Imagine my surprise, to find out that 80% or more of what I had been eating all of my life, I was allergic to…The doctor laughed at me after I got upset over being allergic to corn. He said, “Most people cry when they find out they can’t have chocolate. You were upset over polenta!”
Of course, as time went on, and I began to research corn a bit, I discovered that it isn’t just the allergy factor. Corn, because of the way it’s been genetically modified poses a problem. Corn is cheap to reproduce, and it’s in EVERYTHING! Our cattle, chickens, hogs, and even our cats and dogs eat it… and in the form of corn syrup, it’s actually cheaper to use that sugar.
However…cheaper is not always better. Perhaps the old saying, “You get what you pay for” is true. Nutritionists claim that obesity, which is currently a rising epidemic in the U.S. has been affected by corn and all of its modifications. By the way… it’s also affecting the quality of the meat; it’s become fattier.
According to Time Magazine, “From 1972 to 2002, the amount of sugar and syrup produced annually per American grew 21%, from 104 lbs. to 126 lbs., according to the Department of Agriculture. In that same time period, the percentage of syrup sweetener in that total grew from less than 1% to nearly 50%.”
Dr. Mercola would have to agree. He says, “Pundit George Will has joined the ranks of those who have noticed that the U.S. government’s treatment of corn is wrecking the health of Americans…Rates of chronic diseases like cancer and Type 2 diabetes are much higher today than they were in 1900. Type 2 diabetes is a $100 billion a year consequence of, among other things, obesity related to a corn-based diet. Four of the top 10 causes of American deaths — coronary heart disease, diabetes, stroke and cancer – have well-established links to diet as well.”
Of course, since I am allergic to corn, this should have no barring on me… Yet, it’s taken years for me to “try” and wean myself off of corn, and to be truthful, I still have not completely accomplished this, but I am working on it, and I have lowered my intake of corn products radically. The greatest offender is corn tortillas. I live in Southern, California, and they’re hard to avoid. However, I do not eat any product that has high fructose corn syrup, especially with the absolute understanding that this ingredient is wrecking the health in America.
Think about it: We are eating products that raise our insulin levels at every meal. When I was eating “Italian,” even though “sugar” was not a common part of my everyday diet, so many things that I ate became sugar when broken down in my body. For example: pasta, bread, cereals, rice, polenta, potatoes, etc. The carbs in some foods (mostly those that contain simple sugars and highly refined grains, such as white flour and white rice) are easily broken down and cause blood sugar levels to rise quickly. The foods to avoid are mainly empty carbohydrates including all white flour breads, pasta, white rice, anything made with white sugar, corn syrup, or high fructose, processed foods like boxed or prepackaged foods, foods with no or low fiber, fruit juice with added sugar, condiments with added sugar, sugary cereals and regular soda. The two vegetables that have the highest glycemic index are potatoes and corn. Most foods that are packaged like frozen dinners and canned foods have fillers like corn starch, sugar and carbohydrate-based preservatives.
It’s interesting that for the past few years, health practitioners have been encouraging people to eat according to the Glycemic index, which measures the effect that carbohydrate consumption has on blood sugar levels.
After reviewing my eating habits for most of my life, it is no small wonder as to why I’ve developed some health issues, beginning with food allergies. In an recent article on WebMD, it says, “A food allergy occurs when your immune system responds defensively to a specific food protein that is not harmful to the body…The first time you eat the offending food, your immune system responds by creating specific disease-fighting antibodies (called immunoglobulin E or IgE). When you eat the food again, the IgE antibodies spring into action, releasing large amounts of histamine in an effort to expel the “foreign invader” from your body. Histamine is a powerful chemical that can affect the respiratory system, gastrointestinal tract, skin or cardiovascular system.”