• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Corn Intolerance
0

7 posts in this topic

I have begun to wonder about my reactions to corn. One of the funniest and most amazing things about going gluten free for me was discovering it wasn't normal to have a stomach ache after ever meal (who knew? I thought that was how you knew you were full :blink: )

I guess of the refined carbs I've been eating corn has become a lot bigger part of my diet. Lately I have found that I get a bit of a stomach ache and feel a bit queasy after eating corn chips, corn tortillas and corn thins. I was ok with canned corn kernals in soup, and don't seem to have any problems with small amounts of corn starch as thickeners in products. It wouldn't be the richness (oily-ness I mean) of the foods because I'm fine with everything else).

Does this sound like any one else's intolerance to corn or could my symptoms just be coincidence? Are there any straightforward tests that could be done? If it's like lactose intolerance and just having less is good enough then I'm fine with that - it's not like corn chips are particularly good for me anyway - but the hidden starches, agh! I don't know if I'm up for another round of eliminating products from my life!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I have begun to wonder about my reactions to corn. One of the funniest and most amazing things about going gluten free for me was discovering it wasn't normal to have a stomach ache after ever meal (who knew? I thought that was how you knew you were full :blink: )

I guess of the refined carbs I've been eating corn has become a lot bigger part of my diet. Lately I have found that I get a bit of a stomach ache and feel a bit queasy after eating corn chips, corn tortillas and corn thins. I was ok with canned corn kernals in soup, and don't seem to have any problems with small amounts of corn starch as thickeners in products. It wouldn't be the richness (oily-ness I mean) of the foods because I'm fine with everything else).

Does this sound like any one else's intolerance to corn or could my symptoms just be coincidence? Are there any straightforward tests that could be done? If it's like lactose intolerance and just having less is good enough then I'm fine with that - it's not like corn chips are particularly good for me anyway - but the hidden starches, agh! I don't know if I'm up for another round of eliminating products from my life!

I knew corn was a problem before I realized about gluten even. Over the years I have refined it down and delineated that it is a lectin problem I have, and the lectins are contained in the skin of the kernel of corn. So anything where the whole kernel is ground will do me in (like masa harina - got me last night because of careless label reading: the label said "masa corn flour" and since cornflour is cornstarch in New Zealand my eye just passed by the masa part.) Got me good, I might add, and it was in rice chips of all things, my first snack food in almost three months :( . Ended up in ER with atrial fibrillation again, only this time I got the diagnosis instead of just suffering for 4-5 hours at home.

Anyways, my point of this post is that I have found that I can tolerate small amounts of corn starch in cooking, whether my own or commercial, without any harm that I am aware of - no outward symptoms. Which is good for me because I can't do potato starch or soy flour. I guess the more refined the corn is the fewer lectins it contains. :) But put that yellow fibrous skin in there and I'm a gonna. The point of the lectins being in the skin - they are the plant's natural protection against insect predation.

0

Share this post


Link to post
Share on other sites

Ended up in ER with atrial fibrillation again, only this time I got the diagnosis instead of just suffering for 4-5 hours at home.

Oh no! I am so sorry you had such a reaction but I guess good you got the diagnosis. There's something wrong though about how we all take consolation in such things - would be so much nicer to find out faster.

Anyways, my point of this post is that I have found that I can tolerate small amounts of corn starch in cooking, whether my own or commercial, without any harm that I am aware of - no outward symptoms. Which is good for me because I can't do potato starch or soy flour. I guess the more refined the corn is the fewer lectins it contains. :) But put that yellow fibrous skin in there and I'm a gonna. The point of the lectins being in the skin - they are the plant's natural protection against insect predation.

Thanks for this, interesting about the lectins. I think I need to experiment with fresh corn because it seems so far like my problem is with the middle amount of refinement (corn meal bad, corn starch fine, canned corn fine) which doesn't make sense. I haven't had fresh corn in years - I wonder if the soaking in the canned corn made it ok?

