<<Disclaimer: Verify this information before applying it to your situation.>>

Thank you all for many detailed responses. It seems the consensus is that
those of us sensitive to corn should be just as vigilant with trace amounts
of corn as we are with trace amounts of wheat gluten. And, many said that
it may even be more difficult to eliminate corn than it is to eliminate
wheat from one's diet. It is hidden everywhere!

The following websites were recommended to me:

http://www.vishniac.com/ephraim/corn.html

corn allergy support group on http://www.about.com


Original Post:

> This seems a little off-topic but since so many of us seem to have other
> food intolerances, there may be someone who can help.
>
> I'm trying to eliminate corn from my diet. After removing the obvious
> sources, I'm discovering more and more "ingredients" are derived from a
> corn base. I seem to have had reactions to citric acid, glucose, fructose,
> and dextrose.
>
> I have been in contact with Ricola about their throat lozenges which are
> gluten-free. The ingredients list: sugar, glucose syrup, citric acid and
> natural flavourings. I do not seem to have any bad reaction to Ricola.
>
> Here is their answer when I asked about wheat, corn and soy:
>
> - FYI all Ricola products are gluten free and contain no soy. The starch
> syrup is derived from corn, however is processed to the point that it
> contains no proteins.
>
> I'm having a problem with their response.
> a) they don't even mention the citric acid - could it be made from citrus?
> b) is it true about the protein being processed out of it???
> c) is it only the corn protein I'm reacting to, or is it the corn itself
>
> If this had been a gluten answer I would not have found it acceptable.
> Should I apply the same standards to my corn questions?
>

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