Gluten-Associated Cross-Reactive Foods and Foods Sensitivity
GLUTEN-CONTAINING/GLUTEN-CONTAMINATED
| Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined |
|
Instant Coffee IgG + IgA Combined |
GLIADIN CROSS-REACTIVE FOODS
| Cow’s Milk IgG + IgA Combined |
| Alpha-Casein & Beta-Casein IgG + IgA Combined |
| Casomorphin IgG + IgA Combined |
| Milk Butyrophilin IgG + IgA Combined |
| Whey Protein IgG + IgA Combined |
| Milk Chocolate IgG + IgA Combined |
| Yeast IgG + IgA Combined |
| Oats IgG + IgA Combined |
| Millet IgG + IgA Combined |
| Rice IgG + IgA Combined |
| Corn IgG + IgA Combined |
NEWLY-INTRODUCED/AND/OR OVER-CONSUMED ON GFD
| Buckwheat IgG + IgA Combined |
| Sorghum IgG + IgA Combined |
| Hemp IgG + IgA Combined |
| Sesame IgG + IgA Combined |
| Amaranth IgG + IgA Combined |
| Quinoa IgG + IgA Combined |
| Tapioca IgG + IgA Combined |
| Teff IgG + IgA Combined |
| Potato IgG + IgA Combined |
| Egg, raw + cooked IgG + IgA Combined |
| Soy IgG + IgA Combined |
