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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com 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 Celiac.com 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 Celiac.com Store.

Corn Free, Gluten Free & Soy Free
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Hello Everybody!! I am a celiac patient and have been gluten free for about 8 months!! Still encountering some bumps along the way, but overall I am feeling SO MUCH BETTER!!!! My question in this topic is for a dear friend of mine who just found out today that she is allergic to almost EVERYTHING, wheat, barley, rye, CORN, and SOY. I can help her with the Gluten Free issues, but not the corn and soy! It seems like there would be nothing left for her to eat! Could anyone direct me to some kind of general food list for people who have to avoid corn, soy, AND gluten? She is scheduled to also have a blood test for celiac which I am expecting to be positive. Her aunt had celiac disease before she died of cancer. I don't know if the cancer was related to her being celiac, but I do know she had gotten off the gluten-free diet for a few years before she got cancer. Anyway, I have heard that many celiac patients find out later on in their journey that they have other food intolerances. I am thinking of going to an allergist myself to see if there is anything else I need to avoid besides gluten. If anyone has any input or advice in how I can help my friend I would greatly appreciate it. Happy Valentine's Day!! :)

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I am one who is gluten/corn/soy free. I'm also reacting to a lot of foods that SHOULD be perfectly OK, like leafy greens, asparagus, yams, and a host of others. The biggest problem I have is with corn because it isn't considered to be one of the top eight allergens so they don't have to label it. For example, if something contains "vegetable protein", if it is from wheat or soy it'll usually say so. If it is not, you are left guessing if it is from corn. And most of the time it IS from corn because corn is cheap. Citric acid in foods is usually from corn, not citrus fruits. Color and flavor are carried on corn - even things like "natural strawberry flavor" are actually carried on corn. Anything vitamin fortified (like milk)- that vitamin is carried on corn. Iodized salt - you guessed it - the iodine is carried on corn.

So whole foods only are the way to go. Nothing processed has worked for me with the exception of Hagen Daz vanilla or chocolate ice creams. I was eating Starbucks ice cream too, but the last time I didn't do so well with it.

Another thing she will need to do is get her medications made at a compounding pharmacy. ALL over the counter pain meds have either gluten or corn. ALL OF THEM. It only cost me $35 to get 200 Tylenol capsules made. I know that's a lot more than I would pay at the store, but it wasn't as bad as I had feared.

There are several corn allergy websites with loads of information. Some have lists of ingredients to avoid. They will also point out all of the hidden corn that is used in processing. For example, bagged salads and any produce that is pre-washed is washed in a citric acid wash derived from corn. Frozen fruits and veggies are often dusted with corn starch to keep them from clumping. There is even corn starch in ground spices!

WHOLE foods. Buy your garlic fresh. All of your spices. Buy your veggies fresh and preferably organic. Wash meats really well because the soaker pads under the meat have corn starch.

Oh yeah. You can PM me if you want more info.

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I am gluten and soy free, corn light. I make almost everything I eat from whole foods. A pain, but you do get used to it.

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I am gluten and soy free, corn light. I make almost everything I eat from whole foods. A pain, but you do get used to it.

Ditto!

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This site may help http://freeeatsfood.com/

I recently tried this recipe for pancakes and it was good! Be sure to buy certified gluten-free oats. I but the rolled and then use a food processor to get quick oats or a coffee grinder to make oat flour. Hain sells a corn-free baking powder. It had potato starch instead of corn. http://www.bobsredmill.com/recipes.php?recipe=236

I like this recipe too. http://themommybowl.com/2011/03/14/pumpkin-bundt-cake/

For powdered sugar, there is one with tapioca stach instead of corn http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Powdered_Sugar.html

In Walmart I found a pudding cup that had tapioca starch instead of corn too. Sorry I don't recall the brand name but I've only ever seen it in Walmart.

There is one of the Starkist canned tunas, a premium one, that does not contain soy oil.

I buy blocks of cheese and shred them with my food processor, using the shredding disk-to avoid starches. But you can find some pre-shredded cheese that uses potato instead of corn-the cheaper ones usually use corn.

With the gluten-free recipes, if you are allergic to one starch, just substitue another, so instead of corn you can use tapioca or potato or arrowroot, trying to make sure you have 2 different starches in the recipe.

