Secondary Effects of Gluten
According to Dr. Vikki Petersen, author of The Gluten Effect, there are Secondary Effects of Gluten found in non-gluten foods. These foods are called cross reactive foods — meaning because they have similar proteins to gluten, your body may react to them just as though they were gluten.
Here is the list of the four major cross reactive foods:
- Coffee
- Dairy
- Oats
- Yeast
Personally, I understand the potential harm in the above cross reactive foods: I also have an intolerance to dairy that when I have eaten any, I have similar symptoms as when I am gluten poisoned.
Dr. Petersen’s book, The Gluten Effect, is an excellent resource for anyone dealing with gluten issues. Click on the link below to purchase a copy:
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