Gluten Free Bread Damages Celiacs…

A recent study found that patients with celiac disease can react to “gluten free” bread made with maize (corn) protein.  Serum IgA was measured against the prolamine in corn.  Previous studies have found similar reactions with corn in patients with gluten sensitivity.

Many of these studies find that the gluten in corn is similar enough to the gluten in wheat and other grains to create an inflammatory reaction in celiac patients.   As a matter of fact, one of these studies was just published in Feb. of this year.  You can view it here <<<  The big problem we are facing is that when doctors measure blood tests for gluten reactions, the test is only measuring the gluten found in wheat.  This leads to a potential false sense of security.

Source:

Gluten Free Society’s Stance:

Gluten Free Society recommends the avoidance of corn.  Typically, people with celiac disease are instructed that corn is a safe food to consume.  They are told that is is “gluten free”.  The reality is – corn contains gluten.  The gluten in corn has not been studied as aggressively as the gluten in wheat and other common grains associated with gluten intolerance.  Several recent studies have shown that people with gluten sensitivity react to the gluten in corn.
Remember that most studies focus on antibody production as the outcome for a reaction.  Because many celiac patients have IgA deficiency, the test often yield false negative results.  The above study used IgA as an outcome measure and (fortunately) found that celiacs react to corn gluten.
The immune system is complex.  IgA, IgG, IgM, IgD, and IgE antibodies are only a small part of immune system reactions.  Immune cells create a myriad of different inflammatory molecules in response to the environment.  Leukotrienes, prostaglandins, eicosanoids, histamines, cytokines, serotonin, etc.  Most lab tests being used to identify gluten sensitivity focus only on antibody production.  This is a major part of the problem in accurately diagnosing food reactions.

Are You On A Traditional Gluten Free Diet & Still Having Problems?

Remember, some research shows that up to 90% of  celiac patients don’t get better on the currently defined “gluten free diet”.  Is it because the current definition is wrong?  GFS supports the notion that it is.  It has been scientifically established that the hallmark villous atrophy found in celiac patients can be caused by more than just wheat.  As early as 1972, corn has been shown to create this atrophy, and a recent study shows corn oil as a cause for villous atrophy.  Add this to the fact that corn is also a carrier for multiple mold toxins and highly genetically modified.  The attributes of this grain are a detriment to those trying to heal.
Please share this article with the world.
All the best,
Dr. Osborne – The Gluten Free Warrior

Gluten Free Warrior Commentary

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21 Responses to “Celiac Patients React to “Gluten Free” Bread”

  • Judy Dominick says:

    I agree! I discovered this reality by personal experience.

  • Alisha says:

    I’ve been gluten free for a few months and notice when I eat GF corn chips, my abdomen swells up just like it does when I eat gluten.

  • Deanna says:

    This is true for me. After I eat corn I go brain dead and am so tired. I’m worthless the next day.

  • I have been diagnosed with Celiac Disease since July 1 and have been on the gluten-free diet since then. I often eat corn and corn chips and thankfully have no bad effects from them. I have had only one bad reaction, and that was from La Choy Soy Sauce.

  • Suzie says:

    I have been on a gluten free diet for seven years, I still have problems digesting my food, I have lost weight and now I see myself too thin and tired and not able to exercice because of being exhausted after, I eat grass fed beef and found out today that the beef is fed wheatgrass, rye and oat grass, and I beleive that what has making me sick with diarhea for the past 6 months, the time I started to eat the grass fed beef, also the chickens are fed corn and soy, which I am also intolerant, and I have been eating a lot of chicken also,
    The only food that seem safe for me is fish, which we have to be careful because of mercury.
    Can somebody tell me if it does make sense, I don’t know what I should eat to regain some weight and my energy.
    I will like a reply .
    Does somebody has the same problems with food, I can’t have corn, soy, dairy, gluten, wheat, and
    preservatives, chemicals etc.

  • Suzie,
    All of the answers to these questions is going to be addressed in the Gluten Health Matrix. You can sign up for updates here:
    http://www.glutenology.net/gluten-free-health-matrix/
    All the best,
    Dr. Osborne

  • CNYmicaa says:

    @Suzie: I have found that a strict Paleo diet does the trick. There are a lot of sites/blogs with good recipes and support…

  • dia says:

    Great info!
    Suzie, Digestive enzymes are a good addition to a gluten free diet, both to aide general digestion and help the gut heal. Glucosamine is another gut healer, probiotics and herbal digestive bitters may also assist more complete digestion & less sensitivity.
    I use OG coconut oil for cooking, & make coconut milk kefir (great source of non-member dairy probioyics) & find these quite healing. The anti fungal, anti bacterial & anti viral properties boost the immune system, & in the tropics, coconut can be up to 60% of the diet.
    Gluten free RN also suggests gong dairy free for at least 6 months, as many people who are gluten sensitive also develop sensitivity to the proteins in dairy, which may be better tolerated after the digestive system begins to heal.
    My adult daughter has noticed that now, almost 2 years into our GF regime, if she gets some accidental gluten, her skin reacts (D H) BUT she doesn’t experience anxiety! She added digestive enzymes5 or 6 months ago.

