Boiled corn is a popular and affordable seasonal delicacy. Many people even freeze corn in reserve so that they can enjoy the sweet taste of the product during the winter. Find out how boiled corn can be beneficial for our body and what possible contraindications to its use.

Composition of corn

This product is rich wide range nutrients, especially vitamins. But we are talking about a raw product. It is important to take into account that some vitamins are destroyed under the influence of heat treatment. Therefore, it is worth using varieties of corn that do not require long cooking.

Vitamins and elements in corn:

Most of all vitamin A (1 mcg per 100 g of product).
High content of B vitamins (especially B3 and B9).
, as well as E, K.
Microelements (mostly potassium, phosphorus, magnesium, sodium).
Macroelements (mostly manganese, copper, iron, zinc).
Antioxidant selenium.
Starch.

Boiled corn also contains a lot of dietary fiber - valuable plant fiber: 2.7 g per 100 g of product.

Calorie content and daily value

Boiled corn has great energy value. A few cobs can be considered a complete meal. Given the high carbohydrate content, corn satiates you for 3-4 hours. Calorie content of boiled corn on the cob (without salt) – 128 kcal. Daily norm The product is 2-3 ears for an adult and 1 ear for a child over 6 years old.

Glycemic index of boiled corn

Corn itself is a very sweet product. Moreover, every year more and more new varieties are developed, in which the sugar content is constantly growing. All high carbohydrate foods, including corn, are different and high value glycemic index. On average, this figure for boiled corn is 82 units. But the sweeter the variety, the higher this indicator. Numbers for comparison: glycemic index of apple – 35, watermelon – 70, cucumber – 25.

What you need to know about the glycemic index? These are indicators of the speed with which the product is absorbed by our body and increases blood sugar levels. The GI scale ranges from 0 to 100. The higher the score, the stronger the glucose spikes. Foods with a high glycemic index are contraindicated for diabetics. But in general, GI is a useful indicator for people who follow a healthy diet.

Beneficial properties of boiled corn for the body

Despite the fact that the product is high in carbohydrates, corn has certain valuable properties. And if you use this product in moderation, you can eat it with health benefits.

Kidney filtration

Boiled corn has an enhanced diuretic effect. This seasonal product can be included in the diet of people with inflammatory processes in the body. By increasing the filtration of fluid through the kidneys, diuretic products help get rid of toxins faster and fight inflammation. Also, due to its diuretic properties, corn is used to prevent edema.

Bile stimulation

It is important to know that boiled corn does not contain gluten. Therefore, this product is not capable of causing an allergic food reaction in a baby. Unless we are talking about individual intolerance to the product. Corn is also a powerful source of nutrients. For an adult, corn will be a rich source of valuable micro- and macroelements and a wide range of vitamins, but for children’s gastrointestinal tract such a biologically active composition is dangerous.

The fact is that the baby’s intestines still work poorly, so they are not able to simultaneously absorb such a variety chemical substances. As a result, babies always experience colic, bloating, and flatulence. Therefore, doctors recommend that mothers avoid sweet seasonal products during lactation.

Corn for weight loss

Corn has long been a popular product among those who want to lose weight. Thanks to the rich content of amino acids and vitamins, the corn mono-diet saturates the body with valuable nutrients without causing exhaustion. Corn effectively cleanses the intestines, removes waste and toxins, which is very important for starting metabolism, cleansing the body and the weight loss process itself.

The coarse plant fiber in corn kernels works in the intestines like a broom, clearing out stagnant feces. Therefore, boiled corn has a laxative effect. Often chronic constipation also makes it impossible to lose weight. excess weight.

When losing weight, be sure to eat corn without salt. Important rule! Being a high carbohydrate food, corn takes a long time to digest. Therefore, in order to lose weight, you need to eat corn exclusively in the first half of the day. Thanks to the starch in the cob, you will not feel hungry for at least 4 hours.

Contraindications and harm

It should not be used by people with poor blood clotting or thrombosis.
Excessive consumption of cereals provokes nausea.

Because corn can cause flatulence, doctors advise not giving the product to children under 2 years of age. But ideally, this biologically active product should be introduced for the first time from 5-6 years of age.

In contact with

This annual cereal plant was probably domesticated about nine thousand years ago, during the Mesoamerican civilization. In its homeland in Central America it is called maize, but for us it is just corn. The beneficial properties have provided golden cobs with one of the leading positions in the global food market.

In the early sixties of the last century, the reputation of corn in our country was seriously damaged. The reason for this is illiterate agricultural policy. Even lands unsuitable for it were planted with capricious heat-loving corn, displacing traditional grain crops. As a result, white bread, pasta and semolina disappeared from store shelves.

In the mid-sixties, after the resignation of N. Khrushchev, the corn campaign was gradually curtailed. Moreover, as is usual with us, with an inflection in the other direction. They stopped growing the crop even in those climatic zones where it gave a good harvest.

In our time, “enlightenment of minds” has finally happened. The disgrace was removed from the corn and it was remembered nutritional value and benefits for the human body. But Russia has still not entered the top ten leading producers of this crop. The leaders in supplying the world market with corn are the USA, China and Brazil.

Let's take a closer look at the composition and calorie content of this ancient cereal. And at the same time we will find out what health benefits and harms its golden grains contain.

A little chemistry

As for vitamins and minerals, nature has done its best, sincerely endowing corn cobs with useful substances.

At the same time, the calorie content of boiled corn is slightly higher than fresh corn - about 96 kcal. And canned - even less, about 60 kcal. The carbohydrate content of grains depends on their ripeness. In dairy - about 30%, in mature - up to 60%. Fiber – about 2%. In general, corn is a fairly nutritious and at the same time dietary product.

About the benefits

Such a rich vitamin composition is useful for all of us - men, women, and children. Each age has its own nutritional needs.

For women

Let's start with the fact that this cereal is very useful for women. Since cobs are low in calories, you don’t have to worry about your figure. But besides this there are other advantages. Regular consumption of corn grains:

helps improve metabolism and weight loss;
has a beneficial effect on the nervous system – improves mood, helps cope with stress;
relieves symptoms of PMS and menopause;
gently regulates hormonal levels, helps maintain the health of the reproductive system;
promotes the accumulation of calcium in bones and the prevention of osteoporosis;
improves the condition of skin, nails and hair.

Corn is especially useful for pregnant and lactating women:

folic acid helps to properly form the neural tube of the fetus;
fiber stimulates regular bowel function;
due to the diuretic effect, swelling is reduced, especially in the second half of pregnancy;
lactation is stimulated, provided that the product is consumed without salt and does not cause colic in the newborn.

For men

Men should also not neglect golden grains and include them in their diet more often. Regular use:

strengthens muscle fibers and increases their volume without gaining weight;
helps in the prevention of prostatitis and prostate adenoma;
heals the seminal fluid and the reproductive system as a whole;
helps cleanse blood vessels of cholesterol deposits and prevent dangerous conditions - heart attack and stroke.

For children

For a child’s body, corn is a completely suitable product, and from an early age:

does not cause allergies;
in the form of flour it is included in formulas for artificial feeding from four months;
well-cooked porridge can be introduced into the diet from the age of one;
Boiled grains, starting from 3 years old, will help the child replenish energy and vitamins.

For all of us

I would like to point out a few more common useful properties corn.

The absence of gluten in the composition allows people with celiac disease to include it in the menu.
The combination of valuable components in corn grains strengthens the immune system and increases the body's resistance. Helps cope with infectious and colds.
Raw corn is particularly effective in preventing colon cancer because it contains high levels of antioxidants. Black corn, or Peruvian maize, has the highest biological activity against cancer cells. This variety is rich in anthocyanins, which give the grains an unusual color and suppress the growth of tumors.

