Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What About The Gluten In Rice, Corn And Other Grains Than Wheat, Barley & Rye?

mom0000

Recommended Posts

mom0000 Newbie
mom0000
Posted

Hello everybody!

 

I am a diagnosed celiac and trying to figure out the following:

 

To my understanding Gluten is a mixture of proteins and that most of the time it is largely composed of Prolamines and/or Glutelins.

 

Now I am being told that I have to avoid wheat, barley and rye as gluten is present, what I do understand as there is e.g. the Prolamine Gliadin in wheat.

 

But at the same time there is the Prolamine Zien in Corn and the Prolamine Orzenin in Rice and they are considered safe for celiacs. This does not make sense to me at all and I would hope that there is someone here who is able to explain it to me.

 

Background of the question is that I am trying to figure out what else I can do to get better as even though I am on a strictly gluten free diet, I am not feeling significantly better.

 

Thanks in advance for any feedback.

 

 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Welcome!

How long have you bee gluten free?

mom0000 Newbie
mom0000
Posted
  • Author

1.5 years, strictly. 

mom0000 Newbie
mom0000
Posted
  • Author

I have been gluten free for 1.5 years and am extremely careful regarding possible cross contamination.

kareng Grand Master
kareng
Posted

Open Original Shared Link

 

"Does corn contain gluten?

Numerous studies have failed to detect any immunogenicity by prolamines outside of wheat, barley, and rye. Therefore, corn doesn’t contain gluten, and neither do oats. Gluten is only found in the three orange boxes on the chart below. The term “corn gluten” is a misnomer, for it contains no gluten and is primarily used in animal feed or herbicides."

cyclinglady Grand Master
cyclinglady
Posted

More dumb questions. Have you given up dairy? Identified other food intolerances? Have you been retested to see how well you have improved? Does your doctor have any ideas? Any other autoimmune disorders?

mom0000 Newbie
mom0000
Posted
  • Author

Dear cyclinlady, thanks for your comments but I would like this thread to be about answering the specific question above.

 

Thanks

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Dear cyclinlady, thanks for your comments but I would like this thread to be about answering the specific question above.

 

Thanks

 

 

I think she was trying to help you figure out what is making you feel bad by asking about the more common issues we see on this forum.

 

I did answer your question about other grains. Look at the link, too.  I guess that is the end of this discussion?  :)

StephanieL Enthusiast
StephanieL
Posted

The word prolamine is a protein.  The proteins in wheat, rye and barley (specifically gliadin) cause people with Celiac to have an autoimmune reactions.  The proteins in corn and rice are not gliadin proteins and do not cause a reaction.  Different proteins.

 

Your response to Cyclinglady was pretty dismissive esp considering you are asking for help determining why you may be feeling poorly.  If you are not interested in other peoples thoughts, perhaps posting to a group isn't the right place for that question and you can contact your physician for more specifics. 

  • 1 month later...
foam Apprentice
foam
Posted

Research phytic acid. It'll help you understand why these things make you sick. You'll soon see a list of foods that don't agree with you, in the exact order of how much they hurt you depending on how much phytic acid they contain. Coincidence? :P

w8in4dave Community Regular
w8in4dave
Posted

If you are eating Rice and Oats, make sure they are gluten-free. Alot of grains are CC'd by equipment. Just because they are considered gluten-free naturally doesn't mean they are gluten-free. I had to start buying gluten-free rice. And I cannot even eat gluten-free oats. 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,695
    • Most Online (within 30 mins)
      7,748
    Jades Journey
    Newest Member
    Jades Journey
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.