0

Share this post


Link to post
Share on other sites

One of the funniest and most amazing things about going gluten free for me was discovering it wasn't normal to have a stomach ache after ever meal (who knew? I thought that was how you knew you were full :blink: )

omg! i had this exact same thought last night- i was always in such discomfort after eating out- and just assumed that it was my fault for eating too much- my punishment. and last night it dawned on me- that i can feel normal now after eating out (without the gluten) :)

and corn- sometimes it bothers me, sometimes it doesnt. the last time i had my favourite rice/bean/corn tortilla chips- i had SEVERE allergy attack <_<

but ya- it's not surprising- Corn is one of the top listed allergens in general along with soy, wheat, peanut, dairy.

so, you might have a corn issue.

0

Share this post


Link to post
Share on other sites

It sounds like you've already identified corn as an issue. Try eliminating it to see how you feel off it. Make sure that you completely eliminate it for a substantial period of time, at least one week, before you make any decisions about how it effects you.

I was shocked when I eliminated corn to discover that not only did my stomach stop getting queasy when I ate it, but my neuropathic pain receded. I have serious neurological reactions to corn!

Don't underestimate corn! And, unfortunately, it's in many, many processed foods (much like gluten), because corn crops are so heavily subsidized in this country. Michael Pollan (who wrote "Omnivore's Dilemma") says Americans eat so much corn that we're all biochemically like walking corn cobs.

0

Share this post


Link to post
Share on other sites
Ads by Google:


PLUS usually corn is Genetically Modified :angry:

AND- this is weird, but i was on the phone with whoever makes Advil the other day- just double checking if there was gluten before i bought it- and she read off the ingredients- now maybe she was confused- but i heard "Gluten"- and i was like "WAIT- WHAT??" and she clarified that the ingredient was: Gluten (corn).

what the h is that?? maybe she was confused. ??

there's a website called Glutenology i think- and they're very "alarmist". they posted an article once saying how when they first did the studies on gluten- they only studied a few grains, but ignored the others. i dont know about that. i definitely think a lot of us are intolerant to most grains, but i try not to read their stuff now- i dont need all that anxiety

0

Share this post


Link to post
Share on other sites
omg! i had this exact same thought last night- i was always in such discomfort after eating out- and just assumed that it was my fault for eating too much- my punishment. and last night it dawned on me- that i can feel normal now after eating out (without the gluten) :)

I thought the same - and I was always aware of my stomach (not just because it's pudgy!). Now it's just another part of my body, it's not announcing discomfort 24 hours a day.

Michael Pollan (who wrote "Omnivore's Dilemma") says Americans eat so much corn that we're all biochemically like walking corn cobs.

I have that book on my shelf, I guess I should read it :) One thing I have in my favour (I think) is that I'm in australia, corn isn't such a big crop here and manufacturers don't add corn or corn syrup to everything. But corn starch as a thickener is still in plenty of things, especially when you're avoiding our biggest crop, wheat.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,421
    • Total Posts
      930,467
  • Member Statistics

