I LOVE corn. It's one of my most favorite foods! So don't be teasin' me there Tweed. I sorely miss corn. And cheese. I really miss cheese.

Thanks everybody, for all of your helpful and informative advice. I used to cook from scratch pretty much all the time. I have more difficulty doing that these days for three reasons: I live in a tiny little travel trailer, and my tiny little galley kitchen isn't very conducive to scratch cooking. Two: condensation is a big problem in travel trailers, especially for things that take more than a few minutes to cook. Three: I feel too sick some of the time and lack the energy to do scratch cooking.

Having said that, I have the problem mostly under control here at home. I still have a stash of Canadian ketchup and I found some I can get from Whole Foods stores (organic Heinz) without corn syrup. Like Rita, Prego spaghetti sauce is my favorite, but I've been getting corn-free sauces from Whole Foods, and I've discovered that the French vanilla variety of Silk coffee creamer is corn-free.

But it's in restaurants that I encounter the worst problems. And just when I think I've figured out how to get around a problem, they throw a new twist at me. For instance, I've figured out that I need to ask for just oil and vinegar for my salads at restaurants. I did that recently, and they brought me a packet of prepared dressing that said "oil and vinegar" on it (complete with corn syrup). And I was going to put it on my baked potato, too, because I can't use butter. But they didn't have any just plain oil and vinegar, I was very hungry, and all they had for me to eat was salad and a baked potato. So I ate the dressing.

Yesterday I found cornmeal on the bottom of my pizza (at a restaurant), and today I feel terrible.

Anyway, thanks for the info. I'll be checking out the links and other stuff when I can.