How do you know if you are corn intollerant? Would any of Dr Fine's tests indicate corn intollerance?
I went to the health food store yesterday and was looking at gluten free foods many of which contain corn flour. I am assuming those of you who are corn intollerant cant eat these kinds of foods.
What kinds of processed foods can you eat from the health food store? Many of the cookies have soy flour or rice flour as do the cereals. They also contain butter in most cookies and with a casein intollerance I assume you cant eat butter. Then what do you do for making cakes, breads, etc?
Thanks.
I am still awaiting the test kit to arrive. I ordered it last week and I hope it comes soon so I can put my questions mind to rest!
what entails a corn free diet
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
what entails a corn free diet
Dr Fine test shows positive for gluten and casien but negative for soy, eggs, and yeast
Maybe its UC maybe its MC? Who knows at this point, but at least I know my intollerances now... so heres to the road to healing!
Maybe its UC maybe its MC? Who knows at this point, but at least I know my intollerances now... so heres to the road to healing!
To determine if you are corn intolerant, avoid all sources of corn for at least four days, and on the fifth day, eat some corn. Theoretically, your sensitivity will be maximized on the fifth day after avoiding a food trigger. Eat it every day, and if it makes you sick, within 3 or 4 days, (usually it will show up much sooner), you are intolerant of it.
This works best, of course, if you are not already reacting to something else, and you will have to avoid all your other trigger foods during the trial, to eliminate the chances of confounding the results. Enterolab does not have a test for corn intolerance, at the present time. The classic allergy tests for corn, probably won't provide any useful information.
Jean has a list of all corn derivatives here:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=734
She also has lists of the derivatives of dairy, soy, and gluten, in the Information on Diet forum, plus information on how to do an elimination diet, toward the bottom of the topics listed in the forum. Also, be sure to read her article on which to try first, the GF or the Elimination Diet. It's the article at the bottom of the list of topics, in that forum.
Corn is much more difficult to avoid than gluten. All the commercially bottled drinks, for example, contain corn syrup, (except for some of the diet drinks, but they all contain some other ingredients which are best avoided, such as aspartame, and except for Virgil's Root Beer, which is safe and excellent, but pricey), and corn syrup is also in most candy, and many foods. Dextrose, (made from corn), is in most lunch meats, and many other products. Maltodextrin, (also made from corn), is in many breakfast cereals, and most others contain some form of malt, (which is made from barley, and therefore contains gluten).
You are correct, butter and cheese contain casein.
Flours made from rice, or blends of rice, tapioca, amanranth, potatoes, quinoa, etc., are used for baking. You can also use sorgham flour, but be careful, because in this country, it is common to call sorgham, maize, while the rest of the world refers to corn as maize. Therefore avoid all maize, but sorgham is probably safe. Rice intolerance is extremely rare.
You'll find a lot of basic information in the Information on Diet forum. It's a good idea to print out the lists and take them with you when you go shopping, until you become familiar with all the details.
You can buy gluten free bread. You will find it in the frozen food section of most health food stores. The problem is, most of it is best used as a door stop. Probably the best commercial GF bread is made by a Canadian company, Kinnikinnck. The best GF bread by far, can be made from the mixes sold by Manna From Anna, but it is expensive, at about $6.50 per loaf, in quantity lots. The mixes make excellent bread, though, and Anna even offers a corn free version, which is also excellent. Most of us just learn to do without bread. After a while, you don't miss it. Or, tortillas made from brown rice are available commercially, but they usually have to be specially ordered at most health food stores. They are good tortillas, but again, somewhat pricey, and they have to be stored in the freezer, in order to maintain freshness.
The most common intolerances with MC are gluten and dairy, and some of us lose our dairy intolerance, after our gut heals.
Tex
This works best, of course, if you are not already reacting to something else, and you will have to avoid all your other trigger foods during the trial, to eliminate the chances of confounding the results. Enterolab does not have a test for corn intolerance, at the present time. The classic allergy tests for corn, probably won't provide any useful information.
Jean has a list of all corn derivatives here:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=734
She also has lists of the derivatives of dairy, soy, and gluten, in the Information on Diet forum, plus information on how to do an elimination diet, toward the bottom of the topics listed in the forum. Also, be sure to read her article on which to try first, the GF or the Elimination Diet. It's the article at the bottom of the list of topics, in that forum.
