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What Is The "real Deal" With Corn?

CeliaCruz

By CeliaCruz
in Coping with Celiac Disease

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CeliaCruz Rookie
CeliaCruz
Posted

I seem to have a corn intolerance in addition to my good 'ole gluten intolerance. Everything I've read about corn insists that corn doesn't contain gluten and corn intolerances are very rare. Yet I react to things like Heinz ketchup (because of the high fructose corn syrup, I imagine) and last night I got sick after making myself a batch of gluten-free pancakes with maple syrup from scratch. Apparently the baking powder I used had corn starch in it. I wish I could experiment more but I'm scared of getting sick again.

So what I'm trying to learn is, am I corn intolerant or am I simply suffering from a residual allergy to corn? And if I glutenize myself with corn (or "corn-hole" myself -- hee sorry!) am I doing the same damage to my system that a classic glutenization does?

Anyone else out there with similar problems?

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RiceGuy Collaborator
RiceGuy
Posted

The two instances you mention both contain a concentrated sweetener. I'd be looking at that. Many members report a problem with yeast overgrowth, and the sugar will give the yeast a ready food source. The yeast produces toxins, and with the compromized gut, those toxins can more easily pass into the bloodstream. Therefore, sugars can make your symptoms worse, though it's not a gluten reaction.

So, it may not be corn at all. I'd recommend waiting for your system to stabalize, then try just corn, like some fresh frozen corn or from a can if you prefer. Don't have any other foods with it, or any flavorings, except maybe margarine or butter, or something like that.

You may be interested in this thread:

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I don't know what sort of syrup you used, but take a look at the ingredients, and see if anything is like what's in the ketchup.

frenchiemama Collaborator
frenchiemama
Posted

I've been struggling for months to figure out what *else* is making me sick (besides gluten). I'm now 100% sure that it's corn, and for some reason cornstarch and corn flour (tortillas for example, or chips) are the worst. Damage? I have no idea. I just know that it makes me feel sick and very tired.

jerseyangel Proficient
jerseyangel
Posted

I am very sensitive to corn, also. I probably have been all along, but it became more pronounced after I went gluten-free. Corn does not cause the same damage to the villi that gluten does in a Celiac. The symptoms may be similar, but no damage.

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    • trents
      celiac, chocolate and alcohol

      By trents · Posted

      So, you had both and endoscopy with biopsy and a colonoscopy. That helps me understand what you were trying to communicate. No, no! It never occurred to me that you were trying to mislead me. It's just that we get a lot of posters on the forum who are misinformed about what celiac disease is and how it is diagnosed so I need some clarification from you which you were so gracious to give.
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      celiac, chocolate and alcohol

      By barb simkin · Posted

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      celiac, chocolate and alcohol

      By trents · Posted

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    • barb simkin
      celiac, chocolate and alcohol

      By barb simkin · Posted

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      celiac, chocolate and alcohol

      By trents · Posted

      @barb simkin, are you sure the chocolate products are gluten-free and not "manufactured on equipment that also handles wheat products and tree nuts", i.e., cross-contamination? And what kind of alcoholic beverages are we talking about? Most beers are made from gluten-containing grains. Just checking.
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