Health benefits and harms of corn, medicinal properties and contraindications
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.
Another good thing about corn is that it helps prevent heart attacks and strokes, improves metabolism, protects the body from aging and fights cancer cells.
However, not everyone can eat the product. For some diseases of the digestive system, obesity, blood clotting disorders, corn dishes are contraindicated.
According to statistics, 80% of the ears are GMO. Modified cereal and its derivatives can be found in almost all industrial products: from infant formula to semi-finished meat products. The world's leading scientists have confirmed the potential harm of GMOs to human health.
Pros and cons of eating corn
Corn, whose beneficial properties were noticed in antiquity, not only tastes good. She is able to heal the body and solve a lot of health problems:
- digestion improves, intestinal function is normalized, putrid flora is inhibited;
- visual acuity increases, the functions of the visual apparatus are restored;
- the work of the heart is normalized, the walls of blood vessels are strengthened, the risk of blood clots and cardiac diseases is reduced;
- depression, neurosis are prevented, resistance to stress increases;
- immunity is strengthened, the frequency of colds decreases;
- the quality of sleep improves;
- increased resistance to the development of cancer;
- the process of recovery of the body is accelerated after increased stress, exhaustion, intoxication;
- the functional state of the mucous membranes is restored;
- 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 corn flour helps to solve the problem of acne.
Vitamins and minerals contained in corn are responsible for the benefits of grains for the human body. Cereal is eaten boiled, oil is squeezed out, canned, ground into flour and cereals, baked, grilled and popcorn is made.
However, nutritionists say the less processed corn on the cob is, the more beneficial it is for the body. Steamed cereals retain more vitamins. The calorie content of this dish is much lower than that of porridge, cereals or cereal bread.
However, there are a number of characteristics of corn that make it potentially unhealthy:
- cereal protein can provoke an allergic reaction;
- high sugar content often causes bloating, flatulence and diarrhea;
- coarse fiber irritates the walls of the stomach and duodenum, which is unacceptable in case of 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 content of corn oil can cause obesity;
- the abundant consumption of this cereal by a nursing 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
Of great interest are the composition of corn, health benefits and harms, calorie content and nutritional value.
Golden grains contain:
- Vegetable protein in an easily digestible form. This aspect is important for vegans who do not eat animal products. Maize protein is easy to digest and maintains the normal functioning of all body systems.
- Fiber, which stimulates the gastrointestinal tract, normalizes the intestinal microflora, removes toxins and toxins from the body.
- Omega-3 and Omega-6 fatty acids, which 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 medicinal properties:
- Vitamin B2, or riboflavin, regulates carbohydrate, protein and fat metabolism, maintains visual acuity and protects against anemia.
- 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 makes the skin healthy and prevents anemia.
- Vitamin B5 is important for the health of pregnant women and supports the growth of the embryo.
- Vitamin K allows blood to clot and strengthens bones.
- Vitamin B9 or folic acid is important for the normal formation of the embryo and prevents malformations. Folacin protects against anemia and improves gastrointestinal function.
- Vitamin B1 is involved in all metabolic processes of the body, maintains the normal state of the nervous, digestive and cardiovascular systems.
- Vitamin E is an antioxidant, it protects cells from death, prevents atherosclerosis, maintains the youth of the skin and blood vessels, and eliminates inflammation.
- Vitamin PP is involved in metabolism, regulates the formation of hydrochloric acid in the stomach.
- Vitamin B6 normalizes the functioning of the nervous system, participates in the exchange of amino acids and in the formation of hemoglobin.
- Beta-carotene fights cancer and aging as an antioxidant. It lowers cholesterol levels, protecting the heart and blood vessels from disease, provides good vision and promotes faster tissue regeneration.
Corn contains useful macronutrients (Ca, Na, K, P, Mg) and trace elements (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. The grains provide the body of a pregnant woman with everything necessary for the formation, full-fledged intrauterine development and growth of the fetus.
It is worth while limiting the use of corn to 1-2 ears of corn a day, so as not to cause bloating and diarrhea.
For people who control their weight, the aspect of the calorie content of the 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 made from this cereal. 100 g of popcorn contains 408 kcal, and the most nutritious is corn oil - 899 kcal per 100 g.
Benefits of Non-GMO Corn
Sweet corn, the benefits of which are not in doubt, are often marked with the "Non-GMO" icon. According to the law, manufacturers are obliged to provide the consumer with this information.
