Jean's Combined List of Gluten, Dairy, Soy and Corn Sources

[Jean]

Combined list and source(s)
G=Gluten, C=Corn, D=Dairy, S=Soy

Abyssinian G
Acetic acid C*
Alpha tocopherol* (vitamin E) CS
Ammonium Caseinate D
Amylases S
Anticaking* GCS
Aragum gum C
Artificial Color* GC
Artificial Flavor* GC
Ascorbates* C
Ascorbic acid* C
Aspartame C
Baking powder* GCY
Barley anything G
Barley Malt G
Blue Cheese or any blue veined cheese (started with bread) G
Bran G
Brewer's Yeast* GC
Brown Flour G
Brown sugar* C
Broth* especially in Tuna GCS
Bulgur wheat G
Buttermilk* (could contain modified starch) G
Calcium anything* CDS (Calcium Caseinate only G)
Calcium Caseinate GCD
Calcium citrate* C
Calcium stearate* S
Calcium stearoyl lactylate S
Caramel anything GC
Caramel Coloring* GC
Casein (dairy protein) D
Casein-, anything D
Caseinates D
Cellulose*, anything with cellulose in the name C
Cereal binding, filler, extracts* G
Chilton G
Citrates* C
Citric Acid* GC
Club Wheat G
Coffee, instant* C
Coloring* (artificial or natural) GC
Colostrum D
Confectioners Sugar* GC
Corn (anything with corn in it’s name, duh!) C
Corn oil (some believe that the protein is removed so therefore safe) C
Couscous G
Cracker Meal GC
Crystalline fructose* C
Curds DS
Dextrimaltose* G
Dextrin* GC
Dextrose* GC
d-Gluconic acid* C
Diglyceride* GCS
Disodium guanylate S
Disodium inositate S
Dough Conditioner D
Drying Agent C
Durum G
Edamame S
Einkorn G
Emmer G
Enriched* GC
Envelope glue GCS
Erythorbic acid* C
Ethanol (may be OK because of distillation) C
Farina G
Filler* G
Flavorings* (artificial or natural) GC
Food Coloring* GC
Food starch C (always corn in USA)
Fructose* C
Fruit and Vegetables covered with wax* (hot water should remove) C
Fu G
Fumarate anything* C
Fumaric acid* C
Galactose (from lactose) not everyone reacts D
Germ GC
Gluco prefix on anything* C
Glucose* GC
Glutamate* GC
Glutamic Acid* GC
Glutamine* G
Glycerides* any CS
Glycerin* CS
Glycerol* CS
Graham G
Gravy* G
Grits C
Groats G
Gum base* G
High fructose corn syrup C
High protein* D
Hominy C
Inulin* G
Inverted Sugar GC
Inverted Syrup GC
Iodized salt* (dextrose may be added to stabilize the iodine) C
Isolates S
Kamut G
Lactalbumin D
Lactoglobulin D
Lactate* C
Lactic acid* CD
Lactose (Milk sugar) D
Lact-, anything that begins with D
Lecithin* CS
Linoleic acid S
Maize C
Malic acid* C
Malt GC
Maltitol* C
Maltodextrin* GC
Maltose* C
Mannitol* C
Margarine CS
Micellar Casein D
Micellar Protein D
Milk solids D
Miso* GS
Modified cellulose gum* C
Modified food starch* GC
Molasses* C
Mono-glyceride* GCS
MSG, Monosodium Glutamate GCS
Natto S
Natural colorings* GCS
Natural flavorings* GCS
Nutrasweet C
Oats (debatable) G
Oatrim G
Okara S
Olean* CS
Olestra* CS
Oxystearin S
Packing peanuts, biodegradable C
Pearl Barley G
Polenta C
Polysorbates* C
Potassium Caseinate D
Powdered sugar* GC
Pregelatinized starch C
Propylene glycol monostearate S
Protein* D
Protein enriched* D
Recaldent D
Rennet D
Rice Malt* G
Rice Syrup* G
Rye G
Saccharin C
Salt, iodized* (dextrose may be added to stabilize the iodine) C
Seitan (Vegan meat substitute) G
Semolina G
Shoyu GS
Sizing GC
Soba noodles G
Sodium caseinate* GD
Sodium lactate* D
Sodium lactylate D
Sodium stearoyl fumarate S
Sorbate* C
Sorbic acid* C
Sorbitan* C
Sorbitol C
Soy anything S
Soy oil S
Soy sauce* GS
Spelt G
Spices* (anti-caking ingredients may be added) GC
Sprouted wheat & barley G
Starch (Made from corn in USA, but may be wheat if from other countries) GC
Stearic acid* C
Stearoyls* C
Sucrose* C
Tabbouleh G
Textured Vegetable Protein TVP* GCS
Timopheevi wheat G
Tocopherol* (vitamin E) CS
Treacle C
Triticale G
Tuna w/broth* GCS
Udon G
Unmodified starch* C
Vanilla* or Vanillin* GC
Vegetable anything on food label GCS
Vegetable Protein* GCS
Vegetable starch* GCS
Vinegar* from grain, debatable GC
Vitamin C* C
Vitamin E* C
Vitamin pills* GC
Whey D
Xanthan gum C
Xylitol* C
Yeast* C
Yeast Extract* G
Yuba S
Zea (corn genus) C
Zein C

