Corn Gluten

[Razzle Dazzle Brazell]

How on earth can any gluten be safe for us? I dont understand why corn is called gluten free even though it has gluten. I am concerned it could be damaging to my health. I know some of you have cut it out. Could you share your knowledge and experience with and without corn in your diet?

[Lisa]

How on earth can any gluten be safe for us? I dont understand why corn is called gluten free even though it has gluten. I am concerned it could be damaging to my health. I know some of you have cut it out. Could you share your knowledge and experience with and without corn in your diet?

Corn is not a problem for those with Celiac Disease. Gluten is the protein in the corn, but it will not trigger an autoimmune reaction as would wheat, rye, barley or malt.

[kareng]

There is gluten in a lot of grain. We sort of use the term wrong to mean only those in wheat, rye & barley. There are different "gluten" proteins in different grains.

https://www.celiac.com/articles/8/1/What-is-gluten-What-is-gliadin/Page1.html

[Razzle Dazzle Brazell]

Corn is not a problem for those with Celiac Disease. Gluten is the protein in the corn, but it will not trigger an autoimmune reaction as would wheat, rye, barley or malt.

I still dont understand the risk because i know celiacs often develop sensitivities or intolerances for proteins that are not even gluten just b/c the body confuses it (own words) and reacts to it similarly. Cant we be at risk of having bad reactions because it is the same type of protein? I actually hope not because I love using corn and corn starch when i cook. I just need reassurance.

[Lisa]

I still dont understand the risk because i know celiacs often develop sensitivities or intolerances for proteins that are not even gluten just b/c the body confuses it (own words) and reacts to it similarly. Cant we be at risk of having bad reactions because it is the same type of protein? I actually hope not because I love using corn and corn starch when i cook. I just need reassurance.

I think what you're talking about is a theory called cross-reaction. I'm not too sure I buy into that theory. Although, some people have issues with all grain, but I would think that they would be in the minority of people with Celiac.

I devour corn in the summer and I use corn starch as a thickener always.

The gluten free diet is difficult enough. I would not anticipate a problem until there is one.

[Razzle Dazzle Brazell]

There is gluten in a lot of grain. We sort of use the term wrong to mean only those in wheat, rye & barley. There are different "gluten" proteins in different grains.

https://www.celiac.com/articles/8/1/What-is-gluten-What-is-gliadin/Page1.html

Yeah i guess im just wary. Thanks for that link. It is very interesting.

[psawyer]

The word gluten is used in two distinct senses.

To a chemist, gluten is the prolamine protein of a grain--any grain. This is the sense used when speaking of "corn gluten."

To a dietitian, gluten refers to gliadin (wheat), hordein (barley) and secalin (rye), which are three chemically similar proteins that cause the celiac autoimmune reaction. Some, but not all, celiacs also react to avenin (oats). Oats are problematic because most commercial oats are contaminated by wheat.

Zein, the protein in corn, is not chemically similar to the proteins mentioned above. Some people, including some celiacs, have an intolerance to corn, but most of us eat it with no issues.

** Two posts were made while I was composing this.

[bartfull]

I have more problems with corn than I do with gluten. As a matter of fact, I found out the vitamins I've been taking for several months now actually contain gluten, and I have had no reaction to them at all. But if I have anything with corn or xanthan gum I get terrible reactions within hours.

I'm thinking that maybe (MAYBE) I sabotaged myself. When I first went gluten-free, I missed bread. I was able to eat Udi's and Canyon Bakehouse. Then a few weeks into it I bought gluten-free cornbread mix. I ate a LOT of it, and had a terrible reaction. After that I reacted to the Udis' etc.

I would reccommend that you don't eat too much of ANYTHING until you heal. Keep rotating your foods so you don't eat anything twice in a row.

[Razzle Dazzle Brazell]

The word gluten is used in two distinct senses.

To a chemist, gluten is the prolamine protein of a grain--any grain. This is the sense used when speaking of "corn gluten."

To a dietitian, gluten refers to gliadin (wheat), hordein (barley) and secalin (rye), which are three chemically similar proteins that cause the celiac autoimmune reaction. Some, but not all, celiacs also react to avenin (oats). Oats are problematic because most commercial oats are contaminated by wheat.

Zein, the protein in corn, is not chemically similar to the proteins mentioned above. Some people, including some celiacs, have an intolerance to corn, but most of us eat it with no issues.

** Two posts were made while I was composing this.

OoooooooOooooh! Thank you so much that explains everything lol. Thx P. :-)

[Razzle Dazzle Brazell]

I have more problems with corn than I do with gluten. As a matter of fact, I found out the vitamins I've been taking for several months now actually contain gluten, and I have had no reaction to them at all. But if I have anything with corn or xanthan gum I get terrible reactions within hours.

I'm thinking that maybe (MAYBE) I sabotaged myself. When I first went gluten-free, I missed bread. I was able to eat Udi's and Canyon Bakehouse. Then a few weeks into it I bought gluten-free cornbread mix. I ate a LOT of it, and had a terrible reaction. After that I reacted to the Udis' etc.

I would reccommend that you don't eat too much of ANYTHING until you heal. Keep rotating your foods so you don't eat anything twice in a row.

That is a good idea. I will do that.