Unsaturated fatty acids in cereals reduce the risk of developing atherosclerosis and support the health of the cardiovascular system.
The product gives a feeling of complete satiety, which helps to avoid overeating and allows use during diets.
The medicinal properties are especially pronounced in corn silks (pistils). Their decoctions and infusions are often used in traditional medicine recipes. They are effective in the complex treatment of diseases of the biliary tract, urolithiasis, uterine bleeding, and eye hemorrhages.

About the harm

Like any product, corn can easily cause harm if consumed in moderation. You should not overeat it, especially at night, otherwise heaviness in the stomach and indigestion are guaranteed. And this is not the only problem.

There are contraindications for diabetics: the glycemic index of boiled grains is high - 70 units. Canned - from 59 to 78, depending on how much sugar the manufacturer added to the syrup. Read the label carefully before purchasing; sugar should be towards the end of the ingredient list. But hominy is definitely safe for diabetes – its GI is only 40 units.
Corn is one of the most frequently genetically modified foods. Manufacturers from the USA, Brazil, Argentina and Uruguay are especially guilty of this. In our country, since 2016, there has been a law prohibiting the cultivation and breeding of GMOs. But it is possible to import such products from abroad. Therefore, in order not to run into “mutants,” try to buy products from trusted domestic manufacturers.
The calorie content of corn varies greatly and depends on the cooking method. If you do not want to quickly gain excess weight, then exclude popcorn with additives from your diet. Sugar, salt, caramel, and flavor enhancers increase the calorie content of the product to 450 kcal. There is only one way out - cook it at home, fry it in a frying pan without oil or flavorings. Especially if children demand the treat.

Have you ever met children who don't like popcorn, corn pops or cereal? To be honest, I still love all this myself. But I don’t eat for obvious reasons. And another “calorie bomb” is cobs fried in oil on a grill or frying pan. Plus 400 kcal provided.

In case of exacerbation of diseases such as stomach ulcers or gastritis, it is recommended to refrain from eating corn.
The ability of cereal to increase blood clotting can negatively affect the state of venous blood flow during thrombosis.
No more than two cobs per day is the consumption norm that an adult should adhere to. And it is better not to exceed it, so as not to turn benefit into harm.

In what form is corn eaten?

The most popular methods of culinary processing are boiling and canning. Boiled cobs can be eaten simply with salt and a piece butter. A couple of jars of canned grains is an indispensable strategic supply for any housewife. Whatever you cook - a culinary masterpiece like sunflower salad with corn and mushrooms or creamed corn soup a quick fix, you can’t do without such a jar.

Young cobs of milky ripeness can be eaten raw, without any cooking at all. Fresh grains contain a lot of vitamin C, which is half destroyed during heat treatment. Raw corn supplies the body with additional enzymes and glutamic acid, which is necessary for brain function.

When the germ of the grain is processed into flour and grits, corn oil is produced. It is very popular in cooking because it has a high combustion temperature and is suitable for frying. The highest vitamin E content among vegetable oils allows the use of corn oil in cosmetology.

Cereals are another popular product that is always on the shelves of our stores. It comes in different grinds and is used in porridge and soup recipes. You can use it to make Italian polenta or my favorite, hominy.

Conclusion

As a child, my friends and I loved to play hide and seek among the corn fields. Not a single Ukrainian vegetable garden could do without corn - there was plenty to roam around. It grew up to 3 meters in height. Searching for each other in this “jungle” was very fun and exciting. There you could happily eat young, juicy cobs. Then, due to age and closeness to nature, no one thought about the benefits or harm.

And now, unfortunately, not all corn is healthy and safe. I had to learn to choose. But I still really love corn and dishes made from it. And you, dear readers, what do you think about this cereal crop? Does it appear on your menu often? Please share your thoughts in the comments.

Corn (maize) is called the oldest cereal and perhaps the oldest cultivated plant, the history of which began in the territory of modern Mexico about 9-12 thousand years ago. It is assumed that in those days corn cobs were no more than 3-4 cm. But after domestication (about 9 thousand years ago), selection led to the emergence of varieties with cobs of all sizes and colors.

Corn is an extremely valuable food and feed product, second only to wheat in terms of sales. But modern research is also opening up the healing capabilities of the “queen of the fields”. There is evidence that the inclusion of corn silk in food leads to an increase in the secretion of bile with a decrease in its viscosity and density, and with their long-term use, even the dissolution of gallstones is observed. And these are not the only ones healing properties corn.

Composition and calorie content

Main substances (g/100 g):	Fresh yellow corn	Boiled yellow corn	Frozen yellow corn	Canned Yellow Corn
Water	76,05	73,41	71,79	82,61
Carbohydrates	18,70	20,98	23,50	13,86
Sugar	6,26	4,54	3,78	4,15
Alimentary fiber	2	2,4	2,8	1,7
Squirrels	3,27	3,41	3,28	1,95
Fats	1,35	1,5	0,78	0,77
Calories (Kcal)	86	96	98	61
Minerals (mg/100 g):
Potassium	270	218	294	136
Phosphorus	89	77	87	46
Magnesium	37	26	32	15
Sodium	15	1	5	195
Calcium	2	3	4	4
Iron	0,52	0,45	0,68	0,36
Zinc	0,46	0,62	0,70	0,39
Vitamins (mg/100 g):
Vitamin C	6,8	5,5	7,2	2,6
Vitamin PP	1,770	1,683	1,681	0,884
Vitamin B1	0,155	0,093	0,103	0,015
Vitamin B6	0,093	0,139	0,179	0,037
Vitamin E	0,07	0,09	0,09	0,03
Vitamin A	0,056	0,079	0,073	0,010
Vitamin B2	0,055	0,057	0,088	0,015

Sodium in corn is the mineral whose content varies the most depending on the type of cooking. If during cooking sodium almost disappears from the composition, then during canning its concentration increases more than 10 times.

In general, an analysis of the table allows us to conclude that if fresh corn is unavailable for some reason, then the most complete replacement will be the frozen version, in which the share of vitamins and minerals not only does not decrease, but in some positions even increases.

Medicinal properties

The main therapeutic function is performed by corn silk and oil, which have a beneficial effect on several organs and life support systems of the body:

In the circulatory system, substances isolated from stigmas increase the number of platelets, help normalize the blood clotting process, and vitamin E in the oil reduces the concentration of cholesterol after damage to the inner wall of the vessel.
Antioxidant properties and the ability to protect liver cells allow the use of stigmas in the treatment of toxic hepatitis and complications of diabetes mellitus.
The choleretic effect of corn oil and stigmas, as well as an increase in bile secretion with a decrease in its viscosity and density, helps fight a number of diseases of the gallbladder and liver.
Maize hairs in water infusions of varying concentrations are used to dissolve carbonate stones.

Some medicinal properties raw corn are enhanced after processing, and some, on the contrary, are lost. For example, popcorn (if it is not “discredited” by adding large amounts of sugar and salt) increases the amount of plant antioxidants (polyphenols) that prevent cell oxidation and aging. And corn flakes, having gone through the stages of processing and preparation, lose almost all phenolic acids that can fight cancer.

Use in medicine

For medical purposes, a raw material known as “corn hair” is used, obtained from corn stalks with silks. Stigmas contain fat-soluble, hydrophobic vitamins (participating in protein synthesis and ensuring normal levels of blood clotting), ascorbic acid (ensuring the functioning of connective and bone tissue), fatty oil, some steroid alcohols, glycosides, and traces of essential oil.

Since they have a choleretic and diuretic effect, their liquid extract is prescribed for insufficient bile secretion, as well as for infectious inflammation of the bile ducts (cholangitis), inflammation of the gallbladder (cholecystitis), the formation of carbonate stones there, and liver diseases (hepatitis). A little less often - for inflammation of the prostate gland, genitourinary tract, and also as a means to slow bleeding.

Fatty unrefined oil, which contains up to 57% in the germ of some varieties of maize, is prescribed as an auxiliary and preventive agent for obesity, lipid and protein metabolism disorders in atherosclerotic formations, as well as for impaired glucose absorption and the risk of developing diabetes mellitus.

