Tag: corntamination

Corn-tamination Series: Where’s the Corn in Cheese?

Cheese is actually a difficult prospect for many folks with corn allergies. In fact, I’ve had some of my most surprising severe reactions from cheese. It seems like such a simple product, and I’ve had a few cheeses that nearly sent me to the hospital from just one bite!

I don’t know if I have the whole story here, but here are potential corn allergy issues I’ve identified with cheeses:

  • Production: -corn starch dusting mold and I think also sanitizers which are almost always corn based used on equipment.
  • Packaging: Plastic wraps dusted in corn starch, wax papers waxed with corn-based wax or dusted with corn starch. For rounds that are coated in wax, the wax itself could be corn based or could contain a dye that is corn based.
  • Re-packaging. When cheese shops and grocery store cheese counters cut the wheels and repackage slices, their equipment may be cross contaminated with corn products, the cleaner on it is cleaned with a corn based sanitizer, and the plastic wrap itself is often dusted in corn starch.
  • Starter cultures, rennet, and enzymes. The Wikipedia entry on Rennet has a good overview of what rennet is and how it is produced.  There are 5 types of coagulants in cheese making:
    • Animal Rennet: Enzymes that coagulate cheese are harvested from the stomachs of calves. While this is a problem for vegetarians, it is one of the safer cultures in cheesemaking for a corn allergy. However that doesn’t mean it’s always safe. Animal rennet can contain all kinds of preservatives that are commonly derived from corn. This ingredients list for a liquid animal rennet contains: propylene glycol, caramel color, flavor, sodium benzoate, potassium sorbate, all of which are likely from corn. So the safety of the cheese will just depend on the source of the rennet.
    • Vegetable Rennet: Many plants produce coagulating chemicals. This can be a variety of sources from caper leaves and thistles to phytic acid from soybeans, and yes, probably corn. I can’t find any evidence that coagulating chemicals are ever extracted from corn, just guessing. However even if they aren’t, the same preservatives listed above are often included in the vegetable rennet packaged for resale. Here’s one ingredients list that includes acetic acid and sodium acetate.
    • Microbial Rennet: Molds that produce coagulating enzymes are cultured to produce the coagulants. Can be cultured on a corn sugar medium and of course can be preserved with corn-based chemicals similar to animal rennet.
    • Fermentation-produced Chymosin. This is a genetically engineered product. Rennet producing genes are extracted from animal stomachs and inserted into various bacteria, fungi, and yeasts to make them produce chymosin when they wouldn’t normally. Then the chymosis is produced similar to microbial rennet, via fermentation, probably on a corn sugar medium.
  • Dyes. Many cheeses are colored with anatto, which can be from corn, or another dye that is corn-based.

So How Do I Find Safe Cheese?

For me personally, I find that artisan cheeses imported from cheese-loving european cultures such as France are better bets. I really don’t know the details of why that’s true, but I am guessing all of the possibilites for “incidental corn” listed above are just lower in those cultures due to small-batch and traditional practices. I have found a couple american-made cheeses that are okay, but the percentage is very small and often they worked for only a time before something changed and I started reacting. The problem is that corn-based chemicals are so widely available here for so many things that eventually the suppliers upstream of the cheese producers will change and previously safe food will become corny.
Something else I am finding is that I have to buy whole rounds.. when big grocery store counters cut the wheels and repackage, their equipment is not just cross contaminated, but also the cleaner on it is cleaned with a corn based sanitizer, and the plastic wrap itself is often dusted in corn starch. I could work with a small shop to cut me a fresh piece from a wheel using equipment cleaned with safe cleaners, but I just haven’t taken the time, instead buying products that come from the manufacturer individually packaged. Provided that the original packaging is safe of course.

Corn-tamination Series: Avoiding Corn in Meat

There’s Corn In Meat?

Oh, of course there is. The degree  to which those with corn allergies have to worry about it will vary with the individual. Some are more reactive to corny washes than to corn feed, and some have to only worry about animals fed whole kernels of corn but not corn-derived vitamins or other corn products. It just depends on the person.

The two biggest ways corn gets into meat is the animal’s feed, and the disinfecting washes used on meat in processing. Not everyone is sensitive to both things or either of them. I started out having to worry about neither, and then progressed over a period of many years to having to worry about both, and to the point that not even the tiniest traces of corn based sanitizer used on the meat at any point were okay for me.

