A food allergy is a reaction that a person experiences when consuming a food which his body cannot tolerate. Allergies range in severity and can even be life-threatening. Pediatrician Dr. Bill Sears states that common symptoms of allergies include hives, vomiting and diarrhea. He also states that gluten and corn are two of the most common food allergies. While corn and gluten are two separate allergens, people with gluten allergies often have corn allergies as well, and vice versa.
Gluten Allergies
Gluten is the protein-rich portion of the wheat kernel. According to the National Digestive Diseases Information Clearinghouse, people with celiac disease are actually allergic to gluten, but it is so severe that celiac disease is considered an autoimmune disorder. When someone with celiac disease consumes a wheat product, they can have diarrhea, stomach pain, bloating and even weight loss.
Foods to Avoid
Gluten is in many processed foods and natural grains. The National Digestive Diseases Information Clearinghouse states that people with gluten allergies cannot eat wheat, rye, barley or oats. They must also avoid processed foods which contain traces of wheat such as soy sauce, salad dressings, pretzels and many baked goods.
Corn Allergies
Dr. Bill Sears states that many people with food allergies have a "combination allergy" where they are also allergic to another food. This is especially true for those with gluten allergies, who often experience diarrhea, stomach cramping and other symptoms of allergies when ingesting corn.
Corn Products
People with corn allergies do not only need to avoid corn on the cob, they also need to avoid pieces of corn in vegetable medleys, corn chips, corn tortillas, and other foods made with a corn-base. In addition, high fructose corn syrup is a derivative of corn which is found in many processed foods, not just sodas and candies. These must also be avoided.
Safe Foods
People with allergies to both corn and gluten may have a hard time finding safe grains to eat, especially when dining out. The National Digestive Diseases Information Clearinghouse states that rice, tapioca, quinoa and potatoes are all safe grains which can be consumed, without any traces of wheat or corn. Additionally, beans, legumes and nuts provide safe carbohydrates for those with gluten and corn allergies. There are also companies that make nonallergenic frozen meals, baked goods, snacks and breads, which use tapioca starch or potato starch as the base instead of wheat or corn.
