A great pictorial reminder here for us today from Dr O at the Gluten Free Society on which grains can still give jip to people trying to get well off gluten. These grains are cross-reactive to gliadin too (ie. you eat them and your body still thinks it is gliadin and reacts the same). This is the very reason I started TrulyGlutenFree: to raise awareness of other glutens if you are not getting well on a standard wheat, rye and barley ‘gluten free’ diet.
You can read much more about this on my TGF section of the site here.
Notice how high corn is there? We are finding an ever-increasing number of people – coeliacs and gluten sensitives especially- who are developing problems with corn. And it is ubiquitous in supplements, toiletries and foods, unfortunately.
For example, did you know that…
almost all Vitamin C in supplements now comes from corn?
citric acid has nothing to do with citrus fruits anymore, but is derived from corn?
maltodextrin and pretty much anything on a label ending in -ose is probably from corn?
those coffee cups you drink from are made from corn?
your tinned food is probably lined with corn?
the xanthan gum in your toothpaste is from corn?
Nope. Most people don’t either, but it can be enough to keep you ill.
My advice: if you’re not healing on a standard GF diet, think about these other gluten types. You can test using a Cyrex 4. Once you remove them from your diet, you can no longer test, so bear that in mind. Of course, if you take them out and you feel better, your body is telling you the answer anyway!
For more info, see my Gluten Plan.
Interesting, I hope! If just one more person gets better from this info, then I’m doing my job!