Corn is much more difficult to avoid than gluten. All the commercially bottled drinks, for example, contain corn syrup, (except for some of the diet drinks, but they all contain some other ingredients which are best avoided, such as aspartame, and except for Virgil's Root Beer, which is safe and excellent, but pricey), and corn syrup is also in most candy, and many foods. Dextrose, (made from corn), is in most lunch meats, and many other products. Maltodextrin, (also made from corn), is in many breakfast cereals, and most others contain some form of malt, (which is made from barley, and therefore contains gluten).
You are correct, butter and cheese contain casein.
Flours made from rice, or blends of rice, tapioca, amanranth, potatoes, quinoa, etc., are used for baking. You can also use sorgham flour, but be careful, because in this country, it is common to call sorgham, maize, while the rest of the world refers to corn as maize. Therefore avoid all maize, but sorgham is probably safe. Rice intolerance is extremely rare.
You'll find a lot of basic information in the Information on Diet forum. It's a good idea to print out the lists and take them with you when you go shopping, until you become familiar with all the details.
You can buy gluten free bread. You will find it in the frozen food section of most health food stores. The problem is, most of it is best used as a door stop. Probably the best commercial GF bread is made by a Canadian company, Kinnikinnck. The best GF bread by far, can be made from the mixes sold by Manna From Anna, but it is expensive, at about $6.50 per loaf, in quantity lots. The mixes make excellent bread, though, and Anna even offers a corn free version, which is also excellent. Most of us just learn to do without bread. After a while, you don't miss it. Or, tortillas made from brown rice are available commercially, but they usually have to be specially ordered at most health food stores. They are good tortillas, but again, somewhat pricey, and they have to be stored in the freezer, in order to maintain freshness.
The most common intolerances with MC are gluten and dairy, and some of us lose our dairy intolerance, after our gut heals.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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moremuscle
- Rockhopper Penguin
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- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina
Hi Andrew,
Wayne gave you some good information - he always does
I learned how to handle my corn free diet from Wayne, Polly, Jean, and Matthew - they too are corn free and far more experienced than I.
I assume you are still rather new to eliminating potential trigger foods from your diet. Corn intolerance is relatively rare; perhaps more common in people like us with MC but still much more rare than gluten and dairy intolerance. If I were you I would be watchful of corn/corn derivatives but I would focus on mastering a gluten/dairy free diet first. Yeast and soy intolerances are also relatively common amongst us MCers - more so than corn intolerance.
The way I handled going corn free was by taking what seemed like a HUGE step at the time; I had to avoid ALL processed foods - it was easier to do that than to learn the Looooooooooooooooong list of corn derivatives and read labels in the the grocery store for hours.
Wayne is right; sigh --------------------------- You get used to not eating bread. It seems impossible but the fact is that you simply stop thinking about bread after a while. Your food is going to be very basic. If you want starches you are probably safe to use potatos and rice - those will carry you a long way in the days of transition to becoming gluten free.
If you like rice perhaps you will find it fun to experiment with rice/meat/veggie meals prepared in a rice cooker? I used to do that when I went corn free. I prepared some big batches of brown rice, meat, veggies, some spice, tomato sauce (be careful to get corn free variety) and refrigerated the left overs. The left overs can easily be reheated in the microwave oven (for lunch at work) or on the stove top.
I lived off these meals plus some fresh fruit and nuts when I went into remission. The key is to control the items you put into the dish - choose fresh whenever possible.
Many of us use frozen bagged vegetables for quicker and easier food preparation. Avoid the mixed bags until you know what you are doing - many of them have corn in them; also avoid soy beans.
Read the labels. The ingredient list is what you want to find each and every time you buy something - read it before you get home LOL!!
Rule of thumb in order to cut down on mistakes is to buy items that have 4 or less ingredients on the list; in that way it becomes easier to know exactly what you are eating and if you have a reaction it is easier to trace it.
