Can We Start A Corn Intolerance Support Thread?

[emcmaster]

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.

[cruelshoes]

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]

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]

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]

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]

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]

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.

[whitball]

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]

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.

[emcmaster]

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?

[peepsmama]

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

Open Original Shared Link

[Brady's Mom]

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]

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]

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]

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?