<<Disclaimer: Verify this information before applying it to your situation.>>

Hello List,
I found this excerpt from the cornstarch/wheat flour summary intriguing:
"As time passes and we are gf, we have found allergy to corn byproducts (citrates in vitamins and citric acid, both from corn starch hydrolyzed) have all but gone away.  Corn starch seems to promote less of a reaction, but we now have an allergy problem with eggs (also a protein). This is not surprising since much of the immune system to virus and bacteria is based on the body seeing it is a foreign 'protein'. "

One morning I discovered I could no longer eat eggs as they make me feel a combo of symptoms:  the exhaustion of pre-GF days and the charming addition of feeling nauseated.  It was a very sudden change; I tried again a couple of weeks later and had the same reaction.

Has anyone else had this experience? Is the implication that the more you heal & the better you feel after going gluten free, you might find new sensitivities to other proteins? Does it mean your immune system is better/feistier, or just confused?

Thanks as always for your collective wisdom.
Patricia

*Support summarization of posts, reply to the SENDER not the CELIAC List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******