I am not avoiding corn to the degree that some do, as mentioned by bartful, but I am finding that it currecntly is bothing me beyond the starch. It is said by many allergists that most people don't need to avoid the sugar and oils as they don't have the protein, but it depends on how sensitive you are. I found recently that some corn-derived sugars seem to bother me.

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Watch out for canned food if you are supersensitive to corn. The linings in cans as well of the crystal clear plastic bottles such as individual servings of water come in, are now being made with corn. I have reacted to these and I know other people who have.

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I can't thank you all enough for your insight and input on my post!!!! I appreciate it so much. I will definitely let my friend know!!! Thanks again and God bless all of you! :)

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I'm gluten-free, soy, and nut free. I can eat some corn products, but not often. Great responses here, but I also look for "natural" products as well(they have natural on the lable). I find those to be soy free and corn free. I finally found salad dressings and crackers to eat. I do make most of my own foods from whole foods as well. Good luck to your friend!

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Watch out for canned food if you are supersensitive to corn. The linings in cans as well of the crystal clear plastic bottles such as individual servings of water come in, are now being made with corn. I have reacted to these and I know other people who have.

Thank you for this.

I had no idea. :blink:

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Thank you so much everybody!! This forum is invaluable!!! Happy March 1! LOL!!

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Hello Everybody!! I am a celiac patient and have been gluten free for about 8 months!! Still encountering some bumps along the way, but overall I am feeling SO MUCH BETTER!!!! My question in this topic is for a dear friend of mine who just found out today that she is allergic to almost EVERYTHING, wheat, barley, rye, CORN, and SOY. I can help her with the Gluten Free issues, but not the corn and soy! It seems like there would be nothing left for her to eat! Could anyone direct me to some kind of general food list for people who have to avoid corn, soy, AND gluten? She is scheduled to also have a blood test for celiac which I am expecting to be positive. Her aunt had celiac disease before she died of cancer. I don't know if the cancer was related to her being celiac, but I do know she had gotten off the gluten-free diet for a few years before she got cancer. Anyway, I have heard that many celiac patients find out later on in their journey that they have other food intolerances. I am thinking of going to an allergist myself to see if there is anything else I need to avoid besides gluten. If anyone has any input or advice in how I can help my friend I would greatly appreciate it. Happy Valentine's Day!! smile.gif

Oh my...I just got the same diagnosis...

Buckwheat, Black Pepper, Cantaloupe, Orange, Tomato, Whole Wheat, Fish (Mix), Cashew Nut, Pecan, Corn, Oat, Peanut, Celery, Rye, Soy, Strawberry, Beef, Egg Yolk, Black Walnut

Please share what she has found...I have eaten potatoes every meal... one of the only things I am not allergic to.

I am OVERWHELMED! Please help!

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NFL, stop. Take a deep breath. Relax. It's going to be ok. :)

 

OK, first of all, this thread is over two years old and I doubt the OP is even reading it.

 

Second of all, have you been diagnosed with celiac? If so, it would help to know what your test results were and how long you have been gluten-free.

 

Third of all, celiac is not an allergy, it is an autoimmune disease. These other foods you listed - did your "diagnosis" claim they were allergies or intolerances?

 

Generally, allergies give you hives and breathing problems. Intolerances give you digestive problems. Allergy testing (usually skin scratch tests), are fairly unreliable. And testing for intolerances doesn't exist. Sure, there are some doctors and naturopaths who will tell you they can tsest you for these, but those tests are bogus.

 

The best way to tell is you have an intolerance is to do an elimination diet in conjunction with a food and symptom diary. Eat only those foods you KNOW don't bother you for a while. Then when you are feeling good, add one of these "suspect" foods at a time. Try to make it in its purest form so there aren't other ingredients that could throw you off. Eat it for two or three days (unless of course you get sick right away), and if you DON'T get sick, you'll know that food can be added to your safe list. Then wait a couple or three days and add another. Keep track in your diary.

 

Yeah, it takes a long time but it's the only way to know for sure.

 

In the meantime, why don't you start a new thread, introduce yourself, and tell us about your health history. There are a bunch of really knowledgable folks here who will be glad to help you.

 

Oh, and welcome to the board! :)

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