How to live with allergies to corn

How to live with allergies to corn

Corn is an inexpensive and versatile ingredient that is used to prepare a wide range of foods. According to FoodReference.com, more than 200 varieties of corn exist and all are good sources of vitamins A. While not common, a corn allergy will necessitate eliminating corn and foods made with corn from your diet so knowing which ones contain corn is a good way to avoid a reaction.

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High Fructose Corn Syrup

High fructose corn syrup, or HFCS, is the most commonly used sweetener in processed foods, reports MayoClinic.com. With debate continuing on its safety, it is important to consider the wide range of foods that HFCS shows up in. Included are soda, condiments, packaged desserts, candy, granola bars, fruit snacks and cereal. Read labels if you are trying to reduce your sugar intake. HFCS could cause a reaction if you are allergic to corn, but the good news is that many manufacturers are beginning to remove it from their products, reducing the risk.

Chips

Corn chips are sold at supermarkets nationwide and many people enjoy them for a snack. Brand names like Doritos and Fritos sell chips made from cornmeal. This adds corn flavor to the snack, while also giving it a crunchy consistency. Corn chips are sometimes healthier than potato chips and make a good snack when dipped in salsa. Homemade corn chips are often made by frying corn tortillas, which allows you the same snack, but without any added preservatives or colorings. White corn and yellow corn chips are available and the taste is similar.

Cereal

Many kinds of cereal are made from corn, including Corn Chex, Cornflakes and Kix. According to Dr. Mirkin, cereals made from corn typically contain both refined grains and whole grains. When choosing a healthy corn derived cereal, it is important to watch out for high sugar content so read labels before making your selection. Dry corn cereal makes a good snack or addition to trail mix because it is generally low in calories.

Whiskey

Most kinds of whiskey are produced using corn ingredients. A Canadian type whiskey is generally 90 percent corn, 5 percent rye and 5 percent barley malt, according to the Ontario Corn Producer. Corn whiskey was produced because of the over abundance of corn and it doesn't have to be aged in wooden barrels, making it faster and less expensive to produce. Whiskey that is made from corn is less expensive than other kinds and often has a stronger and sweeter taste.

Allergies are common in dogs. About 1-2% of all dogs have a food allergy, and as many as 25% of dogs with skin problems have a food allergy.

When you throw in dogs with inhalant or environmental allergens (like pollen or mold) and flea allergies, you’re looking at a sizeable portion of the canine population that’s suffering from allergies.

How can you tell if your dog has allergies?

Many diseases can cause the same symptoms as allergies in dogs, so it will be up to your veterinarian to determine for sure whether allergies are to blame, and if possible, the cause of those allergies.

Look for these signs and go to the vet to confirm whether your dog does, in fact, have allergies.

Your Dog Never Stops Scratching

One of the most common symptoms of allergies in dogs that pet parents notice is itchy skin.

The severity of the itchiness can vary from quite mild, in which case the skin and haircoat look mostly normal, all the way to nonstop scratching.

In the more severe cases, hair may be missing, and the underlying skin can appear to be red, raw, and inflamed.

Classically, the epicenters of itch include:

Feet (especially the front feet)

Area around the anus

Importantly, itchiness of the lower back, specifically near the base of the tail, is a hallmark sign of flea allergies.

Over time, these areas may become “hyperpigmented,” or dark in color. The skin may become quite odorous and can take on a notably different texture.

Your Dog’s Feet Smell Like Corn Chips and They Won’t Stop Licking Them

While most humans think that the corn chip smell is normal for a dog’s feet, it’s actually a sign of bacteria. If your dog is also licking their feet, it’s not because they’re cleaning—their feet are itchy.

If your dog’s hair is a light color, you may notice “fur staining” of the feet, a symptom in which the fur takes on a dark red, coppery color due to the dog’s saliva.

The classic corn chip odor of the feet, which many people believe to be completely normal in dogs, is caused by skin infections, either from bacteria (usually Staph) or fungi (usually yeast). So how is this symptom related to allergies?

