Introduction to my allergy food dilemma

I am allergic to corn, wheat, plums, and cherries. These allergies started in 1986. I became very ill. My body was giving me strong signals. It took me a long time to hear the message. I began listening intently to the signals. Experimenting with food, helped me discover the answers why I felt so poorly. At first, I would eat, say a potato chip, and there would be no problem. Then I would eat another brand of potato chips, and I would get hives, a red face, and swollen lymph glands. It seemed a mystery to me. I was forced to become a food detective. I began reading every label. I noticed that each time the ingredients list included, corn oil, corn syrup, high fructose corn syrup, cornstarch, maltodextrin, and fructose I had a reaction. My aha moment happened when I realized I needed to abstain from any form of corn. As I removed corn from my diet, my health improved. As I continued reading labels, the food detective in me realized that wheat, rye, oats and barley did not agree with me either. I have continued my search for corn-free products; still they need to be gluten-free as well. There are many gluten-free products on the market; however, corn flour, corn starch, and maize are common ingredients in the gluten-free arena. Through the years, I have found many good products that are healthy and safe. I have many recipes and products that I would like to share. I can't believe I am the only person who is truly allergic to corn and wheat. Looking forward to sharing my food information in hopes it will help someone else feel better.