Corn and Corn Derivatives
35 topic(s),
88 post(s)
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This is HUGE: corn is in SO many foods, and comes in so many forms. For e.g.: citric acid (as an added ingredient, e.g. in canned tomatoes), vitamin C (as an added ingredient, e.g. in apple juice), all the -oses (e.g. glucose, fructose, sucrose, etc.); MSG; lactic acid; any unspecificed starches or “vegetable” ingredients (e.g. non-specific vegetable oil); xanthan gum (in most commercial salad dressings)... the list goes on and on, and many supposedly “safe” recipes in this database don’t account for this awful, ubiquitous allergen! |
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I definitely need to look through the ingredients again. The problem so far is that the problems you’re talking about are only in specific brands of commercial products, so its hard to figure out how to mark them as ok versus not ok for you, since it really just depends on what you buy. However, I can try to figure out a better way to address this issue. |
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Just to elaborate a little on what Melissa said.. We don’t have the resources or intention of ever cataloging every brand of ingredient. In cases where it is a generic name (I’ll use Italian Dressing as an example), we do mark ingredients that may have additional allergens with a * in the ingredient listing in the recipe. This means that the ingredient may contain more allergens depending on brand selection or preparation. Of course, if any of the allergens that we do associate with it (peppers, vinegar, citrus, onion, garlic, pepper, dill for Italian Dressing) do conflict with your allergies, it’s marked with an exclamation point. We’ve never tried to promote Cooking Allergy Free as being flawless, and hope it’s never looked at that way. Certainly, if you see any specific ingredients that are not categorized with the correct allergens, please don’t hesitate to let us know. Additionally, if you have any recommendations on how to improve the ‘may contain additional allergens’ notice on ingredient listings in recipes or the ingredient page itself, we’d love to hear your comments! Thanks, |
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Corn usually has mold in it, too, but I didn’t check it on my ‘thingy’ because I didn’t want to knock out recipes which I might could alter! I use the guide as a guide, not gospel. And I appreciate it very much. |
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Don’t forget the lovely and talented “high fructose corn syrup” and I think Carageenan must have some sort of cornstarch-like thingy because it makes my stomach just livid. Not only is corn products in everything, it also seems very addictive. I can’t seem to resist popcorn or if I do eat something with corn syrup in it, I have to have more – I have to eat it until there is nothing left!!! Make it stop!!! |