In folk medicine

Despite some differences in the approach to treatment, traditional healers often used corn remedies for the same indications as modern doctors representing scientific medicine.

South Slavic tradition prescribed the use of corn silk decoction for urolithiasis and inflammation of the urinary tract. But in addition, they were prescribed to combat tapeworms.
East Slavic healers “prescribed” corn decoctions for diseases of the gallbladder and ducts, and also as a diuretic.
In Central Asia, corn was used to treat tuberculosis. Boiled corn cakes with vinegar were applied to eczema, and they were used to heal skin cracks on the hands and feet. Chewed corn grain was considered a remedy that could improve vision if the resulting pulp was applied to the eyes. This paste was also used as a medicinal drug for insect bites. Corn eaten was considered a binder for gastrointestinal disorders. And an enema of boiled flour, according to traditional healers, could cure intestinal ulcers.

Not everywhere, but quite widely in folk medicine, the ability of corn silk to relieve nervous tension and have a calming effect is still used. In addition, in lotions and by internal use, the stigma is recommended for glaucoma and hemorrhages in the vitreous body and conjunctiva of the eye.

Decoctions and infusions

There are several recipes for decoctions and infusions of corn silk, which are prepared depending on what health problems need to be solved.

For diseases of the biliary tract. Raw materials in the amount of 2 tbsp. spoon is crushed and 250 ml of boiling water is poured. After 30 minutes of infusion, the liquid is filtered and then taken warm, 60-70 ml before meals three times a day.
To restore blood clotting. A similar preparation method is used, but 100 g of raw materials are taken, and the decoction is taken 1 tbsp. spoon every hour.
As a diuretic for edema and kidney diseases. The raw material in a volume of 1 teaspoon is crushed, poured into an enamel pan, 200 ml of boiling water is poured, closed with a lid and left for half an hour until it cools. After filtering, the liquid is taken in 2-3 tbsp. spoons before meals three times a day.
To dissolve stones in the kidneys and ureters. The raw material in a volume of 1 teaspoon is crushed, 200-250 ml of water is poured in and boiled for an hour over very low heat. In case of boiling, you can add a little water until the volume is restored. The decoction is infused until it cools and taken 1-2 tbsp. spoons before meals four times a day.
For eye hemorrhages. Raw materials in a volume of 15 g are poured with 200 ml of boiling water and infused for 40 minutes. After filtering, the liquid is taken in 2 tbsp. spoons three times a day.
With uterine bleeding. The infusion is prepared in a similar way, but 1 teaspoon of raw materials is used and the infusion time is reduced to 20 minutes. Take 2-3 tbsp. spoons before meals (20 minutes before) three times a day.
In infusions for weight loss raw materials (3-4 tbsp. spoons) are usually infused for about 3 hours in a thermos, and the liquid itself is taken 1 tbsp. spoon before meals (30 minutes) three times a day.

In oriental medicine

In Traditional Chinese Medicine, foods are classified according to the degree to which they represent the two fundamental principles of Yin and Yang (on a scale of -3 to +3, respectively). Corn in this division, together with other grains, forms the basis of human nutrition, with a value of “-1” (minimum degree of Yin), considered a very balanced product.

It has a tonic effect on vital energy pancreas and spleen, calms and “extinguishes” the heat of the liver, regulates the fullness of the urinary and gall bladders, and also moves the blood of the “triple heating pad” through the system of which Qi energy performs its functions.

Tibetan medicine expands the list of diseases and pathological conditions for which corn is useful, adding constipation, poisoning, leucorrhoea, and urinary retention. It is believed that corn may slightly aggravate Cold diseases with Kapha (Mucus) as a basis. There are many more of them than Heat diseases and, if neglected, they are more difficult to treat.

In scientific research

Recent scientific research has made it possible to talk about corn-based drugs as a way to effectively combat obesity, type 2 diabetes, and various types of inflammatory processes.

In the spring of 2019, a team of researchers from the University of Illinois tested how purple corn phenols in aqueous extracts extracted from the pericarp of Apache Red hybrids would affect laboratory mice. The concentration of anthocyanins and phenolic compounds obtained varied significantly depending on the specific hybrid, but the therapeutic effect to one degree or another was recorded in all cases.

Scientists noted a change in the development of adipose tissue cells (adipocytes) under the influence of maize extract and a decrease in fat content by 8-56% (depending on the phenol studied). Additionally, they found that a key marker of insulin resistance was reduced by 29-64%, and cellular glucose uptake was reduced by 30-139% (depending on anthocyanin chemistry).

It is expected that in the near future, choosing the ideal concentration of phenolic compounds and chemical composition will reduce the influence of oxidative processes in insulin-resistant fat cells and, in general, improve the insulin profile in people suffering from obesity.

A few years earlier, in 2012, a Korean research group from the Department of Biochemistry at Hallym University also experimented with purple maize from Chile and Peru to determine how anthocyanins derived from this corn would affect the development of diabetic kidney disease (nephropathy). The experiment was carried out in 2 stages: first “in vitro” (in vitro), and then on mice.

For 6 hours, the cells were exposed to corn anthocyanins at different concentrations from 1 to 20 μg/ml. Mice (both diabetic and control groups) were administered the drugs for 8 weeks. As a result, an interruption of the cellular signal was recorded, which stimulates the mechanism of development of nephropathy, and may also inhibit the infiltration of macrophages, which is closely associated with kidney inflammation. Thus, the researchers concluded that the use of maize anthocyanins could be considered as part of an overall strategy to prevent renal vascular disease in type 2 diabetes.

A whole range of studies was devoted to the effect on the body of high-fructose corn syrup (containing glucose and fructose in a ratio of 45:55, respectively), which is added on an industrial scale to sweet water, bread, ketchup, mayonnaise, yogurt and is used in cooking.

A study conducted at Baylor College of Medicine in March 2019 showed that daily consumption of corn syrup in drinks, even in small quantities (for humans, about 0.35 liters per day) leads to the progressive growth of intestinal tumors, regardless of obesity. It is assumed that the syrup “feeds” the cancerous tumor, causing it to grow faster. The study was conducted on mice in which a mouse model of colon cancer was created by deleting a specific gene. The control group of rodents drank throughout the experiment clean water, and they did not experience such intense cancer growth.
In 2008-10 Scientists from Duke University Medical Center, having studied dietary questionnaires of 427 adult patients with non-alcoholic fatty liver disease, suggested that it was the increased consumption of corn syrup that led to the appearance of scars and the development of fibrosis.
According to a Princeton University research group, corn syrup is more likely to cause obesity than other sweeteners of equal calorie content. In one experiment, experimental male rats received water with syrup, and control groups received water sweetened with table sugar and sucrose. Males drinking syrup-containing water gained weight much faster. Moreover, they not only got fatter, but showed signs of morbid obesity. The second experiment, conducted over six months, led to similar conclusions.

It must be said that the Association of Corn Processors responds to almost all critical studies of scientists, pointing out certain errors (or incorrect interpretation) in conducting experiments. But scientists continue to work. And more often it is aimed not at debunking corn products, but at searching for their beneficial properties.

For example, researchers at Purdue University recently concluded that supplementing with soluble corn fiber can help build and retain calcium in bones if the fiber is consumed at critical times in a woman's life for calcium formation—at adolescence and during the postmenopausal period.

For weight loss

The use of corn in diets for weight loss causes conflicting reactions from experts. More often it is recommended to exclude it from the diet or reduce consumption to a minimum during the course. However, there are people who practice mono-nutrition in express diets, talking about a feeling of fullness and quickly losing weight. The 4-day program of Canadian nutritionist Ishmael Kitner is also based on the consumption of this particular cereal.

