I didn’t realize this until a few months ago when I ate two
yummy cobs of corn. Almost immediately the
roof of my mouth felt bumpy and my tongue hurt.
After an hour or two it went away, but it left me wondering if I was
allergic to corn. Sure enough, a
consultation with a Naturopath revealed that I was highly intolerant to corn
(as well as a few other things).
It was easy to avoid corn on the cob, cornflakes, and
cornbread, but when I started paying closer attention to the ingredients in
packaged items, I realized it was a lot harder than that. Corn is in everything! Well, not quite everything, but a lot.
There’s corn flour, corn starch, modified corn starch, corn
syrup, corn syrup solids, and dextrose (which is sugar usually made from corn)
to name a few. It’s in canned soup, taco
seasoning, and breakfast cereal (including oat and rice varieties). I even checked the ingredients on a bag of
sticky rice the other day: rice, corn
syrup. I couldn’t believe it!
When we use too much of something (even good things) we can
develop intolerances to it. I wonder if
we’re headed that way with corn products.
Lots of people are out to make the big bucks. This often means sacrificing quality for
quantity. Why not use cheap fillers, like corn, especially when they can be
passed off as natural foods?
It’s one more reason to try harder to do what we should be
doing anyway: eating a variety of foods
as close to their natural state as possible.
Good for the waistline, good for the wallet.
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