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- Bebygirl01 replied to Bebygirl01's topic in Introduce Yourself / Share Stuff1Not Just Wheat, Barley and Rye Glutens that make us sick
corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food... -
- Bebygirl01 posted a topic in Introduce Yourself / Share Stuff1
Not Just Wheat, Barley and Rye Glutens that make us sick
Corn Gluten vs. Wheat Gluten: Corn gluten (zein) is different from wheat gluten (gliadin), but both are types of gluten. Inflammatory Response: Some celiac patients have shown an inflammatory response after consuming corn. Cross-Reactivity: Corn can mimic gluten in sensitive individuals, potentially triggering immune responses similar... -
- Scott Adams commented on Scott Adams's article in Additional Concerns3Gluten-Free Options at Starbucks: A Guide for Celiac and Gluten-Sensitive Customers (+Video)
Good on you--it looks like you followed the recommendation in the article: "Communicate Clearly: Inform your barista about your gluten-free needs and ask about preparation methods."- celiac disease
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- Scott Adams replied to Mo Stipisic's topic in Gluten-Free Foods, Products, Shopping & Medications1
Home-made kefir
Welcome to the gluten-free journey! It’s great that you’re exploring ferments like kefir—they can be a wonderful support for gut health, especially when navigating celiac or gluten sensitivity. Kefir is rich in probiotics, and many people find it soothing during gut healing. It’s great that you’re already thinking about making sauerkraut and kimchi too—those... -
- Peggy M commented on Scott Adams's article in Additional Concerns3Gluten-Free Options at Starbucks: A Guide for Celiac and Gluten-Sensitive Customers (+Video)
When the new Starbucks opened near me, I drove over to get a Frappuccino only to be told they wouldn't sell me one since the machine is used for many types and there would be cross contamination. So, no frapps there. I must go to the place that only makes gluten-free ones.- 1
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By Bebygirl01 · Posted
corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy. -
By Bebygirl01 · Posted
Corn Gluten vs. Wheat Gluten: Corn gluten (zein) is different from wheat gluten (gliadin), but both are types of gluten. Inflammatory Response: Some celiac patients have shown an inflammatory response after consuming corn. Cross-Reactivity: Corn can mimic gluten in sensitive individuals, potentially triggering immune responses similar to those caused by gluten. Individual Sensitivity: Many individuals with celiac disease or gluten intolerance find that they can't tolerate corn gluten, even though they avoid wheat, barley, and rye. Nonresponsive Celiac: Some individuals with celiac disease don't respond well to a gluten-free diet, and this may be due to gluten contamination or other factors, including reactions to corn gluten. Corn Derivatives: Even processed corn products like high-fructose corn syrup or corn oil may cause issues in sensitive individuals. -
By Scott Adams · Posted
Welcome to the gluten-free journey! It’s great that you’re exploring ferments like kefir—they can be a wonderful support for gut health, especially when navigating celiac or gluten sensitivity. Kefir is rich in probiotics, and many people find it soothing during gut healing. It’s great that you’re already thinking about making sauerkraut and kimchi too—those are fantastic next steps! And that’s incredibly generous of you to offer kefir grains; I’m sure there are folks in NYC who would love to start their own batch. Keep sharing and exploring—you’re off to a great start! -
Can you explain mushroom tinctures to me? -
Hey! How is your daughter doing now? I am dealing with very similar issues! All started after going gluten free after being diagnosed with celiacs
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