The first two days are eaten: grains of 2 ears of boiled corn (if it is not possible to use fresh or frozen grains, then canned ones will do); vegetables and fruits, 1 piece each - carrots, cucumber, tomato, sweet pepper, onion, kiwi.
For the last two days, the same thing has been used, only with the addition of boiled champignons in the amount of 150 g.
During this entire time, it is advisable to drink at least a liter of water per day, and also add a drink made from brewed cob fibers to your diet.

Regardless of dietary preferences, when choosing corn, you need to consider its variety and cooking method. The raw version has the least amount of calories - about 85 Kcal/100 g, boiled and canned corn in sweetened syrup contain approximately the same amount - 120-125 Kcal/100 g, popcorn with flavoring additives - about 325-350 Kcal/100 g, and a fried product usually contains more than 400 kcal.

In cooking

There are many uses for corn products in cooking.

Grains at the stage of milky ripeness can be eaten raw or boiled. Some varieties of corn make excellent popcorn, while others make excellent corn flakes. Canned maize is included in numerous salad recipes. Corn glucose-fructose syrup is also known in cooking, which, however, causes criticism and even concern among nutritionists and scientists.

Porridge is made from coarse flour. And when fine flour is added to cakes and puddings, they become more crumbly. Corn flour is also used to make pancakes and dumplings. This is especially true for people with gluten intolerance who cannot eat traditional wheat, barley or rye bread. However, cornmeal can be a real challenge for a novice cook. It is heavy and the dough does not want to rise with it. Therefore, if you use it, it is better to deal with the finest flour.

In the cuisines of peoples all over the world you can find traditional dishes made from maize: from Argentinean locro soup and Italian polenta porridge, to Chinese donuts and Egyptian pineapple cake. In Mexico, the beer drink chicha is brewed from sprouted maize grains.

In cosmetology

A number of different cosmetic components are obtained from maize, but starch is considered the most popular in the beauty industry for its absorption capabilities and ability to give the skin a silky smoothness. The manufacturers themselves call it a “universal sensory modifier”. When applying cosmetics based on it, a powdery matting effect appears, thanks to which the skin feels dry and smooth, and excess shine and stickiness disappear. Starch, instead of talc in the composition, absorbs excess sebaceous secretions and at the same time delicately polishes the surface of the skin.

In addition, starch in cosmetics acts as an emulsifier, preservative, and thickener. Depending on the specific task, its concentration can reach different levels:

in powders – up to 99%,
in creams – up to 30%,
in lotions - about 0.5-3%.

Corn derivatives also serve other roles in cosmetics. Corn protein - nourishes and conditions skin and hair. Corn alcohol esters (glycerides) moisturize, and in combination with corn germ oil, these components protect the skin from damage and irritation.

At home, you can easily make a face mask using one tablespoon of corn flour poured with boiling water. The water-swollen pulp is applied to previously cleansed areas of the skin and left for 15 minutes. After this time, the paste is washed off with warm water without soap.

Dangerous properties of corn and contraindications

Since corn silk creates a choleretic effect, it can trigger the movement of stones in the gallbladder and ducts. Boiled corn grains are relatively difficult to digest, so people with gastrointestinal problems (indigestion, ulcers, increased gas formation) should use the product with caution.

Potential threats that arise from eating corn include its ability to enhance clotting and increase blood viscosity. In addition, slow blood flow is one of the causes of thrombophlebitis, so people with such circulatory system problems should consult a medical specialist before including corn in their diet. Perhaps a balanced diet rich in amino acids (in particular taurine) will reduce the danger.

The lack of iodine in corn grits negatively affects the condition of the thyroid gland. More precisely, corn itself as a product does not increase the risk of goiter, but the forced transition to long-term corn diets in history has already led to a regional increase in thyroid diseases. In particular, during the famine years in northern Italy, local corn porridge - polenta - due to its nutritional value helped local residents survive, but the lack of sufficient iodine in the daily diet over time led to a surge in diseases caused by this factor.

But both a monotonous diet and overeating corn products with added sugar (cereals, “sticks”, popcorn, chips) is a conversation not so much about the harmfulness of corn itself, but about abuses and extremes in nutrition in general.

Glucose-fructose syrup, created from corn, also threatens, first of all, with an excess of purified fructose in the composition, which harms brain function and creates preconditions for the formation of tumors. In addition, it “feeds” existing tumors, which causes them to grow faster. There are studies showing that such syrup increases the risk of developing cirrhosis and fibrosis in people with fatty liver disease. Therefore, you should definitely not replace sugar with corn syrup (as is sometimes recommended).

Some serious controversy arises over the dependence of the risk of development oncological diseases from eating genetically modified corn. The debate was intensified by a two-year study by French scientists who, after an experiment on rats, stated that GMOs lead to the appearance and rapid increase in cancerous tumors. According to the data presented, breast cancer was especially common in female rodents.

During the entire study, the animals were fed only genetically modified corn from the famous Monsanto brand, after which a number of countries, just in case (until confirmation or refutation of the results), banned the import and cultivation of GM corn.

However, the research of the French group was questioned and debunked almost immediately after publication. Skepticism was caused by the lack of details about the course of the experiment, insufficient information about the diet of the control groups, and the small number of rodents studied. Several other laboratories requested all the information about the work done to double-check the results.

At the same time, statistical information was collected on the possible harm of GM products. For this purpose, scientific articles on the topic over the past 30 years, expert assessments, information on the ratio of the number of various diseases and the share of GM crops in the national economy (on a national scale) were raised. This study did not reveal any negative effects of GMOs on human health. On the contrary, there was an assertion that by reducing the pesticide load and increasing the vitamins in hybrids, the health of the nation had improved.

We have collected the most important points about the benefits and possible harm corn in this illustration and we will be very grateful if you share the picture in in social networks, with a link to our page:

Corn, which became the basis of highly productive agriculture, played a key role in the development of all Mesoamerican civilizations, which was reflected in their religious system. The gods and goddesses of corn - Centeotl among the Aztecs and Yum Kaash among the Mayans - were among the most revered in the pantheon. But other gods were also depicted with corn in their decorations or were involved in the mythical appearance of the cereal. So, the supreme god of the Mayans and Toltecs, Quetzalcoatl, searched for a long time and diligently best plant for cultivation until he found maize on the border of Guatemala and Mexico.

New mythology attributes the domestication of corn not to gods, but to aliens. And all because modern cultivated cereals can grow exclusively from seeds sown by humans. A cob that just falls to the ground is highly likely to rot. And since the spread of culture is impossible without human intervention, how could it even appear in this world, if not with the help of aliens?

Scientists with archaeological finds in hand answer this question with a detailed description of the evolution of wild maize, which previously looked different, was pollinated differently, and produced its “legacy” without outside help. And only ancient selection intervention deprived new cultivated species of this “independence”.

However, even after convincing explanations from scientists, maize gives enough reason to be surprised. Here are 10 interesting facts about him.

1 In a corn cob there is always an even number of grains (up to a thousand in one cob), usually located in 10-14 rows.
2 The stem can grow up to 7 meters, which is comparable to the height of a two-story house.
3 Corn is a dioecious plant, and alone it does not bear fruit, so in one field both male maize (with flowers in panicles on the tops of the shoots) and female maize (with flowers collected in the axils of the leaves) grow alternately.
4 Ancient Mexican peoples used dried corn stalks to build homes and outbuildings.
5 The cobs, after separating the grain, are used as raw material for the production of smoking pipes.
6 For lack of better material, cob wrappers were taken in Colombia to make balls.
7 The effect of turning corn kernels into a popcorn balloon when heated was known to ancient American civilizations.

8 The revival of the popularity of popcorn is directly related to the income system of cinemas, where the profitability of the sale of popcorn has surpassed the amount of earnings from film rentals.
9 Top corn eaters in in various forms are considered Mexicans. One adult resident of the country accounts for approximately 90 kg of product per year. The Americans, who are in second place with 40 kg, are more than 2 times behind them.
10 The Aztec corn god Centeotl aroused the envy of another deity with his popularity and was cut into many pieces, some of which turned into a plant. The Mexican name for corn retains an association with this legend. The word "tlaolli" from one of the indigenous languages of Mexico can be translated as "our meat (body)."

