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 Corn Trigger Adverse Reactions in Some Celiac Patients? - Celiac.com

Scott Adams

By Scott Adams
in Publications & Publicity

Recommended Posts

Scott Adams Grand Master
Scott Adams
Posted

Can Corn Trigger Adverse Reactions in Some Celiac Patients?

Celiac.com

Celiac.com 12/03/2010 - An interesting finding regarding corn from a research team based in Sweden that studied the effects of both gluten and corn on ...

Open Original Shared Link

View the full article

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

Celiac.com Sponsor (A8-M):


cassP Contributor
cassP
Posted

i think this makes total sense.. even tho it was a small group- i completely believe it- it makes sense that roughly half of Celiacs may have similar reactions to corn while others are completely fine. i ate gluten-free corn bread & dressing for days over thanksgiving- and i seriously feel like i did before i went gluten free. :(

FooGirlsMom Rookie
FooGirlsMom
Posted

I'm discovering I have the same issue. I noticed I was reacting to Corn & Honey Nut Chex cereals, checked the label - corn. So I switched to only Rice & Cinnamon Chex (both are rice only) and I'm fine. After I saw the huge difference, I dropped corn from my diet altogether. I feel soooo much better. It's amazing that after you go gluten free you suddenly find other intolerances...

My money is that it's true that 1/2 of us have issues with corn too...at least for some time until our bodies heal up.

FooGirlsMom

Skylark Collaborator
Skylark
Posted

This is that same 2005 flawed study everyone keeps pointing to. There was 82 ppm of gluten cross-contamination in the corn.

Makes me wonder a little about the self-styled experts writing for Celiac.com.

dilettantesteph Collaborator
dilettantesteph
Posted

This is that same 2005 flawed study everyone keeps pointing to. There was 82 ppm of gluten cross-contamination in the corn.

Makes me wonder a little about the self-styled experts writing for Celiac.com.

Thank you for pointing that out.

It does show how corn has a tendency to be contaminated and eliminating it can be beneficial for some celiacs.

mushroom Proficient
mushroom
Posted

Thank you for pointing that out.

It does show how corn has a tendency to be contaminated and eliminating it can be beneficial for some celiacs.

For years I couldn''t figure out if it was wheat or corn I reacted to when I went to Mexican restaurants; then I realized it was both :o

Takala Enthusiast
Takala
Posted

Don't blame the corn if it was the fault of the wheat which was snuck into it.... :huh:

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      126,941
    • Most Online (within 30 mins)
      7,748
    Lynne Morton
    Newest Member
    Lynne Morton
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Cooking with Scallop Medalions

      By Scott Adams · Posted

      I believe I've seen them at Costco still in the shells (in the frozen seafood area), which might be a safe way to go.
    • Scott Adams
      Is this safe for someone with celiac disease?

      By Scott Adams · Posted

      A dedicated rack is a great idea if everyone in the house understands and supports the idea, and just to clarify, I didn't recommend just wiping the rack down, but washing it well in soap and hot water.
    • S V
      Cooking with Scallop Medalions

      By S V · Posted

      Thanks, I appreciate you getting back to me.  Sometimes the retailers don't have content info on products they sell and they have rewrapped them with no ingredients list. Guess I'll stick to prepackaged medalions with all the info. 
    • ShariW
      Coping with celiac

      By ShariW · Posted

      I find that I sometimes have symptoms due to cross-contact with foods that *might* be contaminated in the processing. 100% gluten-free certification is something I look for in every processed food I consume. 
    • ShariW
      Is this safe for someone with celiac disease?

      By ShariW · Posted

      I would not be comfortable with just wiping down the rack after a gluten-containing food was cooked on it. When I cook pizza in the oven, my gluten-free pizza goes on the top rack - nothing else is ever placed directly on that top rack, gluten or not. Contact with minute traces of gluten cause me symptoms within a few hours. If I heat a gluten-free roll in my toaster oven, I place it on a small bit of foil so that it does not directly contact the rack that *might* have traces of gluten on it. 
×
×
  • Create New...