This topic contains 7 replies, has 3 voices, and was last updated by Lori Quandt farmwife67 7 years, 10 months ago.

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  • #8172
    Brenda Greene
    Brenda
    Member

    I have been a member a short while.  I also have CD.  Been on a traditional gluten free diet for 7 years.  I don't usally have corn except when it is in a list of ingredients.  I had a full bowl of gluten free corn chex 2 days ago.  I started feeling icky, then my heart raced for an hour and later i was in the bathroom.  It was pretty scary.  I am cutting out all corn now.  I have been looking at my gluten free products and am seeing a lot of corn.  UGH!

    #9520
    Lori Quandt
    farmwife67
    Member

    that is the problem with GF processed foods, they add corn and rice to everything.  I have pretty much eliminated processed foods with the exception of canned coconut milk (not really processed too much just canned), occasionally I use canned beans, I do buy nut flours that are processed in a gluten free certified factory, as well as nut butters.  I also purchase tomato paste.(too hard to make myself) I do purchase mung bean noodles occasionally too, but that is about it for processed foods. It was a big change, but once you get used to it you feel so much better.  Remember too that animals are fed corn and that corn is also in their meat and milk. It is best to eat grass fed meat. (when possible)

     

    Good Luck!

    #9584
    Norbert Banaszak jr
    redbird
    Member

    I also visit a website that is mainly for folks with CD who are super-sensitive and some there are research Ph'ds offering advice.  They are into the traditional CD theory of  wheat/barley and rye and the
    “other” grain problem is explained as cross-contamination.
    They are not buying into the “other” grains causing the CD/gluten problem but do run the expensive gluten test kits on  “advertised gluten free” products that are sold to us.   Their results show over 45% of the GF processed foods/flours are “strong”  gluten(wheat,barley,rye) positive and most of the rest do show some “slight” positive on the 10ppm and 5ppm tests. Still below the FDA allowable 20ppm on gluten but still more than a lot of us can eat without symptoms.  I do remember seeing the test on the new GF corn and rice chex cereal both showing positive on their tests. That was just “after” I had bought a box of the GF Corn Chex!  Seems to not cause any gut symptoms but still probably causing harm. I do like the substitute Pamela's GF flours but using them too often makes my “brain fog” return and they also show positive on their gluten test kits?

    #9586
    Lori Quandt
    farmwife67
    Member

    Well, I think there is a lot to learn about all this gluten free stuff. I think over the years we will get more and more information. The important thing is, people are finally starting to take it serious.  I would say if Pamela's flour gives you a brain fog, it must be causing inflammation so you probably shouldn't be eating it at all. 

     

    #9592
    Norbert Banaszak jr
    redbird
    Member

    Lori, I totally agree and sure don't have any answers, just doing a lot of looking and research.  Now there is research showing problems for CD folks with WheatGermAgglutins and Zonulin ZOT proteins keeping the TJ fibers open totally separate from the immune response. Probably a disease with many different aspects.  I thought I had found the research that would show corn as a separate gluten response when reading an abstract from some Swedish Scientists but when I got all the way to the bottom of the report on the patients they said they got their corn from a  “supposedly” gluten free/contamination free source but when they ran the  lab test on the corn for cross-contamination it did show some wheat gluten/gliaden.  We have both of Pamela's flours, one the “bread mix flour” using sorghum in addition to the rice,etc and the Pamela's pancake and baking flour mostly rice and tapioca without sorghum.  I don't know if the sorghum (if not contaminated) is bothering me or if like the folks say on GlutenZap that the other grains are cross-contaminated as shown by their EZ Gluten test kits.   For my purposes I know I don't eat the Pamela's bread mix/flour.  Big problem is if they are right it can be just luck if you get any of the GF flours or processed food that is not CC.   We are gradually moving as far away from the GF products but it's not easy.   We can eat just meats/fruits and vegetables and if what I've been reading about seed company scientists producing crossed/genetic engineered crops with “special” qualities and containing WGA, etc. then the only safe way to eat is “maybe” if you grow all your own.   Even if you have the time/money/land and equipment to do all that it's not necessarily that good either.  The recent cantalope listeria bacteria scare that caused a recall after killing a few and sickening many divulged that the soil in most all places has different bacterias and fungi that can affect humans and the crop. Listeria supposedly is not rare to find in someone's soil and even if yours is clean can become contaminated by stray animals that eat on the crop and use it for a potty?   Also, store bought “fresh produce” in many cases has been fumigated and possibly sprayed with a waxy/invisible coating for protection and the coating sometimes has gluten in it.    Seems like walking a tightrope and at 65 my balance is not that great!haha

      Norb

    #9596
    Lori Quandt
    farmwife67
    Member

    I think the only thing we can do, is try to eat as clean as possible. I buy as much organic food I can find. I buy all of my nuts and seeds online at nutsonline in their glutenfree section. (I know nothing is perfect) We must eat, so we just have to do so as clean and healthy as we can, using the knowledge we have learned on these sites. I have been feeling so much better since eating this way it is amazing.

    I am now working on weight loss. I have been overweight my whole life. After going grain free I lost 50lbs, then it stopped. I wasn't doing anything any different, just wasn't losing. For the last 6 months or so I had a few relapses of eating corn and rice (in small amounts, but never-the-less I was still eating them). I am now back on track and following the 4 hourbody diet. (low carb basically) I am also taking probiotics and some other of Dr. O's supplements, I really think the probiotic is helping me to lose weight again. 

    Just don't give up, keep on keepin on! (remember how much better off we are now then we were before learning all of this)Wink

    Lori

     

    #9602
    Norbert Banaszak jr
    redbird
    Member

    Just read a report of a research performed in Great Britain. I think they are going to fight allowing the GMO corn in their food over there.   The scientists were testing our corn made with GMO in the seed laboratories and it was determined that the genetically engineered corn had a virus injected into the corn cells that cause the corn to make it's own “natural” pesticide. Then when eaten by us humans our body instead of trying to get rid of the corn gene it tries to reproduce it making pesticide in our own cells. Maybe good if we need to get rid of gut worms? WOW    I guess we can take it but I wonder if that stuff is in our gasoline and hurting our cars??haha

    I already know from my working days at Dupont that they use GMO in
    their Pioneer Seed Company seeds to make their crops immune to being
    sprayed with their pesticides,fungicides and herbicides, but allow the
    bugs and weeds to be killed. That can't be good for us either.

      Conclusion:   I just chunked our Fritos and Tostido chips just like I chunked the Wheat Chex cereal yesterday.    Only using a small amount of Xylitol sweetner if any at all. It is natural made from a special Birch tree and sqeezed out like cane into sugar. Definitely no corn sweetner product.   The Truvia from the stevia plant that we got from Walmart is leached out to make a sugar using toxic chemicals. No calories but plenty of anti-freeze, wow!

    #9605
    Lori Quandt
    farmwife67
    Member

    Truvia also has corn in it, I emailed the company and somewhere on here Dr. O has a copy of that letter.  Be careful with your xylitol too, because xylitol is made from corn in some instances. I too buy mine made from birch trees, but it has to be specifically marked made from birch trees. I bought my first bag at a health food store and got it home and noticed it was made from corn and threw it out.

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