The following foods can cause food allergies or food sensitivities:

 

Gluten (gliadin) products.

Wheat products

Wheat starch

Wheat bran

Wheat germ

Cracked wheat

Hydrolyzed wheat protein

Spelt (may be tolerated by people with wheat issue)

Kamut (large-grained variety of wheat)

Einkorn

Emmer

Triticale (less gluten than wheat)

Durum flour

Graham flour (coarse whole-wheat flour)

Farina

Semolina (coarse ground wheat flour)

Some beers

Bulgar wheat (steamed, dried, and crushed wheat)

Couscous-granular semolina

Seitan (protein rich food made from wheat gluten)

 

Rye products (contains less gluten than wheat)

Rye flour

Pumpernickel flour

 

Barley products (contains less gluten than wheat)

Hulled barley (most nutritious barley)

Barley grits (hulled and cracked)

Pearl barley (bran removed, steamed, and polished)

Barley flour (made from pearl barley)

Barley malt

 

Oat products (contains no gluten or gliadin)

Contains gluten from wheat contamination in the field

Use certified gluten-free oats if allergic to gluten

 

Milk products (lactose and casein)

Milk (high in lactose sugar)

Fresh (unripened) cheese

Cottage cheese

Pot cheese

Ricotta cheese

Cream cheese

Ripe (aged) cheese

Yogurt

Kefir

 

Soy products

Tofu (soybean curd or bean curd)

Meat analogs or substitutes

Miso

Soybean oil

Soy cheese

Soy nuts

Soy sauce

Tamari

Tempeh

Edame (fresh green soy beans)

 

Corn products

Cornmeal

Water ground

Stone ground

Corn starch

Masa harina (treated with limewater or calcium oxide)

 

Millet

 

Quinoa (all 8 essential amino acids)

 

Amaranth

 

Summary #661.