For all my foodie allergy sufferers out there, wouldn’t it be great if this wasn’t an issue? You could eat freely without worrying about X-Y-Z symptoms happening after you consume a food. It was all possible at one point, but with the FDA allowing literal garbage into your favorite foods, allergies are going to be more common amongst those eating. All of those byproducts in foods is leading to a huge increase in food sensitivities, intolerances and allergies. Thanks FDA… actually, F-U-C-K YOU. Not sure how you people sleep at night knowing you are causing people to get sick and die, left and right. No, this is not an exaggeration in any respect. Just the opposite and very much the reality, unless you’re educating yourself on the industry, where the medical, insurance and food industries are all in bed together having some kind of raging (sick) orgy. Yep, I said it. Come at me: FDA, Dairy Industry, Factory Farms, Insurance Companies, and the most shameful: YOUR MEDICAL PRACTITIONERS… to name a very few.

This week, I received some dreadful news pertaining to my fight against food allergies. I went to the allergist a few weeks ago to have my soy allergy tested again (good practice because our bodies are constantly changing, and you can grow out of an allergy, or into one). The nurse practitioner suggested we throw a few other foods groups into the test, just to cover our bases. The news I was hoping for (to be soy-allergen-free) was quickly diminished when I was told that my mild soy allergy had grown into a moderate allergy, and it picked up a friend for the ride: CORN. Yep, corn. One of my favorite veggies and go to foods.

Corn is very much in a LOT of the foods we are all eating. Basic corn, has some not so basic friends:

  • hominy
  • polenta
  • maize
  • cornmeal
  • cornstarch
  • corn oil
  • corn gluten
  • corn flakes
  • corn chips
  • tortilla chips/ tortillas
  • corn syrup/ high fructose corn syrup
  • dextrins
  • maltodextrins
  • dextrose
  • fructose or crystalline fructose
  • hydrol, treacle
  • ethanol (not that you should be eating this unless you really can’t help yourself at the gas pump)
  • free fatty acids
  • zein
  • sorbitol

Just to name a few.

What now? Basically, having to read every food label more than I ever was. Corn might be trickier than the soy allergy.

Corn byproducts are not only used in foods, but also cosmetics, skin care and cleaners (think laundry detergent, etc.)

READ your labels. KNOW what you’re using.

Going forward, I’m on a bit of an elimination diet. Trying to eat and make not of the foods that I react or don’t react to. Basically, it’s a game of trial and error.

I have an appointment with the allergist again next week, to continue further testing into other food groups. As much stress as this is causing, I’m fortunate that it happened. Thanking the universe for making my body reject a food like corn that is high in GMO’s and typically processed down to it’s most satanic form to be added to foods it just doesn’t have any business in. I’m staying positive and will make a list of the foods that I don’t react to and just focus on what I CAN eat. Not what I can’t – because that would be negative… and we are trying to be positive!

Thanks for reading!!

XX – Nat