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SO I picked up some Masa Harina (corn flour). The only ingredients are White Corn, Water and Calcium Hydroxide (lime). I figured this should be safe and proceeded to make some fresh corn tortillas from it. They worked well and tasted yummy, but I was sick to my stomach and throwing it up soon after eating one (I ate one with nothing but a little salt first to test it). The strange thing is my glutening symptoms don't usually show up until the next day, but now I have a terrible headache, my joints ache like crazy and I can barely keep my eyes open, I'm so tired. Is there something I should know about the processing of this stuff? It does not have a warning about a shared facility or anything. Perhaps I am reacting the Lime? Just curious if anyone else has used Masa Harina and if there is a truly gluten free brand I can try instead. I was hoping to make tamales next :(


A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

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I would call the company that produces it and ask if they also produce wheat flour. If they do chances for CC are in my opinion high.


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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SO I picked up some Masa Harina (corn flour). The only ingredients are White Corn, Water and Calcium Hydroxide (lime). I figured this should be safe and proceeded to make some fresh corn tortillas from it. They worked well and tasted yummy, but I was sick to my stomach and throwing it up soon after eating one (I ate one with nothing but a little salt first to test it). The strange thing is my glutening symptoms don't usually show up until the next day, but now I have a terrible headache, my joints ache like crazy and I can barely keep my eyes open, I'm so tired. Is there something I should know about the processing of this stuff? It does not have a warning about a shared facility or anything. Perhaps I am reacting the Lime? Just curious if anyone else has used Masa Harina and if there is a truly gluten free brand I can try instead. I was hoping to make tamales next :(

WOW- how depressing- I have never had problems being glutened by masa. I LOVE Masa!!! So much that last week I developed an intolerance and had to quit eating corn. HAHAHA :) There's always something ;)

Hope you figure it out Sweetie!

:)


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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I would call the company that produces it and ask if they also produce wheat flour. If they do chances for CC are in my opinion high.

Thanks, I finally got a reply from someone at this company. It is processed in a facility with wheat flour so I guess I got a batch that was badly contaminated. The brand is called "Minsa" in case anyone else wants to know. It's made in Mexico and sent here so it could have also been shipped/trucked in with Wheat flour in the same truck.


A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

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WOW- how depressing- I have never had problems being glutened by masa. I LOVE Masa!!! So much that last week I developed an intolerance and had to quit eating corn. HAHAHA :) There's always something ;)

Hope you figure it out Sweetie!

:)

Thanks. Do you mind sharing if there is a brand you buy that is safe? Or do you buy it fresh made from a Mexican market? I have heard of doing that as well, but I thought there would be a greater chance of CC in the deli than if I make it myself. I don't have any reactions to whole corn or corn starch so I know it wasn't the corn.


A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

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I use Maseca, which is labeled as gluten free. The company does produce wheat flour, but I don't know about the same factory. Based on their lengthy website on gluten-free foods and celiac disease, you can at least be confident that they will know how to answer your questions.

Maseca

Questions


Gluten free since Feb 2006, Dairy and Soy free since 2009

Anemic off and on since 2003

Negative tTG Ab, IgA, Gliadin Ab IgA, wheat allergy (IgE) blood tests (Feb 2006)

Positive wheat allergy skin test(Apr 2006)and dietary response (Feb 2006)

Celiac grandmother (Dx in 1940s, "grew out of it")

Training for my first triathlon to support the Crohn's and Colitis Foundation of America.

~Amy

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