Corn Allergy

A corn allergy, as with any food allergy, is the body's response to the ingestion of a substance for which it has a sensitivity (in this case, corn). The result can not only be symptoms such as coughing and sneezing, it can often be so severe that there's a swelling of the tongue and throat. This can be so dangerous that it can end in death.

The good news is that an allergy to corn is rare. The bad news is that corn proteins, which are the allergens that cause the allergic reactions, are found in numerous foods and must be avoided by those who have this allergy. For example, corn syrup, corn meal, and cornstarch all contain corn proteins. There is another bright point ... removing corn from your diet will not result in any nutrient deficiencies.

While researchers are still uncertain why some people are allergic to certain substances and others are not, it's believed that there may be a genetic component to corn allergies. In fact, those with a personal or family history of any type of allergy are more likely to have a corn allergy.

In addition, there are different reactions to a corn allergy. Some people are extremely sensitive to the corn allergens, while other people can actually tolerate them under some circumstances (such as cooking or small quantities of the corn protein). A slight intolerance to corn allergens can mean that a sufferer can consume corn proteins without displaying any reaction.

Corn allergies are triggered by eating food that contain corn proteins. There's only one method for treating a corn allergy (or any other food allergy) and that's the complete removal of any foods containing corn proteins from the diet. As we've mentioned above, the list of problem foods associated with this condition is enormous. You can get an idea of how extensize this list can be here: corn allergen list.

Your physician can help you to diagnose whether or not you have a corn allergy. Evaluating your diet can also help to narrow down whether your allergy is to corn or some other food. The diagnosis of a corn allergy will often take a little longer since corn allergies are fairly rare and often the last on the list of possibilities.

Since most packaged food contains corn derivatives, and hundreds of everyday food additives are made from corn you might want to check out this resource: The Corn-Free Cookbook and Survival Guide. It has more than 150 corn-free recipes with many variations for differences of taste. It provides recipes for quick meals, breads and grains, veggies and salads, fruits and fruit salads, meats and fish, beans and eggs, milk and cheese, casseroles, soups, and desserts.

The cookbook also teaches the survival skills people need when they must avoid corn, including how to read labels quickly, easily, and accurately. It also shows how to shop defensively (safely) at grocery stores, how to plan meals and customize recipes, how to add flavor with seasonings, and explain the difference between a corn allergy and a corn intolerance, and how to avoid corn at social events, restaurants, and while traveling.

In addition, The Corn-Free Cookbook and Survival Guide summarizes the current medical knowledge about food reactions, including hard-to-find information about food intolerance. As such, it is the perfect tool for families and friends of people with corn allergies.