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Corn is one of the most ancient cultivated plants in the world today. And this amazing plant cannot reproduce by self-sowing - it simply does not grow without a person!
It is no coincidence that some astrologers directly hint at the alien origin of corn, which is evidenced in the ancient myths of the Aztecs. Scientists believe that maize, due to its yield, nutritional value, suitability for consumption both in ripe and green forms, helped humanity in the initial stage of development more than all cereals taken together. Corn was boiled, fried, baked, flour and even wine were made from it. Even leaves and stems were in demand - they were used to fill mattresses, they were used to make shoes and clothes.
Corn remains a favorite treat for many people today. But humanity, in the pursuit of health, began to identify unreliable products. Some included corn as well. It's time to figure out which myths about her are true and which are not.
Corn is bad for health. Corn is often associated with popcorn, which doesn't look healthy. 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, potatoes, so beloved by everyone, fell into the category of "harmful". But some experts, on the contrary, believe that young sweet corn can and should be included in the daily diet. Naturally, you will have to give up the combination with salt and oil.
Corn cannot be fully absorbed by the human body. Reputable sources say the digestibility of corn is 91%. This is a pretty high figure. The same insoluble fiber that transits through our gastrointestinal tract is beneficial. They help promote food and maintain beneficial microflora. Naturally, balance is important - eating kilos of corn can be a problem.
There is nothing useful in corn at all. Fans of radically healthy food highlight other crops, admiring spinach and seaweed. But corn is also quite worthy to take its place on our table. This culture is rich in vitamins B and C, it has enough potassium and magnesium. Yellow ears contain antioxidants such as lutein and zeaxanthin. They are good for the health of our eyes.
All corn is genetically modified. In agriculture, it is more common to modify fodder maize varieties than sweet varieties. The former are then used to make oils and animal feed. Sweet white corn is less likely to be modified because it is simply not economically viable. So genetic changes in a culture are possible, but not often.
If you eat corn, you won't be able to lose weight. This myth is based on the prejudice that corn is high in sugar. In fact, you can simply compare this product to a banana to debunk the claim. After all, it is considered both useful and dietary. It turns out that a corn cob contains only 6-8 grams of sugar, while a banana contains almost 15 grams. So, when choosing a really dietary product, you should pay attention to corn, and not to the same banana.
Every second dog that ate corn food now has food allergies. In fact, food allergies are rare in dogs. It is generally impossible to detect it without clinical trials. In this case, the only way to identify the very product that causes the body's reaction is to refuse all feed, drugs, natural products, and then gradually introduce them back into the diet one by one. But even on the basis of this method, it will be rather difficult to identify food allergies. Of the two hundred confirmed cases, corn was the source of the reaction in only three cases. In other words, only 1.5% of the products were proven to be wine. Dermatological veterinarians list the ingredients that cause allergies. And corn is usually not included.
Sweet corn is only available in canned form. In the Soviet Union, we are used to dealing with fodder corn. Sweet varieties are already present on the modern market and are even sold with might and main by grandmothers in the markets. Its ears are usually larger and pot-bellied, and the grains are poured. This kind of corn costs a little more. To be convinced of its sweetness, it is enough to taste one raw grain. Even in this form, it will be sweet and soft, and not hard and tasteless.
The corn should be cooked for several hours. And again a myth that came from the Soviet past. Then the cobs were cooked from an hour to five, it was a tedious task. For feed corn, this is really normal, however, cooking for many hours will not add sweetness to it. But sweet corn will be cooked in 7 minutes of boiling. As soon as the grains turn yellow, it can be eaten.
Boiled corn loses its useful properties. In fact, the beneficial properties are retained even after boiling the ears. After all, the shell of the seed successfully resists thermal effects, without collapsing and preserving its contents. It is believed that boiled corn helps in the treatment of constipation, diseases of the liver, blood vessels and heart, and it relieves gout attacks. The introduction of boiled corn into the diet helps slow tissue aging and prevents the development of cancer.
Everyone can eat corn. There are also some contraindications to the use of corn and foods based on it. Doctors do not recommend them to people prone to thrombosis, thrombophlebitis and high blood clotting. Exacerbations of stomach and duodenal ulcers involve avoiding whole cornmeal and wholemeal meals.
The corn has always been this size. Scientists have come to an amazing opinion. It turns out that at the very beginning of the domestication of corn, its ears were 10 times smaller than today and were only 3-4 centimeters in length. Crop care has significantly increased the size of the ear.
Corn should be chosen according to the color of the grains. Farmers believe that variety is less important to corn than freshness. Old ears may start to break down, but still have a juicy, tempting color. In fact, yellow, white or two-color is not important. Preferences vary by region. Corn with dry and flaky grains should be avoided. If the kernels are punctured, then they should give a whitish juice.