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 *********************************************** The LACTNET mailing list is powered by L-Soft's renowned LISTSERV(R) list management software together with L-Soft's LSMTP(TM) mailer for lightning fast mail delivery. For more information, go to: http://www.lsoft.com/LISTSERV-powered.html