These additive names were removed from labels in 1994 by the FDA 1990 Nutrition Labeling and Education Act (NLEA): Hydrolyzed protein, Hydrolyzed plant protein (HPP), Hydrolyzed vegetable protein (HVP)

[Tessa]

Thank you Jean for your hard work. It has been really useful.

Love,
Tessa.

[dolson]

I am semi-off Dr. Fine's diet. No more blueberries and blueberry husk drink for fiber. Craig, my husband has helped me to find foods on your post and so far, so good! I feel normal and my D is almost normal. I can eat Rice Chex cereal, GF with no problem. Breakfast was always a sore spot for me. I hated breakfast. Any list on foods would be helpful. I see one list above that can help. This is somewhat similar to what Dr. Fine wants me to consume. I'm attending therapy for many abuses I've suffered throughout my life and Dr. Gottlieb said "stress causes autoimmune diseases." I didn't ask, he just told me. I am going with y'all's diet, and what y'all eat. I'm tired of being JOB! He suffered so but still believed and loved GOD. Thanks everybody! Dorothy

[dolson]

Everyone has told me that vodka is okay to partake. NOT! Vodka made in the USA is made from wheat or corn. Only Russian vodka is made from potatoes and okay to consume. Who knew?

[tex]

That used to be a common warning for celiacs before anyone actually considered the reality of the distillation process. Any distilled liquid is pure. The fact that it originates from a grain mash is irrelevant. Alcoholic beverages made from any and all distilled grain mash (if they're properly distilled), are gluten free, as long as they're not blended with anything that contains gluten after the distillation process.

Tex

[dolson]

Thanks for the information. Dorothy

[SharLee]

Thanks so much for your work, Jean. Wow. Do you mean that labels for the hydrolyzed proteins aren't required to be listed anymore but are still in many products?

[tex]

After Jean recovered (many years ago), she moved on with her life (like most of us do) and she hasn't posted in years.

To be honest, maybe I'm just going blind, but I don't even see hydrolyzed proteins in the list above. Regarding hydrolyzed proteins, though, you have to be suspicious of these if the source protein isn't specified. Often that implies that the manufacturer will simply use the cheapest source available, and that could be anything.

Tex

[SharLee]

Thanks, Tex!

[dolson]

I am confused. My brother Bubba or John is a farmer. He grew and grows soybeans. He would go around and pick what he grew and eat it raw. I did the same thing with Soy. I became dizzy, disoriented and eyes going back and forth. Plus my ears became itchy. Dr. Fine said I can eat Soy.

I'm in a quandary. Can I eat Soy? Dorothy Rockwell

[tex]

Not if you're sensitive to soy. Somewhere between half and two thirds of us are sensitive to soy, and any of its derivatives. And most of us who are sensitive to soy, are also sensitive to most legumes, Including the gums used as thickeners in some foods, and beverages, and beans and peas.

Tex

[cfleury95@gmail.com]

I am confused about this list. I take it these items are causes of inflammation. I am surprised about corn. It looks like some sugars are connected with corn. I eat a lot of fresh corn when in season thinking this was safe. I have never had my microscopic colitis under control unless taking budesonide. If corn is causing it and all of these items in the list, it is definitely worth eliminating from my diet forever. Is corn really a problem?

