Foods That Cause Disease, But Have Become Domesticated Part VII

Gluten Cross-Reactivity:  

What this means is that people who are either predisposed to coeliac disease or have gluten sensitivities will also develop auto-immune triggering towards non gluten containing foods.  Give you some background on how this happens, the proteins have chains of amino acid sequences, some very long and some shorter depending on the protein. When antibodies are formed against gluten for instance, certain short pattern sequences of antibodies were formed for gluten tend to repeat on the proteins listed below. This will depend on the location of the sequence, certain sequences are also more antigenic. The key here to understand is that antibodies recognize short amino acid sequences not the whole protein, this is how cross-reactivity occurs.

• Rye
• Barley
• Spelt
• Polish Wheat
• Oats
• Buckwheat
• Sorghum
• Millet
• Amaranth
• Quinoa
• Corn
• Rice
• Potato
• Hemp
• Teff
• Soy