If you still aren't ready to give up bread - and you may never have to completely give it up - the Manna from Anna breads are super delicious. The mixes can be purchased online but you can also ask your local health food store to order them for you. They are the best. They come with a recipe and a separate yeast bag. If you are avoiding dairy you can substitute with Coconut milk - it tastes good and it is available in many grocery stores (canned Asian foods). If you find that you are yeast intolerant there is a way you can make the dough rise w/o yeast. Let us know if you need the info.
Kinneckkinneck is good, like Wayne said. Some people really like "Foods by George" - gluten free frozen section of health food store.
Matthew used to say that we shop the edges of the grocery store - that's where the unprocessed foods are; you can skip the entire interior of the store - all the aisles LOL!!
Actually, if you would like some more specific brand name tips on certain foods we will be glad to help you with it. For example: Muir Glenn Organic Ketchup is free of all my triggers and I think it is delicious. Most Mustards are OK - the fewer ingredients on the list the better.
Just ask!
Love,
Karen
Wayne gave you some good information - he always does
I learned how to handle my corn free diet from Wayne, Polly, Jean, and Matthew - they too are corn free and far more experienced than I.
I assume you are still rather new to eliminating potential trigger foods from your diet. Corn intolerance is relatively rare; perhaps more common in people like us with MC but still much more rare than gluten and dairy intolerance. If I were you I would be watchful of corn/corn derivatives but I would focus on mastering a gluten/dairy free diet first. Yeast and soy intolerances are also relatively common amongst us MCers - more so than corn intolerance.
The way I handled going corn free was by taking what seemed like a HUGE step at the time; I had to avoid ALL processed foods - it was easier to do that than to learn the Looooooooooooooooong list of corn derivatives and read labels in the the grocery store for hours.
Wayne is right; sigh --------------------------- You get used to not eating bread. It seems impossible but the fact is that you simply stop thinking about bread after a while. Your food is going to be very basic. If you want starches you are probably safe to use potatos and rice - those will carry you a long way in the days of transition to becoming gluten free.
If you like rice perhaps you will find it fun to experiment with rice/meat/veggie meals prepared in a rice cooker? I used to do that when I went corn free. I prepared some big batches of brown rice, meat, veggies, some spice, tomato sauce (be careful to get corn free variety) and refrigerated the left overs. The left overs can easily be reheated in the microwave oven (for lunch at work) or on the stove top.
I lived off these meals plus some fresh fruit and nuts when I went into remission. The key is to control the items you put into the dish - choose fresh whenever possible.
Many of us use frozen bagged vegetables for quicker and easier food preparation. Avoid the mixed bags until you know what you are doing - many of them have corn in them; also avoid soy beans.
Read the labels. The ingredient list is what you want to find each and every time you buy something - read it before you get home LOL!!
Rule of thumb in order to cut down on mistakes is to buy items that have 4 or less ingredients on the list; in that way it becomes easier to know exactly what you are eating and if you have a reaction it is easier to trace it.
If you still aren't ready to give up bread - and you may never have to completely give it up - the Manna from Anna breads are super delicious. The mixes can be purchased online but you can also ask your local health food store to order them for you. They are the best. They come with a recipe and a separate yeast bag. If you are avoiding dairy you can substitute with Coconut milk - it tastes good and it is available in many grocery stores (canned Asian foods). If you find that you are yeast intolerant there is a way you can make the dough rise w/o yeast. Let us know if you need the info.
Kinneckkinneck is good, like Wayne said. Some people really like "Foods by George" - gluten free frozen section of health food store.
Matthew used to say that we shop the edges of the grocery store - that's where the unprocessed foods are; you can skip the entire interior of the store - all the aisles LOL!!
Actually, if you would like some more specific brand name tips on certain foods we will be glad to help you with it. For example: Muir Glenn Organic Ketchup is free of all my triggers and I think it is delicious. Most Mustards are OK - the fewer ingredients on the list the better.
Just ask!
Love,
Karen
Inspired by the paleolithic diet and lifestyle -
living w/o gluten, dairy, soy, corn, and yeast.
living w/o gluten, dairy, soy, corn, and yeast.
Thanks Karen-
I am not quite ready to eliminate anything just yet because I still have not gotten the test kit from Dr Fine yet (ordered it last week so it should be coming soon; I hope). I am just trying to get a feel for everything.
