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Fresh Vs Corn Flour And Casein

kitchen-chemist

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kitchen-chemist Newbie
kitchen-chemist
Posted

I've be gluten-free for about 18mo and dairy free for a year. I had to cut out potatoes, but the rest of the nightshade family doesn't seem to bother me. I've eaten fresh corn on the cob or cooked frozen corn and I'm fine, but tortilla chips (even "gluten-free" chips) make me bloat. Corn pasta makes me bloat. I don't feel ill per se as I do with gluten, dairy, or potatoes, but it definitely isn't a food my intestines are fond of. Is there a difference btw the fresh and the dried/flour?

Also, I ran across a blog and wikipedia also mentions that traditional Ricotta does not contain casein. :o Has anyone tried this? I really, really, really miss cheese.

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kareng Grand Master
kareng
Posted

I don't have this problem any longer, but in the beginning I had a problem with some kinds of corn.

I did OK if I only had a little bit of corn products ( a few chips for example). I didn't do well with frozen corn and some corn on the cob. One kind of corn from Nebraska that they sell as corn on the cob agreed with me better. Weird.

I seem to be fine with corn now. Hopefully, you can "out-grow it" too. :D

Jestgar Rising Star
Jestgar
Posted

I read one time (and no longer know where) that tortilla chips are made from feed corn, which is different from the sweet corn we eat. Maybe it's the extra starch in the chips?

I have the opposite issue, I can eat a few chips, but absolutely no whole corn or popcorn.

kitchen-chemist Newbie
kitchen-chemist
Posted
  • Author

Well, having attempted to grow corn (w/absolutely NO success. The past 3 years have sucked for my veggie garden) I do know there are 2 basic kinds.

1) There's the original sweet corn- this MUST be eaten w/in a day or two of picking otherwise the sugars break down and it soon spoils. This is the oldest variety and is not hybridized in anyway. So, more sugar, less starch.

2) Hybridized- These have been modified to basically be "starchy" when first picked. The starches break down into sugar, extending the shelf life up to a week or more. This is often what is sold @the store, ESPECIALLY if it's not in season.

The problem is that you can't tell what's what.

I think maybe there's more to it, though. I use cornstarch in my baking w/o any problem. I'm wondering if it's a GMO thing. :huh:

Ah, the quandaries...

bartfull Rising Star
bartfull
Posted

I have been successful adding corn starch back to my diet, but when I bought some Canyon Bake House bread I didn't do so well. It has corn MEAL as well as corn starch. I won't be trying whole corn, nor corn oil, nor corn syrup. I don't want to rock the boat.

It's strange that all of us seem to tolerate different parts of the corn. I would suspect the GMO thing because the Udi's uses non-GMO corn, but I'm sure the drug companies must use GMO corn and the antibiotics I took with corn starch didn't bother me either. I sure wish some scientist would study this and find out what it's all about!

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