BlahBlahBabble Food

Even Salt Has Corn?!?

Jason is allergic to corn, so it caught my eye when I noticed that the GNC website offers special recipes, including a section dedicated to a corn-free diet. While reading the Baked Macaroni and Cheese recipe, I noticed a note about the salt in the recipe:

Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

There is even corn in salt. Goodness. There is no escape from the evil corn!

By Christine

Christine is an Avenger of Sexiness. Her Superpower is helping Hot Mamas grow their Confidence by rediscovering their Beauty. She lives in the Heights in Houston, Texas, works as a boudoir photographer, and writes about running a Business of Awesome. In her spare time, she loves to knit, especially when she travels. She & her husband Mike have a food blog at Spoon & Knife.

23 replies on “Even Salt Has Corn?!?”

I would think that would be a very minute amount of dextrose that shouldn’t really pose a problem. The doctor never said to avoid iodized salt and I would think she would if it were a problem.

Dextrose is the chemical name for a type of sugar.

“Dextrose (also known as glucose) is a monosaccharide or simple sugar that is about 20% less sweet compared to cane sugar. It is derived entirely from corn, is low-cost, and contains no fructose or lactose. Dextrose is commonly used as a sweetener, a source of rapidly absorbed energy and a carrier in water soluble medications. This sugar is the chief source of energy in the body”

Because dextrose is a chemical compound it can be derived from many plants. It is usually made from sweetcorn however. During the production process, due to impurity, trace amounts of corn may be present in the final product.

Since the salt just contains a small percentage of dextrose, and the dextrose just contains a minute amount of corn trace, i wouldn’t worry too much about this.

Try to find out what the name of the chemincal compound is that jason is allergic to, and in what concentration this exists in corn itself.

Right, dextrose is a sugar derived from corn. We have to look out for anything with the “dext” portion of the name. (-ose is a sugar.) I realize that the amount of dextrose in salt is minimal, and is probably just used to help it flow better. It just amused me that there is corn in salt. 🙂

No corn syrup, which is used in everything. Makes shopping fun! It’s almost impossible to avoid – but we don’t buy a lot of processed foods. Cooking fresh is better for all of us anyways!

Fortunately – he’s not allergic to peanuts! They aren’t in everything like corn is, but they are in a lot of stuff! Plus the reaction seems to be a lot worse when people have peanut allergies.

as a kiddo, I was allergic to corn as well. The slightest bit of it would break me out in hives. Powered sugar has corn in it (to prevent lumping). Also beware of Vitamin C – unless it specifies “rose hips”, it could have corn in it.

Corn is literally everywhere, in yogurt, ice cream, almost ALL baked goods, in canned fruits and vegatables, almost ALL baking mixes (cakes/pancakes/muffins/etc).

It made eating out a nightmare!! Fortunately, I grew out of the allergy.

An allergy to corn is usually rectified by increasing a person’s store of essential fatty acids. I’d recommend flaxseed oil…1 T/ 2 times a day. Give it a try. Allergies come and go based upon nutritional deficiencies in the body. When EFA’s are depleted a person we be allergic to corn, wheat, cats, dogs, feathers, wool, dust and detergent. As to the dextrose in iodized salt…that’s a whole other issue. The very thing Uncle Sam was trying to do…get more iodine into the otherwise iodine-vacant Amercan diet, is destroyed when they add dextrose…a simple sugar. Dextrose weakens the thyroid gland. Iodized salt not only won’t stregthen a weak thyroid, but will weaken a strong one. Whether dextrose sugar derived from corn impacts a corn allergy, I plead ignorance. But again, try getting his essential fatty acids stores up. Oh, and he won’t absorb EFA’s if his zinc is low…so get him on some zinc, too. I like NSP’s zinc formula.
Blessings in the good and strong name of Jesus…
dr dave frahm, ND…HealthQuarters Ministries…I just happened to be looking for some info on dextrose and stumbled across your stuff here. Blessings….

Yup, lots of things that really don’t need corn products have them anyway because of all the sweeteners that we use in the US. Quite disturbing. I’m just finding out that lots of medications have corn (-starch or -syrup) in them. Beware!

Corn can even be used as the packaging process…thats a fun reaction to track down!

As a corn allergy sufferer myself, I know that iodized salt can make a difference. Think of the immune system as a bucket…a certain amount of certain substances make the bucket spill over. To me, iodized salt is just another few drops in that full bucket…sometimes enough to cause symptoms, other times I escape 😉

A warning…corn is also used to dust latex products. I blew up a few balloons for a party and spent most of said party near a bathroom. Yuck 🙁

I developed a corn allergy five years ago, at the age of 52. Since then I have learned that most commercial products contain corn-derived ingredients in some form. Toothpaste (sorbitol), shampoo, lotion, prepared foods of course, and even prescription meds often have cornstarch. I use a compounding pharmacy which will make over the counter strength ibuprofen without cornstarch, it is expensive but worth it. I agree totally with mistofviolets about the bucket metaphor, well said, and that has been my experience also. Didn’t know about the balloons but that does make sense. I usually prepare my own meals, using fresh whole local produce, grains, and grass-fed beef. Simpler eating makes you feel better anyway, and now I really have a reason to pay attention. I am going to look into the essential fatty acids supplements. thanks to all for the comments, nice to know we’re not alone with this. –Dottie

I realized I had a problem with corn syrup and cut all of that out of my diet and stopped gaining weight at least. I tried everything to simplify my diet to basic foods – as unprocessed as possible but only when I quit using iodized salt did I start to loose weight and quite suddenly. I hope this lasts because I feel really good and my ankles are not swollen any more.

