The common advice to only avoid wheat, rye, barley, and oats if you are gluten sensitive or have been diagnosed with celiac can be misleading and ultimately detrimental to health. That is because those diagnosed with celiac disease often turn to other grains to replace the four commonly cited as gluten free. However, others, like corn, can cause an inflammatory response in the body.
Turning to other grains and experiencing an incomplete healing process can result in the phenomena known as gluten whiplash. This is a scenario observed frequently in clinical practice when a patient starts to develop disease symptoms again after being gluten free for several months. If it has been your experience that you still have symptoms even after following a traditionally gluten free diet, the culprit may be other sneaky gluten-containing grains – like corn.
Those with celiac disease are traditionally told to avoid four types of grain – wheat, rye, barley, and oats.
These grains induce chronic inflammation of the small intestine which results in villous atrophy and malabsorption. But is it really the best advice to avoid just these four grains?
A growing body of research suggests it is not. And a new study calls into question one grain in particular – corn.
If you are just now hearing that corn contains gluten, you are not alone. Click here to see the latest update on Gluten Free Society and Corn Gluten. ~Dr. Peter Osborne
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