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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About etm567

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  1. Mineral and vitamin deficiencies can definitely cause muscle rigidity. But it's so complicated to figure out what specifically is the cause! Vitamin D, calcium, potassium and magnesium all contribute to that, I think. I mean, the lack of those things. Have you been checked for SIBO (small intestine bacterial overgrowth)? Almost forgot about your hypothyroidism. That also definitely plays a part, and is by itself can cause low blood calcium, I think.  
  2. I see that this is very old. I kjust wanted to add that I have many problems like this, and they seem to be mostly caused by mineral and vitamin deficiencies. But the whole mineral balance is so incredibly complicated that it can be difficult to pin down. For example, I have read that a magnesium deficiency can cause a potassium deficiency, and you just can't get enough potassium if you really are low in magnesium. And then vitamin D is involved as well. And that also becomes very difficult. If you take vitamin D, you can indirectly cause your body to reduce the number of receptors for it, which means you can't use it as much. And, finally, I have read that the part of the lower intestine that absorbs most minerals is the end of it, just before the large intestine begins. And when you develop SIBO, which many celiacs suffer from, the bad bacteria migrate from the large intestine into the lower part of the small intestine, which is where you absorb your minerals. I tend to tense up in my buttock muscles and hips, and once I got full blown tetany, which is when you get really rigid all over, including that lockjaw thing. That's caused by low blood calcium, but again, low blood calcium can be complicated. And really low vitamin D can cause that, I think.  And you need vitamin D to absorb calcium. Don't know if it affects absorption of magnesium and potassium. Good luck.    
  3. Corn Sensitivity

        For me, that is not the case. Anything at all derived from corn seems to be a real problem for me.    I have been low level sick (not really low level) for a couple of years now, and it seems to be because of the minute quantities of corn-derived products in foods and in medications, both over the counter and prescription.    Sadly, I think you can be having what seems to be a low-level reaction to something, but if you keep having it over the long run it can really adversely impact your health.    When I say low level, I mean the reaction that is like a gluten reaction is a smallish one. But at the same time I have been suffering with many vitamin deficiency symptoms which are quite horrible -- twitching, quivering, trembling, teeth chattering -- and this all feels  like terrible anxiety. I jump a couple of inches when I hear sudden sounds, but not bad sounds like little beeps when you play a computer game, I jump right off of the bed. And I get lots of cramps, leg cramps, foot cramps, all over cramps. I have even had symptoms of potassium deficiency -- sudden, overall weakness, feeling like a great big overcooked noodle, thinking I was going to just drop to the floor. Sometimes I can't sleep at all, and I think that might be caused my lack of magnesium.    All these deficiency symptoms can be inter-related. Apparently, without sufficient magnesium, you can't hold on to enough potassium. And you need more B-6 with the magneisum. I take tons of supplements, and they help, but only a little tiny bit. And of course it is very difficult to FIND supplements with no corn-derived ingredients.    I recently gave up my blood pressure medication, which apparently has corn things in it, and finally got better. I had already given up the other meds that I knew had corn in them (almost all do, by the way). I now use a patch for blood pressure. The only non-steroidal anti-inflammatory I can find is Aleve and I'm not sure about it. Now I read all malic acid (which I need for CFS) is made from corn. Don't know if that's true, but I'm trying to find out.   You're really between the rock and a hard place if you have vitamin deficiencies and need supplements and at the same time those supplements are full of ingredients that caused the deficiencies in the first place!   As I said, I don't go anywhere near corn oil. I avoid citric acid, maltodextrin, dextrose, glucose, cellulose -- the whole long list, actually. Xanthan gum is also a problem for me, and I think it is because it is usually made from corn. At home I use xanthan gum from Authentic Foods that isn't made from corn, and it seems not to bother me. I am sad I am now going to have to give up Joan's gluten free bread, as it is just about the only one I like. It has xanthan gum in it. I have written them and begged them to give up corn, but of course they believe only a few people have a problem with it.    I apologize for being so long-winded, but this corn thing is running and ruining my life, my health, my ability to participate in any meaningful way in any activity.... I only hope we can somehow get corn labeled, and maybe eventually then important pharmaceutical ingredients might be made from other starches or other plants. And this is while I am trying like the devil to avoid it! Citric acid is in so many things! And maltodextrin. Sometimes that is made from tapioca, but it is usually labeled when it is. Not so for corn, though.    I recently discovered kosher-for-passover ingredients. That can mean completely grain-free, apparently. At the right time of year there are noodles and matzo that are wheat and corn-free. There is even a kosher-for-passover baking powder out there somewhere that is corn-free. The only other one I can find is Feather- something.    For me, and I am guessing more than a few other people, corn is a very big deal.    Ellen
  4. Respectfully, I must disagree. I seem to be sensitive to corn in a way that is indeed cross-reactivity. Corn triggers my celiac disease. I had given up wheat for years when i was suddenly having full-fledged gluten reactions -- those hours-long, agonizing attacks that empty your guts? The kind of attacks that lead me to cry real tears. And I didn't cry or scream or yell when giving birth to my daughter, either.    I went to the GI doc totally mystified, told him I had been eating a lot of popcorn (one of my favorite foods, forever) and he said it was the corn. I stopped the corn, and the nasty attacks went away. But I continue to have trouble, and I continue to have low-level symptoms of gluten problems -- I'm sure you know the kind, where your poop is the wrong color and the wrong consistency, and you have some pain, but it isn't agonizing, as in worse than childbirth -- and perpetual symptoms of vitamin and mineral deficiencies.    I got so sick, so depleted, I stopped taking my blood pressure meds when I ran out because it was too much trouble to do what needed to be done to get some more. And for the first time in a couple of years, those low level problems I was having stopped. they are back now, I think because so many meds have corn in them, and I simply cannot always not taking any of them.    You may say the problem is wheat contamination. BUt I must disagree there, too. I accidentally ate some wheat a while back, and expected a terrible reaction. But I had none. No reaction. Nothing. That means I have truly been avoiding wheat and had no antibodies circulating. (I have confirmed the celiac thing by going back on wheat for months, and having the reaction build up to full-fledged from nothing over a period of about two months.) So, if I am constantly in a state of low-level reaction, and it isn't to wheat, and corn is in almost everything, then I think corn is what is causing me so much trouble. ANd when I do successfully cut those small amounts of corn out, I get better. But it is not possible to avoid it completely, unfortunately, at least, not for me. Not until they do something about it, and not until I can get compounded meds. And that won't happen until there is widespread acceptance that corn can cause cross-sensitivity reactions. As far as I am concerned, it absolutely can. 
  5. Corn Sensitivity

