Cross-Reactivity Between Gluten & Quinoa
Wednesday, October 3, 2012 at 6:00AM This tip is brought to you by Sheila George, MD, CA of The Center for Metabolic Wellness
Whether you consider quinoa a grain or a seed, if you are gluten sensitive you may react to quinoa as if it were gluten. When foods have similar enough amino acid sequences as that of the gliadin/gluten molecule, these foods may bind to the gliadin/gluten antibody in the body and trigger an immune response. This is known as cross-reactivity.
Other foods besides quinoa that may possibly cross-react with gluten include cow's milk, yeast, oats, coffee, sesame seeds, corn, buckwheat and tapioca. If you do not feel well or continue to have elevated gliadin antibodies despite a gluten free diet, you may want to check for additional food allergies and for the possibility that other foods are cross-reacting with the gliadin/gluten antibody. Cyrex Laboratory does comprehensive testing for gluten sensitivity and gluten cross-reactivity.
Love Quinioa? There may be other reasons you react to it. READ MORE ABOUT QUINOA AND GLUTEN IN OUR QUESTION FORUM!
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