    • Total Members
      63,848
    • Most Online
      3,093

    Newest Member
    glutenfreekiddo
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi! I've just been recently diagnosed as Celiac through the whole biopsy-shebang, and I have a little bit of insight on the whole diagnosis thing and how I was eventually diagnosed, and my advice for you. Brace yourself, this might be a bit long, but it might be worth the read and I promise I will eventually get to the point. If you don't want the huge story, skip to the long line of capital As: I first saw my doctor when I had a few problems swallowing. I've compared it to when you're nervous and you feel like you have a lump in your throat - but after I eat and (sometimes) drink. I just mentioned briefly it to my family doctor when I was addressing another issue, but right away he referred me to a gastroenterologist and ordered a barium swallow x-ray test. The x-ray came back completely normal, and so the g.e. then suspected GERD, put me on acid blockers to see if they would work, no harm done sort of thing. The only thing I got out of the acid blockers were the side effects, so it was back to square 1. The g.e. said that the next test he could do was an upper endoscopy with biopsies. (hint: the celiac test!) Wanting to find a solution to my problems, the endoscopy was scheduled. Pretty painless, I was in and out in a day, but the results took much much longer. Biopsies, or the little pieces of my esophagus, stomach, and small intestine, were sent to the lab, and they came back clean. I didn't really go back to the g.e. for a whole year after that because life became busy, I wasn't prompted to follow up, and I just dismissed the swallowing problems the best I could and went on my way. Now, I've never been huge on the gluten, big bread-y sandwiches or croissants or pies were never foods that I super "enjoyed". I wouldn't feel bad after eating them, I just didn't like the taste of bread so much, but I loved cookies, cake and a lot of other things that do have gluten in them. I lead a lowish gluten life but I wasn't really monitoring it that way. Everything changed when I got really nasty (systemic) poison ivy. My eyes were swollen shut, and the rash was everywhere. I almost went to the hospital, but cooped out at the family doctor's place and got a script for prednisone (a steroid). But, I found that after I had tapered off the steroids, I had magically become lactose intolerant. So back to the family doctor again probably because I broke my toe or something, but we also got to talk about this magical lactose intolerance business (because I love anything dairy and it was indeed devastating). He was surprised as there is literally no correlation between steroids and becoming lactose intolerant. He asked me if I still had the swallowing problems, which I did, and so it was back to the g.e. for round 3. because my family doctor "does not believe in coincidences". Meeting with the G.E., he mainly addressed the swallowing problems telling me that he had done what he could to diagnose with the technology that we had at the highly specialized hospital that we were at, and I would have to travel about 3 hours away to see a different doctor who would do some tests involving the muscles in the esophagus. But right before I was about to leave, we started talking about lactose intolerance. He brought up other foods that I was avoiding (if any), and then the conversation went to gluten. I mentioned that I had an aunt that was gluten-sensitive. He advised that I do the blood test that can show an indication of celiac whenever in the future. I decided to do it that day. At this point in time, I was not eating much gluten because of the fact that it was personal preference. The normal range for values in this test is from 0 to 20. A few weeks later, I learned that I scored a 35. A second upper endoscopy with biopsies was scheduled, but this time I was told to eat a moderate amount of gluten everyday before the procedure. I ate about two slices of bread per day, which is more than I normally would. I was normal for the first two-three weeks of the gluten plus diet, but then I became really sick. I started getting the normal celiac symptoms, like diarrhea and extreme tiredness. Near the end, I had debilitating stomach pain and I was 2 times more asleep than awake each day. I couldn't do the 2 pieces of bread a day some days, but the pain was still there. I knew that I wouldn't ever have to force myself to eat bread for a test ever again. I was called a few days before my endoscopy telling me that a kid in a worse state than me had to take the OR during my time. I forced myself to eat more bread for another month and a half. The day finally came. I was diagnosed celiac, which I have concluded to be initiated by (1) the steroids/poison ivy and (2) the gluten binge fest.  AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Celiac Disease isn't completely understood yet. Most of the time if you weren't showing symptoms when you were a baby (so your case) it means that celiac was/could be triggered by an event in your life that causes stress on the body (like stress, physical injury, etc.).  