Cross Reactors

Cross-reactive foods are some of the most inconspicuous foods that can keep an Auto-immune reaction alive, especially when someone is following a gluten-free diet.  As hard as it is to try and avoid gluten, cross-reactive foods are found in:

Rye, Barley, Spelt, Polish wheat, Cow's milk, Casein, Whey protein, Milk Chocolate, Oats, Yeast, Coffee, Sesame, Buckwheat, Sorghum, Millet, Hemp, Amaranth, Quinoa, Tapioca, Teff, Soy, Eggs, Rice, Corn, and Potatoes.

Most of the time I find people tell me how frustrated they are with their attempts at a gluten-free life because they feel no better than before the diet, their symptoms are worsening, and their frustration levels are escalating.

All of the above mentioned foods will trick the brain in making it think its gluten thus the auto-immune reaction continues, causing more inflammation, pain, swelling, bloating, fatigue, and disease.

When you cut out the cross-reactive foods the auto-immune reaction will stop and your body will speed up the healing process while symptoms disappear rapidly.

Once the body is desensitized of the Gliadin and cross-reactive proteins the next step is to support the immune system and gut with Prebiotics, fermented vegetables, colloidal silver, and other immune aids which helps the body heal fast.