The inflammation associated with skin allergies breaks down the normal skin barrier over time. As a result, opportunistic microbes like yeast and bacteria can go from resting peacefully on the surface to diving deeper, where they set up infections and cause problems.

Addressing these secondary infections will be one of the first steps that your veterinarian will want to take in treating your allergic dog.

Your Dog Has Chronic Ear Infections

Relatedly, many dogs with allergies will experience ear infections that recur frequently or never seem to fully go away. As with the feet, this problem is often caused first by the allergies.

The allergies break down the healthy skin barrier, then opportunistic bacteria or yeast create an infection, which all further contributes to the itch (although ear infections unrelated to allergies are common as well).

Dogs that have gone years with allergies that are either undiagnosed or undertreated will often have ears that are raw, smelly and thickened.

In severe cases, ear infections may become so resistant to treatment that surgery to remove the ear canal may be required. To avoid this situation, it is important to have your dog examined by your veterinarian as soon as you suspect that your dog may have allergies or ear infections.

You Notice Recurring Hot Spots

Formally known as “pyotraumatic dermatitis,” hot spots are common in dogs, especially in breeds like Goldens, Labs, and Saint Bernards.

Like ear infections, hot spots can arise on their own, or they can be secondary to underlying allergies. If you feel like you’re always treating a new hot spot on your dog, talk to your veterinarian about allergies.

Your Dog Suffers From Chronic Diarrhea and Related Symptoms

You might think that the skin is the area that’s most commonly affected by allergies in dogs, but the gastrointestinal (GI) tract is just as likely to suffer when a dog’s allergies are poorly controlled.

How to live with allergies to corn

The corn plant (Dracaena fragrans), also called corn palm. cornstalk plant and false palm, is a popular houseplant, cultivated for its beautiful growth habit – an erect trunk with arching lanceolate leaves, each a with broad yellow to pale green band in center in the case of the most popular cultivar, D. fragrans ‘Massangeana’ – and its surprising ability to resist almost any combination of indoor growing conditions, from full sun to shade.

The corn plant is a “survivor”, able to tolerate the worst kind of neglect. It is, in fact, nearly unkillable! That’s why it’s not unusual to see specimens that are 10, 20 or even 40 years old: a very rare situation indeed for a houseplant!

On the other hand, the corn plant is universally considered a foliage plant, cultivated solely for its attractive leaves. But sometimes it offers you a surprise.

How to live with allergies to corn

Yes, from time to time, perhaps only after decades of cultivation, it flowers, producing arching terminal panicle of pinkish buds that open into masses of white flowers. They only open in the evening and at night, but then, what a perfume they give off! Intense, heady, sweet, the fragrance invades the whole house. It is so intense that it sometimes becomes intolerable and the owner feels obliged to cut the flower stem off or to stick the plant in a spare bedroom and close the door at night.

A Personal Anecdote

Back in 1984, I was working in a 5-story office building in the Old Port. One evening I stayed on a bit later than usual, then, shortly after 6 pm, an extraordinary perfume began wafting into my office. What was it? I set off in search of the source of the incredible fragrance, finally to find discover it 3 floors below, in the building’s lobby: a corn plant in full bloom. Imagine, blooms so intensely fragrant that they can fill an entire 5-story building with their scent!

Patience Will Be Rewarded

If you want to experience the corn plant’s extraordinary fragrance, buy one… and wait patiently! No one knows what causes this plant to bloom and it can take place in any season, but almost inevitably it occurs only after several to many years. The chances yours will bloom are much, much better, though, if you place it in good light rather than the “dark corner” to which this plant is usually relegated.

The ultimate Caramel Popcorn! With a thin, crispy, even coating of caramel on every piece, this caramel corn stays crispy for weeks. Caramel corn can be made with or without corn syrup – I’ve discovered the perfect substitute that works 100% perfectly!

Terrific grazing dessert for gatherings. And because it stays fresh for weeks, it makes for a sensational food gift!!

