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Wheat is the commonest cause of adverse reactions to food in Europe and the USA,
 but it is not the only one. Other foods can also produce a flat mucosa as well
 - which is why the medical profession likes to see the response to a gluten
 challenge.
It is an unfortunate fact of life that celiacs are also more likely to have
 adverse reactions to other foods than the general population. 15% of celiacs
 tested have shown reactions to soya.

*There is evidence that you can develop reactions to other foods if you stick to
 the same food all the time!! So eat as wide a variety of gluten-free foods as
 possible. Don't concentrate on one staple.

Although gluten contamination is a risk, if you always react badly to corn or
 millet, it may be your personal metabolism that is reacting, and other celiacs
 are not at risk.

Milk is slightly different. It is quite common to lose the ability to digest
 milk sugars as we age. The effect is one of quantity, often we can easily
 digest a little - but some people do have a violent reaction.

The important message is celiacs are not all the same. We must take
 responsibility for our own health. If you have an adverse reaction to any
 particular food then don't eat it! But don't cut everything out!

Source of information: Broscoff and Gamlin

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