Not Just Wheat, Barley and Rye Glutens that make us sick

[Bebygirl01]

Corn Gluten vs. Wheat Gluten:

Corn gluten (zein) is different from wheat gluten (gliadin), but both are types of gluten. 

Inflammatory Response:

Some celiac patients have shown an inflammatory response after consuming corn. 

Cross-Reactivity:

Corn can mimic gluten in sensitive individuals, potentially triggering immune responses similar to those caused by gluten. 

Individual Sensitivity:

Many individuals with celiac disease or gluten intolerance find that they can't tolerate corn gluten, even though they avoid wheat, barley, and rye. 

Nonresponsive Celiac:

Some individuals with celiac disease don't respond well to a gluten-free diet, and this may be due to gluten contamination or other factors, including reactions to corn gluten. 

Corn Derivatives:

Even processed corn products like high-fructose corn syrup or corn oil may cause issues in sensitive individuals. 

[Bebygirl01]

corn:

It is the second most commonly genetically modified food on the planet (soy is #1)

Genetic modification of foods continues to kill animals in scientific studies.

It is an incomplete protein.

It is difficult for humans to digest (ever see corn in your stool?)

It is high in calories and low in nutrient value

It is a new food to the human genome.

It is being used as a staple food for our cattle, fish, chicken, and cars.

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?)

When animals eat corn as a staple they have shorter life spans.

Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not.

Fructose derived from corn is toxic to the liver and contributes to severe health issues.

Corn syrup has mercury in it.

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.

[Scott Adams]

This is such an important discussion! While corn gluten (zein) is structurally different from wheat gluten, emerging research suggests some celiac and gluten-sensitive individuals may still react to it, whether due to cross-reactivity, inflammation, or other factors. For those with non-responsive celiac disease or ongoing symptoms, eliminating corn—especially processed derivatives like corn syrup—might be worth exploring under medical guidance.

That said, corn’s broader health impact (GMOs, digestibility, nutritional profile) is a separate but valid concern. Like you mentioned, ‘gluten-free’ doesn’t automatically mean ‘healthy,’ and whole, unprocessed foods are often the safest bet. For those sensitive to corn, alternatives like quinoa, rice, or nutrient-dense starches (e.g., sweet potatoes) can help fill the gap. Always fascinating (and frustrating) how individualized this journey is—thanks for highlighting these nuances!

Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months.

Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal.

This article may be helpful:

 

 

[Bebygirl01]

  On 4/25/2025 at 11:02 PM, Scott Adams said:

This is such an important discussion! While corn gluten (zein) is structurally different from wheat gluten, emerging research suggests some celiac and gluten-sensitive individuals may still react to it, whether due to cross-reactivity, inflammation, or other factors. For those with non-responsive celiac disease or ongoing symptoms, eliminating corn—especially processed derivatives like corn syrup—might be worth exploring under medical guidance.

That said, corn’s broader health impact (GMOs, digestibility, nutritional profile) is a separate but valid concern. Like you mentioned, ‘gluten-free’ doesn’t automatically mean ‘healthy,’ and whole, unprocessed foods are often the safest bet. For those sensitive to corn, alternatives like quinoa, rice, or nutrient-dense starches (e.g., sweet potatoes) can help fill the gap. Always fascinating (and frustrating) how individualized this journey is—thanks for highlighting these nuances!

Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months.

Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal.

This article may be helpful:

 

 

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You are on the money, but I should also add that Italian, French and other countries research shows exactly what I have said. Our FDA is behind the ball when it comes to this research and I am hopeful that Kennedy can straighten this out soon, albeit he is giving the food companies too long to just remove food dyes from our foods when in fact they have to remove all that in order to sell for example, in the UK as they aren't allowed such things. The food companies and the cola companies have also changed their formulas to have just sugar in them instead of corn gluten aka high fructose corn syrup and corn starch in them. Misinformation here in America is a very dangerous thing. I also have been grain free for a long time now and at no time can I even have the smallest amount of corn gluten -I recently got glutened from a supplement that claimed to be grain free yet upon further research I found that it had erythritol (corn sugar) in it and that is what got me sick for 7 days straight. I am not hopeful to ever be able to add back into my diet any of the grain glutens, but perhaps those who were only gluten intolerant might be able to, but for me being celiac, I have no hope in that. Thank you for the article, I will add it to my collection of research as I am collecting everything I can find on this subject and posting it on X as well as other places.  I also don't use psuedo grains i.e. quinoa as that also reacts negatively with my gut, so I am 100% a cassava/tapioca/arrow root girl and that is my go to bread replacement. There are some new items made with chicpea/green peas that are sold as rice alternatives, i bought one to try but haven't yet. So food companies are getting creative, but like you said, I am fresh whole foods and don't buy many processed foods, I make my own cheese, ketchup, pickles, jams, etc.