What is useful corn: medicinal properties and contraindications, possible harm to he alth

Corn is a versatile food product, and also serves as a valuable raw material for the food and agricultural industries. In addition to nutritional value, grains are characterized by the presence of biologically active substances: vitamins, organic acids, micro- and macroelements, fiber.

What else corn is good for is that the cereal helps prevent heart attack and stroke, improves metabolism, protects the body from aging and fights cancer cells.

However, not everyone can eat the product. With some diseases of the digestive system, obesity, blood clotting disorders, corn dishes are contraindicated.

According to statistics, 80% of cobs are GMOs. Modified cereal and its derivatives can be found in almost all industrial products: from infant formula to processed meats. The world's leading scientists confirm the potential harm of GMOs to human he alth.

Pros and cons of eating corn

Corn, whose beneficial properties have been noticed since ancient times, not only tastes good. It is able to improve the body and solve a lot of he alth problems:

• digestion improves, bowel function normalizes, putrefactive flora is suppressed;
• visual acuity increases, the functions of the visual apparatus are restored;
• normalizes the work of the heart, strengthens the walls of blood vessels, reduces the risk of blood clots and heart disease;
• prevent depression, neurosis, increase resistance to stress;
• strengthens immunity, reduces the frequency of colds;
• improves sleep quality;
• increases resistance to the development of cancer;
• accelerates the process of recovery of the body after increased stress, exhaustion, intoxication;
• restoring the functional state of the mucous membranes;
• the work of the reproductive organs of women and men returns to normal: the negative manifestations of menopause are weakened, the menstrual cycle is restored, potency increases;
• topical application of cornmeal helps with acne.

Vitamins and minerals contained in corn determine the benefits of grains for the human body. Cereal is eaten boiled, oil pressed, canned, ground into flour and grits, baked, grilled and popped.

However, nutrition experts say: the less processed corn on the cob, the more beneficial it is for the body. Steamed cereal retains more vitamins. The calorie content of this dish is much lower than that of porridge, cereal or cereal bread.

However, there are a number of characteristics of corn that make it potentially unhe althy:

• cereal protein can provoke an allergic reaction;
• high sugars often cause bloating, flatulence and diarrhea;
• coarse fiber irritates the walls of the stomach and duodenum, which is unacceptable with an exacerbated ulcer;
• calcium in grains increases blood clotting, so the product should be limited in case of thrombosis or a tendency to thrombophlebitis;
• high calorie corn oil can cause obesity;
• Excessive consumption of this grain by a breastfeeding woman can cause colic in the baby.

Therefore, if there are contraindications, you should limit the use or completely exclude corn from the diet.

Nutritional value of corn

The composition of corn, the he alth benefits and harms, calorie content and nutritional value are of great interest.

Golden grains contain:

1. Vegetable protein in an easily digestible form. This aspect is important for vegans who do not eat animal products. Corn protein is easily digested and supports the normal functioning of all body systems.
2. Fiber, which stimulates the gastrointestinal tract, normalizes the intestinal microflora, removes toxins and toxins from the body.
3. Omega-3 and Omega-6 fatty acids that lower cholesterol, increase immunity, normalize the functioning of all systems and organs.

The presence of a large amount of vitamins in corn gives the cereal healing properties:

1. Vitamin B2, or riboflavin, regulates carbohydrate, protein and fat metabolism, maintains visual acuity and protects against anemia.
2. Vitamin C, or ascorbic acid, supports metabolism, ensures normal blood clotting and tissue regeneration. Affects the synthesis of steroids and collagen, reduces vascular permeability, strengthens the immune system. Vitamin C is a powerful antioxidant that keeps skin he althy and prevents anemia.
3. Vitamin B5 is important for the he alth of pregnant women, it supports the growth of the embryo.
4. Vitamin K allows blood to clot and strengthens bones.
5. Vitamin B9 or folic acid is important for the normal formation of the embryo and prevents malformations. Folacin protects against anemia and improves the functioning of the digestive tract.
6. Vitamin B1 is involved in all metabolic processes of the body, maintains the normal state of the nervous, digestive and cardiovascular systems.
7. Vitamin E is an antioxidant, it protects cells from death, prevents atherosclerosis, maintains youthful skin and blood vessels, eliminates inflammation.
8. Vitamin PP is involved in metabolism, regulates the formation of hydrochloric acid in the stomach.
9. Vitamin B6 normalizes the functioning of the nervous system, is involved in the metabolism of amino acids and in the formation of hemoglobin.
10. Beta-carotene as an antioxidant fights cancer and aging. It lowers cholesterol, protecting the heart and blood vessels from disease, provides good vision and promotes rapid tissue regeneration.