Finding Out Where the Corn Is Can Be Tricky

When I got more sensitive, I found that I even reacted to the pre-cut meat from local pastured meat ranches who swore to me that not only did their animals never eat any corn at all, but they didn’t rinse the meat off with any disinfectants.

I spent weeks on the phone trying to figure out what the problem was. The big clue came when I noticed that my reaction to a particular ranch’s beef was much more severe than to their pork. That ranch happened to have their own slaughter and butcher facilities (most ranchers send their animals to third parties for slaughter and butcher) so I called the facility manager. She kept insisting over and over that they didn’t spray the meat with anything, until finally, after the third conversation, she said, “Oh! you know, after we slaughter and skin, we do the acid wash. But that’s just white vinegar, that’s from rice right?” Wrong, vinegar is from corn and it’s bad news for me. Compared to lactic acid, which I still am sensitive to, it’s basically pure corn.

Turns out the reason the pork was better than the beef is that after the acid wash, a layer of outer fat is trimmed from the pork, while with the beef the butchering is done directly after. So more of the corny vinegar wash was trimmed away with the pork. It still really got in there, though. Even the “cleanest” part of the meat still made my tongue burn and swell. Just not *as badly*.  So for me, a liquid applied to the outside of meat gets throughout the cut no matter how much is trimmed away and renders the whole animal intolerable for my allergies.

The Laundry List: How Corn Gets Into Meat

Here’s my understanding of how corn gets into meat in the USA:

    • Corn in the animal’s feed. Not everyone has to worry about this. I can’t eat corn fed meat but seem to be able to eat corn fed eggs and dairy. Many others cannot even do dairy or eggs from corn-fed animals. Note that some “grass-fed” beef is still “grain finished”: fed grain the few weeks before slaughter to fatten them up. So if you need to care about feed, also ask if it is grass finished. Some smaller farmers purchase their animals as weanlings from other farmers and raise them after that point. Also note that even though some feed labels do not contain actual corn kernels, they will still contain corn-derived vitamins such as tocopherol and ascorbic acid, and contain fermentation products that were fermented on corn sugar. Also some animals such as pigs will be supplemented with kitchen scraps that may be corny. Not everyone has to worry about this, but I seem to have to worry about all of the above, personally.
    • Corn in dietary supplements given outside of feed. Recently one of my corn-free friends ended up with 3/4 of a cow her allergic kids were reacting to, and the only variable that was different from their last (safe) beef was a “mineral lick” that contained a number of corn derivatives.
    • Corn fodder used in bedding that the animals may end up eating. 
    • Slaughter: Hot wax is often used to help in plucking poultry. The wax may not be corny but I’m not minded to risk it personally.
    • Slaughter: Antimicrobial solutions applied after skinning. With livestock (vs wild game), slaughtering and butchering are often done by two different people.  A guy will come out to the farm and slaughter and skin the animals, and for larger animals they will cut them into very large chunks. Then the chunks will be sent to the butcher to be further cut down and packaged.  The USDA requires some sort of antimicrobial solution be applied after skinning, and this solution is usually paracetic acid, acetic acid (vinegar), lactic acid, or citric acid. All of these are a product of fermentation on a corn dextrose medium, and I react to all of them.  Steam/hot water disinfecting is supposedly allowed but I rarely hear of it being done.  In some states, USDA rules *must* be obeyed even on custom processed animals. In other states, as long as you buy the whole animal you can dictate what is done to it, no problem.  When calling around, what you are looking for is “custom meat processors.”
    • Slaughter: USDA “roller brand” is applied to USDA certified meat classifying the grade. Not sure what this stamp is allowed to be made from but reports of people who had meat custom processed and reacted to it say that the stamp on their meat was made from grape juice, which of course has the potential to be corny.  Ask about the USDA stamp/”roller brand” and see if it can be skipped.
    • Slaughter: Detergent, soaps, and lubricants used on surfaces, cutting implements, and hands. Dawn, Dial, Bon Ami, and most other cleaners and soaps commonly used for washing hands and surfaces are corny.  The powder on powdered gloves is corny.   Some types of cutting tools are oiled with an oil that may not be safe for you.  If the processor uses gloves, identify a safe-for-you glove and provide those. Identify a safe-for-you detergent and cleaner and ask the processor to use those. If you can’t work that out, either consider finding another processor, or ask them to rinse their tools really, really, really well. Maybe see if they can use the tools on another animal first so that the corny detergent gets worked off of the tools. Of course if they are hosing their other animals off with a corny solution, that won’t help you as they’ll just be contaminating the tools more.
    • Butchering: Aging. Unlike lamb, beef has to be aged for 10-14 days after slaughter in order to be edible, otherwise the meat is very tough. Wet aging *should* involve just putting the beef into vacuum sealed packaging for sale and keeping it refrigerated for a period of weeks. If something is added in with the meat to “help” it age or inhibit “bad” bacteria, that would be a problem. Or if the beef were wet-aged in a different package from what it was sold in (unlikely), you’d have to ask About both packages. Dry aging involves hanging the carcass in a refrigerated locker at very specific temperature and humidity and.. letting it hang. This should be safe for corn, unless some kind of brine or antimicrobial spray is used during this process.Article on aging beef. Article on dry aging beef.

