Grains: Barley, Corn (Maize), Durum Wheat, Gliadin, Oat, Rice, Rye Flour, Wheat
Dairy: Cow’s Milk, Egg White, Egg Yolk, Goat Milk.
Vegetables: Asparagus, Bean (Red Kidney), Bean (White Haricot), Broccoli, Brussel Sprout, Carrot, Cauliflower, Chickpea, Garlic, Ginger, Lentil, Mushroom, Mustard Seed, Olive, Onion, Pea, Peppercorns (B/W), Potato, Soya Bean.
Fruits: Apple, Apricot, Banana, Blackberry, Blackcurrant, Blueberry, Cherry, Cranberry, Grape, Grapefruit, Lemon, Lime, Orange, Pear, Pineapple, Raspberry, Strawberry, Tomato.
Nuts & Seeds: Almond, Brazil Nut, Cashew Nut, Hazelnut, Peanut, Pistachio, Walnut.
Yeast: Yeast (baker’s), Yeast (brewer’s).
Miscellaneous: Cocoa Bean, Coffee, Cola Nut, Tea (Black), Tea (Green).
*Gliadin: A glycoprotein (a carbohydrate plus a protein) within gluten. Gliadin is found in wheat and some other grains, including oats, rye, barley, and millet. People with coeliac disease, Crohn’s disease, and other conditions may be sensitive to gliadin in the diet. In these conditions, antibodies to gliadin can often be detected in the blood.
** alpha-lactalbumin is an important whey protein in cow’s milk
*** beta-lactoglobulin is the major whey protein of cow’s milk