“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”
– Ann Wigmore
This week, sticking with our theme, “Wellness Starts on the Inside,” we’re taking a look at the corn allergy.
Having an allergy to corn can be tricky to keep under control because corn and corn derivatives can be found in so many unexpected places. Corn syrup is so commonly used in most processed foods these days, and can be found in a wide range of products from condiments and canned soups to sandwich buns and cookies. You also have to make sure what you’re eating isn’t made with corn flour or corn starch. Are you a meat eater? With a severe corn allergy, be sure that your chicken and beef wasn’t corn-fed! As with most food allergies (and dietary health in general) the best way to avoid the offending allergen is to steer clear of processed foods as much as possible and cook at home instead. When you can monitor what goes into your food, you’ll always know whether or not it’s safe to consume.
Symptoms and reactions to corn may appear in just minutes or even hours after consumption. They may include:
tingling or itchiness in the mouth
hives or eczema
swelling of lips, tongue, throat, face, or other parts of the body
difficulty breathing with wheezing or nasal congestion
dizziness, lightheadedness, or fainting
digestive problems like nausea, vomiting, or diarrhea
Check back in next week for a corn-free recipe! Do you struggle with a food allergy or do you have allergy-free recipes you would like to share? We would love to hear from you! Just leave a comment or send us an email.
Thanks for visiting! We at Koru wish you wellness.