In our country, instead of the world-wide word “maize,” they use the word “corn.” This is due to his Turkish origin. In the Ottoman Empire, the word "kokoroz" meant "tall plant." In a slightly modified version, it has also become established in the languages of Bulgaria, Serbia, Hungary and Romania.

In the mid-50s of the 20th century, a real “corn fever” began in the Soviet Union. The country's agriculture was largely reoriented from traditional grain crops to corn after Soviet head of state Nikita Khrushchev witnessed first-hand the achievements of American farmers and learned of the scale of the U.S. maize harvest in 1955. A quarter of all arable land in the USSR was devoted to corn, including floodplain lands. The idea was actively promoted among the population. But, in the end, the attempt to switch to maize without taking into account climatic conditions and adjusting for the level of agricultural technology only worsened the situation in agriculture. By the mid-60s, the campaign began to gradually wind down.

In the USSR, for a long time after this (but often with irony), corn was called the “queen of the fields” by analogy with the American “King Corn”. Released in the USA in 2007 documentary with the same title, detailing how the plant came to dominate local fields. It is not surprising that the majority of monuments to this cereal are collected in the United States:

Since the Minnesota Senate has approved a city called Olivia as the corn capital of the world since 2005, let's start our review of monuments with it. The 7.6-foot tall fiberglass cob sculpture sits atop the gazebo and can be seen from afar by anyone driving along Highway 212.
In the same state, only in the city of Rochester, a 50 thousand gallon water tower reservoir is made in the form of a corn cob with night lighting. The total height of the structure is approximately 46 meters.
A field of 109 huge (2 meters high) white cobs is located in Ohio, in Dublin, America. It was “planted” in honor of the breeding of a popular and tasty hybrid by a local farmer.
A mysterious wooden monument in the form of an almost two-meter-tall cob was installed in California. The inscription on the attached plaque dedicates the statue to Pepperwood and its residents, and the note “Gone but not forgotten” raises a lot of questions.
In Wisconsin, you can find not only the Corn Monument, but also a commemorative commemorative coin with the image of a cob.

There are also monuments to the plant in Ecuador, Thailand, Russia, and Bali. And in China, for the New Year celebration, an entire sculptural composition depicting the legendary Monkey King and his retinue was built from 5 thousand cobs.

In 2016, an agricultural amusement park was opened near Kiev with the telling name “Kukulabiya”, made up of two words: “corn” and “labyrinth”. On a field of 45 thousand square meters. meters, right in the corn thickets, a unique one and a half kilometer quest-labyrinth was carved out, which became the largest structure of its kind in the country. The “corridors” of the labyrinth formed a large-scale coat of arms, which was best viewed from above.

Selection and storage

When choosing corn for cooking, we focus on several characteristics:

1 Color. Since young corn is tastier and softer, it is better to take cobs with light yellow or white grain. The rich yellow color of the varieties common in our country indicates a high degree of maturity.
2 Density. The grains should be moderately elastic, but still soft enough to the touch. It is better if they are the same size. In good corn they fit tightly together.
3 Flaws.“Dimples” on the grains can indicate either improper pre-sale storage of corn or its overripeness. In any case, it is better not to take such a product.
4 Leaves. It is safer to buy corn with leaves, which ideally should still be “alive” and green, fitting fairly tightly to the cob.

Until the corn is cooked, its “life” can be extended to 3-4 weeks by dipping the cobs in cold water with ice, citric acid and salt (a teaspoon per liter) for about half an hour. After this, you need to remove the grains, dry them, then store them in hermetically sealed bags in the refrigerator. They can stay in the freezer all winter.

Boiled corn is usually not stored, but if it is necessary, for example, to maintain the temperature of the cob until guests arrive, it is wrapped in foil. In the case when the boiled head of cabbage still remains uneaten, it can be wrapped in cling film and put it in the refrigerator. For a longer period, the separated corn kernels are sent to freezer, first, while still on the cobs, giving them a contrasting dip in hot and cold water. Before freezing, the corn is dried and placed in bags.

When choosing canned corn, you should pay attention to the release date, at least in order to understand whether the grains will be fresh or frozen in the can. As a rule, canned goods dated summer and early fall contain freshly harvested crops, while winter and spring packages contain previously frozen grains that were thawed using 70-75 degree hot steam before sealing.

According to the rules, canned corn can be stored for 3 years. But after opening it should not be kept in the same metal can. If you don’t eat it right away, it’s better to pour it into a glass container, add the remaining “brine” there, close the lid tightly and put it in the refrigerator, where it can stand for another three days without loss of quality. However, people even store sour grains, using them as bait when fishing. But they all the more need to be closed as tightly as possible, otherwise the sour smell will permeate the rest of the products.

Varieties and cultivation

Any corn in cultivation loves sun and warmth. Seeds germinate at a minimum of 8-10 C; at -3 C the seedlings die. Maize is a drought-resistant crop, but for a good harvest it still needs 450-600 mm of precipitation.

There are 9 botanical groups of cultivated corn (Zea mays), 4 species, 3 wild subspecies and thousands of varieties and hybrids, differing in shape, color, size, yield, ripening time, content of various elements and other parameters.

Sugar maize. The most common group with a high sugar content. The cobs of this maize yellow color with variations from pale to rich, almost orange. They need to be collected before they are fully ripe and cooked as quickly as possible so that the grains do not become “rubbery” and starchy.
Waxy maize. Varieties come with yellow, red and almost white grains. Due to the recessive “waxy gene,” varieties of this group cannot be planted next to varieties from other groups. Waxy corn is quite vulnerable to unfavorable factors - it often dies and does not have consistently high yields. But it is valuable for its 100% amylopectin starch.
Toothed maize. When the grain of this group ripens, it develops a depression that makes it look like a tooth, which gives it its name. Most varieties are mid-late or late, providing high survival and productivity.
Flinty maize. The species is hardy, productive, with a high starch content. The grains (from lilac-chocolate to yellow) are mainly used for cereals and flakes. An alternative name - “Indian” - this corn probably received because of the “mistake of Columbus”, who, having landed on the shores of America, thought that he had found the way to India.
Starchy maize. Large yellow or white grains contain up to 80% soft starch and little protein, which is why it is used mainly for the production of flour, molasses, and alcohol.
Popping maize. This is high-protein corn, which, when heated, breaks the skin and bursts, turning out to be a white mealy lump, which determined the technology of popcorn production.
Chaffy maize. The name is due to the scales (films) covering the grain. This quality makes corn of this group unsuitable for the food industry and, as a result, unpopular with farmers.

There are also semi-dentate and starchy-sugar groups.

The varietal-hybrid variety of corn is extremely large, so to get acquainted, let’s pay attention to the amazing maize, which in appearance is noticeably different from the corn we are used to.