Well I am used to reading labels to no end... I have a severe allergy to coconut (so unforunately your coconut milk is a no go for me) so reading labels will be nothing new... just I will be looking for more ingredients than before!
I am not quite ready to eliminate anything just yet because I still have not gotten the test kit from Dr Fine yet (ordered it last week so it should be coming soon; I hope). I am just trying to get a feel for everything.
Well I am used to reading labels to no end... I have a severe allergy to coconut (so unforunately your coconut milk is a no go for me) so reading labels will be nothing new... just I will be looking for more ingredients than before!
Dr Fine test shows positive for gluten and casien but negative for soy, eggs, and yeast
Maybe its UC maybe its MC? Who knows at this point, but at least I know my intollerances now... so heres to the road to healing!
Maybe its UC maybe its MC? Who knows at this point, but at least I know my intollerances now... so heres to the road to healing!
-
moremuscle
- Rockhopper Penguin
- Posts: 706
- Joined: Wed May 25, 2005 6:16 am
- Location: South Carolina
Bummer about the coconut!!
You don't have to keep eating gluten in order to test for gluten with Enterolab. Neither do you have to keep eating dairy in order to test for dairy intolerance with them - but of course you are free to choose to keep on eating those foods. If it turns out you are intolerant of them you will be far better off to eliminate them ASAP. If not, you can always add them back into your diet when you have your answers.
I think most of the gluten free folks here noticed a difference in their symptoms within days or weeks of eliminating it - to the better
Hope you are feeling OK tonight.
Love,
Karen
You don't have to keep eating gluten in order to test for gluten with Enterolab. Neither do you have to keep eating dairy in order to test for dairy intolerance with them - but of course you are free to choose to keep on eating those foods. If it turns out you are intolerant of them you will be far better off to eliminate them ASAP. If not, you can always add them back into your diet when you have your answers.
I think most of the gluten free folks here noticed a difference in their symptoms within days or weeks of eliminating it - to the better
Hope you are feeling OK tonight.
Love,
Karen
Inspired by the paleolithic diet and lifestyle -
living w/o gluten, dairy, soy, corn, and yeast.
living w/o gluten, dairy, soy, corn, and yeast.
Hi,
I don't think corn intolerance is that rare here. I think all of us who have multiple intolerances list corn as one of them. When I went corn free, Polly told me it was harder to avoid than gluten. I had a hard time believing her, but she was absolutely right! Citric acid is probably the most insidious ingredient!
To answer you question about what I can eat from the health food store; ALMOST NOTHING!!! Soy is still considered healthy and is in many things at those stores. Corn too. I don't even bother going to those stores anymore (I've been know to leave crying because I can't even buy food at a health food store) LOL
A word of warning. When you buy store bought meat, check the ingredients. Pork and chicken are often injected with ingredients that I'm intolerant of. So far, I haven't run across any beef that's injected, guess it has enough fat.
I might disagree with Wayne saying to stay off of corn for only five days. In my opinion, it takes longer than that. At least a week, but probably two. I judge by how I feel. When my symptoms leave, I know it's time to try the suspected intolerance.
I am one that reacts quickly (within six hours) and to minute amounts. I consider a molecule too much. When I was just avoiding gluten, I ate a soup that I knew was safe. Half way through, I found a quarter inch wheat noodle in it and removed it. I finished the soup and ended up with a wheat reaction.
Hope this helped! Keep asking question. Love, Jean
I don't think corn intolerance is that rare here. I think all of us who have multiple intolerances list corn as one of them. When I went corn free, Polly told me it was harder to avoid than gluten. I had a hard time believing her, but she was absolutely right! Citric acid is probably the most insidious ingredient!
To answer you question about what I can eat from the health food store; ALMOST NOTHING!!! Soy is still considered healthy and is in many things at those stores. Corn too. I don't even bother going to those stores anymore (I've been know to leave crying because I can't even buy food at a health food store) LOL
A word of warning. When you buy store bought meat, check the ingredients. Pork and chicken are often injected with ingredients that I'm intolerant of. So far, I haven't run across any beef that's injected, guess it has enough fat.
I might disagree with Wayne saying to stay off of corn for only five days. In my opinion, it takes longer than that. At least a week, but probably two. I judge by how I feel. When my symptoms leave, I know it's time to try the suspected intolerance.
