Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can We Start A Corn Intolerance Support Thread?

emcmaster

By emcmaster
in Food Intolerance & Leaky Gut

Recommended Posts

emcmaster Collaborator
emcmaster
Posted

I've been corn-free for about 6 months now, though I cheat now and then, but I'm still having trouble finding substitutes for things like beef bullion and stuff like that.

Though maybe we could help each other out. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cruelshoes Enthusiast
cruelshoes
Posted
I've been corn-free for about 6 months now, though I cheat now and then, but I'm still having trouble finding substitutes for things like beef bullion and stuff like that.

Though maybe we could help each other out. :)

I don't have corn intollerance, but here are a few groups that I know if that might be able to help you out:

Open Original Shared Link

Open Original Shared Link

Hope this helps.

kabowman Explorer
kabowman
Posted

Those forums are pretty good...

As to beef bullion, I make my own beef broth (and chicken broth). I get bones from the butcher and add veggies, garlic, seasoning, etc. and boil them for about 4+ hours. Makes a great broth and then I freeze the strained broth in 1 to 2 C containers. I use a lot more chicken broth so I haven't made any beef broth for a while.

I am pretty sure most of the citric acid as preservatives are now corn derived (or I am becoming even more sensitive). I avoid all styrofoam due to issues that may or may not be corn related.

There are a couple of pasta sauces that don't have citric acid but they are so expensive, I make my own now and everyone loves mine much better anyway, it is worth the extra time. I just put a pot on occasionally, make it up for the next day, then freeze what we don't need.

tom Contributor
tom
Posted
I am pretty sure most of the citric acid as preservatives are now corn derived (or I am becoming even more sensitive).

Hi Kate,

Your sig says yeast & vinegar are a problem, right?

Citric acid as an ingredient belongs in a group w/ those two. The manufacturing of it involves yeast and fermentation.

All 3 are a problem for me too.

And corn! I don't have any great corn-replacement/avoidance tips for cooking, even tho I cook everything I eat and have been corn-free for 2+ years. I just keep it simple. (Not much of a cook yet)

I WILL be keeping an eye on this thread tho and will check out those links.

kabowman Explorer
kabowman
Posted

Well, I can have some fermented stuff (tequilla, rum, and potato vodka are all OK) but that explains a lot about the citric acid.

Arrowroot flour is an equal substitute for baking if you are making your own.

The gluten free baking powder is corn based so you need to make your own. I *believe* it is a mix of baking soda and tarter powder but would have to look that up too.

Same to many vanillas - it is the one ingredient that bothers me in all of enjoy life products so I think it is corn based but don't really know for sure, it bothers me so I don't buy those products. I make my own vanilla too (vodka and vanilla bean).

Corn is the anti-caking agent in salts.

cruelshoes Enthusiast
cruelshoes
Posted
As to beef bullion, I make my own beef broth (and chicken broth). I get bones from the butcher and add veggies, garlic, seasoning, etc. and boil them for about 4+ hours. Makes a great broth and then I freeze the strained broth in 1 to 2 C containers. I use a lot more chicken broth so I haven't made any beef broth for a while.

Can you tell me more about how you do this for beef stock? How many bones you need to buy, etc. I use my pressure cooker to make chicken stock, and it is great. With a pressure cooker it only takes about an hour, too.

kabowman Explorer
kabowman
Posted

I don't remember how many bones you need but you make it just like chicken, only you need to cook it longer.

I have a pressure cooker but have only used it for cold water canning. I have never actually used the pressure part of it. That is going to have to change once I start using it to can meals for vacations and camping.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


whitball Explorer
whitball
Posted

I am having problems with corn and also with rice. It amazes me that so much of our food uses has corn in it. I also amazes me how many foods do not really specify what is in their product. The citric acid thing ruined my day. The limitations are bad enough just being a celiac, but to have additional limitations with rice and corn makes it tougher. Now to find out that corn is in citric acid and salts?..................bummer.

happygirl Collaborator
happygirl
Posted
I am pretty sure most of the citric acid as preservatives are now corn derived (or I am becoming even more sensitive).

Citric acid is usually made from corn.

Open Original Shared Link is a good list

I was intolerant to everything last year, including corn....Corn is in everything. Some people seem to tolerate "some" corn products, others can't tolerate anything. I ate very plain, because corn was everywhere, and I was reacting to so many foods.

  • 3 weeks later...
emcmaster Collaborator
emcmaster
Posted
  • Author

I *thought* I had started a thread like this but then totally forgot about it!

I'm having a very hard time right now. It seems like I get glutened/corned, (mostly) recover after a week or so, and then BAM! get glutened or corned again a few days later.

When I first went corn-free, I was ok with corn derivatives like maltodextrin, citric acid, etc. Now it appears I cannot handle those anymore. I'm really, really missing my raspberry lemonade crystal lite! Does anyone know of any low-cal beverages besides water?

  • 1 month later...
peepsmama Newbie
peepsmama
Posted

here's a blog with recipes and products for gluten and corn intolerances:

Open Original Shared Link

Brady's Mom Newbie
Brady's Mom
Posted

I would appreciate a corn intolerance thread here in addition to other sources as corn is the most difficult allergen to avoid that I have found and it is even more difficult to avoid when you are also avoiding gluten. My son is also allergic to soy and dairy, so my grocery shopping trips are eternal and it would be nice to share with others who are experiencing the same things!

nmw Newbie
nmw
Posted

I too a having issues with corn (and soy, dairy, yeast and rice). Shopping is a nightmare, and I've cut out so many of the things I was eating being "only" gluten-free. I'm undecided as to whether corn that is hidden in additives and things lke citric acid is truly bothering me, but I do know that the cleaner I eat, the better. I've finally gotten off my behind and started cooking more (I never eat out).

