Let’s admit it. Corn is used on so many gluten and gluten-free products to replace wheat. The real question here is – Is corn safe on a gluten-free diet yes or no?
Studies are showing contradicting answers, and it is confusing. However, we also know that some of the prolamins which are a group of plant storage proteins in Maize (corn) contain the amino acids zeins that look similar to the wheat gliadin, which will activate immune response by binding to the HLA-DQ2 and DQ8. If you are sensitive or allergic to either one of the four different gliadin peptides – in such case, you sure want to avoid corn.
Corn is used in so many edible and non-edible products like shampoos, soaps, plastics supplements, etc., that it is even hard to believe – how much we are exposing our-self to corn. According to the USDA crop projected 2017, we are consuming corn at 14.4 billion bushels per year. It is the second largest consumption category that is feed and residual use, representing 40 percent of total consumption.
In my book, “What If Gluten Free Is Not Enough?” I am elaborating much more about the different prolamins and the immune connection to gliadin. But the real issue is, that basically, you DO NOT HEAL tissues that had been damaged when you include corn in your diet.
Corn has the same impact as wheat, and it has a negative contribution to your health as the wheat gluten. Unfortunately, studies are showing that people with gluten sensitivity or allergy at a higher risk to develop autoimmune diseases in their lifetime compared to those who are not. And it could also be from corn.
So if you ask me, is it safe to eat corn – the answer is NO.
Try to avoid it in all cost, especially if tested gluten sensitive or gluten allergy. You also want to test it to be safe: TEST Don’t GUESS
I’ve added today a list of Edible & NON- Edible Products that carry corn. I hope this list would be helpful to navigate safely the “corn” confusing.
Corn and Corn by ProducTs:
For more information check the National Corn Growers Association this link: https://www.ncga.com/home
Nutrients. 2013 Oct 21;5(10):4174-83. doi: 10.3390/nu5104174. Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients. Ortiz-Sánchez JP1, Cabrera-Chávez F, de la Barca AM. Wheat starch, gliadin, and the gluten-free diet. Thompson T.J Am Diet Assoc. 2001 Dec; 101(12):1456-9.Maize prolamins resistant to peptic-tryptic digestion maintain immune-recognition by IgA from some celiac disease patients. Cabrera-Chávez F, Iametti S, Miriani M, de la Barca AM, Mamone G, Bonomi F.Plant Foods Hum Nutr. 2012 Mar; 67(1):24, 30. Nutrients. 2013 Oct 21;5(10):4174-83. doi: 10.3390/nu5104174. Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients. Ortiz-Sánchez JP1, Cabrera-Chávez F, de la Barca AM.
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Chen is a Functional Nutrition expert consultant, leading authority on weight management, women’s health and gluten sensitivity. She is a clinician, public speaker, educator and Amazon Best Seller author of “What If Gluten Free Is Not Enough – The Balanced Diet”.
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