Thanks for your post. You are right on. I know that it doesn’t take much to cause a reaction in some of us. Reactions that even our allergists have trouble understanding and people who have never experienced it have trouble believing.
Thanks.
I think part of the problem is that those of us of European and Asian extraction have had very little genetic time to adapt to corn as a foodstuff. It’s a New World food, and our bodies don’t know what to do with it. I’d expect to see fewer sensitivities among those with Central American and Native American heritage, because corn (maize) has been a staple for thousands of years for them.