Corn is way more insidious than gluten!

Nyxie63 Apprentice
Nyxie63
Posted

I'm corn-intolerant too. Along with gluten, dairy, and refined sugar. My reaction to corn is actually why I did the elimination diet where the other intolerances were found. Go figure. I also don't seem to tolerate brown rice either, although white rice is fine.

Corn's definitely in just about everything! I've gone to a whole-foods diet, not necessarily because its healthier, but because its easier than having to deal with so much label reading.

Definitely need to get a freezer now. I do a lot of cooking in bulk, but it'd be nice to do more.

With making stock, if you put the bones into a roasting pan and bake them for an hour or so, it adds so much more flavor to the stock.

elonwy Enthusiast
elonwy
Posted

I need help too. we had figured out my BF was gluten intolerant, and then his allergy tests came back. He's allergic to:

Wheat

Oats

Corn

Soy

Peanuts

The one thing he always though the was allergic to, Dairy he's fine with. I'm gluten intolerant and allergic to eggs, but the corn and soy issues are overwhelming me. Are there baking mixes and things that fall within those guidelines?

Are there yes/no ingredient lists like the Delphi one for gluten? I need to know what all the other unpronouncable words I need to avoid now are.

Can he eat out ever again?

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,353
    • Most Online (within 30 mins)
      7,748
    ace14219
    Newest Member
    ace14219
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • SilkieFairy
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By SilkieFairy · Posted

      It could be a fructan intolerance? How do you do with dates?  https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
    • Lkg5
      Unexpected gluten exposure risk from cultivated mushrooms

      By Lkg5 · Posted

      Thank’s for addressing the issue of mushrooms.  I was under the impression that only wild mushrooms were gluten-free.  Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative.  In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken.  Major mistake!
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      my IGG is 815 IGA 203  but tTG-Iga is   <0.4!!!!!!!!!!!!!   oh my god- 13 days of agony and the test is negative?  I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has   I am going to write up the history of my issues for the past few years and start a food/symptom diary to bring with me to the GI doctor in March.   I googled like crazy to try to find out what other things might cause these symptoms and the only thing that truly fits besides celiac is NCGS   but I guess there are some other things I maybe should be tested for ...? like SIBO?   I will continue to eliminate any foods that cause me distress (as I have been doing for the past couple of years) and try to keep a record. Can anyone recommend an app or some form or something that would simplify this? I have a very full and busy life and taking the time to write out each symptom name in full would be tedious and time consuming- some sort of page with columns to check off would be ideal. I am not at all tech savvy so that's not something I can make myself ... I'm hoping there's some thing out there that I can just download and print out   do I give up on testing for celiac with such a low number? I am 70 yrs old I have been almost completely off gluten for the most part for about 2 yrs. I had a meal of vital wheat gluten vegan roast,  rolls and stuffing made from home baked bread and an apple pie- and had the worst pain and gas and bloating and odd rumblings in my gut etc - almost went to the ER it was so bad. I was thinking, since I'm spilling a lot of calcium in my urine, that perhaps this was a kidney stone (never had one before but there's always that first time, right?)    Saw my endo on Jan 20th and after hearing the story about the symptoms from eating that holiday meal, she suggested doing a gluten challenge. She said 2 weeks was fine- she said stopping it in the middle if symptoms got bad was fine- In the meantime I'd read that 2 weeks was not enough- called and argued with the nurse about this, but ultimately decided to stop the gluten on the 13th day and get the test done because I was in too much pain and almost suicidal and knew I could not continue.   so.............. that's where I am now I have had no bread since Sunday. I did have some rolled oats today and had some gas and bloating afterwards I did have some wheat germ in a smoothie on Tuesday and had a stomach ache later that night.   but overall I feel so much better! all the joint pain is gone! the nausea is gone. The stomach pain and gas and bloating are going away. Still a bit gassy but no more of that horrible odor. wow, that would clear a room if I was out in public!  I see a GI nurse March 4th  I hope she'll be able to help sort this out! can you think of what my next steps might be?
    • par18
      Is it gluten?

      By par18 · Posted

      Thanks for the reply. 
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      What you’re describing is actually very common, and unfortunately the timing of the biopsy likely explains the confusion. Yes, it is absolutely possible for the small intestine to heal enough in three months on a strict gluten-free diet to produce a normal or near-normal biopsy, especially when damage was mild to begin with. In contrast, celiac antibodies can stay elevated for many months or even years after gluten removal, so persistently high antibody levels alongside the celiac genes and clear nutrient deficiencies strongly point to celiac disease, even if you don’t feel symptoms. Many people with celiac are asymptomatic but still develop iron and vitamin deficiencies and silent intestinal damage. The lack of immediate symptoms makes it harder emotionally, but it doesn’t mean gluten isn’t harming you. Most specialists would consider this a case of celiac disease with a false-negative biopsy due to early healing rather than “something else,” and staying consistently gluten-free is what protects you long-term—even when your body doesn’t protest right away.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.