    I'm not sure exactly what to say I have. I found out I was celiac, gave up wheat, was better for a few years. I have always loved popcorn, and have always eaten lots of it. I got better from going wheat free. After a couple of years, maybe three or four, I dared fate and ate some bread. (I just couldn't resist it.) I didn't have an immediate reaction, so I kept eating it. I gradually built up a reaction again. This began first with lots of gas, and then later on the cramping and diarrhea. And of course I had to go off of wheat again. Then, maybe a year later, I had a sudden full-blown gluten reaction. That for me means terrible cramping, some incredibly painful pooping with yellow poop, that eventually turns into total diarrhea and what seems like a complete emptying of my guts. It takes a while, like an hour or two, but it is then over. Usually. That would be if I have just eaten something at one meal or something like that. I went to a new GI, as I didn't really have one. I told him I was completely perplexed, as I had given up wheat, gotten much better, then eaten wheat, gotten sick, then given it up again, and gotten better. And then, suddenly, in the last week I had had what I considered to be a full-blown gluten reaction, while I had not touched anything with wheat gluten in it. I did mention that I had been eating lots of popcorn, which was one of my all-time favorite snack foods, and that I had always snacked on it, with lots of butter. Yumm! Without missing a beat, basically, he said my problem was probably corn, that there was a protein in corn that physically resembled the protein in gluten, and that thus there could be a "cross sensitivity" in some people. Elsewhere on this site I have read that there is no such thing as a corn "cross sensitivity." But I cannot eat any corn products, whatsoever. And when I do, the reaction I get is not just a food allergy type reaction, where I might get hives. No, it is a gluten-type reaction, where my guts go crazy and I have tons of gas and agonizing poops that turn to total diarrhea. I don't always get the hives, but sometimes I do. This could be from eating a food product that has maltodextrin in it, or any other such corn-derived substance. From what the doc said, I have the impression that a) this is indeed a cross-sensitivity; and it is not at all uncommon. Is it not a cross-sensitivity? If not, what would be the difference? Why do I have a gluten-like reaction to it? And while I say it is the same, it is not quite as bad. I think it might be, say, 80 percent of the horror of a reaction to wheat gluten. Which, by the way, I do not have when I stumble, as I am very good at avoiding wheat, but not nearly so good at avoiding corn. So a little bit of a corn-derived product will make me sick, whereas a similar wheat product will not immediately make me that sick, as I do not have those antibodies running around anymore. It took me a while to figure this out. but I finally did, when I ate some real wheat quite by mistake, with no reaction. I now know from experience that I would eventually react, but it does take a while if one has not had any wheat gluten in a few years. But since corn products are EVERYWHERE! it is much harder to avoid, and thus I have immediate reactions to it all the time. I just cannot seem to get it out of my diet altogether. I mean, it is in everything. etm