sensitive to the highly acidic items on the list, particularly tomatoes and coffee. I will sometimes notice that a home made gluten free pizza with home made tomato sauce will cause distress. Also, if I have coffee in the afternoon--forget it, I'm sick. It seems like I can get away with coffee in limited quantities. I am going to have to do some more testing on the tomato front.
It seems to me that there is not a lot of information on gluten cross-reactivity. If you have links to studies or other resources, please pass them along. Thx.
UPDATE: Here's a five minute video overview of cross-reactivity by Dr. Vikki Petersen.
12 comments:
Yes I have known about this one for a while. Without ever knowing the name for it. (Or for that matter, that anyone else was remarking this pattern.)
My big list of no-no's are Coffee, alcohol, dairy, nightshade (including tobacco - which is a nightshade,) and SUGAR, which you didn't mention.
Honey is fine. So is maple syrup - which I avoid because powdered milk is often sprinkled over the vat in order to prevent foaming during the evaporation process. Know your producer.
If you keep a detailed food journal, you will learn your personal triggers.
I just received my test results from cyrex. My leaky gut healed but it seems like now I have a reaction to buckwheat, quinoa and hemp which I started eating when I gave up gluten.
Dairy, coffee and sugar are big no nos. I will be off all grains for a month and then reintroduce them one by one.
I am fascinated by the level of detail on the tests. They are supposed to have another one coming out that test for other autoimmune attack in the body that might not be presenting noticeable symptoms.
Any research to support the validity of these tests? There's additional discussion of this topic over on the gluten zap forum. Is coffee cross reactive or cc'd? Using a home gluten test kit can give more information.
Seeeeeeriously, man... if this is true it sucks big time. I have the same questions, though... is it legit? Why is Cyrex the only place we're hearing about this?
Of course, if it was true it would explain some things... hmmm....
I plan on asking my doctor about this when I see him for my annual check up. There is so much about Celiac disease and gluten sensitivity that is unknown, it seems to me anyway. I mean, we have the basics, but the symptoms are so widely varied that it makes me think that gluten sensitivity often combines with a lot of other sensitivities or even allergies. For now I try to limit other foods that seem to cause problems but it would just be too restrictive to eliminate all of these foods.
I have searched the literature and have not found any articles on cross-reactivity between anti-gluten antibodies and other foods. (Let me know if I missed something). The fact that some people may be sensitive to more than one food is quite different from saying that gluten consumption LEADS to an immune response to other foods.
Peter Olins, PhD
Peter,
Thank you for your comment. As you can see I'm doing a terrible job of responding to comments!
I'm essentially on the same page as you. Until there is further research (or any research), I am hesitant to accept cross-reactivity as being medically related to Celiac disease or gluten intolerance. It seems very logical that people with gluten intolerance have other intolerances. But agin, some research would be nice.
Cheers.
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