  • Wendy says:

    I ate gluten-free bread last night and had a gluten reaction to it (nervous system problems). It was made with mandioc and cassava only. I had the stomach sensations (electric shocks) and couldn’t sleep at all that night due to muscle cramps and hyperactivity and high-level, unprovoked emotions. I really enjoyed the bread but after finding this article this morning I think I’m probably going to just give up flours altogether. It’s just not worth it.

  • kimberly says:

    I have been working on a gluten free diet for around ten years now. My reactions were severe fatigue, constipation, bloating, inability to focus and trouble with motorskills. (balance, speech, focus, orientation) Corn appears to cause instant and severe fatigue and narrowing of my awareness and ability to focus on what is around me. Many gluten free products still induce a reaction. I also have noticed issues with chicken and possibly beef.

  • Thanks for Sharing Kimberly! Hope you are doing well.
    Dr. O

  • karen slater says:

    i live in australia and i need to buy besan flour to make up my flour mix BUT every time i find a packet, on the back in the allergy notes , it says made on equipment that may contain GLUTEN, so i dont buy it… what can i use instead of using besan flour… the recipe says to make up fine flour ..ingredients are besan flour, tapioca, potato starch,buckwheat flour or amaranth… i cant make it up without the besan flour and i dont know what i can substitute it for ?????

  • THANK YOU….you have opened my eyes WIDE and it’s SO CLEAR that I have been struggling with a severe Gluten allergy for YEAR AND YEARS….I started a gluten free, preservative free and almost completely dairy free diet 9 months ago and I have NEVER felt SO good and healthy…After spending nearly 25 years of major stomach and anxiety issues I am HAPPY to report that they are ALL disappearing. My family is in amazement at my new energy level. I’ve lost 33 lbs. in the process and I have the body of a 20-30 year old at the age of 53. This sight has been SO incredibly informative for me. I don’t think that many in the medical profession have the knowledge of how sick FOOD can really make a person….it wasn’t until I ended up in the hospital with what the dr.s thought was a stroke that “I” became suspicious of my symptoms…always after eating foods or taking medications that included GLUTEN…….I share my story with EVERYONE in hopes of helping at least 1 other who have suffered so severely like me….IT paralyzed my life and I’m learning how to LIVE LIFE now…..THANK YOU DR. O….

  • Joan says:

    How does the Gluten in Rice tested? As a Celiac I get similar results from eating Dairy. Is there a connection?

  • Lynette Newton says:

    The comments here have blessed me so much in finding out the horrible, unexplained anxiety with adrenalin surges, total sleeplessness and burning in my arms for an entire summer were, in fact, symptoms of food sensitivities that I have only recently tested positive for. I had been eating salads at a favorite restaurnt with gorgonzola cheese and suspected an allergy to blue cheese since it is mold, after all. I asked my traditional doc to test me, not knowing what type of tests to ask for. They tested for pollen, etc., NOT the proper testing! That was 2008. This month, April. 2013, I have just had my integrative doc/nutritionist/metabolic and neurological chiropractor order the proper teating and discovered leaky gut from gluten, dairy (even milk chocolate) and coffee sensitivities (lifelong, I am told) and secondary issues with egg, potato, teff. I had been eating mostly gluten free for about 6 months just to lose my “wheat belly” and I believe that is where the teff allergy came in as I was eating the gluten free bakery products (containing teff) mentioned in the above article. Thank you, thank you, thank you for all of you who shared your experiences here. They really are a help to others in their journey to discover and correct their health issues. May God bless each of you with health and healing!

  • Linda says:

    What am I going to eat? It’s been hard enought I’m still sick every day and it’s been 4 and a half years since I was dianosed and over 40 years since iv’e been sick with this. I don’t know what to eat and when I do eat it’s a crap shoot no pun intended. my stomach is always swollen and it’s effecting every thing I do.

  • Carene says:

    I was diagnosed with gluten intolerance over 20 years ago. I don’t have problem with corn, but I do get sick with some eggs, and some meats … even organic. I try not to eat too much corn because of what one hears about it and GMOs etc.

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