I happened upon a post from The Healthy Foodie, talking about corn. Real Corn. Bought by his mother from the farmer down the road when he was a child.

Despite the powerful punch of nutrients, it’s also one of the top ten most common food allergies. And since it’s in EVERYTHING, it’s probably why it’s so high on the allergy list.

Of course since the post dared to mention the magic four words, High Fructose Corn Syrup, miss/ms?/mrs? Erickson from the Corn Refiners Association chimed in with a comment. (And not her usual copied and pasted one)

Per her: Corn is not known to cause an allergic reaction since it’s on the Food Allergen list. (This list is only designed to address the top 90% of allergens.) Then she references a study that states .016 percent of people have it. Wait. First its not a recognized allergen because it’s not on the list, and in the next sentence .016% of people are allergic…uh huh. (pulls out calculator) .016 % of the US population is almost 5 million people. So you could replace almost every person in the city of Atlanta, GA with a person allergic to corn.  Sure, nothing worth being concerned over.

the allergy is only caused by the proteins in corn. Since High Fructose Corn Syrup is a nutritional black hole, and any proteins remaining after processing will most likely not cause an allergic flare up. So because it’s process to hell it’s ok for you? Right.

I will state here that many more people have intolerance to corn and not an allergy, and as such should watch their consumption.

I think I’ll be looking for some local corn tomorrow at the Farmer’s Market.

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