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Kraft Cheez Whiz


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MycasMommy Enthusiast

I figured out why I had a reaction to the Cheez Whiz.  I have developed an intolerance for all corn products.  But it is not an allergy.  I was allergy tested for corn about 6 weeks ago.  Cheez Whiz has corn syrup in it.  It's all I can figure out.  

 

chocominties, you asked what symptoms I exhibit.  They are similar to a gluten attack only milder, coupled with a stuffy nose.

 

I'm back to square-one in healing my small intestine.  So here we go again.

 

 

Ah I am so sorry.  I, too, have the evil NO CORN OR ELSE tummy.  Corn is in EVERYTHING.... I cook from scratch pretty much 100%.  I do not make my own cheese (the actual kind, not the sauce/whiz) or sour cream/butters, other than that? I also cannot do any grains... except white rice.  You may want to have a go at paleo or primal as a good way to avoid corn.  I am primal but not by choice.  PS  Udi's is full of corn syrup solids so read your ingredients even if it says gluten free. Every label, every time.


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linen53 Rookie

Thank you MycasMommy I can't handle dairy products now until my gut heals.....But once I am back on track I will.  Or...at least that has been my history so far.  We will see. ;)

MycasMommy Enthusiast

Thank you MycasMommy I can't handle dairy products now until my gut heals.....But once I am back on track I will.  Or...at least that has been my history so far.  We will see. ;)

Paleo and primal are grain AND dairy free (primal only if you cannot eat dairy like 80% of the human population without the mutant gene for it.,)

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    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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      I agree with @trents, but thank you for bringing this up here!
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