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Sunday, December 2, 2012

Food Additives Every Corn Allergy Sufferer Needs to Avoid

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If you are allergic to corn I offer you my sympathy. Corn must be one of the most pervasive foods out there. Most individuals who discover they have a corn allergy or intolerance struggle to eliminate it from their diet.

You may already cautiously read the label on every food item, scanning for corn flour, masa flour, corn meal, corn syrup. Yet, some apparently corn-free foods still make you feel awful. Or worse, your health never improved after eliminating corn and you don’t know why.

If you suffer from an allergy to corn you should beware of the following list of food additives. Each of these additives can be made from corn and could make you sick. Fortunately, many companies are beginning to print allergy warnings on their food items that say “does not contain …” or “may contain …”.

If the food you pick up does not explicitly state the allergy information then don’t make any assumptions. Print this lengthy list out and keep it in your wallet or purse so that you can check food labels for these hidden sources of corn.

Food Additives That May Contain Corn:
  • Calcium lactate or stearate
  • Calcium stearoyl lactylate
  • Dextrin or Dextrose
  • Ethyl maltol
  • Fumaric or Lactic acid
  • Gluconolactone or Glucono delta-lactone
  • Glucose
  • Glycerine
  • Hydrolyzed vegetable protein
  • Lecithin
  • Linoleic acid
  • Malt, Maltodextrin, Maltose or Maltol
  • Mannitol
  • Polydextrose
  • Polysorbates
  • Potassium gluconate
  • Propylene glycol monostearate
  • Sodium ascorbate or other ascorbates
  • Sodium stearoyl fumarate
  • Sodium-, Magnesium-, Calcium- or Potassium-fumarate
  • Stearyl citrate
  • Tocopherol (alpha-Tocopherol, vitamin E)

by: Nicoel EvansFarlow - Source: Farlow, C. Food Additives: A Shopper’s Guide to What’s Safe and What’s Not. 1993.

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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