My husband has a moderate to severe sulfite sensitivity. I would like to use cornmeal in our meals - however it seems to appear on most sulfite food lists.
i am aware of how/why there are sulfites in cornstarch, corn syrup, polydex etc. but all my research shows that corn is degermed by a dry milling process. Can anyone shed some light on this for me?
Thank you for any assistance you may be able to give - this site is a gift to those of us who cook for a sulfite sensitive individual.
Post Edited (LaPrimaContessa) : 5/29/2012 9:45:12 PM (GMT-6)