How to live with allergies to corn

Caramel Popcorn

I make caramel popcorn a LOT all throughout the year. I make it for:

gifting – just a pure act of kindness without any ulterior motives;

bribing – when I’m trying to sway decisions / get in or stay in someone’s good graces. (This happens more than I care to admit 😂); and

dessert for gatherings – it’s a brilliant grazing option for dessert so your family and friends don’t need to commit to a huge slice of chocolate cake because they’re stuffed full from dinner!

The reason it makes such a regular appearance around here is because it ticks a lot of boxes:

long shelf life – 100% crispy for 2 – 3 weeks;

is low effort to make a fair volume (this makes about 11 – 12 cups);

it’s gluten free (useful for gatherings / gifting); and

everybody loves it – young and old!

This stuff is CRAZY addictive!! UPDATE: This year (2020) I’ve also made special Christmas version of Caramel Popcorn called Christmas Popcorn Candy, flavoured with classic warm festive spices and almonds!

How to live with allergies to corn

Why this is THE Caramel Corn recipe

If you’ve ever made caramel popcorn and ended up with uneven globs of caramel on the popcorn which ends up stuck in your teeth – I feel your pain.

I’ve been there and done that, and it was many years before I discovered the secret to perfect, crispy, evenly coated caramel corn:

BAKING SODA (aka bi-carbonate soda, or bi-carb for short); and

BAKING.

Baking soda is the secret to an even, thin coating of caramel on the popcorn. When it’s added to the caramel, it makes it foam up so it increases in volume and makes it easier to coat the popcorn more evenly.

The baking part serves two purposes:

Coat popcorn evenly – initially, the caramel remelts so when you toss the popcorn, it coats the popcorn more evenly and thinly (thanks to the baking soda!); and

Crispy caramel and popcorn – during the 2nd half of baking time, the caramel and popcorn dries out, making the thin caramel coating AND popcorn super crisp. This caramel corn stays crispy for WEEKS!

How to live with allergies to corn

What you need for Caramel Popcorn

Here’s what you need. Not very much stuff!!

How to live with allergies to corn

For those of you outside of the US and Canada who can’t get corn syrup, don’t fret. Glucose is a 100% perfect substitute. I make caramel popcorn quite regularly (food gifting!) so I stock up on corn syrup when I visit the States. But I always run out.

So I had to find a substitute. And after making dozens and dozens of batches with glucose, I am happy to report that glucose is a perfect substitute for corn syrup!

(If you’re wondering why you need corp syrup, its purpose is to ensure the caramel doesn’t crystallise ie instead of turning into liquid, you end up with sugar grains. Caramel is easy but can be temperamental. Corn syrup makes it a sure thing. 🙂 )

How to make Caramel Popcorn

Pop your popcorn kernels using your method of choice – stove or popcorn maker, if you have one (I do, but for some reason digging it out of the back of the cupboard seems like more effort than cooking the popcorn on the stove);

Make caramel – simmer butter, sugar and corn syrup or glucose;

Whisk in baking soda to make the caramel foam up!

Toss popcorn with caramel – just do the best you can here, the caramel will harden as it cools. Don’t worry if it’s not evenly coated, we do this in the next step;

Bake 45 minutes, tossing 3 – 4 times – this makes the caramel coat the popcorn evenly, then makes the caramel and popcorn crisp so it stays crispy for 2+ weeks!

Caramel warning: handle with care because that molten goodness is mighty hot! So don’t be tempted to stick your finger in for a taste test!

How to live with allergies to corn

How to live with allergies to corn

Full coverage vs lighter coating

The popcorn you see pictured in the photos and in the video has full caramel coverage. Meaning, the ratio of caramel to popcorn is such that it’s intended that every piece of popcorn is coated with caramel.

Full coverage caramel popcorn is very sweet! It’s made with 1/3 cup kernels, 10 cups popcorn, and is literally like candy. If you eat it by the handful like Butter Popcorn, chances are you will regret it….unless you have a major sweet tooth (otherwise try my Light ‘n Salty Butter Popcorn)!