Note that the aging process makes breed high histamine so if you react to histamines in food, exercise caution with beef.

  • Butchering: Detergent, soaps, and lubricants used on surfaces, cutting implements, and hands.  Same story as above: Ask them to use safe for you soap, detergents, and gloves. Since the butcher will be doing a LOT more to the animal than the person who does the slaughter, it is particularly important that you work with someone who is truly custom and truly wants to do what YOU need. I found a place that is very small and actually only open “on demand,” that are very accommodating and are willing to do whatever I need.
  • Butchering: Meat grinders are washed and sanitized with corny solutions. Meat grinders being what they are, they are usually going to be washed and sanitized with something heavy duty and of course corny.  Additionally the act of grinding the meat exposes more surface to potential allergen contamination. You can ask the to just rinse the grinder really well with water after washing, but I ask them to skip all ground meat and instead do stew chunks. I can then grind those chunks into ground meat using my food processor, if I choose. How to grind meat in your food processor.
  • Butcher and slaughtering: Cross contamination if corny washes/cleaners/sprays are used. I prefer to only go with a facility that doesn’t ever use the corny washes if possible. If that weren’t possible, I’f try to get them to process my animal first, after washing all equipment in the safe soap/sanitizer I supply, so that any corny washes used for the other animals don’t get on my animal, but I’ve heard that cross contamination is frequent when the butcher typically used the corny washes and skips them on demand. I have heard stories from a number of people that their first meat order was a horrible failure because even though the processor didn’t use corny chemicals on their animal, there was corn just left over on their instruments and surfaces. In all cases, switching to a processor that didn’t use the corny washes *ever* was the solution.
  • Packaging: Butcher paper may have corn fiber in it. Waxed papers may use a corn-based wax.  Plastic liners may also contain corn polymers.  Stretch plastic wrap is  usually dusted with corn starch. All of the  other items may also be dusted with corn starch to keep them from sticking. You’ll need to get the item numbers and  manufacturers/suppliers name from your butcher and contact them about what’s in/on the packaging. My butchers have agreed to just put everything into Ziplock brand bags, which I know are safe for me.

The above refers to US practices as I live in the US, but many of the issues mentioned may be issues in other countries as well. The disinfecting wash mentioned seems to have been banned in the UK up until 2012, but is now approved by the Food Standards Agency. I think it is not yet common practice, and the European suppliers of lactic acid often use wheat rather than corn glucose to produce their lactic acid, however this may increasingly pose a problem for the more sensitive UK corn allergy sufferers.

So How To Get Corn-Free Meat?

Well, it depends on how corn-free you need it. Many people will not need to get their meat custom processed right away. I didn’t need to for many years.

If you (or your loved one for whom you cook) are reacting to your grocery store meat, there may be some steps you can take before you have to dive in to the expense and risk of getting meat custom processed.

First try to eliminate some variables. Grocery store meat is going to be rinsed in citric or lactic acid several times and possibly have dyes applied to keep it looking fresh, and then packaged with a citric acid soaker pad and then wrapped with plastic wrap that is dusted in corn starch. Try a butcher counter, and from a real, artisan butcher who can tell you what happened to the meat from the time it came to him. That won’t cut out the initial corny wash after slaughter, but maybe you can get away with that part of it if it isn’t then hosed down in more corny washes and then wrapped up in more corn.

