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

Corn Allergy - Soda

GFreeMO

By GFreeMO
in Food Intolerance & Leaky Gut

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I have been reacting to corn gluten like crazy. I know that corn is safe for many celiacs. I am not trying to start a corn gluten thread, I am just wondering if those of you who react to corn with gluten like symptoms (mine are the same as when I am glutened) do you react to corn syrup as well as corn? I gave up all corn as far as fresh corn and popcorn but I am continuing to react to something. I drink a 20 ounce bottle of Dr. pepper or Coke every single day. I think I am starting to get migraines and diarrhea from it. It is not the caffeine b/c a lot of times I will drink caffeine free but I think it may be the corn syrup. Would a corn intolerance include corn syrup?

Thanks!!

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

Celiac.com Sponsor (A8-M):


Marilyn R Community Regular
Marilyn R
Posted

I also couldn't tolerate corn for awhile. Products with high fructose corn syrups caused a reaction for me when I couldn't tolerate corn.

bartfull Rising Star
bartfull
Posted

Yes! You could definitely, or should I say PROBABLY be reacting to the HFCS. I am super sensitive to corn in any form. I have even reacted to the new plastics made with corn. That would be the crystal clear plastics that individual serving bottled water comes in (as well as sodas), and even canned food now comes with the corn based plastic lining. I think that just as we tend to become more sensitive to gluten after going gluten-free, we who are sensitive to corn become even more sensitive after being away from it for a while.

How do you handle corn starch? There is hidden corn starch in a lot of foods you would never imagine. They don't have to label it as an ingredient if it is used in processing. Another thing I noticed was that when I first went gluten free, I could still eat Udi's. It wasn't until after I made some gluten-free cornbread that I had any corn reactions, and that seemed to tip the scales. After that experience I started reacting to the corn in the Udi's. I can't even handle xanthan gum now.

If I were you I would try a STRICTLY corn free diet for a while and see how you feel. That means you need to avoid any food with HFCS. You are probably not aware yet of how pervasive it is in our foods. Most ice creams, sodas, and just about any other sweet food is potentially sweetened with HFCS now instead of sugar. When you start reading labels for corn content, I think you'll be surprised.

You need to avoid bagged salads and any other produce that is "pre-washed". I have so far gotten away with eating non-organic meats simply by washing the heck out of them before cooking. They too are "washed" in a "citric acid wash". One of the many things that will surprise you is that MOST citric acid in our foods is not from citrus fruit. They can get it from corn, and because corn is cheaper, that's usually what they use.

"Flavor" and "flavoring" are usually carried on corn. Vitamin fortified foods are out too, because corn is the usual carrier of the vitamins. Some food colorings have corn in them too.

So, whole foods only is the way to go for now. Try well washed meats, certain veggies, and rice or potatoes. But peel the potatoes because they actually gas potatoes with corn based ethanol to keep them from sprouting so soon. And try to make the rice brown rice, because some brands of white rice are polished with corn starch. Oh yeah, check with your grocery store to see if they use corn starch in the ice that you will see in some stores around the broccoli and cauliflower. I guess they use corn starch because it helps the ice to stay frozen longer.

Sounds like a nightmare, doesn't it? But the good news is that you can still eat Hagen Daz, depending on the flavor, and Starbucks ice cream too. (Oh, I forgot if you said you are off dairy.)

You can eat Kettle Brand potato chips or Cape Cods. (Most chips are cooked in corn oil, these aren't.) And you may find out you aren't as sensitive and be able to go back to some of these corn infested products. But it would be a good idea to try being really strict for a few weeks to see what happens.

organicmama Contributor
organicmama
Posted

I've read that the soaker pads placed beneath meat in grocery stores are often corn-based, as is some toilet paper. So, you do have to investigate practically everything you purchase for corn-based ingredients.

Lisa Mentor
Lisa
Posted

I've read that the soaker pads placed beneath meat in grocery stores are often corn-based, as is some toilet paper. So, you do have to investigate practically everything you purchase for corn-based ingredients.

Interesting. Could you post a source for that information that you came across? Please. :D

bartfull Rising Star
bartfull
Posted

I know I wasn't the one you asked, but here is a link to one of the many corn forums out there that talks about corn in paper products: Open Original Shared Link

bartfull Rising Star
bartfull
Posted

And here's one about the soaker pads: Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

And here's one about the soaker pads: Open Original Shared Link

I think this is rather a personal blog, rather than primary information. Many facts listed here are inaccurate for instance:

MODIFIED FOOD STARCH – starch that has been chemically altered to improve its thickening properties. Before the starch is modified, it is separated from the protein through isolation techniques; therefore, the source of the starch used is not required on the label.

Wheat, being one of the eight allergens must be listed in as a component in Modified Food Starch, if used.

Information directly from the FDA would be more factual.

bartfull Rising Star
bartfull
Posted

Well, if you ever want to eat meat again, I suggest you DON'T read this. The stuff they use in pricessing meats is enough to make me want to turn vegan! :lol: And most of the stuff does not have to be labeled.

But they use citric acid in those soaker pads (and a lot of other things). And the citric acid they use is most often corn derived.

Here's the link, but you must be brave:

Open Original Shared Link

bartfull Rising Star
bartfull
Posted

Here is a scholarly article from Wiki that ells how they get most of the citric acid used in foods: Open Original Shared Link

Most of the pectin found in commercial jams and jellys comes from corn too. It's EVERYWHERE!

