Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

How Do You Do A Corn Allergy Test?
0

10 posts in this topic

Is there a medical way to test for a sensitivity to corn, like we are sensitive to gluten? Please let me know. I can eat some corn things and not other corn things so I'm super confused.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Is there a medical way to test for a sensitivity to corn, like we are sensitive to gluten? Please let me know. I can eat some corn things and not other corn things so I'm super confused.

I don't know of anything that will test a sensitivity, no. However, I know that for some people who react to some corn and not others, the issue turns out to be sulfites. Many corn derived ingredients are processed with a sulfite bath so they make sulfite sensitive folks react.

Plain ears of corn are usually okay with this condition, but something like cornstarch would make a sulfite sensitive person sick.

If that's not the issue, reacting to some corn ingredients and not others might indicate a shared contaminant of some sort in the corn you have issues with.

0

Share this post


Link to post
Share on other sites

Is there a medical way to test for a sensitivity to corn, like we are sensitive to gluten? Please let me know. I can eat some corn things and not other corn things so I'm super confused.

my food allergist said you cant test for sensitivities or intolerances. the only was is yourself, by eliminating if for a certain time, and re eating it to see how you feel, aka elimination diet. they cant however test if your allergic by poking your skin. im having this done in two weeks. good luck :)

0

Share this post


Link to post
Share on other sites

There is also the possibility that you are reacting to the lectins in the corn, like I do. I can eat highly refined corn as in corn starch or high fructose corn syrup, but any corn-containing food that has any trace of the skin in it - corn on the cob, corn chips, polenta, etc., gives me a gluten-type reaction. The lectins are the plant's defense against birds and insects and are therefore in the outer coating of the kernel.

0

Share this post


Link to post
Share on other sites




For me it must be the lectins. At first I could not eat any corn whatsoever. After a little over a year I can now tolerate corn starch but not corn meal. Those are the only two corn products I have tried so far. Thanks for the info, Mushroom. Now I am off to investigate what other foods have lectins.

0

Share this post


Link to post
Share on other sites

Buy a fresh ear of sweet corn from the supermarket, peel the husk, cook and eat it.

If you don't react, then it's a cross contamination problem. If you do react, it may be either a corn problem, a way the corn was processed problem, or a lectin problem. Unless it is a Bob's Red Mill product, then it could be an oats cross contamination problem.

0

Share this post


Link to post
Share on other sites

I checked into it, and other high lectin foods don't bother me. I have concluded it is the salicylates in corn that bother me. I know for certain that I am salicylate sensitive. Corn STARCH is low in sals, so I guess that's why I can eat corn starch but not corn meal.

0

Share this post


Link to post
Share on other sites

Is there a medical way to test for a sensitivity to corn, like we are sensitive to gluten? Please let me know. I can eat some corn things and not other corn things so I'm super confused.

This test will check to see if your allergic to Corn...

http://www.questdiagnostics.com/testcenter/TestDetail.action?ntc=38140

Make sure your Dr orders the Corn IgG not the Corn IgE. There's a very big difference.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,099
    • Total Posts
      920,354
  • Topics

  • Posts

    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,134
    • Most Online
      1,763

    Newest Member
    Alinapep
    Joined