I usually go full coverage when I’m gifting to people I don’t know that well (ie usually work related bribing😈) because it looks better.

For my own personal purposes, for my family and friends, for gifting to people I know, I do a lighter coverage. Lighter coverage popcorn has visible white splotches because you don’t get full coverage. It’s made with 3/4 cup kernels and it is definitely still sweet and indulgent.

No one has ever had my Lighter Coverage caramel popcorn and said “that’s not sweet enough”! – Nagi x

Watch how to make it

More Popcorn recipes

Movie Popcorn – buttery, yellow and it stays crisp for days!

How to live with allergies to corn

Do you ever have those moments where you feel like you’re living someone else’s life – like surely this can’t be really happening to you? Well, I’ve been having one of those moments for the past 168 hours. Ever since the release of the book last week, my life has been a dream. Each morning I wake up thinking that it is surely not happening to me and that the past few days have simply been a dream. But each morning, I wake up to the sweet, loving messages from each of you praising the book. It’s been nothing short of overwhelming and completely unbelievable.

How to live with allergies to corn

The book spent several days as the #1 Best Seller in Amazon’s “Southern Cookbooks” category and continues to be the #1 new release in that category. There are stores that sold out of the book the first day. It’s just astonishing.

But the best part of all of this has been the sweet, amazing, beautiful, heart-felt messages from y’all. The response has been more than I can handle. If I haven’t had a chance to respond to your message, please know that I’ve seen them all and I WILL respond to each and every one of them as soon as I can.

How to live with allergies to corn

When you put so much time, effort, and love into something like this, you want it to be successful and by my standards it’s a raving success because of each of you. I can write a hundred books, but if there is no one out there to spend their hard-earned money on them, they just end up as paper sitting on a dusty shelf. This book isn’t my book. This book is OUR book. Your love and support through all of this has been completely overwhelming.

And it’s not over yet. We’ve got a few AMAZING announcements coming up this week that will blow your mind. I still can’t believe that this stuff is happening.

The book has given me another platform to share my mission of getting families back to the table – to share a meal and to share their lives with one another. For me that’s what all this is really about.

How to live with allergies to corn

Now let’s get to this recipe! This easy Sweet Corn Spoon Bread is a favorite at our house. It’s another one of those dump, stir, pour, and bake recipes that we all love, but it tastes like so much more! And it’s perfect as a quick and easy Thanksgiving side dish, but is so easy, it works well for those busy weeknights, too.

It starts with a box of Jiffy Corn Muffin Mix but we add in two kinds of corn, butter, eggs, and sour cream.

I’ve often made this and baked it the day before and warmed it back up the day-of. Several readers have done the same, so be sure to check out all the helpful comments below.

+How to live with allergies to corn
+How to live with allergies to corn
+How to live with allergies to corn
+How to live with allergies to corn

Big G’s Oyster Happy Hour – 50% Off A Dozen House Oysters (Gf) 3pm – 6pm Everyday!

On The Half Shell Served Raw Or Steamed ½ dozen – 8 | dozen – 16

OUR SHELLFISH SIDE

Specialty Baked Oysters
8 Baked Oysters, choose from: Rockefeller, Garlic Parmesan, Casino, Buffalo. (Choice of Mild, Medium or Hot) – 18

Chef’s Daily Oyster Special
Served with fresh grated horseradish & mignonette. Served raw on the half shell – Market Price

Maine Mussels or Cedar Key Clams
Casino Butter • Steamed • Wine & Garlic Sauce – 15

*Warning* There is a risk associated with eating raw oysters or any raw protein. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness and should only eat these items fully cooked. If you are unsure of risk consult your physician.

