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Corn and Potato Reaction those with Celiac Disease

BergieF

By BergieF
in Food Intolerance & Leaky Gut

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BergieF Explorer
BergieF
Posted

My daughter and I both are diagnosed Celiacs through biopsy.  I'm a category 8 - DQ2 Homozygous on the Prometheus genetic test.  I think I'm reacting to corn and potatoes like I would with gluten.  After 15-30 minutes of eating those things I start shaking like someone having a seizure or Parkinson's, then comes the bloating, stomach pain, dead brain and then hours of coma like sleep.  Is this a common thing?  Does anyone know why I would react to corn and potatoes?  My daughter doesn't have a reaction to either of those foods.  

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cyclinglady Grand Master
cyclinglady
Posted

Sure, celiacs can have various intolerances that may or may not resolve with healing.  A classic one is lactose intolerance.  Corn, soy, and nightshades (e.g. Potatoes) are common.  Why?  Here is a theory from Dr. Fasano, a leading celiac Expert (PED GI at MA General).  

Open Original Shared Link

i like his lecture and it explanations so many issues celiacs tend to have:

 

GFinDC Veteran
GFinDC
Posted

Yep, nightshades (tomatoes, potatoes, peppers, eggplant) are a problem for some of us.  Actually many people have a problem with potatoes if they eat too many of them.  Nightshades contain chemicals called alkaloids that are hard for our bodies to process.  That's why they say not to eat the eyes of potatoes.  They have a more concentrated level of alkaloid.  I don't eat nightshades or if I do I regret it.  They are bad news except in small amounts.  Corn I do ok with as long as it isn't corn on the cob.

We can develop food intolerances to many foods beyond just gluten.

Ennis-TX Grand Master
Ennis-TX
Posted

I ended up developing allergies to corn and bloat issues with potatoes and carbs in general. We each react differently, some of us will develop odd ball immune responses and intolerance to others foods. Some of these will go away over time as we heal others will stick around. Just hang in there and avoid what makes you sick while working on maintaining a balanced diet. Eating foods on rotation removing one from you diet for 1-2 weeks at a time can help prevent new ones, according to my dietician. I know I have a list of food s right now that will make me sicker then a dog, and some that used to be on that list have gone away over the years and new ones have cropped up. Good luck.

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      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      Thank you. 
    • deanna1ynne
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