GFreeMO Proficient
GFreeMO
Posted
  • Author

Thanks everyone. I was "corned" on Sunday from some bacon. Now I am being extra careful. Now I know that I need to avoid dextrin. Corn is harder to avoid than gluten. They both give me similar feelings so I have to be extra careful now. - jeez.....

Does anyone know if the carmel color in Pepsi throw back (the one with sugar and no HFCS) is corn free?

Thanks!

bartfull Rising Star
bartfull
Posted

Thanks everyone. I was "corned" on Sunday from some bacon. Now I am being extra careful. Now I know that I need to avoid dextrin. Corn is harder to avoid than gluten. They both give me similar feelings so I have to be extra careful now. - jeez.....

Does anyone know if the carmel color in Pepsi throw back (the one with sugar and no HFCS) is corn free?

Thanks!

Sorry, it's from corn. Here is a partial list of corn allergens. Those with an asterisk are not ALWAYS frm corn, but you have to check.

Open Original Shared Link

GFreeMO Proficient
GFreeMO
Posted
  • Author

Thanks. The sugary kind actually made me feel worse than the HFCS one. Maybe it has more caramel color in place of the HFCS..who knows.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. PixieSticks
      - PixieSticks replied to PixieSticks's topic in Super Sensitive People
      2

      Working in a kitchen with gluten?

      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply.
    2. BoiseNic
      - BoiseNic replied to BoiseNic's topic in Dermatitis Herpetiformis
      11

      Skinesa

      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It...
    3. knitty kitty
      - knitty kitty replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill

      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches. Really works well without hurting the digestive tract. Riboflavin B2 also helps with migraines. Most newly diagnosed people have vitamin and mineral deficiencies. Check with your doctor and nutritionist. If you follow the updated...
    4. Scott Adams
      - Scott Adams replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Advantages vs. Disadvantages of having an official Celiac diagnosis

      I don't believe that existing life insurance policies require such notifications--health checks are typically done before such policies are obtained. I believe it would primarily affect any new policy you get, and perhaps any policy renewal.
    5. Scott Adams
      - Scott Adams replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill

      You could go gluten-free now, and then start eating lots of gluten for at least 2 weeks before your endoscopy--just be sure to tell your doctor about this beforehand. If your symptoms go away on a gluten-free diet, it is further evidence of celiac disease and/or non-celiac gluten sensitivity. Approximately 10x more people have non-celiac gluten sensitivity...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,530
    • Most Online (within 30 mins)
      7,748
    AnnmarieR
    Newest Member
    AnnmarieR
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • PixieSticks
      Working in a kitchen with gluten?

      By PixieSticks · Posted

      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply. 
    • BoiseNic
      Skinesa

      By BoiseNic · Posted

      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It is gluten and dairy free also. 
    • knitty kitty
      Feeling ill

      By knitty kitty · Posted

      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches.  Really works well without hurting the digestive tract.  Riboflavin B2 also helps with migraines.  Most newly diagnosed people have vitamin and mineral deficiencies.  Check with your doctor and nutritionist.   If you follow the updated gluten challenge guidelines, you can wait until two weeks (minimum) before your appointment, then eat lots of gluten, like six slices of gluten containing bread or "name your poison".   Here's the Updated Gluten Challenge Guidelines: Recommended intake of gluten should be increased to 10 grams of gluten per day for at least two weeks. Or longer. While three grams of gluten will begin the immune response, ten grams of gluten is needed to get antibody levels up to where they can be measured in antibody tests and changes can be seen in the small intestine.   Keep in mind that there are different amounts of gluten in different kinds of bread and gluten containing foods.  Pizza crust and breads that are thick and chewy contain more gluten than things like cake and cookies.   References: https://www.beyondceliac.org/celiac-disease/the-gluten-challenge/ And... Evaluating Responses to Gluten Challenge: A Randomized, Double-Blind, 2-Dose Gluten Challenge Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878429/?report=reader  "In our study, limited changes in Vh:celiac disease (villi height vs crypt depth - aka damage to the small intestine)  following 14-day challenge with 3 g of gluten were observed, in accordance with Sarna et al.  While the 3 g dose was sufficient to initiate an immune response, as detected by several biomarkers such as IL-2, the 10 g dose was required for enteropathy within the study time frame. Based on our data, we would suggest that gluten challenge should be conducted over longer durations and/or using doses of gluten of ≥ 3 g/day to ensure sufficient histological change can be induced." Keep us posted on your progress!
    • Scott Adams
      Advantages vs. Disadvantages of having an official Celiac diagnosis

      By Scott Adams · Posted

      I don't believe that existing life insurance policies require such notifications--health checks are typically done before such policies are obtained. I believe it would primarily affect any new policy you get, and perhaps any policy renewal.
    • Scott Adams
      Feeling ill

      By Scott Adams · Posted

      You could go gluten-free now, and then start eating lots of gluten for at least 2 weeks before your endoscopy--just be sure to tell your doctor about this beforehand. If your symptoms go away on a gluten-free diet, it is further evidence of celiac disease and/or non-celiac gluten sensitivity.  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.  
×
×
  • Create New...