I thought I would just post my experience with corn. When first dx\'d, I began to use a lot more corn-based baked goods and began having stomach issues more and more from them. This was extreme cramps and sharp pain. I eliminated corn as much as possible and slowly have been re-introducing corn products back in. I noticed that certain corn meal brands were really giving me problems. This is what I have found-corn meal brands differ greatly-If it says stone ground and the company makes wheat-based products as well, I would be leary of it (I experienced this with Bob\'s Redmill) The stones are just regular stone and porous and the gluten would still stick to the stones after corn is ground and, especially at the beginning grinds of cornmeal, the stone would contaminate the cornmeal. We recently visited an historic mill where they still grind grains and I examined the stone-yep, looked like a stone could hold a lot of gluten to pass on to corn. I know--what a crazy place to visit for a celiac. (I am a history freak, ok?)What I saw was enlightening, however. Even though I am sure things are different in a modern facility, it would make sense to try to get products from companies that only do gf. Just thought I would throw this out there for info. :) I still have problems with things like corn chips, but made some cornbread recently that didn\'t give me the severe pain, so like Celia said maybe healing needs to take place for awhile and then try again. (sorry this is so long :) )
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