Corn-free Diets

Corn is a common food allergy. Symptoms vary, but include gastrointestinal upsets, breathing problems, skin rashes, hives, chronic inflammation, and poor wound healing.
Unfortunately, corn is found in many products. Corn syrup is a common commercial sweetener, and corn starch is often used for thickening.
Read all labels. Note – HFCS stands for high fructose corn syrup.
Because a corn allergy is usually due to the corn protein, many people have no problem with products containing corn oil. The oil has very little corn protein in it. People who are particularly sensitive, should avoid corn oil products as well.

What to Avoid:


  • Instant coffee, and some ‘rich’ coffees
  • Evaporated milk
  • Frozen orange juice (except Minute Maid)
  • Gin, whiskey, and any alcoholic beverage or soft drink containing malt, malt syrup, or malt extract.
  • Instant formula
  • Some apple juices and boxed fruit punch drinks


  • Candied fruits, canned fruit, fruit deserts, and dried fruit containing corn syrup or HFCS
  • Frozen and sweetened fruits containing corn syrup or HFCS


  • Ice cream, sherbets, and flavoured yogurt containing corn syrup or HFCS


  • Corn
  • Hominy
  • Succotash

Baking Ingredients

  • Most baking powders (Corn-free baking powders are available)
  •  Carmel colouring
  •  Cornstarch
  •  Cornmeal
  •  Vanilla extract (with corn syrup)
  •  Most yeasts

Baked Goods

Many baked goods contain corn starch, corn syrup or HFCS.
Be careful with biscuits, pancake mixes, granola bars, pie crusts and cake mixes.


  • Cornflakes
  • Grits
  • Pre-sweetened cereals (Again, many cereals use corn syrup or HFCS as a sweetener)


  • Corn sugar
  • Corn syrup
  • Dextrose
  • Iodized table salt
  • “Fruit sugar”
  • Glucose
  • Golden syrup
  • High fructose corn syrup (HFCS)
  • “Invert sugar” or “Invert syrup”
  • Malt, malt syrup, or malt extract
  • Confectioner’s sugar

Desserts and Snacks

  • Candy, frostings and carob desserts with corn syrup
  • Fritos
  • Graham crackers
  • Jellies, jams and peanut butter containing corn syrup
  • Jello
  • Marshmallows
  • Popcorn
  • Products containing xanthan gum
  • Many puddings


  • Bacon and cooked meats in gravies that contain corn syrup
  • Cured hams or sausages with corn syrup, or with glucono-delta lactone (GDL)
  • Luncheon meats and sandwich spreads containing corn syrup


  • Dextrose is common in IV solutions
  • Most solid or liquid medicines contain cornstarch, including many supplements
This may not necessarily appear on the label. Inquire with the manufacturer.


  • Bath and body powder
  • Creams, mouthwash and toothpastes may contain corn oil or Sorbitol (made from corn)
  • Many cosmetics and soaps contain corn syrup
  • Envelopes, labels, stickers, stamps and tape
  • Plastic wrap, paper cups and plates, and some plastic food wrappers (often coated with corn oil)

    Contributed by Diane Kent, M.N.I.H.M., R.H.

Almond Milk Recipe

Almond milk is an easy alternative to regular milk.

Make it yourself, and use it as a beverage or in recipes. Time required is about 15 minutes.
Equipment: glass jar, cheesecloth, blender.
1. Place 1½ cups fresh almonds in a glass jar. (Note 1 pound = 3 to 4 cups, depending if they are halved or slivered. Do not use ground almonds)
2. Cover with 4 cups water.
3. Tightly close the jar.
4. Soak in the refrigerator for about 1 day (never more than 2 days)
5. Pour into blender and blend until smooth. To add a hint of sweetness, include 3 or 4 dates, or a little honey or vanilla in the blender.
6. Strain liquid from pulp through cheesecloth, applying pressure to squeeze out all liquid.
7. Retain the almond paste pulp for other uses – such as topping for cereal, or for adding to rice or vegetable dishes.
The milk should last about 3 days in the refrigerator, but discard anything that remains after that time, and make fresh.

Contributed by Diane Kent, M.N.I.H.M., R.H.

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