- Grains: barley, corn (maize), durum wheat, gliadin*, oat, rice, rye, wheat
- Dairy: cow’s milk, egg white, egg yolk
- Meat and poultry: beef, chicken, lamb, pork, turkey
- Fish: cod, crab, haddock, lobster, plaice, shrimp/prawn
- Vegetables: broccoli, cabbage (savoy, white), cauliflower, bean (red kidney, white haricot), pea, potato, soya bean
- Fruits: apple, blackberry, grapefruit, lemon, orange, pear, raspberry, strawberry
- Nuts and seeds: almond, cashew nut, hazelnut, peanut
- Miscellaneous: yeast (baker’s, brewer’s)
*Gliadin: A glycoprotein (a carbohydrate plus a protein) within gluten. Gliadin is found in wheat and some other grains, including oats, rye and barley. People with celiac 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.