General grain allergy?

Answered on January 28, 2017
Created January 27, 2017 at 5:16 PM

I recently cut out gluten due to an increase in itchy blisters on my face. I had developed a rash in my early teens that seemed to just stay. It wasn't until I moved to Brooklyn that it got out of control and I was able to attribute it to gluten. Once I cut the gluten my skin began to clear up almost entirely.


I am finding the itchy blistery rash on my face comes back when I eat gluten free pasta, mac and cheese and the frozen pizzas. I checked the ingredients and they all contain rice.

Rice is from the grass family. I had an allergy test a couple years back where they told me grass was one of my allergens.

Is it possible that since grass is an allergen for me, that grass family foods would cause these eruptions of blisters on my face?

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3 Answers

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on January 28, 2017
at 05:45 PM

Yes, you can develop allergies or in your case reactions to anything you eat.

Gluten containing grains such as wheat, barley, rye, can signal the tight junctions in your small intenstine to open up and allow large particles of partially digested foods in to your blood stream.  This is called leaky gut.  Over time the brush border barrier is damaged and you'd get full blown celiac disease.

As they don't belong there, your immune system correctly flags these as foreign and builds antibodies to their amino acid sequences.

As long as you have a leaky gut, you'll exihibit reactions to various foods that have made their way in and shouldn't have.  In the long term if you don't close your leaky gut, you may even get an autoimmune disease, and there are very many of them.

A huge common allergen that goes along with gluten allergies is cow's dairy.  The casein in cheese can look very similar to the immune system like gluten. Worse yet many dairy producers add transglutaminase (also known as "meat glue") to milk to make it thicker - this is not listed on the ingredients and its the reason many people who react to grains also have dairy reactions.  So you'll need to avoid all dairy as well.  Once your gut is healed you can try things like goat, sheep, buffallo cheeses instead, but you should avoid cow's dairy.

If you do manage to heal your leaky gut, then over time there's a good change that the antibodies to the various food particles will stop being made.  In other cases, they last a lifetime.  So you should look into healing your gut and then after 6 months try one of the foods you react to (other than gluten containing grains as those will cause leaky gut again.)

You should also avoid all whole grains including oats and rice.  Oats are commonly crosscontaminated with gluten and even for those that are clean studies have shown that when given to celiacs oats can cause crossreactivity.

In terms of pizza try making your own using cassava flour for the crust.

A good protocol for closing a leaky gut is to eliminate all foods that cause it in the first place, then to supplement with L-Glutamine powder (about 5-10g/day) and to consume bone broth (or at least unflavored gelatin.)  You should avoid Jello and the like as they contain artificial flavors, sweeteners, and colors that will prevent healing rather than help.



on January 28, 2017
at 09:24 PM

some of the grains are not poaceae, and some of the grains are not even monocotiledons (e.g., buckwheat which is related to rhubarb, and amaranth and quinoa which are part of the chenopodium family, together with spinach and a host of other paleo-correct veggies). If your problem is enzyme inhibitors, then poaceae tend to all have similar inhibitors. Try those mentioned above, and see how it goes. To answer your question, I think chickpeas are very light, but I sprout them to length of seed, and pressure cook them. The flour will be made out of the unsprouted seed and carry all inhibitors.


on January 28, 2017
at 05:58 PM

How about chick pea flour?

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