Since starting Paleo (4 months ago) I have discovered that the major reason I feel so much better on this diet is that I definitely have gluten sensitivity (NCGS), and Paleo has eliminated pretty much everything that can cross-react with gluten. So, my body has had a very nice rest and recovery from the damage that the gluten had been doing.
I'm not exactly sure which of the other foods that are possible cross-reactors will cause problems for me (except for coffee, which has sadly proven to be a gluten doppelganger in my body), because I've been reluctant to experiment at this stage.
The hardest thing for me to give up has been dairy, and I'm wondering how many of you gluten sensitive people find that you also have a real problem with any and all dairy, and to what extent. Can you eat butter or cream? Or is even the smallest amount of dairy a problem, the way that gluten is? Do you get different symptoms that what you get form eating gluten, or does dairy have pretty much the same effect that gluten does on your body?
Edited to add a link to another post about cross-reactors: http://paleohacks.com/questions/46162/gluten-cross-reactivity#axzz1mI35fm8z
There are some interesting articles from Peter at Hyperlipid on this topic
Short answer - the extirpation of gluten for many will make dairy tolerable. As always, YMMV!
I am so freaking lucky. I gave up gluten and regained my ability to digest dairy. I notice that conventional dairy congests me a bit, but it doesn't bother my gut in the least. I don't notice congestion when I eat raw dairy. All dairy used to be a horrible gut bomb. Out of curiosity, I did an Enterolabs test right before I gave up gluten, and came back with no reaction to casein and a major reaction to gluten. Phew. Casein intolerance is hugely common with GF folks.
What's the deal with coffee? I've never heard that before and I've spent 3+ years on gluten free blogs and such. Coffee certainly can aggravate a cranky gut, but I am curious as to the science of coffee making your body think it's being glutened.
Keep sticking with it. I really feel like my health transformed about two years in to living without gluten (this was well before paleo, too). One day I looked down and realized my nails were beautiful and strong. My whole life they've been weak, flaked, ridged and easily blemished. My skin cracks much less. My color is better. I heal better. When I eat a food my body particularly digests well, I actually FEEL good afterwards. The IBS went away very quickly, but I think the healing from the inside out really did take some time.
Yes I definitely am sensitive to both. Less sensitive to dairy now, my guts are getting better. But I have been Gluten Free for 3 years and Paleo for a few months. I can have it now and then, but notice changes immediately (mostly in my skin) when I eat dairy. Itchy, breakout, dry patches. I used to have breathing trouble as soon as I ate dairy, that never happens any more. Goat dairy does it less then cow.
I have often wondered if it is the grains cows are fed. Even if they say "grass fed" they are often given grain in winter months. I know that human infants can react to what mom eats, so why wouldn't be sensitive to what the cow eats?
The only way to really know is to cut it out, 100% for a month or so and add it back in. Your body will tell you whats up.
Hi, Soporificat. :) I use pastured butter and it doesn't seem to cause problems. I use a bit of half-and-half in my tea, perhaps 2 - 3 ounces per day, and it is all right these days. (I don't eat any other FODMAPs, so the lactose in the h&h is in that context.)
I make yoghurt from heavy whipping cream and some h&h. I incubate it 24-48 hours to reduce lactose. Sometimes, I make mascarpone cheese from hwc and lemon juice. I eat one or two tablespoons of the yoghurt or mascarpone at a time, though, occasionally, I will eat two or three ounces, but that is not often at all. I eat a bit of yoghurt each day. The mascarpone, every few months. As a special treat, I make custard with cream, eggs or egg yolks, and crushed saccharine tablets.
I don't know if it is the casein in cheese, or the amines, but I do better without it, especially during pollen season.
I eat no grains, and also no nightshades.
I wish you happy experimenting. :)
I was severely lactose intolerant before I gave up gluten (an allergy pill that was bound with lactose sent me to the bathroom for hours) but since about a month after I went totally gluten free, I haven't had any digestive problems with dairy. I do, however, find that when I get my hands on some nice whole, non-homogenized milk, I tend to binge. like drink-the-whole-quart-in-a-day. not the best thing carb/calorie-wise but no negative side effects.
Not all coffee is just coffee. You have to read the ingredients. Especially flavored coffees can contain gluten but not all do. Call the companies to ask. If they give a non-decisive answer, don't buy it. If you get a reaction, don't drink it. Also, consider what you are putting in your coffee, that the sugar isn't processed on lines that also processes wheat, that the syrups don't contain things like maltodextrin from wheat. I handle store bought milk just fine but not raw goat's milk as I know those goats are fed wheat and barley.