(Newswire.net — September 26, 2014) — People with celiac disease are often told that consuming foods with corn is safe and won’t cause a reaction. However, a recent study published in the journal of Agricultural and Food Chemistry found that patients with celiac disease also had a reaction to breads made with corn. The study believes the reason for these reactions is that gluten in corn is similar enough to the gluten in wheat and other grains to cause the inflammation. As a whole corn has not been studied as aggressively as other grains and people are often mislead to believe that corn is “gluten-free”.
The study measured the serum IgA against the prolamins in both wheat and maize bread and concluded that both were increased in patients with celiac disease. Similarly, the journal Plant Foods for Human Nutrition found corn maize gluten to harm sufferers of gluten intolerance. This study determined that the “…use of maize in the formulation and preparation of gluten-free foods must be reevaluated”. The reality is that corn contains gluten but many people with celiac disease are instructed that corn is a safe food for them to consume. A big problem people face is that when doctors measure blood tests for gluten reactions, the test is only accounting for gluten in wheat.
If this renders a positive result people are then informed that corn is an adequate substitute for gluten and should be incorporated into their diets. Alternatively, it could provide a negative result and people believe they do not have a gluten sensitivity when in fact it might be the main issue for many of their problems. Unfortunately, most current tests for gluten sensitivity are incorrect and give people a false sense of security. Even when people are diagnosed with celiac disease more than half of them fail to get better by eating a traditional gluten-free diet.
Frequently people who go on a gluten-free diet still remain sick. The migraine headaches, irritable bowel syndrome, chronic fatigue, and constant intestinal problems are never relieved. However, Dr. Peter Osborne, founder of the Gluten Free Society, has become a prominent advocate for raising awareness for celiac disease and other gluten sensitivities. He founded the society as a way to educate the world about the broad reaching nature of gluten on human health and wellness. He has been featured on Fox News an expert on gluten sensitivity and food allergy several times.
At GlutenFreeSociety.org people can find the world’s ultimate resource on gluten and the effect it has on people and their health. He has posts dedicated solely to the studies done on corn and its gluten content. Visit them and find out more about how to achieve a truly gluten free diet and start living life to its full potential.
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