Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can We Start A Corn Intolerance Support Thread?

emcmaster

By emcmaster
in Food Intolerance & Leaky Gut

Recommended Posts

emcmaster Collaborator
emcmaster
Posted

I've been corn-free for about 6 months now, though I cheat now and then, but I'm still having trouble finding substitutes for things like beef bullion and stuff like that.

Though maybe we could help each other out. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cruelshoes Enthusiast
cruelshoes
Posted
I've been corn-free for about 6 months now, though I cheat now and then, but I'm still having trouble finding substitutes for things like beef bullion and stuff like that.

Though maybe we could help each other out. :)

I don't have corn intollerance, but here are a few groups that I know if that might be able to help you out:

Open Original Shared Link

Open Original Shared Link

Hope this helps.

kabowman Explorer
kabowman
Posted

Those forums are pretty good...

As to beef bullion, I make my own beef broth (and chicken broth). I get bones from the butcher and add veggies, garlic, seasoning, etc. and boil them for about 4+ hours. Makes a great broth and then I freeze the strained broth in 1 to 2 C containers. I use a lot more chicken broth so I haven't made any beef broth for a while.

I am pretty sure most of the citric acid as preservatives are now corn derived (or I am becoming even more sensitive). I avoid all styrofoam due to issues that may or may not be corn related.

There are a couple of pasta sauces that don't have citric acid but they are so expensive, I make my own now and everyone loves mine much better anyway, it is worth the extra time. I just put a pot on occasionally, make it up for the next day, then freeze what we don't need.

tom Contributor
tom
Posted
I am pretty sure most of the citric acid as preservatives are now corn derived (or I am becoming even more sensitive).

Hi Kate,

Your sig says yeast & vinegar are a problem, right?

Citric acid as an ingredient belongs in a group w/ those two. The manufacturing of it involves yeast and fermentation.

All 3 are a problem for me too.

And corn! I don't have any great corn-replacement/avoidance tips for cooking, even tho I cook everything I eat and have been corn-free for 2+ years. I just keep it simple. (Not much of a cook yet)

I WILL be keeping an eye on this thread tho and will check out those links.

kabowman Explorer
kabowman
Posted

Well, I can have some fermented stuff (tequilla, rum, and potato vodka are all OK) but that explains a lot about the citric acid.

Arrowroot flour is an equal substitute for baking if you are making your own.

The gluten free baking powder is corn based so you need to make your own. I *believe* it is a mix of baking soda and tarter powder but would have to look that up too.

Same to many vanillas - it is the one ingredient that bothers me in all of enjoy life products so I think it is corn based but don't really know for sure, it bothers me so I don't buy those products. I make my own vanilla too (vodka and vanilla bean).

Corn is the anti-caking agent in salts.

cruelshoes Enthusiast
cruelshoes
Posted
As to beef bullion, I make my own beef broth (and chicken broth). I get bones from the butcher and add veggies, garlic, seasoning, etc. and boil them for about 4+ hours. Makes a great broth and then I freeze the strained broth in 1 to 2 C containers. I use a lot more chicken broth so I haven't made any beef broth for a while.

Can you tell me more about how you do this for beef stock? How many bones you need to buy, etc. I use my pressure cooker to make chicken stock, and it is great. With a pressure cooker it only takes about an hour, too.

kabowman Explorer
kabowman
Posted

I don't remember how many bones you need but you make it just like chicken, only you need to cook it longer.

I have a pressure cooker but have only used it for cold water canning. I have never actually used the pressure part of it. That is going to have to change once I start using it to can meals for vacations and camping.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


whitball Explorer
whitball
Posted

I am having problems with corn and also with rice. It amazes me that so much of our food uses has corn in it. I also amazes me how many foods do not really specify what is in their product. The citric acid thing ruined my day. The limitations are bad enough just being a celiac, but to have additional limitations with rice and corn makes it tougher. Now to find out that corn is in citric acid and salts?..................bummer.

happygirl Collaborator
happygirl
Posted
I am pretty sure most of the citric acid as preservatives are now corn derived (or I am becoming even more sensitive).

Citric acid is usually made from corn.

Open Original Shared Link is a good list

I was intolerant to everything last year, including corn....Corn is in everything. Some people seem to tolerate "some" corn products, others can't tolerate anything. I ate very plain, because corn was everywhere, and I was reacting to so many foods.

  • 3 weeks later...
emcmaster Collaborator
emcmaster
Posted
  • Author

I *thought* I had started a thread like this but then totally forgot about it!

I'm having a very hard time right now. It seems like I get glutened/corned, (mostly) recover after a week or so, and then BAM! get glutened or corned again a few days later.

When I first went corn-free, I was ok with corn derivatives like maltodextrin, citric acid, etc. Now it appears I cannot handle those anymore. I'm really, really missing my raspberry lemonade crystal lite! Does anyone know of any low-cal beverages besides water?