If you find a good butcher and aren’t able to tolerate “light wash” meats, then figure out if corn fed is a problem for you, or corny washes, or both. One way to tell, if you don’t have an allergy to chicken, would be to get an Empire Kosher chicken. Many Trader Joe’s locations sell them as do many kosher stores. Affordable Kosher here in Seattle sells them, and you can order from Affordable Kosher via Amazon Fresh. The empire chickens are fed corn, but are not washed in citric acid or any other corn-based solution. I don’t know what the plastic packaging is made out of, so what I’d do to really isolate variables is get a whole chicken, then rinse and skin it before cooking. Make sure to cook in a fashion that won’t introduce corn. I had a lot of false reactions for a while because the oven in my rental house had some kind of corny buildup in it and was cooking corn into everything.

If the Empire Kosher chicken isn’t working for you, and you’re totally certain you don’t have an allergy to chicken, then it’s probably safe to bet that corn-fed meat is your problem. I react to Empire Kosher chicken.  There may be some other experimenting you can do around that, just depending on the resources available to you.

If you find yourself in a situation where none of the store-bought meats are working for you, you’ll need to locate some farmers that raise corn-free livestock and then negotiate custom slaughter and butchering. To locate the farmers, use Eat Wild and  Local Harvest. Locating safe butchers and slaughterers is another story. I actually just lucked into my butchers- the folks I bought poultry from used them for their lambs and I was able to negotiate something safe.

My Story and Experiences

As I mentioned earlier, after several years of avoiding corn, I eventually became unable to tolerate even the tiniest traces of corn derivatives used anywhere near my meat. When you get to that point, the only thing left to do is to choose the animal you want from a rancher that has never fed it anything that could be a problem, and control every step of processing from slaughter to butcher and packaging.

Unfortunately navigating the custom processing is not easy, and also carries a hefty financial risk. You generally need to order a large quantity of meat such as 1/4 cow (what that looks like) or 1/2 of a pig (what that looks like).  In addition to paying for the meat itself (from hundreds to even thousands of dollars), you will also be investing in a freezer in which to store it. That’s a pretty significant expense if you get it wrong and react.

I am very lucky to live in an area where there are a number of farms who raise non-corn-fed chickens and pigs. Outside of this area it seems that corn-free chicken and pig feed are unheard of. Here we have two feeds that don’t contain corn available. Both are described on this feed ingredients document from the Seattle Farm Co-op.

I have recently tried some chicken fed one of these “corn free” feeds, Scratch & Peck, and had a reaction. I am pretty sure it was the feed- there are a lot of corny vitamins and additives in it even though there aren’t any literal kernels of corn, so that could be the issue, or it could be a cross contamination thing. I am pretty sure it wasn’t a processing problem. The chicken I eat is fed a corn-free variety from InSeason Farms, but I don’t know which one. Have asked my farmers for details.

I also failed some pork that wasn’t fed actual corn kernels, but was given kitchen scraps as a dietary supplement that likely contained corn, and was fed expired dairy products. Not sure which products exactly, but many brands of sour cream contain corn starch and other dairy products have corny vitamins in them. I also cannot seem to tolerate meat from animals that were fed corn at the beginning of their lives but fed corn free later. Apparently any amount of corn in their diet is a no-go. So for me, my meat can’t even eat “corn lite,” it has to truly be corn free.

Not everyone will be this sensitive- just covering the bases of what is possible here.

Getting a large animal custom processed was beyond me last summer, but since many local farms slaughter and process the chickens themselves, I was able to get several safe chickens. Those ran out around January, though, and then I was down to just eggs for protein. (I haven’t found any beans that I don’t react to yet. Not sure if that is a bean problem or a corn problem.)

As of the last update of this post, I have successfully had chickens, lamb, and beef custom processed. The chickens were processed by the farmers who raised them, while the lamb and the cow were slaughtered by a contractor and then transported to a butcher for portioning out. The beef was dry aged for 14 days before butchering. The lamb was delicious, but also served as a lower-risk test to see if I’d covered all the bases with my instructions than an entire side of beef. The lamb cost me about $575 after the slaughter, transport, cut and wrap fees. I only got a quarter cow for my first beef order and all told it cost me about $560 for 175 lbs of beef. It worked out to about $11.50/lb for the lamb, where you’re usually paying $16-$20/lb in the store, and $3.20/lb for the beef which is a steal for grass fed and finished.

