It's no secret that lots of us steer clear of foods other than gluten. Dairy, soy and corn rank high on the list of foods I see people avoiding, while eggs and legumes probably aren't that far behind.
There are a variety of reasons for this. For example, many people with celiac disease can't have milk products, especially at first because of lactose intolerance. Others can't have milk because it produces a reaction that's similar to the one they get with gluten.
Some foods -- soy, for example -- are quite likely to be cross-contaminated with wheat, and people suffer glutenings when they consume foods with soy in them because of that hidden cross-contamination. Others have a separate sensitivity to soy, which is a highly allergenic food in its own right.
What foods do you need to avoid? Take the poll:
Here's some more information about how gluten can contaminate several "naturally gluten-free" foods:
- Is Soy Gluten-Free?
- Is Corn Gluten-Free?
- Are Eggs Gluten-Free?
- Is Rice Gluten-Free?
- Is Oatmeal Gluten-Free?
As I said, in some cases the problem is hidden gluten, while in others its the allergenic nature of the pure food itself. Either way, it certainly complicates things to have a long "avoid" list when eating!
Photo © Getty Images/Peter Dazeley