I am one that reacts quickly (within six hours) and to minute amounts. I consider a molecule too much. When I was just avoiding gluten, I ate a soup that I knew was safe. Half way through, I found a quarter inch wheat noodle in it and removed it. I finished the soup and ended up with a wheat reaction.
Hope this helped! Keep asking question. Love, Jean
Be kind to everyone, because you never know what battles they are fighting.
Hi Jean,
I agree with you that it can take a long time to pull out of a corn reactiion. The five day number that I mentioned was based on research that showed that sensitivity is at a maximum level at the five day point. Of course, if you are still sick at that point, from the last reaction, than that is kind of beside the point. It always took me 10 days to two weeks to recover, but I just thought that I was abnormal. Now you tell me. LOL.
Another problem that I had, was that early on, once I was pulling out of an episode, I was usually unable to wait two weeks to begin a test, because I would be sick again before I had time to complete the test, whether I started a new test or not. IOW, it's tough to stay stable long enough to do a test trial, when you are sick all the time. After you get some of your intolerances out of your diet, and your gut has some time to heal, it's much easier to do a test trial. It's a catch-22 situation.
You're right about the citric acid, too. Most folks would never guess that it comes from corn.
Love,
Wayne
I agree with you that it can take a long time to pull out of a corn reactiion. The five day number that I mentioned was based on research that showed that sensitivity is at a maximum level at the five day point. Of course, if you are still sick at that point, from the last reaction, than that is kind of beside the point. It always took me 10 days to two weeks to recover, but I just thought that I was abnormal. Now you tell me. LOL.
Another problem that I had, was that early on, once I was pulling out of an episode, I was usually unable to wait two weeks to begin a test, because I would be sick again before I had time to complete the test, whether I started a new test or not. IOW, it's tough to stay stable long enough to do a test trial, when you are sick all the time. After you get some of your intolerances out of your diet, and your gut has some time to heal, it's much easier to do a test trial. It's a catch-22 situation.
You're right about the citric acid, too. Most folks would never guess that it comes from corn.
Love,
Wayne
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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artteacher
- Rockhopper Penguin
- Posts: 731
- Joined: Wed Aug 24, 2005 11:13 pm
.
Hi everyone,
I just wanted to register my vote. There are few things I can eat even from the health food store. Except Green & Black's dark chocolate. But it's worth the drive for that one product, I must say.
I'm glad you're finding time to keep in contact, Karen, I was missing you!
Marsha
I just wanted to register my vote. There are few things I can eat even from the health food store. Except Green & Black's dark chocolate. But it's worth the drive for that one product, I must say.
I'm glad you're finding time to keep in contact, Karen, I was missing you!
Marsha
Wayne,
I never said you weren't abnormal!!! LOL
You have a good point about reactions coming so quickly. That's why I would highly recommend eliminating all possible intolerances and adding them back in one at a time (the elimination diet). I also understand how hard it is to follow!
Nothings easy with this darn disease.
Love, Jean
PS I just heard on NPR that the intestine is the part of the body that regenerates the fastest. That is, old cells sluff off and new ones replace them. I'm going to ponder this fact.
I never said you weren't abnormal!!! LOL
You have a good point about reactions coming so quickly. That's why I would highly recommend eliminating all possible intolerances and adding them back in one at a time (the elimination diet). I also understand how hard it is to follow!
Nothings easy with this darn disease.
Love, Jean
PS I just heard on NPR that the intestine is the part of the body that regenerates the fastest. That is, old cells sluff off and new ones replace them. I'm going to ponder this fact.
Be kind to everyone, because you never know what battles they are fighting.
There seems to be a lot of foods at the gluten free shop at celiac.com that has gluten, dairy, soy, and corn free foods. I was taking a look at it yesterday to get ready for possible food changes.
Once I get my tests back I will cut out all the intollerances shortly after that (I am not sure if I will be able to get gluten free foods while I am on my honeymoon in Mexico... so I will probably do it after the trip) and then I will see if I can dtermine any more intollerances.
Once I get my tests back I will cut out all the intollerances shortly after that (I am not sure if I will be able to get gluten free foods while I am on my honeymoon in Mexico... so I will probably do it after the trip) and then I will see if I can dtermine any more intollerances.