Question List

Here is the list of questions I advise people to ask of potential meat processors. First I have just the questions for copy/pasting. Below that, I’ve gone into each question and my commentary.

Ask First

  1. Who kills the animal and skins it? Then who cuts, and who packages?

Depending on the answer, you may need to ask up to 3 people these questions.

Kill/Slaughter

  1. What do you use to clean your knives, surfaces, and other equipment, including the interior of the truck for transport?
  2. Do you use any kind of antimicrobial wash after skinning?
  3. Do you use a roller brand after skinning?
  4. Are gloves used?

Butcher/cutting

  1. What detergent, soaps, and/or lubricants are used on surfaces, machinery, and cutting implements?
  2. Are gloves used?
  3. Do you dry age or wet age the meat?

If wet aged

  1. Just to double-check, you wet age by putting in the final packaging that you sell the meat in, right?

If dry aged

  1. What do you clean your aging locker with?
  2. Do you every apply any antimicrobial solution, brine, or anything else to the meat before or during aging?

Packaging

  1. Are gloves used?
  2. What brand packaging do you use?
  3. Would you be willing to use packaging I provide?
  4. Does the meat come in contact with any other packaging like wax paper?

What should these answers be?

In many cases it will depend on you/your sensitivity. Here are the answers I’m looking for:
Continue reading “Corn-tamination Series: Avoiding Corn in Meat”

Where’s the Corn in Non-Food Products?

Last updated: June 2, 2013

This research was originally done by the creator of the blog called Hidden Corn. This blog is no longer maintained as the author  was no longer keeping up on the newest developments. I wanted it to remain available for people, so I took the data over and am soliciting help from a trusted friend to keep it up to date. We are making changes and additions as we note missing or outdated information.  Please comment or email me at cornallergygirl@gmail.com  if you see anything that is incorrect, or any broken links.

3D PRINTER INK: The two available “inks” for 3D printers are ABS and PLA. PLA is polylactic acid, made from corn starch.

AIRBAGS: Automobile airbags are lubricated with either cornstarch or talc. When the airbag deploys, the cornstarch or talc is also ejected in a fine powder that looks like smoke.

ADHESIVES / GUMMED PAPERS: The adhesive can be derived from corn.

ART SUPPLIES: Especially those geared towards kids, can contain corn-based ingredients, as these are generally considered to be a low allergy-risk (ha!) and non-toxic, as compared to petroleum-based ingredients. (source: News for Corn Avoiders)

BALLOONS: Can contain a dusting of cornstarch inside to keep the balloon from sticking to itself. (source: News for Corn Avoiders)

BEACH BALLS: Can contain a dusting of cornstarch inside to keep the ball from sticking to itself. (source: News for Corn Avoiders)

CARDBOARD: Many corrugated cardboards contain corn in some form or fashion. Keep in mind things like kids’ playhouses can sometimes include, or be made entirely of, corrugated cardboard. (source: News for Corn Avoiders)

Continue reading “Where’s the Corn in Non-Food Products?”

Where’s the Corn in Medical Supplies and Equipment?

Last updated:February 2017

This research was originally done by the creator of the blog called Hidden Corn. This blog is no longer maintained as the author  was no longer keeping up on the newest developments. I wanted it to remain available for people, so I took the data over and am soliciting help from a trusted friend to keep it up to date. We are making changes and additions as we note missing or outdated information.  Please comment or email me at cornallergygirl@gmail.com  if you see anything that is incorrect, or any broken links.

Do your legwork, people! Do it BEFORE you need medical care. And do your darndest to ensure you have someone who will advocate for you in those medical situations in which you are unable to advocate for yourself — this should be someone who is not timid about questioning medical care providers and who knows (for example) you need a saline IV rather than a glucose or dextrose IV and so forth.

Hospital And Medical Safety with a Corn Allergy

Emergency Room Safety with a Corn Allergy

ADHESIVES: Many corn allergics react to adhesives. I’m missing a source on why this is, but it’s been reported many times. If you need to avoid adhesives don’t claim it’s due to corn allergy, simply say that you have an adverse reaction to many adhesives.

