Comments on: Gluten and Cross-Reactivity https://www.allergy-details.com/gluten-allergy-c/gluten-and-cross-reactivity/?utm_source=rss&utm_medium=rss&utm_campaign=gluten-and-cross-reactivity Gluten Allergy / Gluten Free Diet / Yeast Allergy / Asthma / + other Allergies Wed, 02 Mar 2011 19:37:18 +0000 hourly 1 https://wordpress.org/?v=5.8.9 By: Mary https://www.allergy-details.com/gluten-allergy-c/gluten-and-cross-reactivity/comment-page-1/#comment-6877 Wed, 02 Mar 2011 19:37:18 +0000 #comment-6877 That is the smallest gluten cross-reactivity list I have ever seen. Cross reactive means the body THINKS a gluten-free food is GLUTEN.

The most common cross reactive foods for Celiac Disease and gluten sensitivity are as follow:

Caffeine was found to be the most cross-reactive food
Soy (about 60% of Celiacs are soy intolerant)
Dairy
Corn
Nightshade vegetables (Tomatoes, Potatoes…)
ALL grains, including rice
Sesame seeds
Legumes
Peanuts
And the list goes on…

]]> By: Allergy Guy https://www.allergy-details.com/gluten-allergy-c/gluten-and-cross-reactivity/comment-page-1/#comment-5623 Mon, 03 May 2010 14:08:34 +0000 #comment-5623 In reply to joanne.

I’m not aware that gluten can be absorbed through the skin.

You do have to be careful when preparing gluten-free and contaminated meals, that you don’t use the same utensils to stir both pots, that you don’t have crumbs or other gluten-containing foods on the counter that get picked up by the gluten-free ingredients during preparation, and that you don’t have gobs of gluten (e.g. crumbs, buts of sticky batter) stuck to your hands that may cross-contaminate the gluten-free meal.

Preparing both types of meal is a bit risky, it is easy to unthinkingly slip up and cross-contaminate.

]]> By: joanne https://www.allergy-details.com/gluten-allergy-c/gluten-and-cross-reactivity/comment-page-1/#comment-5620 Mon, 03 May 2010 04:21:32 +0000 #comment-5620 I was wondering, when I handle (touch with hands), normal foods, and gluten free foods, can the ingredients somehow absorb into the skin on the hands? Like you would be preparing dinner for several people and I would do the cooking for both individuals, as far as cooking with gluten free foods and normal foods. Would this be cross contamination for the foods? I would like to know how to handle this situation? I am asking because last night I made chicken and noodles the gluten free way and the normal way. Okay, later on that night, I have several reactions going on with me. This is all new to me, just want some information from someone who knows??

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