The positive result that you got from the blood test doesn't automatically mean celiac, but it could. Here's some options: Talk to your doctor (or a different doctor) or even a specialist gastroenterologist (you can get a referral from a family doctor (general physician)) and see if you can do the blood test again, you have to have some kind of gluten for this to work in advance, so if you don't want to break your gluten-free streak, than don't really invest in this option. If you feel comfortable, you could even ask to do this test under a few scenarios (no gluten (now) and after a gluten binge, compare results). If you do this test and your indication is low off gluten and then high after gluten, I'd probably skip the biopsy. That's a strong enough sign that you don't need to put yourself through the painful-gluten binge. Maybe this is what that first doctor just assumed. But having that test when you haven't had any gluten could make the difference - it acts as a control. Go straight to the biopsy. You could do this, but I'd probably do the blood test first. I went through a lot of stress with the gluten-binge that you have to do to get an accurate result, you would also be breaking your gluten-free diet that may/may not be helping you right now. Do nothing, stay on your gluten free diet hoping that it is helping you. But if you are not celiac or gluten-sensitive (celiac before it starts to wreck your small intestine), going gluten free isn't healthy - you can do some research on this if it interests you. If you feel bad/unhealthy after going gluten free it's probably a sign. Good luck, also know that you might come to a point of stress in your life that can start celiac's destructive path. Ultimately, it is your body, and you should not feel forced or hesitate to act on health issues that impact you.
    • I'm sorry that life is so hard right now. Really.  I can't imagine working 3 jobs and trying to manage this terrible illness.  I think about American society and their obsession with food often.  Whenever you look at the internet, there are all these fabulous gluten-free recipes, but when you don't have time or money to cook these things, a simple gluten-free lifestyle is just that - simple. There isn't a lot of variety, so it's kind of boring. But, I guess I have gotten used to being boring. I just eat corn chex and fruit or yogurt for breakfast. I eat a lot of eggs, beans, rice, corn tortillas, nuts, chicken, fruit and veggies.  A loaf of gluten-free bread will last me 4-6 months in the freezer.  I buy a bag of dried beans for $1.29, I soak them overnight, and put them in the crockpot the next day. I add different spices, sometimes chicken and Voila! - dinner is ready when I get home from a long day. Family gatherings are miserable and I haven't quite figured out the best way to deal yet. If my grandmother were still alive, I imagine she would be a lot like yours - well-meaning but not really able to understand the nitty-gritty.   I just reassure my family that I am fine and that they really shouldn't do anything special for me. I bring a bag of Hershey's kisses or other gluten-free candy I can nibble on along with my meal and then I try to treat myself to a nicer home cooked meal later in the week when I have time to cook - because who has time to cook during Christmas???? And, I agree with knitty knitty. If someone else in your family/friends were gluten-free for medical reasons, it would make socializing a bit easier. One of my husband's good friends is NCGS. When we get together as a group, we can make each other special dishes and it helps to feel less isolated.  Good luck!  
    • Hi!  Um, please forgive my quirky sense of humor..... Celiac Disease is genetic... All first degree relatives of people diagnosed with Celiac Disease should be tested for the disease, too.  Gall bladder problems are often associated with Celiac Disease.  Your diagnosis might save your whole family from further medical problems as they age and the disease progresses... You need to set a good example if relatives are similarly diagnosed.... and then everybody will have to eat gluten free at family gatherings....  
    • That's what I thought!  My father has gluten sensitivity and I almost regret telling the doctor that because I feel that made her jump to conclusions because of that.  He never had the biopsy either.  I feel like doctors think it's just easier to say it's celiac when they show a gluten sensitivity to avoid additional testing, even if that diagnosis doesn't make any sense at all.  My doctor didn't even offer the biopsy, and said the blood work was enough.  Should I seek a third opinion?  I mean, I've been gluten free for 9 months...
    • It will prolong your life....celiac is a autoimmune disease that  causes your own immune system to attack you. The longer your eating gluten the worse it gets, I mean all kinds of other autoimmune disease, food allergies, food intolances. One day you could lose the ablity to eat carbs, or sugars, or become randomly allergic to tomatoes or corn all cause you decided not to be on road to healing I am not kidding here. I am allergic to corn, can not process meats, have another autoimmune disease that makes it so I can not eat dairy or CARBS/SUGARS.   I wish I could go back in time and go on a gluten-free diet a decade ago. Worse that could happen you could develop cancer or other complications and yes we have had this happen to a member before on our forums. Think of it like this your just changing brand here I will give you some links to some gluten-free foods, and how to order them, You can even order alot of them online this should help simplify it for you. I suggest thrive, amazon, or one of hte other links from there, Many you can order from the manufacture. https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/  
  • Upcoming Events