Corn, celiac testing, food allergy testing
About my son…
I did an unofficial corn trial (unofficial meaning I didn’t reallytell anyone we were avoiding corn, I just watched what he was eatingand made sure he didn’t eat any obvious corn for a few days). He hadcorn last night and this morning he complained that his belly hurt andtoday he was mellower than usual, a bit obstinant but more easilynegotiable than usual and he pooped and complained that it hurt himand when I wiped he had the red circle (bm was peanut butter coloredand pasty, his usual).
Also, I cut out the vit C he was getting for the last 3 days and 2 outof 3 nights he didn’t wake up (and last night he only woke up becauseI was trying to put salve on his hive-turned-rough patch on his faceb/c he won’t agree to such things while he’s awake ;-).
We’re going to start on on enzymes in a few weeks and work onFeingold/phenols.
He has his 5 year appointment with his ped (a DO) and I’m going torequest a full food allergy panel. What do I want? IgG, IgA, IgE?All of them? I’m really going to push for this so I want to seem likeI know what I’m talking about 
About me…
Now… question for any celiac folks out there. I decided to betested for celiac disease for a couple of reasons, one of which wasthat my grandmother died of stomach/colon cancer at 49 and my fatherreports she was ’sickly all her life’. I got tested before my son andI went gluten free (although I had cut back) and was told the test wasnegative. I decided to get the actual numbers recently and these weremy results:
negative is <20, weak positive is 20-30, positive is >30
Anti-TTG AbIgA 3.7Anti-Gliadin AbIgG 21.6 (weak positive)Anit Gliadin AB IgA 9.4
What the heck does this all mean? What is the difference between IgGand IgA? She said that the weak positive was okay because it balancedout somehow (I got this via the nurse, not the doctor, and my son washollering in the background so I didn’t get a good explaination). I’mconfused.
This post tagged as: allergy gluten, avoiding gluten, what is the difference between gluten and celiac
Ethelene Creenan said,
Wrote on December 25, 2006 @ 10:37 am
Corn can affect you for several reasons even if you register a “0″ ona food allergy panel. That’s what happened to my son. The first issueis that corn feeds yeast. It’s extremely high glycemic and can triggeryeast to over activate. The second problem is mold. Corn is one fo tehmoldiest foods you can eat, as it any grain that is stored, includinga lot of your GFCF premade breads ans cereals. Because the flours andgrains sit for so long in storage at these large manufacturingfacilities there is a HUGE opportunity for them to aquire mold. And ifteh food company buys it’s grains preground into flours, there is evenMORE of a mold hazard.
Mold is dangerous stuff to ingest not just because it induces yeastissues. It’s horribly taxing on the liver and most of these kids haveliver issues. If the body is caught up dealing with mold, it cannotdetox chemicals and other toxins effectively. So educate yourself onmold and where you can find it. Here’s a good webstite source.http://www.survival-center.com/foodfaq/ff14-mol.htm
Mold LOVES corn and corn products. When you get tested for an allergyit’s only testing the lectin in that foor, not the mold that isinherent in teh harvesting process. It sits on the husks and makes itsway into processing. If your son has a mold allergy your going to wantto watch out for grains in general. Flours are worse becase once theyare ground, the oils are released opening them up for turning rancidand becoming moldy. Light and air are grains worst enemies (oils toofor that matter). Buy small sealed packaged quantities no larger than2 lb bags and keep your flours and grains in the freezer for bestfreshness.
Maya Weinreich said,
Wrote on December 26, 2006 @ 11:52 pm
I forgot to mention that corn is one of the top four geneticallyengineered crops in the US (along with soy, cotton and rape seed[canola]), and its safety largely invalidated by research done byConsumer’s Union.