Gluten is the generic term for a number of plant storage proteins that cause celiac disease, an autoimmune disorder that damages the small intestines. If you have celiac disease, you need to avoid three forms of gluten: hordein from barley, secalin from rye and gliadin from wheat. Although corn does contain a type of gluten know as zein, this specific plant protein is safe for individuals with celiac disease, according to the Celiac Sprue Association.
Effects
If you have celiac disease and ingest gluten from wheat, rye or barley, your body identifies that protein as a foreign body and tries to get rid of it. This attack also damages the villi, or small finger-like protrusions on the inner lining of your small intestines, and can lead to malnutrition. Your body doesn't identify the corn from zein as a dangerous substance, so it doesn't launch an autoimmune response.
Gluten-Free Corn Foods
You can safely enjoy fresh corn if you're on a gluten-free diet, and it's fine to eat canned or frozen varieties as long as no gluten has been added during the manufacturing process. Popcorn, hominy and hominy grits are free from gluten, according to the University of Chicago Celiac Disease Center. Polenta and pure corn tortillas are also allowed on a gluten-free diet, states MayoClinic.com.
Gluten-Free Corn Ingredients
All six major types of corn are gluten-free, according to the CSA. These include pop, pod, dent, flint, flour and sweet corn. Gluten-free corn ingredients include cornstarch, cornmeal, corn malt flavoring agents and a nutritional supplement known as corn gluten.
Forbidden Corn Products
When gluten-free corn products are mixed with gluten-containing grains, the final product is unsafe for those with celiac disease. It takes only a small bite of corndog that contains gluten in the meat and wheat in the batter, cornbread containing wheat flour or corn cereal that incorporates wheat to trigger an autoimmune response in susceptible individuals. Many gravies, imitation seafood and meats, salad dressings, soups and sauces use gluten-containing products as stabilizers or preservatives. For example, you can create a salad from leafy greens, tomatoes, garbanzos and corn that is gluten-free in its natural state, but inadvertently add gluten when you pour salad dressing on top.
Tips
Learn to read labels carefully when you're unsure of the gluten content of a corn product. Look for gluten-free corn products and brands on reputable websites, such as the one hosted by the National Digestive Diseases Information Clearinghouse, before purchasing any questionable condiments.
References
- Celiac Sprue Association; Treament of Celiac Disease, 2008
- National Foundation for Celiac Awareness: Getting Started: Celiac Disease & the Gluten-Free Diet
- The University of Chicago Celiac Disease Center: Gluten-Free Diet
- Mayo Clinic; Gluten-Free Diet; January 29, 2010
- Celiac Sprue Association; Gluten-Free Diet: Grains and Flours; January 29, 2010
- National Digestive Diseases Information Clearinghouse; Celiac Disease; September 2008
Member Comments