Corn Maize (Gluten) Found to Cause Harm Again…
Since 1978 there have been a number of studies investigating whether or not corn gluten is a problem for patients with gluten sensitivity. The answer many give is that corn is perfectly safe for celiac patients. The big question is why would this advise be given if there are multiple studies showing quite the opposite? So many products that are labeled gluten free contain corn gluten or corn byproducts.
With the rise of the booming gluten free food market (billions in revenue annually), the question needs to be asked with more scrutiny. Why?
- Much of the processed gluten free junk frood (Frankenfood) is derived from genetically modified corn.
- There is a huge increase in patients with refractory celiac disease (these people do not respond to a traditional gluten free diet.)
- Multiple studies have shown that traditional gluten free diets fail to heal patients even after many years on the diet.
- Corn is used in the production of sweeteners, shampoos, soaps, plastics, fuels, etc. The potential for cross contamination is dangerously high.
- There are more studies showing that corn gluten is a problem than there are studies showing that it is not.
- Most of our domesticated farm animals are fed staple diets of genetically modified corn. Our meat and dairy industry revolves around this.
New Study Shows Corn Gluten Similar to Wheat Gluten
“Maize is used as an alternative to wheat to elaborate foodstuffs for celiac patients in a gluten-free diet. However, some maize prolamins (zeins) contain amino acid sequences that resemble the wheat gluten immunodominant peptides… analysis indicated that other zeins contain similar sequences, or sequences that may bind even better to the HLA-DQ2/DQ8 molecules compared to the already identified ones. Results concur to indicate that relative abundance of these zeins,…may be of paramount clinical relevance, and the use of maize in the formulation and preparation of gluten-free foods must be reevaluated…”
Plant Foods Hum Nutr. 2012 Feb 2.
Gluten Free Society’s Stance:
At this point there is ample evidence to consider corn gluten as a major contributor to gluten related illnesses. The average celiac patient feels better cutting wheat out, but the truth of the matter is simple – feeling better does not mean healthy. Statistics show that those with gluten sensitivity will go on to develop 7 + autoimmune diseases in their lifetime. These diseases develop for those following a traditional gluten free diet. The problem is that many don’t make a correlation between gluten and these other diseases. They focus on celiac disease as if it is the only manifestation of consuming gluten.
Traditional Vs. TRUE Gluten Free
A traditional gluten free diet promotes the use of processed packaged foods with genetically manipulated grain based ingredients. Regardless of gluten content, this diet is not conducive to good healing. A TRUE gluten free diet eliminates all forms of gluten. You can learn more about this diet by watching this video <<<.
- For a comprehensive list of ingredients to avoid on a TRUE gluten free diet, check out the following page <<<
- For a comprehensive list of hidden corn ingredients, check out this page <<<
I rattle the cage of conventional thought and dogma because I care about your health!