More and more people notice that they feel better by eliminating gluten from their diet. There are a small percentage of people whose symptoms improve, but don’t fully resolve. There are a number of naturally gluten-free foods such as cheese, chocolate and coffee that contain proteins so similar to gluten that your body confuses them for gluten. When you eat these foods your body’s immune system reacts as if you had just eaten a wholemeal sandwich.
It’s estimated that at least half of those who are gluten intolerant are also sensitive to dairy (cheese, yogurt, milk and butter) due to its cross-reactivity with gluten.
Foods that cross-react with gluten:
If you have a gluten sensitivity, eliminate the above foods for at least 2 months and see if your symptoms improve. Once you start introducing one of these foods and your body reacts, you may have to permanently eliminate them from your diet.
Cross-Reaction between Gliadin and Different Food and Tissue Antigens, Food and Nutrition Sciences, 2013, 4, 20-32, http://dx.doi.org/10.4236/fns.2013.41005 Published Online January 2013 (http://www.scirp.org/journal/fns)