“Mother of Pearl Miracle” (Japanese). The plant itself, the flowers, and the cobs look impressive. Thanks to their thick, succulent stems with striped yellow-green-red-orange-pink, they are often planted along walls and fences as a decorative one and a half meter hedge, and small elongated ears with dark red grains are used by designers to decorate interiors after harvest.
"Glass Gem" or "Kaleidoscope". When looking at the cob of this hybrid, it seems that the grains are made of glass of different colors and transparency. Moreover, the set of colors is not repeated, and therefore we can say that every time a completely unique edible and at the same time decorative product appears on the dining table. Glass Gem is not boiled, but its kernels make excellent popcorn.
"Strawberry" This variety surprises with its color, size, and shape. The cobs are small in length - do not exceed 10 cm, have a wide base and a narrow top, which resembles the shape of a berry. The reddish-purple color is also associated with strawberries. The grains of this hybrid are small, but in the milky stage of maturity they are sweet and healthy. The flour made from this corn retains a natural dye, which is used in cooking.
Peruvian black. Black corn is spoken of not only as the oldest domesticated crop, but also as the most useful among corns. Gardeners are often impressed by both the black “raven” grain and the powerful stem of the plant with above-ground purple roots and dark striped leaves. The second, “Ukrainian” name for Peruvian corn – “Mama Sara” – comes from the name Saramama (“mother of maize”), a female deity from the mythology of the Quechua people.
White. The color of the grain of these hybrids is truly snow-white, which is reflected in the names of many of them: “White Cloud” - used for making popcorn, “Snow Queen” - characterized by increased sugar content, “ snow avalanche"- a high-yielding hybrid with sweet and juicy grains. "Thompson Prolific" is a starchy, hearty variety of white corn, known in Virginia (USA) since 1910 and very popular with American farmers.

Corn is an indispensable crop in the world economy. Starch, flour, alcohol, oil, biogas - all this is produced in sufficient quantities thanks to corn. Without it, humanity simply would not be able to feed itself or provide food for domestic animals. But new research into the healing powers of corn may further fuel interest in this unique crop.

Qiaozhi Zhang, Elvira Gonzalez de Mejia, Diego Luna-Vital, Tianyi Tao, Subhiksha Chandrasekaran, Laura Chatham, John Juvik, Vijay Singh, Deepak Kumar. Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential. Food Chemistry, 2019; 289.

M.-K. Kang, J. Li, J.-L. Kim, J.-H. Gong, S.-N. Kwak, J. H. Y. Park, J.-Y. Lee, S. S. Lim, Y.-H. Kang. Purple corn anthocyanins inhibit diabetes-associated glomerular monocyte activation and macrophage infiltration. AJP: Renal Physiology, 2012.

Marcus D. Goncalves, Changyuan Lu, Jordan Tutnauer, Travis E. Hartman, Seo-Kyoung Hwang, Charles J Murphy, Chantal Pauli, Roxanne Morris, Sam Taylor, Kaitlyn Bosch, Sukjin Yang, Yumei Wang, Justin Van Riper, H Carl Lekaye , Jatin Roper, Young Kim, Qiuying Chen, Steven S. Gross, Kyu Y. Rhee, Lewis C. Cantley, Jihye Yun. High-fructose corn syrup enhances intestinal tumor growth in mice. Science, 2019; 363.

Manal F. Abdelmalek, Ayako Suzuki, Cynthia Guy, Aynur Unalp-Arida, Ryan Colvin, Richard J. Johnson, Anna Mae Diehl, for the Nonalcoholic Steatohepatitis Clinical Research Network. Increased fructose consumption is associated with fibrosis severity in patients with nonalcoholic fatty liver disease. Hepatology, 2010.

Miriam E. Bocarsly, Elyse S. Powell, Nicole M. Avena, Bartley G. Hoebel. High-fructose corn syrup causes characteristic of obesity in rats: Increased body weight, body fat and triglyceride levels. Pharmacology Biochemistry and Behavior, 2010.

S. A. Jakeman, C. N. Henry, B. R. Martin, G. P. McCabe, L. D. McCabe, G. S. Jackson, M. Peacock, C. M. Weaver. Soluble corn fiber increases bone calcium retention in postmenopausal women in a dose-dependent manner: a randomized crossover trial. American Journal of Clinical Nutrition, 2016.

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The health benefits and harms of corn are a must for those who want to eat healthy and tasty. It is an annual herbaceous plant belonging to the grass family. Corn is in wide demand due to its vitamin and mineral composition and interesting taste.

Properties of corn

Corn is considered one of the most important grain crops. It is divided into 9 types, each of which differs in appearance and taste qualities. Mexico is considered the birthplace of the healthy grain crop. In cooking, it is widely distributed not only fresh, but also canned and frozen. The benefits of corn for the body are as follows:

strengthening immunity;
normalization of the digestive system;
removal of toxins and waste from the body;
improvement of metabolism;
reduction of bad cholesterol levels;
choleretic and diuretic properties;
assistance in losing weight;
prevention of cardiovascular diseases;
normalization of work nervous system;
blood purification;
fight against nervous disorders;
reducing the risk of malignant diseases;
participation in the formation of muscle fibers.

For food, the product is most often consumed boiled. Young corn grains perfectly remove harmful substances from the body, saturating it with vitamins and mineral elements. In addition, corn has a very interesting taste, which allows it to be used in salads and a variety of snacks.

Cereal not only effectively saturates the body with useful substances, but also quickly copes with hunger. This allows it to be used within dietary nutrition. Doctors advise older people to use the product for changes in blood pressure and to prevent heart disease. In addition, the product prevents the occurrence of esophageal diseases.

Corn oil is particularly beneficial. He is considered effective means for the prevention of atherosclerosis. If you use 3 tbsp of oil. l. in the first half of the day, you can remove excess cholesterol from the body. Transdermal application of oil ensures the elimination of dermatological diseases. Sometimes remedy used when the contractility of the gallbladder walls is impaired. For women, the main benefit of corn oil is improving the condition of the skin, nails and hair.

In addition to useful qualities, the cereal also has very controversial features. It contains cellulose fibers and lectins, which the human body is unable to digest. In addition, eating corn in large quantities provokes a powerful insulin response, which is undesirable for people with diabetes.

Advice! To avoid excessive increases in blood sugar, it is recommended to combine corn with lean meats (rabbit, turkey or chicken breast).

Chemical composition of corn

The Huge Health Benefits of Corn Are Explained by Rich People chemical composition. The product is known for containing large amounts of starch, unsaturated fatty acids, disaccharides and water. To fill the daily need for vitamins and minerals, it is enough to consume only 150 g of boiled product per day.

Micro- and macroelements

The main value of corn lies in the presence of micro- and macroelements in its composition. This is especially important for children and pregnant women. Thanks to its rich composition, the cereal strengthens the immune system and improves the functioning of vital organs. Eating it eliminates the possibility of developing vitamin deficiency. Among the useful components of the composition are:

iron;
magnesium;
manganese;
calcium;
zinc;
phosphorus;
selenium;
copper;
potassium.

Vitamins in corn

The cereal is of particular value in case of a lack of B vitamins. The content of dietary fiber in the product ensures the retention of calcium in the body, which is especially important for children during the period of their active growth. The beneficial effects on the body are also explained by the content of the following vitamins:

retinol;
vitamin C;
alpha tocopherol;
a nicotinic acid;
B vitamins.

How many calories are in corn

Followers of a healthy diet should definitely consume corn. It is valued for its moderate calorie content and high nutritional value. The calorie content per 100 grams of corn is 325 kcal. An undoubted advantage is that the product is quite filling, which eliminates the possibility of consuming it in large quantities.

BJU corn

It is important for people watching their figure to know the nutritional value of an ear of corn. The product contains:

10.3 g protein;
67.5 g carbohydrates;
4.9 g fat.

Glycemic index of corn

Corn is contraindicated for people suffering from diabetes. Its GI is 70 units. Under influence high temperature the indicator increases by another 10 units. This means that after eating the product, there is a sharp increase in blood sugar. This negatively affects the patient’s well-being.

Beneficial properties of corn for the human body

The vitamins and minerals in corn make it extremely healthy. For certain diseases, it is eaten as part of diet therapy. Most often, grains are consumed boiled. Based on the fresh product, medicinal decoctions are prepared, which must be taken in a certain dosage.

The product is often recommended to be added to the diet of overweight people. The substances included in its composition have a stimulating effect on metabolic processes in the body. The abundance of vitamins and minerals in the composition allows you to keep the functioning of the nervous system under control. In some cases, a decoction based on grains is prescribed to patients with epilepsy. Thanks to its selenium content, the product prevents the formation of malignant tumors. In addition, it fights the first signs of aging. Therefore, cosmetologists and nutritionists strongly recommend including corn porridge in the diet of women who want to look good.

