Re: question for or anyone else

[Guest guest]

Last night I read a label on something (cant remember

what) and it said Corn Gluten. Is this the same thing

as the gluten we are avoiding?

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Phyllis Parmelee

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[Guest guest]

I hesitate to answer this because I am not or even possibly

" anyone else " , but here is my information.

Think back to when you learned about sets in grade school. Draw a

large circle, then a smaller one inside the large one. The large one

is " wheat " , the smaller one inside the large one is " gluten " .

Manufacturers can remove the smaller circle and sell it as " vital

wheat gluten " , which you may have seen on your health food store

shelf. The rest is " wheat " or " wheat starch " if further refined. It

is technically gluten-free, altho it does contain wheat. If a person

is allergic to wheat, s/he cannot have ANY of the wheat, but could

have rye, barley, oats, etc. If a person is celiac or otherwise

avoiding gluten, that person cannot have the gluten part of these

grains, but depending on personal philosophy and/or scientific

reasoning, could theoretically have the " wheat starch " part. Celiac

organizations in UK believe the rest of the grain is okay. Celiac

organizations in US believe the entire grain is off-limits.

I do not know the philosophy held by the founders of the gfcf diet,

but if it is truly " just " gluten free, then theoretically the rest of

the grain would be okay. But altho they do name it " gluten-free,

casein-free " , they advise to avoid the entire grains. I do not know

if it is because that just makes it easier for parents to learn to

read labels, or if they really do believe the entire grain must be

avoided.

If the label says " gluten free, wheat free, etc " , that means that not

only is the product free of glutens, it is also free of the rest

of the wheat grain.

Oat gluten is a different type of gluten, some celiacs can tolerate it

if pure and not cross-contaminated, others cannot. It appears that

the majority of autistic children cannot, but I do know of a few that

do.

Corn gluten is similar in theory that it is a partial of the corn

grain, but the majority of celiacs can tolerate it, so using the word

" gluten " does not mean it is the same type of gluten that causes

reactions in celiac individuals.

Here is more information about this, as it pertains to celiac.

Grains

http://www.celiac.com/corn.html

Oats

http://www.celiac.com/oats.html

Wheat Starch

http://www.celiac.com/codex_wheat_starch.html