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I have a few things I would like to talk about.  The following are excellent.  AL-90 Digestive Enzymes by  Allegany Nutrition.  Gut-pro by Corganic.

Both are Gluten and Corn Free, no fillers, very pure. If you have stopped eating gluten and are still feeling sick etc, corn might be the problem. 

Many gluten free products use corn as an assumed safe grain substitute.  Are you buying into this myth?

A Study published in the journal Gut identified that corn gluten caused an inflammatory reaction in patients with celiac disease.

“The observation that corn gluten challenge induced an abnormal NO reaction in some of our patients with celiac disease is intriguing as maize is considered safe and is recommended as the substitute cereal in a gluten free diet.”

Source:

Gut. 2005; 54:769-774.

Gluten Free Society’s Stance

Corn is a grain.  Corn has gluten.  Many believe that corn gluten does not induce damage the same way that wheat, barley, and rye do.  The fact of the matter is, gluten has not been studied adequately.  Most of what we know about celiac disease and gluten have to do with gliadin (the gluten found in wheat only).  As a nutritionist with over 10 years of experience guiding those with gluten sensitivity, I have seen corn be a severe problem for the majority of gluten intolerant patients.  Many claim that they don’t react to corn and feel fine after eating it.  The same can be said of those with silent celiac disease.  Remember that a lack of symptoms does not mean that internal damage is not occurring.   All of that being said, we should not make assumptions.  Common sense and intelligent thought should be used as a basis for our dietary decisions.  Gluten aside, consider the following about corn:

  1. It is the second most commonly genetically modified food on the planet (soy is #1)
  2. Genetic modification of foods continues to kill animals in scientific studies.
  3. It is an incomplete protein.
  4. It is difficult for humans to digest (ever see corn in your stool?)
  5. It is high in calories and low in nutrient value
  6. It is a new food to the human genome.
  7. It is being used as a staple food for our cattle, fish, chicken, and cars.
  8. Cows and fish are not designed to eat grain.  (Have you ever seen a fish jump out of a lake into a corn field for supper?)
  9. When animals eat corn as a staple they have shorter life spans.
  10. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity.  Grass fed beef is not.
  11. Fructose derived from corn is toxic to the liver and contributes to severe health issues.
  12. Corn syrup has mercury in it.
  13. The list can go on and on and on…

Many consumers bow to the alter of “Gluten Free”  packaged foods as if the label is a safety net.  “Gluten Free”  on the package does not mean that the food is healthy.  Do not deny yourself the God given right to be healthy.

Remember, corn has gluten.  The gluten in corn has not been adequately studied.  Many studies to date have shown that corn induces inflammatory damage in those with gluten sensitivity.  Almost half of all celiac patients don’t get better on a wheat, rye, and barley free diet.  Is their a link between corn and refractory celiac disease?  At this point in time we do not know for sure, but 10 years of clinical experience with gluten intolerant patients reacting to corn is enough data for me.


Read more at https://www.glutenfreesociety.org/corn-gluten-damages-celiac-patients/#k6zhsrdZMK82e0Vi.99

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Intriguing, unsure if fear mongering....but I do know I developed a allergy to corn after my celiac diagnosis. There are a few other members that have a intolerance to it and some it even triggers psychological symptoms when consumed.  In the end I dropped all grains due to celiac complications leading to other AI issues.

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7 hours ago, starcaster2358 said:

As a nutritionist with over 10 years of experience guiding those with gluten sensitivity, I have seen corn be a severe problem for the majority of gluten intolerant patients.

Do you work exclusively with celiac patients?

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1 hour ago, Victoria1234 said:

Do you work exclusively with celiac patients?

If you read a bit more carefully, what was stated is a quote from another source, not the original posters words. 

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3 hours ago, Ennis_TX said:

If you read a bit more carefully, what was stated is a quote from another source, not the original posters words. 

thanks. I was all excited thinking we had a nutritionist on the boards.

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1 hour ago, Victoria1234 said:

thanks. I was all excited thinking we had a nutritionist on the boards.

Well many of us are self taught nutritionist, I know we also have at least one lab tech worker, 2 nurses, 1 baker, 2 health bloggers/book authors and I suspect we have more. Do not recall names of said members to link directly but has been brought up over the years. I am sure there are more, I myself studied quite a bit about interactions and nutritional related symptoms and disorders. I think we do have one person who recently joined who sounds like they are a nutritionist, I have not talked directly to them but I am envious of their knowledge and ability to communicate and recall issues better then me (blasted be this damaged memory and brain of mine).

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Gluten is an umbrella term for the storage proteins that are found in grains. They are all slightly different in structure, and an autoimmune response occurs when celiacs are exposed to those found in wheat, barley, rye and oats (in some people). Some people may also have an intolerance to corn or an allergy, but that is likely separate from celiac disease unless the corn is contaminated with gluten (which it can be, depending on the source). I for example, am allergic to soy. It makes my throat and mouth itchy immediately. This is separate from celiac disease, and many celiacs enjoy soy-based foods without problems.

