Corn Allergy? Start Here

I WRITE ABOUT THREE MAIN PILLARS

WHICH MIGHT HELP YOU DURING YOUR JOURNEY AS WELL.

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Corn Allergy? What is it?

A corn allergy is a type of food allergy that occurs when the body’s immune system overreacts to proteins found in corn. Symptoms of a corn allergy can range from mild to severe and can include:

• Hives
• Skin rash
• Itchy eyes, nose, or throat
• Sneezing
• Runny nose
• Wheezing
• Cough
• Nausea
• Vomiting
• Diarrhea
• Abdominal pain
• Anaphylaxis (a life-threatening allergic reaction)

Corn allergies are relatively rare, but they can be serious. If you think you or your child may have a corn allergy, seeing an allergist for diagnosis and treatment is important.

There is no cure for a corn allergy, but there are ways to manage it. The most important thing is to avoid foods and products that contain corn. This can be difficult, as corn is a common ingredient in many foods and products. It is important to read food labels carefully and ask questions about the ingredients of any food or product you are unsure about.

If you accidentally eat something containing corn, you may need to take an antihistamine or other medication to relieve your symptoms. In some cases, you may need to use an EpiPen to treat anaphylaxis.

If you have a corn allergy, it is important to work with your allergist to develop a plan for managing your allergy. This plan may include avoiding corn, taking medication, and carrying an EpiPen. By following your plan, you can help to prevent serious allergic reactions.

Here are some tips for managing a corn allergy:

• Read food labels carefully.
• Ask questions about the ingredients of any food or product you are unsure about.
• Avoid foods and products that contain corn.
• Carry an EpiPen with you at all times.
• Take medication as prescribed by your doctor.
• Work with your allergist to develop a plan for managing your allergy.

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How can I cope with Corn Allergy? What makes Gemma’s Food Diary Different?

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Here are some different and common names for corn and corn by-product names:

The common names for corn are many, and knowing all of them is challenging and frequently impossible to keep track of because they keep changing and the list is growing.

Corn is a staple food in many parts of the world. It is a good source of carbohydrates, protein, and fiber. It can be eaten fresh, cooked, or processed into various products, such as cornmeal, corn flour, corn oil, and many more products and foods.

The name “corn” is used in different ways in different parts of the world. In the United States, “corn” typically refers to sweet corn, a type of maize eaten fresh. In other parts of the world, “corn” may refer to any type of maize, including field corn, which is used to make cornmeal, corn syrup, and other products.

The name “maize” comes from the word “mahiz,” which is the word for corn in the Taino language, which the indigenous people of the Caribbean spoke. The name “Indian corn” is a misnomer, as corn is not native to India. It is thought that the name “Indian corn” was given to this type of corn by European settlers, who mistook it for a type of corn that was grown in India.

Corn	Corn Flour	Cornmeal	Corn Gluten	Cornflakes	Cornstarch (also listed on labels as starch or vegetable starch)
Corn oil	Corn syrup or high fructose corn syrup	Dextrins	Maltodextrins	Dextrose	Fructose or crystalline fructose
Hydrol, treacle	Ethanol	Free Fatty Acids	Maize	Zein	Sorbitol
Indian Corn	Sweet Corn	Popcorn	Field Corn	Dent Corn	Waxy Corn
Hominy	Masa	Polenta	Cornstarch	Citric Acid	Zea Mays Starch
Nitrocellulose Glue