Kim, did you stop eating salt entirely, or switch from iodized salt to another kind of salt? I’ve been using sea salt, it is not iodized. I think I would feel even better if I used less salt of any kind, even without the dextrose question. Thanks.

Dottie, I switched to sea salt but I think the less salt the better. I also am trying to increase my potassium intake based on articles that I have read online. (search for relationship between salt and potassium) One of my son’s also has corn trouble. I think too much corn and salt is in everything and is probably responsible for a lot of health problems that people are unaware of. Please share advice or experiences!

I developed a corn allergy when I was 22, but it took about 10 years to figure it out. It’s a life-threatening allergy. Joined Medic Alert and wear a bracelet ALWAYS. Especially since a typical immediate IV from ambulance personnel would probably contain glucose. When my husband and I were dating, he went online and learned all the names for corn: maltodextrin, xanthan gum, etc. We cook from scratch being very careful what ingredients are used. Our bread machine is wonderful! Thanks for the tip about balloons – I didn’t know. The bucket lesson above is very accurate. You think “hey, that little bit didn’t bother me,” but it’s building in your system all the time, then bam! During pregnancy, I used 1/4 cup maple syrup as a substitute sugar in the required “glucose” test. Maple is sucrose. Also, corn is absorbed through the skin. I had a physical therapist use a machine that blows ground corn cob and warm air around an achy arm. I figured I wasn’t eating it so I’d be okay. Can’t remember now if it was 12 or 36 hours later, my reaction hit. So much I’ve learned!

I have been reminded by my husband to let you know we saw a post somewhere saying that a corn-allergic person had a reaction to maple syrup. My husband is a sugarer (one who takes sap and makes maple syrup). There should be NO corn in pure maple syrup. However, there are those people out there who will add other ingredients to “stretch” their product. Anyone coming across this should report the producer to…the agriculture commissioner of that state?…We’re not sure but someone in a similar position.

I have corn allergies that induce asthama. Items like Splenda and table salt do have enough corn protien left in the finished product that the manufacturer is allowed to identigy as “destroxe’ and maltodexdrine” to give me an astham attack a few minutes after ingesting. Over the past few years my body has felt like it was slowly getting poisined until it has gotten so bad that I am having 1-2 astham atacks a day. I never thought of it like a bucket that can get full but that is the state that I am in.I was told that I hsd corn allergies and told to avoid “corn” but never informed by my Dr. that “corn” is not always idetified on labels and there is no regultion that requires it to be identified id corn was used to make on of the ingredients. I intend to make the time in’08 to be a voice to make this happen and maybe spare others from what I have experienced.

I also recently found out I was allergic to corn & corn products, I’m 25, engaged & this totally reaked havok on me. It was a 7 month hell of going from doctor to doctor & being mis diagnosed every time until October. I have definately noticed lots of changes in the way my body is now compared to before, but last nite I ate some almonds that were salted & this morning my lip is just beautifully swollen- of ALL the research I did I didn’t recall seeing Salt on the list of things to avoid… I think the allergy is becoming more sensitive b/c I’ve cut everything out I know of.. but keep discovering “new words” for corn 🙂 It’s a life changing event, I’m so glad I know what was wrong w/ me but it seems it’ll take a year or so to get this all completely under control. I want to try the flax seed though, I’ve read wonderful things about it. And I also found out I have Hypothyroidism (thyroid is slightly inactive).. But I wish I knew if the thyroid & allergy were somehow connected for sure…
Thanks for the info everyone! And good luck!

I arrived at this site because I was looking for people’s experiences with iodized salt while suffering with a corn allergy. I am allergic to corn, as well as gluten (wheat, rye, barley…) and rice. Eating takes a lot of energy. I cook everything, rarely going out to eat. I have been eating allergy free for seven years, I am 25. But I was recently wondering if I was getting enough iodine because I had switched to sea salt. But the tiniest amount will affect me, and I feel I have been getting more sensitive as the years go on. Will continuing to cut out iodized salt cause a poor thyroid?

Dextrose in salt?? Then it’s not salt!! I get so fed up with packets of this, and tins of that with statements saying the product could contain traces of this, that and the other, although not an ingredient! If other foodstuffs can find their way into food, then what other non0foodstuffs can too?? Doesn’t really bear thinking about!

Comments are closed.