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, undergoes genetic transformations to the greatest extent. As a result, the composition of cereals changes beyond recognition. The body is unable to identify, digest these substances and perceives them as foreign. The result is allergies, diseases of the gastrointestinal tract, liver and kidneys.
Studies carried out on laboratory animals support these theoretical findings. Therefore, government food control authorities impose strict restrictions on the content of GMOs in food.
Genetically untransformed corn is of great benefit 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, the nutrients in corn have one important feature. Vitamin E and beta-carotene are absorbed only with sufficient 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 medicinal, but the medicinal properties and contraindications of grains go side by side. On the one hand, cereal improves bowel function, nourishes "good" microflora and removes toxins. On the other hand, it irritates the gastrointestinal mucosa, causes bloating and diarrhea. Corn kernels contain fiber, which has a twofold effect. Therefore, people with ulcers, erosions and pancreatitis should avoid consuming corn during an exacerbation.
Slow-absorbing Carbohydrate Source
Sugar corn contains a large amount of carbohydrates, which are not only beneficial but also harmful. Glucose, sucrose and starch are "fast" carbohydrates, are instantly absorbed into the bloodstream and load the pancreas. Therefore, with an 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 hunger for a long time.
Corn is gluten free
Gluten is a protein in cereals that is a common cause of allergies and overweight. Corn is more useful for an allergic person, since it does not contain gluten.
Pediatricians recommend starting complementary foods for children from 6 months with gluten-free and hypoallergenic corn porridge. People with cereal protein intolerance are forced to sit on a special diet. Corn is an important part of their diet.
However, cornflakes are not the best food for a gluten-free diet.They contain a lot of sugar, and the calorie content of a crunchy delicacy is 356 kcal per 100 g. Therefore, it is not recommended to eat cornflakes often because of the risk of obesity.
Promotes Longevity and Improved Overall Health
People who know that corn is beneficial to the human body regularly include corn in their diet. These grains are the only organic gold product on earth.
The vitamins, macro- and microelements that are part of corn improve metabolism and prolong the youth of the body. Eating cereal grains contributes to the maintenance of the cardiovascular, nervous, reproductive, endocrine and digestive systems in a normal state. Grain strengthens bones, maintains visual acuity, makes the skin elastic and beautiful.
When should you avoid eating corn?
When considering whether corn can harm human health, all aspects should be considered. The composition of the cereal, the form of the product, and its origin are important.
Genetically modified corn (GMO)
The benefits and harms of corn for the human body depend on the origin of this product. Foods today contain corn, 80% of which is GMO. The genotype of these cereals was artificially changed to increase resistance to pests and adverse environmental conditions.
The cereal obtained as a result of the modification acquired good commercial qualities, but became harmful to the consumer. Genotyped maize dishes can damage your health:
- inhibit the "useful" intestinal microflora;
- provoke the body's resistance to antibiotics;
- cause hormonal dysfunction;
- reduce the quality of the reproductive system;
- accelerate the aging process of the body;
- can cause cancer.
Therefore, it is worth carefully studying the labels on the products.
High fructose corn syrup
This product was developed in the 70s of the last century and became widely used as a cheap food sweetener. Corn syrup contains up to 65% fructose, which has a pathogenic effect on the body. Scientists at the 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 health.
The study was conducted on laboratory mice that received corn syrup as a food supplement. As a result of such a diet, the reproductive capacity of mice decreased by 26% in comparison with the control group of animals receiving refined sugar.
It has been proven that excessive consumption of fructose in food can provoke a number of chronic diseases: insulin resistance, diabetes, cardiovascular disease and even cancer.
Health experts advise avoiding overuse of prepared confectionery products, many of which are high in sweeteners and can be harmful.
Fructose is also found in unprocessed sources such as 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 cereals are used to obtain ingredients for food production: maltodextrin, sorbitol, monosodium glutamate, starch, citric acid. Transgenic corn is often used to provide texturing ingredients, sweeteners and colors that can cause many diseases.
The greatest likelihood of finding derivatives of GMO cereals 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 due to its medicinal properties. However, this cereal should not be eaten in the presence of chronic gastrointestinal diseases.
By 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 an infant.
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, therefore, the product cannot be included in the diet in case of exacerbation of the listed diseases.
The high sugar content negatively affects the pancreas. Therefore, with acute pancreatitis, you should refrain from eating corn. In the remission stage, you should give preference to corn porridge.
The reason why a person can have diseases and problems is the composition of corn. The cereal protein gluten causes allergic reactions in a small number of people. In the case of gluten intolerance, the use of ears should be discarded.
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 do not eat it if there are contraindications.
