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etm567

Member Since 23 Jul 2012
Offline Last Active Dec 17 2013 09:29 AM
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Posts I've Made

In Topic: Corn Sensitivity

17 December 2013 - 09:33 AM

You would be unlucky to be so sensitive to corn that the oil would affect you, what else was in the stew? any grains of any kind? lentils?. Very doubtful oil was the problem imho.

 

 

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


In Topic: Cyrex Cross Reactivity Test Accuracy?

01 December 2013 - 02:29 PM

This whole cross reactive hype is total nonsense.  The only thing your body recognizes as gluten is gluten itself.....wheat, barley, rye and oats, in some people.

If you have been having symptoms after going gluten-free, then you most likely have additional intolerances or something else going on.  Many Celiacs cannot tolerate other grains or potatoes for awhile but can add them back in after their gut has healed.  I would disregard this and focus on figuring out what foods bother you with a journal.  Then you can try adding them back in when you feel better.

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. 


In Topic: Corn Sensitivity

07 January 2013 - 09:22 PM

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 B) 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.

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