Avoiding Hidden Corn Ingredients

After I got diagnosed with food allergies, Celiac Disease, and Irritable Bowel Syndrome (IBS), I enrolled in a certificate program for nutrition and health to learn how to eat and understand what is happening in my body. This was also around the time that I discovered that I am not alone; many people are affected by the food that we consume. One of the largest hidden components of the food we eat is corn–something that I am allergic to. Since then I have been avoiding hidden corn ingredients because of the way they impacted my body, and you can too.

Below is a list of some of what I have done to avoid hidden corn. Ready for just a few items that have corn? It’s a crazy list:

Corn Allergens
Ascorbic Acid
Citric Acid
Caramel Coloring
Corn Starch
Garlic Salt
High Fructose Corn Syrup
Iodized Salt
Natural Flavors
Soy Lecithin
Xanthan Gum

The list goes on, and you can click here for a printable copy, thanks to Corn Allergens.

Now, having a corn allergy is difficult, but really — having any food allergy is difficult. It forces you really to consider every meal that you eat, and where you might eat it. No one should ever tell you that it isn’t hard, because it is. This entire blog was created because I wanted people who didn’t have food allergies to know how to cook for those who did.

My story is the driving force behind why this company started, but it has grown into a community of writers who all are affected–whether personally or through a friend– by some kind of food allergy or dietary restriction. This is a space for you to ask questions, learn from one another, and be reminded that you are not alone in the struggle.

We are not doctors or experts. This list is for people who have a corn allergy, sensitivity, or want to know more about corn. Please consult a doctor before self-diagnosing for any allergy and for more information.


*Occasionally mass-produced honey will have added corn syrup to make it thicker. Know the practices of your honey source!

By | 2017-08-12T12:13:52+00:00 April 8th, 2016|Categories: Blog, Food Education|Tags: , , , , |0 Comments

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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