Corn contains beneficial macronutrients (Ca, Na, K, P, Mg) and micronutrients (Mn, Se, Fe, Zn, Cu), which are involved in all metabolic processes in the body.

Corn is useful because it helps to maintain all organs and systems in a normal functioning state. Grains provide the body of a pregnant woman with everything necessary for the formation, full intrauterine development and growth of the fetus.

It is worth limiting the use of corn to 1-2 ears per day, so as not to cause bloating and diarrhea.

For people who control their weight, the aspect of the calorie content of cereal is important. Boiled and cooked cobs are considered dietary. The energy value of this product is 97 kcal per 100 g. This figure is lower than that of canned food or bread from this cereal. 100 g of popcorn contains 408 kcal, and the most high-calorie is corn oil - 899 kcal per 100 g.

Benefits of non-GMO corn

Sweet corn, with its undeniable he alth benefits, is often labeled Non-GMO. Manufacturers are required by law to provide this information to consumers.

Recent studies by European scientists have dispelled all doubts that genetically modified organisms (GMOs) are toxic and harmful to animals and humans. Corn, along with soybeans and potatoes, is most exposed to genetic transformations. As a result, the composition of cereals changes beyond recognition. The body is not able to identify, digest these substances and perceives them as foreign. The result is allergies, diseases of the gastrointestinal tract, liver and kidneys.

Studies conducted on laboratory animals confirm these theoretical data. Therefore, government food control authorities impose strict restrictions on the content of GMOs in food.

Genetically untransformed corn brings great benefits to the human body, it can be eaten without restrictions in the absence of contraindications.

Good source of antioxidants

The benefits of corn for the human body are due to the content of antioxidants - vitamins C, E, beta-carotene and ferulic acid. These substances help protect cells from oxidation and damage.

It has been proven that regular consumption of antioxidants can prevent vision loss, the development of atherosclerosis, cancer, diabetes, heart and vascular disease.

At the same time, useful substances in corn have one important feature. Vitamin E and beta-carotene are absorbed only with a sufficient amount of fat. The cob contains corn oil, in which antioxidant vitamins are dissolved. Therefore, they are well absorbed in the human body.

Rich in fiber

Corn cobs are considered healing, but the healing properties and contraindications of grains go hand in hand. On the one hand, the cereal improves bowel function, nourishes the “good” microflora and removes toxins. On the other hand, it irritates the gastrointestinal mucosa, causes bloating and diarrhea. Corn grains contain fiber, which has a twofold effect. Therefore, people with ulcers, erosions and pancreatitis should avoid eating corn during an exacerbation.

Slow digesting carbohydrate source

Sweet corn contains a large amount of carbohydrates, which are not only beneficial, but also harmful. Glucose, sucrose and starch are “fast” carbohydrates, they are instantly absorbed into the blood and load the pancreas. Therefore, with exacerbation of pancreatitis, corn is recommended to be excluded from the diet.

In addition to simple sugars, grains contain complex carbohydrates - amylose and amylopectin. They are slowly absorbed in the body, saturate well and eliminate the feeling of hunger for a long time.

Corn is gluten free

Gluten is a cereal protein that often causes allergies and overweight. Corn is more beneficial for the body of an allergic person, as it does not contain gluten.