In folk medicine, corn became widespread in the fight against diarrhea. For men, it is useful due to its ability to stimulate the reproductive system. No less important beneficial properties of corn include:

beneficial effect on the gastric mucosa;
slowing down the aging process;
improvement of skin condition;
normalization of the reproductive system;
decreased level of bilirubin in the blood;
antihelminthic effect.

Can pregnant women eat corn?

During the period of bearing a child, many women are advised to follow a diet. It involves eliminating potentially dangerous foods from the diet. Corn is not on the list of prohibited foods. In addition, it is extremely useful for pregnant women. It contains substances necessary for the fetus to fully develop. The benefits of the product for pregnant women are as follows:

elimination and prevention of toxicosis;
removal of harmful substances from the body;
increased hemoglobin levels;
production stimulation breast milk in later stages;
control cholesterol levels;
improving blood circulation;
prevention of iron deficiency anemia.

If a woman has bloating, boiled corn should be replaced with canned corn. It is considered more digestible, therefore it does not provoke flatulence. In addition, it contains 58 kcal. Even with its regular use, the likelihood of gaining weight is minimal.

It is important to eat a quality product without damage, plaque or unpleasant odor. Spoiled corn will provoke food poisoning, which will negatively affect the woman and her child. It is equally important to carry out high-quality heat treatment of the product. When purchasing a canned product, you should read the label carefully. GMO corn is not recommended for pregnant women.

Can I eat corn while breastfeeding?

While breastfeeding, many women try to follow a diet. This is necessary to avoid allergies and stool disorders in the child. Corn is not prohibited during breastfeeding, but it must be used with extreme caution. It is permissible to introduce corn porridge into the diet from the first days of the baby’s birth. It is not only beneficial for the body, but also hypoallergenic. When boiled, the product is allowed to be consumed no earlier than 1-2 months after the birth of the child. Doctors do not prohibit popcorn either. But it should be free of flavors and dyes. It is recommended to prepare it yourself at home.

When introducing the product into the diet of a nursing woman, it is necessary to monitor the reaction of the child's body. Changes in stool and the appearance of skin rashes indicate the need to discontinue the product.

Can you eat corn if you have diabetes?

If you have diabetes, eating corn is not advisable. As an exception, it is permissible to consume a small amount of the product in the initial stages of the disease. It is important not to overuse. In case of severe disease, corn is strictly prohibited for consumption. Due to the high glycemic index, it significantly worsens the patient’s well-being, which causes the need for insulin injections.

At what age can corn be given to children?

Pediatricians recommend introducing corn into a child’s diet no earlier than 2 years of age. It should be given after introducing vegetables and grains. The grains are quite hard, so eating them implies that the child has all his teeth. Corn porridge can be given to a child starting from six months. The presence of baked goods based on corn flour in the diet is also acceptable.

Although the product is gluten-free and considered environmentally friendly, caution should be exercised when consuming it. Corn allergies can occur at any age. In order to detect it in time, it is necessary to closely monitor the behavior and appearance child. Any skin rash is a serious reason to contact a pediatric doctor.

Attention! Before giving corn to your child, you need to try it yourself. It should not be bitter or emit an unpleasant odor.

Application of corn

Corn has a wide range of uses. To improve health, sprouted corn grains are often used. It contains the greatest concentration of useful substances. In this form, corn is often eaten by raw foodists. It is believed that the maximum amount of useful substances is contained in sprouts 2 cm long. They are usually added to salads and consumed in their pure form. Sprouting the product increases its benefits by increasing the amount of vitamin E. In cooking, the product is also consumed in the following forms:

corn oil;
starch;
flour;
popcorn;
frozen corn kernels;
boiled cobs;
canned corn.

Besides simple use for food, the product is used for other purposes. Its benefits ensure efficiency in the following industries:

cosmetology;
ethnoscience;
diet therapy.

Corn for weight loss

Corn grains are especially beneficial for people watching their weight. The product speeds up metabolism and helps cleanse the body of waste and toxins. Thanks to its rich fiber content, it improves digestion, starting metabolism. For a low-calorie diet, corn is used in canned form. It is great for adding to vegetable salads and using as a side dish for meat.

Nutritionists do not recommend eating corn at night. Despite the benefits, it is quite difficult to digest during the body’s rest period. It is recommended to eat it in the first half of the day. This is the only way the benefits for your figure will be most pronounced.

Thanks to the presence of starch, corn quickly suppresses the feeling of hunger. In addition, fresh cobs contain enzymes that ensure the process of fat breakdown. Due to the removal of toxins from the body, water-salt metabolism is normalized. This prevents and eliminates puffiness, which is typical for overweight people.

In order to lose weight, a decoction from it is consumed in a course lasting 30 days. After this you need to take a two-week break. It is important to remember that the benefits of the decoction will not be sufficient if you do not adjust your diet and control the amount you eat.

The most common weight loss remedy is a tincture based on corn silk. To prepare it, the raw materials are filled with ethyl alcohol. The medicine is infused for 20 days in a dark place. The tincture is taken before meals, 1.5 ml, after mixing it with ½ tbsp. water.

Corn in folk medicine

In alternative medicine, the use of corn husks is widespread. It is commonly called corn silk. They are cut from the cobs during milky ripeness by hand. The main benefit of corn silk is its sedative effect. This allows the use of a healing agent in the fight against nervous disorders. On their basis, tinctures, oils and decoctions are made. The use of husks to improve health is approved by representatives of traditional medicine.

The product has a positive effect on human health, regardless of gender and age. The benefits of the product allow it to be used in the fight against the following diseases:

gynecological;
gastrointestinal;
sexual dysfunction;
liver pathologies;
cosmetic problems;
abnormalities in the blood;
decreased immunity;
vitamin deficiency.

Corn is allowed for gastritis. It is well absorbed by the stomach without causing irritation. But during the period of exacerbation of a chronic disease, it is better not to use it. Otherwise, the unpleasant symptoms will worsen.

Corn grains are distinguished by their ability to strengthen the immune system. It is believed that people who eat them are less likely to experience colds. Dishes containing this grain help prevent the development of nervous disorders. Therefore, experts advise including it in the diet during difficult life situations. The abundance of nutrients in cereal helps normalize sleep, which has a positive effect on a person’s well-being and performance. For insomnia, grains should be consumed half a glass 3 hours before going to bed.

A healing remedy based on roasted corn kernels and honey copes well with diarrhea. It is consumed 1 tbsp. l. every 2 hours. The medicine should be taken with warm water.

For high blood pressure, use a remedy based on corn flour. It is diluted with warm water in a ratio of 2:1. The resulting mixture is infused in a cool place for 24 hours. Take the medicine 4 sips per day.

For a woman, the benefit of cereal is to strengthen reproductive health. A decoction based on sprouted grains can ease the symptoms of menopause and normalize the menstrual cycle. It can be consumed only after consultation with a gynecologist. Corn is also extremely beneficial for the reproductive health of men. Doctors recommend eating a handful of grains a day for those who are experiencing erectile dysfunction. An alternative option for consuming this healing product is corn porridge. It is advisable to eat it 2-3 times a week.

The regimen for using the product for medicinal purposes must be clarified with a doctor on an individual basis. It is important not to consume corn in large quantities. Excessive intake will neutralize its benefits and may provoke negative reactions.

Important! Regular consumption of corn reduces the risk of cancer.

Corn in cosmetology

Corn has significant benefits in the beauty industry. It is added to cosmetic products designed to care for the skin and prevent visible signs of aging. If desired, you can prepare highly effective corn-based products at home. Their use helps solve the following problems:

the presence of peeling;
dry skin;
insufficient elasticity of the skin;
acne and pimples.

