Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Yellow Corn Vs White Corn

GlutenGalAZ

Recommended Posts

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

Just wondering if anyone else has a problem with one but not the other?

I can have White Corn but feel sick from Yellow Corn.

Ex

Popcorn: Do fine with White kernels but not normal yellow (more popular) popcorn kernels.

Taco Shells and Tortiallas: Better with White then Yellow

Normal Corn: Stomach hurts from Yellow Corn but not White

I have made cornbread 1-2 times since being gluten free and it bothered me both times.

Anyone have a suggestion on what to use instead of the Yellow Corn Meal?

Thanks for any input/thought/comments :)

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

Celiac.com Sponsor (A8-M):


GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
Just wondering if anyone else has a problem with one but not the other?

I can have White Corn but feel sick from Yellow Corn.

Anyone???

Thanks

ang1e0251 Contributor
ang1e0251
Posted

Go to a Hispanic market and buy Areparina. It's white corn flour base used in Colombia and Venezuela. The ones we buy here have instructions in English and Spanish.

I believe white corn, hominy, is treated with lime and that's the difference.

GermanMia Newbie
GermanMia
Posted

Hi,

ang1e0251 is right, the white corn flour (masa de harina) is kind of fermented so it becomes better digestible. I've made the same experience as you have. Not with kernels (they're not available here), but with the white flour.

Mia

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author

Thank you for the replies, I'll look into that (small town so no hispanic grocery store).

Thanks again!

ang1e0251 Contributor
ang1e0251
Posted

Where are you? I used to live in Flagstaff!

Archived

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

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


  • Member Statistics

    • Total Members
      130,832
    • Most Online (within 30 mins)
      7,748
    Angie T
    Newest Member
    Angie T
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • lookingforanswersone
      TTG IgA 0.30 U/ml: further tests?

      By lookingforanswersone · Posted

      Thanks everyone. I've decided to do a gluten challenge (4 slices of bread a day for 3 months) and then do a full gluten panel of all the tests that can be done, just to rule it in or out for sure. I think otherwise psychologically it will keep bothering me 
    • Suze046
      Gluten-Free Newbie

      By Suze046 · Posted

      Thanks Scott. Those articles are really interesting. I’m cutting out gluten for 6 weeks but honestly I’m not sure I even want to reintroduce it! I ate at a restaurant for the first time on Wednesday and then Thursday was really uncomfortable and had a few trips to the loo.. wonder if there was some cross contamination 🤷‍♀️ if that’s how my body reacts after not eating it for 3 weeks I’m not sure it’s worth reintroducing it and re testing for celiac! It might have been a coincidence I realise that I’m not going to feel better all of a sudden and my gut is probably still trying to heal. Thanks for your supportive message! 
    • RMJ
      TTG IgA 0.30 U/ml: further tests?

      By RMJ · Posted

      Reference range 0.00 to 10.00 means that within that range is normal, so not celiac. There are other antibodies that can be present in celiac disease and they don’t all have to be positive to have celiac.  I’m sure someone else will post a link to an article describing them! Plus, if you are IgA deficient the celiac IgA tests won’t be accurate.
    • cristiana
      Gluten Intolerance And Low White Blood Cell Counts?

      By cristiana · Posted

      Great to have another UK person on the forum!   Re: blood tests, it sounds as if you are being well monitored but if you have any further concerns about blood tests or anything else, do not hesitate to start a new thread. Cristiana  
    • Lori Lavell
      The patient is positive for DQA1*05, one half of the DQ2 heterodimer

      By Lori Lavell · Posted

      Julia530 - I have the same gene structure and most of the symptoms you have experienced plus more.....I agree with you whole heartedly!! There are approximately 10 (NOT TWO) genes that can predispose a person to having Celiac Disease. I read in Pub Med that HLA DQA1:05  can result in Celiac Disease in approximately 1 in 875 people. While it is obviously more rare it is NOT BENIGN and should not go unnoticed. Go get the book "NO GRAIN, NO PAIN" and I highly suggest you read it cover to cover. It is written by a Chiropractor who quit his medical education when the VA wouldn't allow him to treat the Veterans with debilitating arthritis with a grain free diet. I have been grain free for over 10 years now.....the facts are we are being lied to! There is a form or gluten in every protein in every grain on the planet of which there are 1000 or more. Just because all they are testing for is the Gliadin in wheat is no excuse to report only partial facts. I became a Certified Function Nutrition Counselor who specializes in Celiac Disease other Autoimmune conditions. Lavell Krueger, CFNC - lavellnutrition    aol
×
×
  • Create New...