Corn Allergy

Corn or corn products are found in almost every single prepared dish anyone makes. For this reason, you must remember, whether you go to a party, to the movies, to work or even to the neighbors for a visit, food inevitably does get offered. You must realize you have been diagnosed with a corn allergy- a small amount of cheating is no longer an option for you! You have got to accept the idea this is a fact and you must adjust your lifestyle to its new limitations. Get yourself in the habit- everywhere you go- take some food along with you. Do not ever leave your home again without a food-safe product in your possession.

Common Sources of Corn

Corn can and does show up in other places besides the obvious corn on the cob, succotash or hominy. Remember corn flour, corn syrup, HFCS, corn meal, corn sugar, corn alcohol and any snack food line of corn chips are also all corn-based.

Not all corn products are in the foods we eat. Medications, both over-the-counter and prescriptions use corn starch or corn syrup. If you become hospitalized for any reason, Dextrose (corn based) is the IV solution usually of first choice.. The adhesive on postage stamps and envelopes is corn-based. Use water, do not lick them. Paper plates, cups and plastic wrap all use corn oil to help promote shine and for ease in separation. Cosmetics and toiletries often use corn starch as a filler to help prevent dampness. And any item(s) with a strong odor such as perfumes, soap, lotions, potpourri, candles and room air fresheners are generally manufactured from ethyl (corn) alcohol.

Hidden Sources- what to avoid if on a food label

1. Citric Acid- this is often used as a natural preservative or a flavor enhancer. It does generally start with a corn-based starch though as its carbohydrate of choice for the fermentation process.

2. Lactic Acid- is almost always combined with cornstarch for the fermentation process

3. Xanthum Gum- is a corn sugar based product

Prevention

To eliminate corn sources from your diet, get in the habit of preparing your own meals. Some good replacements include barley, buckwheat, millet, oats, potatoes, rice, rye, sweet potatoes and spelt (a type of wheat). Experiment by combining or replacing these in your recipes for a corn-safe alternative for your new diet.

Just remember; never consume anything that you are not 100% sure about. If you did not buy it or you did not see the ingredient label, then it is off limits. Just because a cookie you made at home by your recipe is safe for your corn allergy, which does not necessarily mean one given to you is safe also.