Mature women use corn grains to prepare masks that get rid of age spots. To prepare them, no special ingredients are required:

It is enough to mix corn flour with water in a ratio of 1:3.
The mixture is infused for 10 minutes and then applied to the skin.
After 15 minutes, wash off the mask with warm water.
To consolidate the result, it is recommended to wipe the skin with corn germ oil.

The benefit of such a mask for facial skin is to tighten and cleanse. Acne will become less noticeable over time, and the texture of the face will even out.

Corn allergy

In some cases, corn poses a danger to human health and life. This happens extremely rarely, but no one is immune from it. Most often, the problem makes itself felt in childhood. But sometimes corn intolerance develops gradually, accompanied by an allergic reaction to other foods. Allergies are accompanied by the following symptoms:

tearfulness;
skin rashes;
itchy sensations;
runny nose and sneezing;
swelling of mucous surfaces.

The danger of an allergy is that it can lead to Quincke's edema at any time. It is accompanied by respiratory dysfunction. In this case, a mortal threat arises for the person. If an allergic reaction occurs, there is a need to take antihistamines and sorbents that ensure the removal of potentially dangerous substances from the body.

Contraindications to corn

Corn is harmful to health only if its contraindications are ignored. This will reduce the benefits of the product and, in some cases, cause adverse reactions. The product should not be used in the following cases:

age up to 2 years;
flatulence and broken stools;
obesity;
allergic reaction;
thrombophlebitis and venous thrombosis.

If you do not take into account contraindications, eating cereal can cause heaviness in the stomach and nausea. In some cases, stool disturbance is observed. Therefore, the product should be used with extreme caution.

Attention! Due to the fact that corn is often attacked by pests, it is treated with pesticides.

Conclusion

The health benefits and harms of corn have been studied by mankind for a very long time. This allowed us to obtain maximum information about the product. Proper consumption of corn will allow you to maintain a healthy body without much effort.

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Maize is one of the oldest cereal crops. Once upon a time, among the Mayan tribes, golden cobs were revered as sacred fruits. Corn was worshiped as a deity and lavish festivals were held in its honor. For the same reasons, there was a custom to consume boiled young cobs with all respect and in complete silence.

Photo: https://s1.1zoom.ru/b5050/929/262473-dorren_1680x1050.jpg

How many calories are in boiled corn per 100 grams of product?

In addition, the calorie content of boiled corn is relatively small. Per 100 g of a valuable product there is only 125 Kcal, where the basis of the energy value is determined by carbohydrates, and there is very little fat - only 2.5 g. Canned corn, everyone’s favorite, has even less calories and fat content - up to 119 Kcal.

But the main advantage of golden heads of cabbage is considered to be the preservation of an unchanged composition during heat treatment. Only 15 percent, that is, a very insignificant part of the vitamin benefit of young corn grains is lost during boiling. None of the other cereals can boast of such amazing abilities.

Useful properties of boiled corn

The seeds delivered from America by the expedition of the discoverers of Columbus began the rapid conquest of Europe. After all, in terms of grain yield and green fodder for livestock, no other crop can compare with corn. This is how this plant turned out to be a real blessed gift for Europeans, especially southern ones.

But even today people continue to be interested in the question of the benefits of boiled cobs. The richness of their composition and nutritional value suggest a logical answer. In terms of starch, corn is ahead of rice and potatoes. It contains a whole warehouse of minerals and elements useful to the body. There is even iodine, which is always needed by the thyroid gland.

There is cobalt, rare in nature, adored by beneficial intestinal microflora. The corn periodic table includes a vitamin and mineral set that is extremely beneficial for human health, enhanced with saturated acids and beneficial enzymes.

Intracellular level of benefit

By constantly having boiled corn on your menu, you can maintain your water-salt balance and not worry about metabolic processes and the accumulation of cholesterol inside the vessels. In addition, have a stable psycho-emotional background, because the composition of golden cob grains works at the intracellular level.

This is the only cereal of its kind containing gold. Moreover, the value of the metal here is not jewelry, but medical, since at the mineral level, gold treats such complex diseases that modern medicine sometimes gives up on - leprosy, lupus, tuberculosis of bone tissue and internal organs.

Delicious boiled cobs are equally useful for hypertension and hypotension, as this food equalizes blood pressure to normal. The aromatic grain supports the heart muscle and brain function, makes memory tenacious and the assimilation of new information easy. Experienced doctors recommend introducing this cereal into the diet for kidney failure.

Help with nicotine addiction

Those who have decided to quit smoking forever should take note of the benefits for their lungs of eating boiled corn, which cleanses the respiratory organs of tobacco tar. The medicinal food also perfectly calms in irritated and stressed states, and promotes healthy sleep.

Corn enzymes are invaluable for liver disorders. A slight choleretic effect maintains the tone of the gallbladder walls and helps to perform metabolic processes. All this is very useful for those losing weight. With high nutritional value, boiled grain is digested without delay, but it provides long-lasting saturation.

The feeling of hunger is dulled, and corn carbohydrates provide enough energy and vigor to carry out the loss of extra pounds to the bitter end and not become depressed, missing your favorite cakes and chocolates.

One cob is a barrier to sclerosis

Boiled grains are comparable to popular energy drinks. In an amount of 60 g, they turn into a medicine that is recommended to be taken for a constant feeling of malaise, chronic fatigue, asthenic conditions and apathy. A noticeable result will follow within a month.

Corn becomes a therapeutic food for atherosclerosis. For prevention, protecting the vascular walls from deposits, eat one cob per day. When tests show excess cholesterol levels, the amount of corn is increased to 2 heads of corn per day to weed out the bad cholesterol and leave the good.

A month on this therapeutic nutrition leads to improved blood circulation. Normal blood circulation is of great importance in cases of male potency disorders and diseases leading to infertility. Therefore, here too you can safely invite corn to help. Boiled grain enzymes help prevent stomach pain in heavy food lovers.

After a hearty feast with a large amount of alcohol, boiled cob will be the best breakfast, as it quickly removes ethyl alcohol and prevents swelling. Corn grains are a delicacy for beauties, causing the skin to produce additional collagen, and nails and hair to become stronger.

Is it possible to eat corn while on a diet?

Grains with such a modest calorie content and very high energy value have long been attractive to those losing weight. The eaten cobs do not settle on the hips and around the waist. Nutritionists even recommend fasting days on corn. And even with a longer restrictive diet, it maintains excellent health.

Weakness does not set in, blood pressure does not drop sharply, and the heart is not overloaded when breaking down fat reserves. In this case, the intestines are cleansed regularly, there is no danger of constipation. For accelerated cleansing, 1-2 cobs per day are enough, but it is recommended to consume them before 14.00.

It is allowed to add grains to salads or to any dishes - first, second. You need to chew them carefully and slowly. To get the maximum benefit from the corn diet, stick to it for a month and take a week's break.

What harm can corn cause to the body?

Although corn is classified as a pure product that cannot be genetically modified, and the cobs do not accumulate nitrates, it is treated with various chemicals in the fields during cultivation. Therefore, corn can cause allergies. Individual intolerance is detected using a test.

A couple of grains are enough for the reaction. If skin rashes, nausea and the slightest signs of malaise begin, the cereal is not suitable and you will have to give it up. Contraindication is the risk of vascular thrombosis. For people with this tendency, corn may be harmful. The fact is that even after boiling, a lot of vitamin K is retained in the cobs.

And this vitamin is responsible for blood clotting, improving it. For the same reason, serious heart disease requires restriction. The absorption of grains becomes slower in those suffering from gastritis and ulcers in the gastrointestinal tract. Any disorders of the gastrointestinal tract are at risk. This is especially true for inflammation of the pancreas.

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Consuming more than 200 g of grains leads to active gas formation and bloating. A tendency to flatulence also becomes a contraindication. For the rest, boiled young cobs will only benefit thanks to the accumulated natural treasures - minerals and vitamins.