Is it possible to have a stomach or gi intolerance to white corn or white hominy grits, but not yellow corn or yellow corn meal? I am a caregiver and I am trying to do what's best for him. Thanks in advance

TCE (Trichloroethylene) is a solvent used un cleaning metals and in dry cleaning. It has been found in foods such as yellow corn meal, but most concentrated (highest ppm) in meat and margarine. The small intestine (and of course the liver) are sites of metabolism.

White corn meal prepared by the wet-milling process exposed workers to damaging levels of TCE.

But this toxic chemical, TCE, seems to be present in higher concentrations in yellow corn meal, which is not the outcome we would expect in the case you describe if TCE were the factor (unless your client was also a worker in a white corn wet-milling process).

Nevertheless, it does answer your question to some degree: yellow corn and white corn can have different effects, not necessarily due to their intrinsic differences, but due to preparation methods.