Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 It can be a big player in people who have eczema and other skin conditions as well. Food-wise, it's hardly a powerhouse product. There are usually better choices. However, in processed foods, it's as ubiquitous as gluten and soy. And since it is not one of the top 8 allergens, it is nearly impossible to completely eliminate from your diet. It's often a hidden ingredient. in NJ > > Corn is often a trouble-maker. Genetically modified is an obvious problem. > Even organic corn can be a big offender though. Many have allergies, > sensitivities and/or secondary metabolism (reaction to the break- down products of the > food) problems. It is probably as wide-spread a problem as is wheat and > gluten for so many. Its also problematic in that it is quite a ubiquitous > molecule. Watch for it in powders, skin products, etc. where you dont realize its > hiding. In my experience, its a problem for at least 80% of those with gut > dysbiosis, multiple chemical sensitivities, and for many who are just feeling sick > and tired... > > > ************** > Start the year off right. Easy ways to stay in > shape. > http://body.aol.com/fitness/winter-exercise? NCID=aolcmp00300000002489 > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.