Corn

Corn is one of the oldest cultivated plants in existence in the world today. Excavations in the territory of Mexico City revealed the pollen of a plant, whose age is 55 thousand years. Call this useful culture also maize. It has almost everything a person needs from nutrients. It is interesting that the corn and found wild-growing ancestors, it seemed to have always been cultivated. Yes, and this self-seeded plant can not reproduce itself – it simply does not grow without a man!

It is no coincidence that some astrologers directly hint at the extraterrestrial origin of corn, to which there is evidence in the ancient myths of the Aztecs. Scientists believe that maize, thanks to its yield, nutritional value, usability in both ripe and green form, helped humanity at the initial stage of development more than all the cereals combined. Corn was boiled, fried, baked, flour and even wine were prepared from it. Demanded were even leaves and stems – they went to fill the mattresses, of which they made shoes and clothes.

Today corn remains a favorite treat for many people. But humanity in the pursuit of health began to identify unreliable products. In their number, some also referred to corn. It’s time to figure out what myths about it are true and which are not.

Corn

Corn for health is harmful.

Corn is often associated with popcorn, which does not look like a healthy meal. The harm of the product is explained by the increased content of starch, in fact, carbohydrate. Nutritionists have recently declared a real war on carbohydrates. Together with corn in the category of “harmful” got such a favorite all the potatoes. But some experts, on the contrary, believe that young sweet corn can and should be made part of the daily dietary diet. Naturally, the combination of salt and oil will have to be abandoned.

Corn can not be fully absorbed by the human body.

Authoritative sources say that the assimilation of maize is 91%. This is a fairly high figure. The same insoluble fibers that pass through our gastrointestinal tract benefit. They help promote food and maintain a beneficial microflora. Naturally, balance is important – eating corn by kilograms can turn into problems.

There is nothing useful in corn at all.

Fans of a radically healthy diet highlight other cultures, admiring the spinach and sea cabbage. But corn is also worthy to take its place on our table. This culture is rich in vitamins of group B and C, it has enough potassium and magnesium. Yellow-colored cobs contain antioxidants such as lutein and zeaxanthin. They have a good effect on the health of our eyes.

All corn is genetically modified.

In agriculture, fodder varieties of corn are more often modified than sweet varieties. The first then go to the manufacture of oils and animal feed. Sweet white corn undergoes modifications less often, since it is simply economically unprofitable. So genetic changes in culture are possible, but are infrequent.

If you eat corn, you can not lose weight.

This myth is based on the prejudice that there is a lot of sugar in the corn. In fact, to debunk the claim, you can simply compare this product with a banana. After all, it is considered both useful and dietary. It turns out that in the ear of corn contains only 6-8 grams of sugar, and in a banana – almost 15 grams. So, choosing a really dietary product, it’s worth paying attention to corn, and not to the same banana.

Corn

Every second dog that ate fodder with corn, now has a food allergy.

In fact, food allergies in dogs are rare. It is generally impossible to detect without clinical trials. In this case, the only way to identify the very product that causes the reaction of the body is the rejection of all feeds, medicines, natural products, and then gradually introducing them back one by one into the diet.But even based on this method, food allergy will be difficult to identify. Of the two hundred confirmed cases, the source of the reaction was corn only in three cases. In other words, the fault of the product is confirmed only in 1.5% of cases. Doctors, veterinarians involved in dermatology, list the ingredients that cause allergies. And corn does not usually go in there.

Sweet corn can only be preserved.

In the Soviet Union, we are used to dealing with fodder corn. Sweet same varieties in the modern market are already present and are even sold with might and main at grandmothers in the markets. Its cobs are usually larger and paunchy, and grains are poured. Such corn costs a little more. To make sure of its sweetness, it is enough to try one raw seed. It is even in this form will be sweet and soft, not hard and tasteless.

Corn should be boiled for several hours.

And again, the myth that came from the Soviet past. Then the cobs were brewed from an hour to five, it was a tedious task. For fodder corn, this is really normal, however, it will not add a lot of candy to it for many hours. But the sweet corn is ready for 7 minutes of boiling. Once the grains have turned yellow, you can eat it.

Cooked corn loses its useful properties.

In fact, useful properties are preserved even after cooking the cobs. After all, the sheath of the seed successfully resists the thermal impact, without breaking down and retaining its contents. It is believed that cooked corn helps in the treatment of constipation, liver disease, blood vessels and heart, it facilitates bouts of gout. The introduction of cooked corn in the diet helps slow the aging of tissues and prevents the development of cancer.

Everybody can eat corn.

There are some contraindications to the use of corn and dishes based on it. Doctors do not recommend them to people prone to thrombosis, thrombophlebitis and high blood coagulability. Exacerbations of gastric ulcers and duodenal ulcers provide for the refusal of dishes from whole corn kernels and cornmeal wholemeal.

Corn

Corn has always been this size.

Scientists have come to an amazing opinion. It turns out that right at the beginning of corn cultivation, its cobs were 10 times smaller than today and were only 3-4 centimeters in length. Care of the culture allowed to significantly increase the size of the cob.

Corn should be selected according to the color of the grains.

Farmers believe that for maize variety of varieties is less important than freshness. Old cobs can begin to break down, but at the same time have a juicy tempting color. In fact, yellow, white or two-color – is not important. Preferences vary depending on the region. Corn should be avoided with dry and scaly grains. If the cores are pierced, they should give a whitish juice.

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