SKOBETIZERS

Our “Award Winning” Wings
Choice of Buffalo, Jerked Dry Rub, Dark ‘N’ Stormy Sauce, served with celery and roasted garlic buttermilk ranch dressing. – 14

Grouper Bites – A Florida must have!
Fried to golden perfection and served with our signature remoulade. – MKT

Jumbo Peel & Eat Shrimp (GF)
Chilled and dusted with Old Bay, served with cocktail sauce. – 14

Southwest Shrimp Tostada
Baby shrimp sautéed with roasted corn, black beans, tomatoes, cilantro and tomato salsa over crisp corn tortillas. Topped with cilantro crema. – 12

Jack Daddy’s Fried Calamari
Calamari dusted in seasoned flour and lightly fried. Tossed with spicy Giardiniera and served with Remoulade. – 12

House Fried Oysters
Served with house cocktail sauce. – 14

Crispy Portobello Fries
Wedges of portobello mushroom breaded in panko and black pepper. Served with mojo aioli. – 9

Beth’s Buffalo Shrimp
Dusted in seasoned flour and lightly fried. Tossed in buffalo sauce. Served with roasted garlic buttermilk ranch dressing. – 12

Tuna Poke
Sushi grade suku tuna lightly tossed with spicy ponzu, avocado, pickled ginger, edamame and cucumber. Served over sticky rice. – 14

Burrata and Tomato
Fresh mozzarella with a creamy center. Served with marinated local grape tomatoes, fresh balsamic drizzle. – 12

Crabcakes
Three of our key style crab cakes served with remoulade. – 15

SOUPS & SALADS

New England Clam Chowder
Cup – 5 | Crock – 7

Soup of the Moment
Cup – 5 | Crock – 7

The Skob Salad (GF)
Field greens, bacon, avocado, bleu cheese crumbles, tomato, hardboiled egg and shredded cheddar. – 11

The Beth Salad (GF)
Cucumbers, goat cheese, celery, dried cranberries and buttered almonds over field greens. – 10

Classic Caesar Salad
Baby romaine lettuce, parmesan cheese and herbed croutons. – 9

Red Quinoa Salad
Field greens, cucumber, cherry tomato, crispy chickpeas, pickled onion, avocado and queso fresco. – 11

ADD ONS
Chicken – 6 • Lobster Tail – 18 • Shrimp – 7 • Mahi – 8 • Tuna – 11 • Salmon – 10 • Scallops – 12 • Fresh Catch – MKT • Grouper – MKT

HOUSE MADE DRESSINGS:
Balsamic Vinaigrette • Dijon Honey Mustard • Bleu Cheese • Roasted Garlic Buttermilk Ranch • White Balsamic Orange Vinaigrette

FLATBREADS

Key Lime Seafood Flatbread
Fresh garlic, shrimp, crab and mozzarella cheese finished with tomato and scallion. – 14

Vegetarian Flatbread
Grape tomatoes, spinach, roasted peppers, mozzarella, basil and balsamic drizzle. – 14

SKOB CLASSICS

Siesta Key Extravaganza
Blackened Mahi, jerked shrimp & 2 key style crab cakes served with your choice of two sides. – 26

Seafood Tower (GF)
An assortment of chilled seafood! Lobster, Snow Crab Legs, House Oysters, Shrimp, Cedar Key Clams, PEI Mussels, and served with mignonette and cocktail sauce. – 49

Shrimp & Penne Pasta a la Vodka
Penne pasta with baby shrimp, shiitake mushrooms, garlic and fresh basil in a light tomato cream
sauce. This dish is also available as a vegetarian pasta served with garlic bread. – 18

Big Boy Mac N’ Cheese
Imported cavatappi pasta in a mozzarella, provolone, manchego cheese, cheddar and parmesan cream sauce. – 14
Add: Chicken – 6 • Shrimp – 7 • Lobster Tail – 18

Beer Battered Fish & Chips
Atlantic haddock fried to golden perfection in our PBR beer batter served with French fries and housemade tartar sauce. – 16

Keith’s Seafood Tacos
Choice of mahi or shrimp with key lime, Caribbean jerk, blackening, or straight-up grilled. Served with lettuce tomato and cilantro crema. – 14
Upgrade to Grouper or Catch of the Day – MKT