I don't know enough about the validity of the methods described in the study you linked to be sure, but it doesn't seem to be that conclusive - no significant differences between controls and celiacs were found for corn. Essentially they took syringes filled with corn or wheat gluten and emptied them into people's rectums (no eating involved) and measured gases emitted (farted out) that are correlated with inflammation for some time afterwards. I am not a scientist in this field, but this doesn't seem a great proxy to me as most of the celiac response is in the small intestine. They do talk about "some" celiacs having a "small" increased gas output in response to corn, but that was less than the response to wheat gluten. Maybe those people are allergic to corn or have another inflammatory bowel disease? So essentially, I'm not really sure that they've found much here.

I would also avoid Gluten Free Society's website. A lot/most of their information is not factual or presents facts misleadingly/without context. 

That said, corn may genuinely be something your system does not appreciate. If that's the case, don't eat it.

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Real scientific study 

"Maize prolamins could induce a gluten-like cellular immune response in some celiacdisease patients."

https://www.ncbi.nlm.nih.gov/pubmed/24152750

And another real study discusses grains and their effects on the mind and body.

"Bread and Other Edible Agents of Mental Disease."

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4809873/

 

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The first study linked above by knitty kitty is indeed legit!  Mexican Conacyt is like our National Science Foundation - a prestigious and heavily peer-reviewed federal funding source.  I react to corn and corn flour but not to tortillas and chips.  I wonder if the processing (which I think includes lyming) de-activates the protein?  I have used corn occasionally in cooking, and tend to treat it like a condiment, not a side, but this has me re-evaluating.  

 

Edited comments:  Second study is in a questionable journal, one that has been widely noted recently to be a "pay to publish" Journal.  However there are still legitimate scientists who publish there. Regarding corn in the US: last summer we drove through Kansas and Iowa on a trip.  Wheat was everywhere!  Towns that were too small to have a gas station had a grain elevator.  Guess what was growing right next to wheat fields, grain processing plants, etc?  That's right - young corn plants.  I'm thinking all those grain storage places, farm equipment, even the soil, is completely saturated with wheat!  I don't know if it's a problem, I just know that my son said "oh my gosh mom you could never live here, there is what everywhere"

Edited by mcbphd1

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    Lindsay Cochrane
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  • Posts

    • Did the do the full panel? How long were you eating gluten, as you have to be eating it every day for about 8 weeks (6-12 depending on source of info) There are several blood test, and some celiac test negative on them but test positive on the biopsy via a endoscope.
      https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/
      https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/diagnosis/
      Post your results if you can, with ranges.

      Did they run scopes on both ends checking for other conditions, crohns, colitis, Ulcerative Colitis, IBD, etc? 

      Could be many things, floating is just a sign that the fats in the stool are not breaking down completely more of a intolerance issue related to enzymes not breaking down foods OR foods passing through the system too fast and not breaking down.
    • I've been  getting  gluten intolerance/celiac   symptoms    and  I was so certain  it was  from gluten and  whenever I cut out gluten   I feel better . I  had my blood tested (I was eating  gluten at the  time)  and i just got  a  call that it come back clear ,today is  a bad  day  all around as I had been incredibly careful what I ate  but have had dirrahea  today .I cant seem to  go more than  3 days in a row   having normal stools then I'm back to  where I started.  I know this sounds stupid but I was hoping with everything  it came back positive as I'm absolutely terrified that its something more serious like cancer.  I'm 35 and  am pretty healthy (or so I thought  )  I'm not bloated all the time  my stomach is flat in the  morning  but it for sure  seems food that is causing the  issue  .I don't  really eat dairy . It may be worth knowing that both my grandma and mother  suffer with occasional  "poop problems" such as dirrehea  , Could  we all have the same illness that hasn't been diagnosed? Can people suffer from loose bowels with no real cause ? My  poop sometimes floats  I've read that can be  due to an intolerance  but I just don't know what  😕 I'm not really sure why I'm posting here giving the fact my test come back negative but I'm absolutely beside myself over what else it could be  . Any advice ,suggestions or guidance will be very much appreciated 
    • Glad you took it the right way :), sometimes the internet makes tone hard to convey. I think it is tough because people with other medical dietary restrictions (eg. anaphylactic peanut/nut allergies) tend to be able to eat out pretty normally. I know many people with such nut allergies, and honestly some of them don't even mention it at restaurants/catered events (not something I would recommend - just reporting what I've seen). I think this sets a precedent in the mind of many newly diagnosed celiacs, as well as the general public about the ability of restaurants to deal with allergies/celiac. I think the thing that is forgotten is that peanuts are not used in the same way that wheat is, making it a lot easier to minimize risk of CC in most types of restaurants. That, and because awareness of peanut allergies has been "a thing" for ~25 years, there is a lot less superfluous use of peanuts/nuts in foods. When I was a little kid, you'd find bowls of peanuts at the bar, but that is not a thing now. Hopefully celiacs will get to the level of being automatically thought of in food/restaurant situations, but today is not that day.
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