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- trents replied to Ryangf's topic in Related Issues & Disorders1For people with celiac disease and corn intolerance from it: Is salt still okay for most people?
Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn. -
- Ryangf posted a topic in Related Issues & Disorders1For people with celiac disease and corn intolerance from it: Is salt still okay for most people?
I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…i... -
- Scott Adams replied to Kwinkle's topic in Coping with Celiac Disease7I’m so confused…
For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out. -
- knitty kitty replied to Kwinkle's topic in Coping with Celiac Disease7I’m so confused…
Hello, @Kwinkle, How are you doing? Have you tried adding a Magnesium supplement? The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1. Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating. Thiamine deficiency symptoms also include loss of appetite and fatigue... -
- Scott Adams replied to Kj44's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms5
Testing
Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet.
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Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
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I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
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By Scott Adams · Posted
For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out. -
By knitty kitty · Posted
Hello, @Kwinkle, How are you doing? Have you tried adding a Magnesium supplement? The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1. Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating. Thiamine deficiency symptoms also include loss of appetite and fatigue. My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...). I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety. Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy. If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts. For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat. Let us know how you're doing! -
By Scott Adams · Posted
Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet.
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