Seafood Paella (GF)
Chef Special – Shrimp, Scallops, Clams, Mussels, Calamari and Chorizo in a saffron infused rice. – 29

Scallops & Risotto (GF)
Pan seared diver scallops served with asparagus over a lobster risotto. – 29

Chipotle Lobster Tacos
Two fried Norwegian lobster tacos tossed in spicy chipotle sauce, topped with avocado relish, lettuce and tomato, served with choice of side.- 19

Crab Stuffed Lobster
Maine lobster tail stuffed with key style crabcake. Served with roasted red potatoes and seasonal veggies. – 30

Country Fried Chicken
Double breaded chicken with chorizo gravy, mashed potatos and garlicky green beans. – 18

Grilled Surf & Turf
Grilled all natural grass fed 5oz Filet & Shrimp Skewer, topped with caribbean jerk demi, served with mashed potatoes, and asparagus. – 32

1lb Snow Crab Entree
Served with red potatoes and corn on the cob. – 26

8oz Grilled Atlantic Salmon
Served with coconut rice, seasonal vegetable, and citrus butter sauce. – 23

Shrimp N’ Grits
Baby shrimp sauteed with chorizo, tomato, and garlic over cheesy grits, finished with scallions. – 18

How to live with allergies to corn

If you suffer from a chronic cough that won’t go away, wake up with puffy and crusty eyes in the morning or you have bad breath throughout the day, then you may be suffering from excess mucus production. In fact, there are over 12 foods that cause excessive mucus in the body, some that may come to a surprise and others not so much.

Excessive mucus is a sign that the body is in a state of agitation. It can come from toxins, pollutants, allergies, and food additives, and often involves the lymphatic system, gastrointestinal tract and respiratory system.

The Role of Mucus in The Body

That’s not to say that mucus doesn’t play a role in the body. It is produced by different mucus cells (i.e., goblet cells) among the epithelial lining of organs like the intestinal and respiratory tracts. They are found inside the bronchi, trachea, and larger bronchioles in the respiratory tract as well as the small intestines, the large intestine and conjunctiva in the upper eyelid.

Mucus is produced in order to protect the mucous membranes where they are found. The problem occurs when there is excess mucus production, which can be stimulated by irritants like dust, smoke, other pollution, chemicals, bacteria and viruses, food additives, and food allergens. Excess mucus is produced to capture these particles and shuttle them out of the body – meaning more coughing, stuffy noses, a harder time breathing, and more.

Too Much Mucus and Health Issues

If you suffer from too much mucus production, you may experience, one or more of the following symptoms:

– You suffer from a chronic cough that won’t go away
– You are currently experiencing mucus from a cold and/or flu
– You wake up with puffy and crusty eyes in the morning
– Bad breath throughout the day (even after brushing your teeth)
– You have a constant stuffy nose
– Your senses are dulled (you requires lots of salt to make food “taste good”)
– Your senses are not sharp – your mind is foggy and thinking clearly is difficult

These symptoms are often a result of a sluggish digestive tract, respiratory system and lymphatic system, which could be caused by excess mucus production. The digestive tract contains millions of tiny microvilli that absorb nutrients from food. In fact, over 80% of all absorption takes place in the small intestine. When we have excess mucus build-up in the intestine, it causes a glue-like buildup that sticks in the folds of the intestinal walls. This accumulation deforms the intestines and results in over 9-10 pound blockages in the average man or woman. This obstruction results in absorption issues, digestive problems, and an overall sick and poor-functioning body.

Although excess mucus production can come from allergies (aka. pollen, pet dander, smoke, dust), household chemicals, pollution, or bacteria and viruses, a major cause of mucus production is from the diet.