ANTIBIOTICS: Corn is almost always the growth medium. There isn’t any avoiding this. If you need antibiotics, you’ll have to simply medicate to avoid a severe reaction.  Typical pre-medication would be an H1 antihistamine such as benadryl, an H2 antihistamine such as zantac or pepcid, and perhaps a prophylactic steroid. (Make sure you have corn free versions of all these!)  When taking any medication, you need to determine what the inactive ingredients are and from what they’re derived to choose something that is as corn-free as possible.  If you have time, it may be best to have your medications compounded to be as corn free as possible. Another option may be to use the intravenous version and that has a corn free ingredients list. Cross reference with the corn derivatives list  Keep in mind that even if the ingredients “look safe” you may still react to consider asking to trial a small amount of the medication before doing a full dose.

BODY BAGS: Can be made from corn. (source: Corn-Free Lifestyle)

BLOOD BAGS/BLOOD TRANSFUSIONS: Contain corn-based anticoagulants, specifically dextrose and citric acid. (2) If you need a blood transfusion, you need to medicate with a steroid, an h1 antihistamine such as benadryl, and an h2 anithistamine such as zantac or pepcid.  More info on premedication in my Hospital Safety post.

BLOOD PRESSURE CUFFS: Some folks report skin reactions due to the sanitizers used on these between patients. Bring the sleeve of an old t-shirt to put between you and the cuff if you have the presence of mind or have them take your BP over your shirt if you have sleeves on.

CT SCAN CONTRAST: The contrast solution, if flavored, will probably contain corn derivatives. Look for a contrast with the least amount of ingredients possible (will probably be unflavored), to be mixed in plain water. Ingredients should also be checked for IV contrasts. Note: reactions to CT contrast are common even in people without allergies, so radiologists may be more likely to understand concerns about reactions and have a protocol should you react.

DENTAL VISITS:  Pretty much all of the products used at a dental visit can be corny, from the medications and products themselves to the paper and gloves used for sanitation. Dental health is very important though, and many many corn allergics have managed safe dental care.  More on corn free dental care: Corn Allergy Safety at the Dentist.

FLUIDOTHERAPY / HAND THERAPY:  The cellulose used in Fluidotherapy machines used by some hand therapists is made from ground corn cobs. 

HAND SANITIZER: Almost all hand sanitizer contains ethanol from corn, and even not very sensitive people will have airborne reactions to corn-derived ethanol. Hand sanitizers also frequently contain scents which can be a concern for corn or chemical sensitivity. They will also contain inactive ingredients  that are often from corn such as glycerin that may cause a contact reaction if someone touches you after using it.  If staff insists on using hand sanitizer near you ask them to wear (powder free) gloves afterwards.

HAND SOAP: Almost all liquid hand soaps contain glycerin which may be from corn as well as citric acid and other ingredients commonly derived from corn. If you are skin-reactive, you may have a contact reaction to someone touching you who has used these soaps, or if you are highly airborne reactive you may have issues breathing near someone who has used them. Here is one example ingredients list from an antimicrobial soap used in surgical settings.

GLOVES: Powdered surgical and exam gloves are often powdered with corn starch. Effective Jan 19, 2017 the US FDA has banned the sale and use of powdered surgical and exam gloves, so that’s good news for us corn allergy sufferers. It make take some time for full compliance, and non-medical settings may still make use of them.

INTRAVENOUS SOLUTIONS: Lactated Ringers’ solution contains sodium lactate, which is made from lactic acid. Lactic acid isn’t *always* fermented on corn sugar but several of the major distributors of the product do use corn sugar. Given the volume of production of sodium lactate for medical purposes I doubt there’d be a way to know for sure which supplier the lactic acid came from. Additionally dextrose/glucose is often added to intravenous solutions and injectables. Ask for a saline IV fluid.  If you are inpatient, consider making signs to hang on the IV stand stating no lactated ringers and no dextrose as nurses will not always check your charts at shift change or will mix you up with other patients. Realize that the nurses may still not read the IV stand and remind them. Train an advocate such as a family member or close friend before you need one to help remind them!

NON-MEDICINAL INGREDIENTS aka Preservatives and Excipients: Go HERE to read an excellent article about corn derivatives used in non-medicinal ingredients. The article was in the College of Pharmacists of British Columbia’s May/June 2007 newsletter; it may be an older newsletter, but the information is still extremely applicable!

MEDICATIONS: Inactive ingredients of pills, injections, and topical products may contain corn. Get package inserts and compare the active and inactive ingredients with the corn derivative list. Finding the Inactive Ingredients of Medications.  In many cases you may need to have a medication custom made to be corn free. This is called “compounding.” Getting Medications Compounded. Finding a Compounding Pharmacy.

PREFILLED SALINE FLUSHES for IV lines and catheters contain a preservative. Staff needs to get a vial of plain saline and draw it into a syringe and use that to flush your line.

SANITIZERS: I don’t have a source on why anti-microbial floor and surface cleaners in hospitals seem to be a concern for people who are airborne reactive to corn, but reports from the corn allergy community, and my personal experience show that they are. Some contain ethanol from corn, some don’t. It may be that corn allergics are often also chemically sensitive. All I know is that even when I can’t smell any cleaners in hospitals, I react the entire time I’m inside on just from breathing the air, and many other airborne-reactive corn allergics experience the same. I wear a carbon filter mask, and if in-patient, ask for them to only mop the floor in my room with water. I also bring in a HEPA filter for my room and run that and put a sign on the door to keep the door closed at all times, even if just coming in for a second.

SUTURES: Absorbable sutures may be made from PLA or polylactic acid, which is frequently made from corn.  I am told some non-dissolvable sutures may be dusted with corn starch, although I have no source to prove this. I have also heard reports of those with corn allergies reacting to sutures that should be corn-free, so exercise caution.

SYNTHETIC INGREDIENTS: If you are attempting to determine the source of an ingredient and are told it’s “synthetic,” don’t let that be the end of the line in your questioning or you will be taking a risk that your medication might contain a corny ingredient. See if you can find out which raw ingredients are used in the chemical process that creates the synthetic ingredient.

TUBING FOR OXYGEN MASKS: You may react, I don’t know if this is  corn starch dusting or what. Ask to have them wiped or rinsed with water.

TONGUE DEPRESSORS: Can be made from corn. (source: Corn-Free Lifestyle)

Where’s the Corn in Foods?

Where’s the Corn in Foods?

Last updated: April 15, 2016

This research was originally done by the creator of the blog called Hidden Corn. This blog is no longer maintained as the author  was no longer keeping up on the newest developments. I wanted it to remain available for people, so I took the data over and am soliciting help from a trusted friend to keep it up to date. We are making changes and additions as we note missing or outdated information.  Please comment or email me at cornallergygirl@gmail.com  if you see anything that is incorrect, or any broken links.

Continue reading “Where’s the Corn in Foods?”

Corn-tamination Series: Salt

Salt sounds like such a pure product, but actually *most* brands available for sale in the grocery store cause issues for those with corn allergies, even those of medium sensitivity. The below statements apply to sea salt and table salt both:

  • Packaging: Cardboard, especially recycled cardboard can contain corn fibers and may be dusted with corn starch to prevent it sticking together. Plastic may contain polymers from corn starch or may be dusted or oiled with corn products to prevent sticking.
  • Ingredients: Iodized salt contains dextrose from corn to help the iodine stick to the salt crystals. Non-iodized salt often contains an anti-caking agent, which may not be directly from corn but often causes more sensitive corn allergics to react, probably due to cross contamination.
  • Cross contamination: Companies that mine/extract/synthesize and package salt often produce a number of different products. Cargill is one example. Many of those products contain corny ingredients, and cross contamination is possible in the facilities.

The most sensitive folks with corn allergies actually have a very, very hard time with salt. In fact there is NO salt product out there that SOME corn allergic person hasn’t reacted to. Not one. You just have to pick some best bets based on who has reacted and how much their particular sensitivity matches yours, as people react differently to different derivatives.

What works for many people who cannot tolerate any pre-ground salt is to get a slab of himalayan salt intended for cooking, or large chunks of himalyan salt and rinse the outside under safe water for long enough to remove a layer from the exterior (presumably washing any contaminants down the drain with that layer), and then let it dry again and use a large blunt implement to whack the salt down into coarse chunks which you can load into a grinder. I use a large mortar and pestle designed for guacamole for this.   DO NOT STICK LARGE ROCKS OF SALT INTO YOUR BLENDER, not even if you have a Vitamix or Blendtec.  These are essentially rocks and will bust a hole through the side of your blender jar. If you get the rocks down to gravel sized that should be fine for the blender however.

Another technique I’ve been using lately is to use the chunks, rinse the outside, and then stick them in a jar full of water and shake it around to make a strong salt solution. This is much easier, but can be a bit difficult to measure how much salt to use. Full credit to Marci for this particular innovation.