I am new to this site. I just signed on and saw this.

Please respond to my confusion.
Thank you.

[tex]

Hi,

Welcome to the group. Yes, corn is a problem for some of us. I had to eliminate corn and all its derivatives While I was recovering, which is tough because corn is in a huge number of processed foods, especially In the form of corn sugar. Apparently that was due to my immune system being hypersensitive after reacting for so many years, but I discovered that after a year or two in remission, I was able to tolerate corn again, so I eat a lot of corn tortillas, instead of gluten-free bread.

Again, welcome aboard, and please feel free to ask anything.

Tex

[Tryan44]

How can I find a comprehensive list of foods that are safe and not safe?

[tex]

Hi,

Welcome to the group. We don't all react to the same foods, so a list of that sort is not available (and it wouldn't be accurate for each of us, if it were). The foods to which we react tend to depend on our diet as we're developing the disease. The Microscopic Colitis Foundation published a newsletter Containing an article that describes how to select safe foods, a couple of years ago. For your convenience, here's a direct link to where you can read or download a copy of that newsletter from their website.

https://www.microscopiccolitisfoundatio ... 479987.pdf

For additional information, here's a quote from The Microscopic Colitis Diet Book:

EnteroLab test results may offer additional options.
Those of us who are fortunate enough to not be sensitive to pork, or chicken eggs, have a number of additional breakfast options. If bacon causes problems (and we're not sensitive to pork), we can try uncured bacon. It won't stay fresh nearly as long as cured bacon, but it doesn't contain any of the chemicals normally used in the curing process, in the event those chemicals might cause digestive problems.

Most of us are not sensitive to white potatoes, so hash browns may be a breakfast option. And for those of us not sensitive to corn, grits are a breakfast option.

Minimize reflux risks.
Because acid reflux and GERD are common problems for many MC patients, we may need to be careful not to eat anything within three or four hours of bedtime, especially foods or drinks that promote reflux, such as alcohol (especially red wine), coffee, tea, or soda, chocolate, spicy foods such as black pepper, garlic, or onions, citrus fruits or citrus juice, peppermint, or tomatoes or anything else that we've found may cause us to have reflux problems.

We need to minimize fiber, sugar, and spicy seasonings.
While selecting a recovery diet, we should always be aware that we need to minimize fiber, sugar, and spicy foods. We'll be able to increase the amounts of those foods after we've been in remission for a while, and our digestive system has had some time to heal, but we need to minimize these items in our recovery diet in order to hasten recovery, and minimize the risk that the diet we choose may not bring remission.

We also need to remember to limit our food selections to only a few, bland, safe foods, because this will not only help to ensure that the recovery diet we've selected will reliably bring remission, but it will also shorten the amount of time required to reach remission.

As pointed out in chapter 4, our food is our medicine, so it's important for us to choose the proper “medicine”, and it's even more important to not choose any “medicine”that might cause adverse side effects that might prevent us from reaching remission.

Summary
When choosing foods for a recovery diet, ideally, we should choose one to three safe proteins, and one to three safe vegetables, from the lists below. Except in rare cases, these foods are usually safe for most of us. Significant amounts of protein are necessary for healing, so we need to make sure that our diet contains adequate protein. Adequate protein and fat in the diet are essential for good health, but carbohydrates are optional, not essential.

Recovery can be accomplished eating only meat, because meat contains all the essential amino acids that our body needs for good health. But if we choose to go this route, we need to select a fatty meat, or at least make sure that we're ingesting enough fat, so that we avoid the risk of developing the syndrome known as protein poisoning.

We should make sure that we avoid any foods that we were allergic to, or were otherwise sensitive to, before we developed MC. And obviously, if we know that we've become sensitive to any of these foods, since the development of MC, we should continue to avoid them.

Safe Proteins

turkey
quail
duck
goose
emu
lamb
cabrito (goat)
venison
antelope
rabbit
shrimp
muscles
clams
prawns
lobsters
crabs
octopus

Safe vegetables

carrots
squash
green beans
Brussels sprouts
kohlrabi
rutabagas
turnips
parsnips
sweet potatoes
yams
cassava
broccoli
cabbage
cauliflower

I hope this helps.

Tex