Rice, corn, and other gluten-free grains.

[RDLiberty]

So, it's been a while since I posted here and I've been doing fine with my diet. Haven't cheated, have gotten used to being gluten-free, and have even created a series of microwaveable, healthy, low cal dishes that take minutes to make because I don't cook and won't be starting to, ever.

That said, many of those dishes incorporate rice and corn, not to mention many of the gluten-free products I eat such as Schar brand and other certified gluten-free breads, etc, contain rice and corn. I don't seem to have any issues with the two grains, though I have asymptomatic celiac, but I keep hearing these off the wall sources (opinion pieces by people who claim to be doctors, etc), saying that rice and corn contain a form of gluten, it's just different from wheat/barley/rye gluten but it still causes issues for celiacs. This is hearsay, right? I mean, I know some people who are ultra sensitive have issues or even people with other conditions that can cause reactions to rice and corn, but to claim it causes the same issues as wheat just strikes me as... nonsense? I can't find a single, true scientific study that says celiacs can't eat corn or rice, so long as it's not contaminated and they don't have other sensitivities to it.

It causes me pause when I see this stuff, but every time I do a deep dive into medical research by reliable sources like the Mayo clinic, etc, they list non-contaminated corn and rice as safe ingredients for celiac diets.

Has anyone else heard anything truly scientific about rice/corn in gluten-free diets, or is it simply misconception like so much of the 'medical' advice found dancing across the world wide web? I enjoy eating my prepared, certified gluten-free food and I'm not looking to become a betty crocker who makes everything from scratch, nor do I plan to go on an even more restrictive diet than I already have. Just curious what everyone else's take is. I know some people don't eat processed food, which is fine for them, but that's not me. lol

Thanks everyone. Happy New Year.

[Scott Adams]

Your approach is spot-on—trusting reliable sources like Mayo Clinic and sticking to a gluten-free diet that works for you is the best way to navigate all the noise out there. The claim that rice and corn contain forms of gluten harmful to celiacs is indeed a misconception. While these grains do contain proteins that may technically be referred to as "glutens" in a broader scientific sense, they are structurally and functionally different from the gliadin found in wheat, which is the specific protein harmful to those with celiac disease.

Scientific research overwhelmingly supports the safety of non-contaminated rice and corn for celiacs unless there’s a separate sensitivity or allergy involved. Some opinion pieces or alternative health sources may blur the lines by conflating these proteins, which can cause unnecessary worry. You're absolutely correct to focus on the distinction between scientifically validated information and anecdotal claims.

It's also important to note that some people with celiac disease may develop sensitivities to other grains over time, but this is individual and not a universal rule. If you’re asymptomatic and thriving on a diet that includes certified gluten-free products with rice and corn, there’s no reason to change what’s clearly working for you.

The internet is a breeding ground for well-meaning but misguided advice, and it’s easy to feel overwhelmed. Your instinct to validate claims through reliable research is exactly the right way to go. Keep enjoying your gluten-free meals, stick with trusted certifications, and don’t feel pressured to adopt restrictive diets that aren’t backed by science or tailored to your specific needs. Happy New Year to you too!

[RDLiberty]

17 hours ago, Scott Adams said:

Your approach is spot-on—trusting reliable sources like Mayo Clinic and sticking to a gluten-free diet that works for you is the best way to navigate all the noise out there. The claim that rice and corn contain forms of gluten harmful to celiacs is indeed a misconception. While these grains do contain proteins that may technically be referred to as "glutens" in a broader scientific sense, they are structurally and functionally different from the gliadin found in wheat, which is the specific protein harmful to those with celiac disease.

Scientific research overwhelmingly supports the safety of non-contaminated rice and corn for celiacs unless there’s a separate sensitivity or allergy involved. Some opinion pieces or alternative health sources may blur the lines by conflating these proteins, which can cause unnecessary worry. You're absolutely correct to focus on the distinction between scientifically validated information and anecdotal claims.

It's also important to note that some people with celiac disease may develop sensitivities to other grains over time, but this is individual and not a universal rule. If you’re asymptomatic and thriving on a diet that includes certified gluten-free products with rice and corn, there’s no reason to change what’s clearly working for you.

The internet is a breeding ground for well-meaning but misguided advice, and it’s easy to feel overwhelmed. Your instinct to validate claims through reliable research is exactly the right way to go. Keep enjoying your gluten-free meals, stick with trusted certifications, and don’t feel pressured to adopt restrictive diets that aren’t backed by science or tailored to your specific needs. Happy New Year to you too!

Thank you for this!

"Medical" advice, and I use the term loosely, is so rampant and so unproven nowadays (I even have relatives that fall down these rabbit holes and are shocked I don't follow.), so I am skeptical of everything. I appreciate the confirmation of my suspicions that this was more hearsay. Onward with my rice and corn. lol