Mucus and Your Diet

Certain beverages and foods can trigger excessive mucus production in the body. Two main foods that cause excessive mucus build-up are dairy and wheat. Casein in dairy products (milk, yogurt, cheese, etc.), and gluten in wheat require strong stomach acids for digestion. Once digestion is complete, food particles are left over that are too big to be used by the body. These partially-digested food particles putrefy and become coated with a thick mucus to prevent further putrefaction in the intestines.

Seeing as how a large percentage of the North American diet is made up of dairy and wheat, many people carry bodies that are in a chronic state of fighting off a sort of “viral invasion” – the body gets confused by the foreign products entering the mouth (like dairy and wheat products), and thus naturally protects itself by fighting these food particles, causing inflammation and triggering excess mucus.

To be a little more specific, here is a long list of foods that create mucus in the body:
– Dairy products (yogurt, milk, sour cream, cottage cheese, ice cream, butter, ghee)
– All corn products
– Eggs
– Sugary treats (cookies, cake, pies, pastries)
– Wheat (bread, pretzels, buns, bagels, muffins, etc.)
– Deep fried foods
– All soy products
– Safflower/sunflower oil
– Jams and jellies
– High-fat red meat
– Alcohol
– Caffeine

How to live with allergies to corn

Eliminate Mucus and Treat Your Body Right

Eliminating foods that cause mucus is key to helping the body function at an optimal pace. Raw fruits and vegetables are one of the best mucus-cleansers out there. When I switch to a high-raw plant-based lifestyle, my mucus issues subsided and my health improved 10-fold.

Aside from that, however, there are also certain foods that can relieve excess mucus. These include:
– Radishes (red, daikon, horseradish, you name it – one of that best mucus-cleansers out there!)
– All leafy greens and herbs
– Cauliflower and broccoli
– Garlic
– Celery
– Asparagus
– Bamboo shoots
– Onions
– Ginger and turmeric
– Citrus fruits (lemons, limes, grapefruits, oranges, kumquats, etc.)
– Pineapple
– Berries
– Brussels sprouts
– Hot peppers

If you enjoyed this article, then you’ll enjoy this mucus-cleansing juice recipe. One of my top recommended juices for those experiencing excess mucus build-up.

How to live with allergies to corn

You’d be surprised the number of food products you purchase that are created with ingredients produced by Monsanto. Many people think they are health foods, when in reality, they contain genetically modified ingredients that are toxic to our body.

Many of the ingredients in packaged foods are derived from genetically modified organisms. They are often hidden in the ingredients, labelled as things you’d think were harmless.

Ingredients like starch (in any form), high fructose corn syrup (HFCS), dextrin, maltodextrin, dextrose, malt (in any form), hydrolyzed vegetable protein, baking powder, caramel colour, sugar, aspartame, nutrasweet, phenylalanine, equal, confectioners sugar, fructose (in any form), glucose, condensed milk, milk powder, soy, cottonseed oil, xanthan gum, corn (in any form) and more, usually indicate the presence of hidden GMOs, unless the product is certified organic or Non-GMO project verified.

There are many concerns regarding our health and the environment that we should take note of, so that we can stop supporting the use of GMO products. Genetically modified food has the ability to generate new plant pathogens, supports the movement of herbicide resistant genes to other plants, has detrimental consequences for plant biodiversity and wildlife, and can eradicate populations of beneficial insects (such as honey bees). Growing GMO crops also discourages the important practice of crop rotation, which is proven to keep soil healthy and nutritious.

The potential health risks of GMOs include birth defects, transfer of genetically modified DNA into the human body, triggering gluten-related disorders like Celiac Disease, development of cancer, a direct link to the development of Autism, Parkinson’s and Alzheimer’s Disease, gastrointestinal problems, and more. GMO’s are not completely safe for consumption – we do not know enough about them yet to make any definitive statements. Look after your health, and always opt for locally grown, and organic (or just grow it yourself!).

Monsanto-Created Food Products

There are many GMO-free companies out there too, so be sure to check those out, and support them whenever you can.

Here is a list of companies that you should absolutely avoid if you don’t want to eat Monsanto-created food products: