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Member Since 11 Apr 2011
Offline Last Active May 19 2015 05:24 PM

Topics I've Started

Whole Grains Least Cross Contamination? Or Wheat In My Buckwheat Groats

11 April 2015 - 07:20 PM

I cooked some of my labeled gluten-free buckwheat groats the other night and found a foreign grain.  It looked like wheat, so I tested it using my home gluten detection test.  And sure enough, it was wheat!!  I dumped out what little was left of my 5lb bag and didn't find any more.  I recently had two periods of weird nerve flare ups, so it's possible there was more wheat in the bag I didn't see.  (Though it could also be from increasing my vitamin B too much.)


I know some people here only whole buy grains and sift through them looking for wheat, rye, and barley.  I was wondering what naturally gluten-free grains are most likely to have stray wheat in them.  And if people have a source for gluten-free grains that are on the safer end.  I'm assuming I can eat what's left in my bag of buckwheat since there's no more wheat in it?



I already eat a mostly whole foods diet.  I'm eating buckwheat, teff, quinoa (recent addition), and white rice.  Just cut corn out.  I have a brown rice intolerance.  I was going to add in millet, amaranth, and kaniwa.  I don't know if I'm super sensitive or I need more time to heal (diagnosed at 42) or if it's due to connective tissue problems (long medical story), but at 4 years gluten-free, I still have a huge number of food intolerances.  I just found out that stool testing showed I'm not absorbing fat.  And my stomach is highly sensitive to supplements. (In answer to the questions I anticipate: gluten-free household, never eat at someone else's house, haven't eaten at restaurant in a year.)


I tried paleo for 6 months, but due to my food intolerances and the limited number of fruits and veggies I can eat, I had a very hard time with it.  I struggled to keep my weight up and had to add so many fatty foods, my cholesterol went through the roof.

Corn Elimination Diet - How Strict? Derived Ingredients?

26 February 2015 - 09:10 AM

I've been gluten-free almost 4 years.  Never cheat.  I just saw a new functional medicine doctor, and she suggested I eliminate corn.  Sigh.  I already have a very limited diet due to sensitivities to: nightshades, brown rice, fructose, sorbitol, mannitol, carrageenan, guar gum, and flax (seed and oil).  I avoid dairy and soy, but I'm not sure they'd still be a problem at this point.  Oh, and too much alcohol is beginning to be a problem.


I do eat a lot of corn - grits, pasta, cereal, etc.  I can figure out a way to replace the foods.  What I'm concerned about is eliminating the supplements that have ingredients derived from corn (like fermented corn dextrose). My B vitamin complex has this for instance.  I have some vitamin B deficiencies (nerve problems, hair loss), so I'm hesitant to stop taking it for a few weeks.


So do I need to get rid of ALL traces of corn to find out if it's a problem?  Is some OK to leave in during an elimination diet? (supplements, salt, corn vodka).


My main health goals right now are to heal my leaky gut, stop the daily muscle twitches in my legs, grow hair, and get my energy levels back.  My energy is just a bit off.  My ferritin dropped, so that may be it. (Yes, I'm addressing it.  I malabsorb iron.)

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