COMPENDIUM ON FUNCTIONAL MEDICINE - Flipbook - Page 397
Coffee
Contains proteins that can cross-react with gluten antibodies in
susceptible individuals [24]
Oats
Contains avenin, which is structurally similar to gluten proteins and
may trigger reactions in up to 20% of celiac patients [25]
Yeast
Both baker's and brewer's yeast can cross-react with gluten
antibodies in some individuals [26]
Millet
A common gluten-free substitute that may cross-react in sensitive
individuals [27]
Corn
Contains proteins structurally similar to wheat proteins in certain
domains [28]
Rice
Another common substitute that may cross-react in some
individuals [29]
Potato
Contains proteins that may cross-react with gluten antibodies [30]
Gluten-Free Substitute Foods
These foods are commonly increased in gluten-free diets and may
trigger new sensitivities:
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