Corn and Health
This is the most commonly consumed grain in the world.
It comes in every color of the rainbow, with over 100 different types, and is one of the oldest domesticated grains.
And you'll be surprised to know that you probably consume most of it in liquid form.
I'm talking about corn.
Barley is a close second because of beer, and I know that's what you were thinking.
Most people are surprised to find out the corn is actually a grain, not a vegetable.
Even though we find it in the produce section, the nutritional profile of corn is closer to that of wheat and barley.
Unfortunately, with all the genetic modifications that have been going on, the nutrition in corn has been steadily going down.
The most common sweet corn that we consume contains very little of the 3 g of fiber that wild varieties and old world cultivers still have.
Though, it still contains a decent amount of vitamin C, a couple of B vitamins and manganese.
But I don't care much for corn.
One small cup of corn contains 10% of your daily calories and about half of your recommended daily carbohydrate intake.
And as I just mentioned, it is also one of the most highly genetically modified foods out there.
With as much a 70% of all the corn grown today being genetically modified, finding organic and healthy sweet corn is very difficult.
Smalltime farmers will only grow little plots of non-genetically modified corn, but most plantation farmers rely on the genetic modifications.
And we don't know what those genetic modifications are doing to our bodies.
Plus, genetically modified foods receive more pesticide and chemical sprays than their organic or naturally raised counterparts.
Those chemicals become part of the flesh and still coat the corn when you buy it.
But much of the corn production goes to making high fructose corn syrup.
We haven't talked much about high fructose corn syrup, but there is some startling new research coming out that shows high fructose corn syrup encourages diabetes, decreases attention spans and learning ability in children and can change the hormone pathways in your body.
Despite the advertising, high fructose corn syrup is not treated like sugar in your body, it has to go through a whole different set of pathways in the liver before your body can use it.
This uses up nutrients you could use for immune support, healing and growing.
Not to mention it can be contaminated with pesticides and chemicals and is still genetically modified.
I believe corn should be used as an occasional treat, not a mainstay.
I tell my clients they cannot count corn as a vegetable since it is a grain.
Occasionally, like outside barbecues, an ear of organic sweet corn or one of the heirloom varieties of multiple colors can be a great treat.
It comes in every color of the rainbow, with over 100 different types, and is one of the oldest domesticated grains.
And you'll be surprised to know that you probably consume most of it in liquid form.
I'm talking about corn.
Barley is a close second because of beer, and I know that's what you were thinking.
Most people are surprised to find out the corn is actually a grain, not a vegetable.
Even though we find it in the produce section, the nutritional profile of corn is closer to that of wheat and barley.
Unfortunately, with all the genetic modifications that have been going on, the nutrition in corn has been steadily going down.
The most common sweet corn that we consume contains very little of the 3 g of fiber that wild varieties and old world cultivers still have.
Though, it still contains a decent amount of vitamin C, a couple of B vitamins and manganese.
But I don't care much for corn.
One small cup of corn contains 10% of your daily calories and about half of your recommended daily carbohydrate intake.
And as I just mentioned, it is also one of the most highly genetically modified foods out there.
With as much a 70% of all the corn grown today being genetically modified, finding organic and healthy sweet corn is very difficult.
Smalltime farmers will only grow little plots of non-genetically modified corn, but most plantation farmers rely on the genetic modifications.
And we don't know what those genetic modifications are doing to our bodies.
Plus, genetically modified foods receive more pesticide and chemical sprays than their organic or naturally raised counterparts.
Those chemicals become part of the flesh and still coat the corn when you buy it.
But much of the corn production goes to making high fructose corn syrup.
We haven't talked much about high fructose corn syrup, but there is some startling new research coming out that shows high fructose corn syrup encourages diabetes, decreases attention spans and learning ability in children and can change the hormone pathways in your body.
Despite the advertising, high fructose corn syrup is not treated like sugar in your body, it has to go through a whole different set of pathways in the liver before your body can use it.
This uses up nutrients you could use for immune support, healing and growing.
Not to mention it can be contaminated with pesticides and chemicals and is still genetically modified.
I believe corn should be used as an occasional treat, not a mainstay.
I tell my clients they cannot count corn as a vegetable since it is a grain.
Occasionally, like outside barbecues, an ear of organic sweet corn or one of the heirloom varieties of multiple colors can be a great treat.