  • 1 month later...
peepsmama Newbie
peepsmama
Posted

here's a blog with recipes and products for gluten and corn intolerances:

Open Original Shared Link

Brady's Mom Newbie
Brady's Mom
Posted

I would appreciate a corn intolerance thread here in addition to other sources as corn is the most difficult allergen to avoid that I have found and it is even more difficult to avoid when you are also avoiding gluten. My son is also allergic to soy and dairy, so my grocery shopping trips are eternal and it would be nice to share with others who are experiencing the same things!

nmw Newbie
nmw
Posted

I too a having issues with corn (and soy, dairy, yeast and rice). Shopping is a nightmare, and I've cut out so many of the things I was eating being "only" gluten-free. I'm undecided as to whether corn that is hidden in additives and things lke citric acid is truly bothering me, but I do know that the cleaner I eat, the better. I've finally gotten off my behind and started cooking more (I never eat out).

Corn is way more insidious than gluten!

Nyxie63 Apprentice
Nyxie63
Posted

I'm corn-intolerant too. Along with gluten, dairy, and refined sugar. My reaction to corn is actually why I did the elimination diet where the other intolerances were found. Go figure. I also don't seem to tolerate brown rice either, although white rice is fine.

Corn's definitely in just about everything! I've gone to a whole-foods diet, not necessarily because its healthier, but because its easier than having to deal with so much label reading.

Definitely need to get a freezer now. I do a lot of cooking in bulk, but it'd be nice to do more.

With making stock, if you put the bones into a roasting pan and bake them for an hour or so, it adds so much more flavor to the stock.

elonwy Enthusiast
elonwy
Posted

I need help too. we had figured out my BF was gluten intolerant, and then his allergy tests came back. He's allergic to:

Wheat

Oats

Corn

Soy

Peanuts

The one thing he always though the was allergic to, Dairy he's fine with. I'm gluten intolerant and allergic to eggs, but the corn and soy issues are overwhelming me. Are there baking mixes and things that fall within those guidelines?

Are there yes/no ingredient lists like the Delphi one for gluten? I need to know what all the other unpronouncable words I need to avoid now are.

Can he eat out ever again?

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,092
    • Most Online (within 30 mins)
      7,748
    Barb Cook
    Newest Member
    Barb Cook
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Delayed reaction

      By trents · Posted

      Welcome to the forum, @RDB7918393! For some folks, gluten reactions are delayed but I would not think symptoms delayed  of a week or more out would be due to a gluten reaction. Twenty four hours or so but not 7-14 days. I would suspect something else is going on. Eating out is well-known to be the number one sabotaging activity of the gluten-free life style. 
    • RDB7918393
      Delayed reaction

      By RDB7918393 · Posted

      I was diagnosed with Celiac about 10 months ago after having on and off morning stomach cramping and loose stool that only occurred like once a month. So I don’t get immediate reactions…more if build up reactions. I do my best to be gluten free but hard when on vacation and going to restaurants to fully trust cross contamination problems. I find that if I’m cross contaminated, I don’t get a reaction til about a week or two after. The reaction is stomach cramping morning only with flaky stool. Does anyone else have such a delayed reaction like a week or two after being glutened? Or should I go for more testing to see what’s going on.
    • ElisaAllergiesgluten
      Polly-O all cheese products are gluten free?

      By ElisaAllergiesgluten · Posted

      Good morning, I saw that a lot of people were asking wether Polly-O products are gluten free. I just called them and all their cheeses are gluten free! Just wanted to let anyone know.    if you still want you can give them a call.
    • Sicilygirl
      Enegy level extremely low

      By Sicilygirl · Posted

      Thank you very much Scott I am glad that there is a light at the end of this tunnel. I am just very impatient and I want to heal asap. I apreciate your honesty in this isnce I am getting absolutely knowhere with the medical system. A year or more? God help me this is hard. But, I am so grateful that I found a site like your that can help me and put my mind at ease in all of this. An you started this and you are ghelping alot of us get through this little by little. I thank you for starting this. Is there a cure coming that you know of? I am in Canada and there is nothing here.   Sophia    
    • Scott Adams
      Rice, corn, and other gluten-free grains.

      By Scott Adams · Posted

      Your approach is spot-on—trusting reliable sources like Mayo Clinic and sticking to a gluten-free diet that works for you is the best way to navigate all the noise out there. The claim that rice and corn contain forms of gluten harmful to celiacs is indeed a misconception. While these grains do contain proteins that may technically be referred to as "glutens" in a broader scientific sense, they are structurally and functionally different from the gliadin found in wheat, which is the specific protein harmful to those with celiac disease. Scientific research overwhelmingly supports the safety of non-contaminated rice and corn for celiacs unless there’s a separate sensitivity or allergy involved. Some opinion pieces or alternative health sources may blur the lines by conflating these proteins, which can cause unnecessary worry. You're absolutely correct to focus on the distinction between scientifically validated information and anecdotal claims. It's also important to note that some people with celiac disease may develop sensitivities to other grains over time, but this is individual and not a universal rule. If you’re asymptomatic and thriving on a diet that includes certified gluten-free products with rice and corn, there’s no reason to change what’s clearly working for you. The internet is a breeding ground for well-meaning but misguided advice, and it’s easy to feel overwhelmed. Your instinct to validate claims through reliable research is exactly the right way to go. Keep enjoying your gluten-free meals, stick with trusted certifications, and don’t feel pressured to adopt restrictive diets that aren’t backed by science or tailored to your specific needs. Happy New Year to you too!
×
×
  • Create New...