Complementary foods for children from 6 months pediatricians recommend starting with gluten-free and hypoallergenic corn porridge. People with intolerance to cereal protein are forced to sit on a special diet. Corn is an important part of their diet.

However, corn flakes are not the best food for a gluten-free diet. They contain a lot of sugar, and the calorie content of a crunchy treat is 356 kcal per 100 g. Therefore, it is not recommended to eat corn flakes often due to the risk of obesity.

Promotes longevity and overall he alth

People who know that corn is beneficial to the human body regularly include cereal in their diet. These grains are the only organic gold product on earth.

Vitamins, macro- and microelements included in corn improve metabolism and prolong the youth of the body. Eating grains of cereal contributes to the maintenance of the cardiovascular, nervous, reproductive, endocrine and digestive systems in a normal state. The cereal strengthens bones, maintains visual acuity, makes the skin supple and beautiful.

When should you avoid eating corn?

When considering whether corn can harm human he alth, all aspects should be considered. What matters is the composition of the cereal, the form of the product, its origin.

Genetically modified corn (GMO)

The benefits and harms of corn for the human body depend on the origin of this product. Today's food contains corn, 80% of which is GMO. The genotype of these cereals has been artificially modified to increase resistance to pests and adverse environmental conditions.

The cereal obtained as a result of the modification has acquired good commercial qualities, but has become harmful to the consumer. Genotype- altered corn dishes can be detrimental to he alth:

• inhibit "beneficial" intestinal microflora;
• provoke resistance to antibiotics;
• cause hormonal dysfunction;
• reduce the quality of the reproductive system;
• accelerate the aging process of the body;
• may cause cancer.

Therefore, you should carefully study the labels on the products.

High fructose corn syrup

This product was developed in the 70s of the last century and has become widely used as a cheap food sweetener.Corn syrup contains up to 65% fructose, which has a pathogenic effect on the body. Scientists at an American research university have proven that this cereal product is more harmful than refined sugar. Even a tablespoon of sweet corn juice daily can be harmful to he alth.

The study was conducted on laboratory mice that received corn syrup as a dietary supplement. This diet resulted in a 26% reduction in reproductive performance in mice compared to a control group fed refined sugar.

It has been proven that excessive consumption of fructose can provoke a number of chronic diseases: insulin resistance, diabetes, cardiovascular disease and even cancer.

He althy nutritionists advise avoiding the abuse of ready-made confectionery products, many of which are high in sweeteners and can be harmful.

Fructose is also found in raw sources: honey, molasses, maple syrup, vegetables and fruits. In these products, the sugary substance is in a balanced form and does not have a pathogenic effect on the body.

When corn is found in other forms of processed foods

Genetically processed cereal is used to produce ingredients for food production: m altodextrin, sorbitol, monosodium glutamate, starch, citric acid. Transgenic corn is often used to produce structurants, sweeteners and colors that can cause many diseases.

Most likely to find GM cereal derivatives in American-made products, since 88% of the grains in this country are transgenic.

If you have a sensitive digestive system

The importance and benefits of corn are determined by its medicinal properties. However, this cereal should not be eaten in the presence of chronic diseases of the gastrointestinal tract.

Causing increased gas formation, the grains of this cereal can cause discomfort and pain. Breastfeeding mothers should be aware that eating corn can cause colic in the baby.

In the presence of gastroduodenitis, erosions and ulcers of the stomach and duodenum, pancreatitis, the use of corn should be treated with caution. Coarse fiber mechanically irritates the gastrointestinal mucosa, so you can not include the product in the diet during exacerbation of these diseases.

High sugar content negatively affects the pancreas. Therefore, in acute pancreatitis, corn should be avoided. In the remission stage, corn porridge should be preferred.

The reason why a person can have diseases and problems is the composition of corn. The cereal protein gluten causes an allergic reaction in a small number of people. In case of gluten intolerance, the use of cobs should be avoided.

Corn is a natural product unsurpassed in taste and benefits. It contains a lot of useful substances and can prevent the development of a number of diseases. But you should be careful in choosing corn products and not eat it if there are contraindications.

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