It is my understanding that the high prevalence of corn syrup in processed
foods is one of the reasons it has become such a common allergen. A friend
whose daughter was very sensitive to corn could not have foods made with
baking powder with corn starch in it. Corn starch is in alot of foods,
actually. Adhesives on envelopes and postage stamps (the kind you lick) also
have corn in them. From what I understood from a lecture by Udo Erasmus, only
the oils have the proteins completely removed (and that may have only applied
to oils processed in a particular way).
Jennifer Tow, IBCLC, CT, USA

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