Dr Fine test shows positive for gluten and casien but negative for soy, eggs, and yeast
Maybe its UC maybe its MC? Who knows at this point, but at least I know my intollerances now... so heres to the road to healing!
Maybe its UC maybe its MC? Who knows at this point, but at least I know my intollerances now... so heres to the road to healing!
-
Liz
- Rockhopper Penguin
- Posts: 1540
- Joined: Tue Sep 13, 2005 5:23 pm
- Location: Qld Australia
- Contact:
That is interesting abnout the citric acid being made from corn. I am corn intolerant as well. I have used citric acid in making cordials etc. It is amazing just what goes into processed products. We live mainly on fresh produce, fruit & vegs, which is readily available here. Catch our own fish which we eat at least a couple of times per week. Crabs too if we can get them. Friend who is a professional fisherman can also get us fresh prawns & other types of fish than what we nomally catch ourselves. Buy meat & chicken at the supermarket or butcher mostly. We don't use a lot of canned food. Mostly only have it on hand for a quickie meal.
Love
Liz
Love
Liz
A smile is a light in the window of your face that shows that your heart is at home
Hi Liz,
It might be possible that citric acid is still made from citrus fruit in Australia, but in our country, virtually all of it is made from corn, these days.
Jean,
I remember reading somewhere that the lining of the stomach is completely replaced every three days. (Maybe the acid is hard on it). I know that the the tongue, and various mouth parts, I suppose, heal very fast. I don't know about the rest of the GI system, though.
Love,
wayne
It might be possible that citric acid is still made from citrus fruit in Australia, but in our country, virtually all of it is made from corn, these days.
Jean,
I remember reading somewhere that the lining of the stomach is completely replaced every three days. (Maybe the acid is hard on it). I know that the the tongue, and various mouth parts, I suppose, heal very fast. I don't know about the rest of the GI system, though.
Love,
wayne
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
This is wild, but somewhere, I think I read that it's even POSSIBLE to make citric acid out of wheat, but at least in the USA, even before the new law, after "citric acid" the ingredients would probably put "from wheat" in parentheses. As Wayne and others have mentioned before, in the USA, if it just says "citric acid" then one can pretty well assume it's from corn as long as it's not imported.
Liz, don't feel bad, my dentist has a true allergy to corn, and even SHE didn't know that citric acid in things came from corn here.
I agree about the Glen Muir ketchup -- those organic tomatoes are wonderful!
Liz, from what you've just told us, I would think that you could very easily slip on over to a highly unprocessed diet. You certainly are fortunate to have such access to the water for fresh seafood, not to mention all those other usually safe foods. Wow, I'm a bit envious!
Jean, you are on a roll on this thread!
Btw, there are a few of us MI's who do not apparently have any problem with corn. I know that at least Rita and myself have instead the lovely egg white protein, ovalbumin which seems to be less common relative to dairy casein, yeast, and soy among the gluten sensitive MI folks. Each of these antigens appears to have a specific gene that is responsible for it being there after something triggers it off. If you don't have the gene, then ya don't get the allergen is what I understand it to mean. We'll see what Dr. Fine's research study says in a few months, hopefully.
Yours, Luce
Liz, don't feel bad, my dentist has a true allergy to corn, and even SHE didn't know that citric acid in things came from corn here.
I agree about the Glen Muir ketchup -- those organic tomatoes are wonderful!
Liz, from what you've just told us, I would think that you could very easily slip on over to a highly unprocessed diet. You certainly are fortunate to have such access to the water for fresh seafood, not to mention all those other usually safe foods. Wow, I'm a bit envious!
Jean, you are on a roll on this thread!
Btw, there are a few of us MI's who do not apparently have any problem with corn. I know that at least Rita and myself have instead the lovely egg white protein, ovalbumin which seems to be less common relative to dairy casein, yeast, and soy among the gluten sensitive MI folks. Each of these antigens appears to have a specific gene that is responsible for it being there after something triggers it off. If you don't have the gene, then ya don't get the allergen is what I understand it to mean. We'll see what Dr. Fine's research study says in a few months, hopefully.
Yours, Luce