Corn: benefits and harm to the health of the body. Benefits and harms of boiled corn for human health Vacuum-packed corn benefits and harms

Almost everyone loves corn. It is not only tasty and juicy, but also very nutritious and healthy. It is a storehouse of vitamins and microelements. It’s not for nothing that she was called the queen of the fields. But not everyone knows that corn has many varieties. In Russia alone, 500 species of this agricultural crop are known. They differ from each other in color, appearance, taste, ripening period and other parameters. We will not be able to consider all types of this cereal, so we will focus only on the most common ones.

Types and varieties of corn

Sugar variety

The most common type, which has several other names: milky, sweet. Distinctive feature sweet corn – high percentage of sugar.

Important! The cob of this variety must be collected before it is fully ripe and try to cook immediately. Otherwise, when it sits for a while, the sugar may turn into starch. Then the cob cannot be used for food.

Milk cereal used:

for food;
for canning;
for freezing;
for processing into starch and flour.

Waxy variety

This is not the most common type, but it is very popular among the Chinese and can come in different shapes and colors. A special feature of this crop is the appearance of the grain. It is covered with a double layer resembling wax.

The main purpose of waxy maize is the production of starch and alcohol.

Bursting variety

This type has various shapes and color. The color can be either regular yellow, red or even blue. There are rice and pearl barley varieties. The rice cob has a pointed end, while pearl barley has a rounded end. The peculiarity of popping corn is its high percentage of protein compounds.

production of popcorn and puffed cereal;
flour production;
cereal production.

Starchy variety

It has several names: mealy and soft. A distinctive feature of this type is the content of a large amount of soft starch, almost up to 80%. The cob is thin with large grains. There is practically no protein in this variety. The cereal ripens late, but manages to achieve sufficient growth and an abundant mass of greenery.

Main areas of use: production of flour and alcohol.

Siliceous variety

It has another name - Indian. A feature of this type is the high percentage of starch content, and in solid form. The culture is hardy, ripens quickly, and is highly productive.

Main areas of use:

consumption;
cereal production;
cereal production

Tooth variety

Corn got its name because of its appearance, since mature large grains are tooth-shaped. The species is distinguished by its endurance and high level of productivity. The plant is tall, stable and quite strong.

Worth knowing! In some countries this type is considered the most profitable for economic reasons, since, in addition to the collected grains, a significant amount of silage can be obtained.

Main areas of use:

production of flour, grain and starch;
consumption;
alcohol production;
feed for livestock.

What is the difference between feed corn and food corn?

Corn can be used as feed or food. What's the difference? Sugar maize ripens early summer season. This variety is called food grade. It has a delicate and sweet taste. It only takes 20 minutes to cook the cob. And in mid-summer the fodder crop ripens. It can also be used as food, but it will take much longer to cook. It is not as sweet as food, but also tasty.

In stores in the middle of summer you can immediately find two types of corn: feed and food. How to distinguish them?

By appearance. In fodder corn, the length of the cob can reach 25 cm, while in food corn it is a maximum of 15.
By grain. The forage crop has dryish grains that taste like grass. Their color is dark yellow. Sweet edible corn grains are pale yellow in color. They will taste sweet.
To the touch. If you take a grain of edible maize and press it, it will be elastic and juice will spray out of it, since the shell will quickly be damaged. Feed grains will be harder. If you crush it with your fingers, the juice will not squirt out, but a starchy liquid will come out.

Composition and calorie content

Corn can be safely classified as a dietary product, since its calorie content is 86 kcal. But this is in raw corn. Depending on the cooking method, the energy value of maize may vary. Let's take an approximate calculation per 100 g of crop and see the results:

raw – 86 kcal:
fried or grilled – 441 kcal;
popcorn – 325 kcal;
boiled – 123 kcal;
steam – 131 kcal;
canned – 119 kcal.

Compound
Corn grain is a storehouse of nutritious and essential microelements, minerals and vitamins. The product contains a sufficient amount of:

potassium;
calcium;
magnesium;
gland;
phosphorus;
sulfur;
copper;
selena etc.

Corn culture contains many vitamins of different groups, including B, A, PP, D and E. The protein contained in the grain crop contains amino acids such as tryptophan and even lysine. Corn contains the following vitamins:

beta-carotene;
choline and others.

The value of corn crop is due to the fact that all its substances and microelements are quickly absorbed in the body. Maize is especially useful for women, as it has a positive effect on the reproductive system.

General benefit

Corn grains are useful to all people without exception, as they are a source of a sufficient amount of necessary and important healing elements for humans.

The main beneficial properties of the culture:

perfectly cleanses the body and thoroughly removes harmful toxins;
relieves constipation;
has a positive effect on the functioning of the gastrointestinal tract;
has choleretic properties;
helps improve memory;
has a beneficial effect on nervous system, nourishing cells;
helps in the formation of muscle fibers, etc.

Worth knowing! Regular consumption of cooked or fresh corn will reduce the risk of developing cancer. Corn silk can normalize kidney activity, and the oil will improve gallbladder function.

Corn is recommended for both adults and children. It will be especially valuable for older people, as it can boost immunity and slow down aging. The antioxidant composition of maize regenerates cells, which is especially important for an elderly person. In addition, corn will slow down developing atherosclerosis and improve memory. Due to the sufficient amount of vitamin A in the product, the grain crop will be useful for people with poor eyesight.

For women

As mentioned above, corn has a beneficial effect on the female body. Let's look at just some of the most important reasons.

The product improves the condition of hair, nails and skin. The elements contained in maize slow down the aging process and actively fight free radicals. Daily consumption of the product will be an excellent way to prevent the occurrence or development of a malignant tumor.
The culture is able to saturate the body with all the necessary vitamins, trace elements and minerals, therefore it can reduce appetite and make a woman’s diet balanced. It will ensure the necessary absorption of carbohydrates, proteins and fats, and also normalize the functioning of the gastrointestinal tract. It is for this reason that nutritionists advise women to eat corn in order to feel in great shape, always have a slim figure and not gain extra pounds.
Cereal has a beneficial effect on the reproductive system, as it normalizes the production of hormones. Reduces pain during menstruation and helps women cope with unpleasant symptoms which can occur during menopause.
Juicy cereal not only calms the nervous system, but also improves mood, and also helps fight tension, neuroses and stress, and normalizes sleep.

For men

For the stronger sex, maize will be no less useful. Let's list a few reasons.

Corn helps solve problems with reproductive function. It is recommended for men who have problems with potency.
Cereal grains contain a sufficient amount of protein, so to maintain muscle tissue maize will be indispensable.
It is known that after 40 years of age, the stronger sex has a high risk of developing heart and vascular diseases. Since maize contains magnesium, potassium and calcium, regular consumption of the crop will reduce the risk and strengthen not only the walls of blood vessels, but also the muscles of the heart.
Thanks to choline, the product is able to clean blood vessels and reduce cholesterol levels.

During pregnancy

Experts advise expectant mothers to eat corn in moderation. This cereal:

It will saturate the body with all the necessary and important substances for the human body, which is so necessary for women during pregnancy.
Has immunostimulating properties.
Balances the diet.
Normalizes the functions of the gallbladder, kidneys, gastrointestinal tract, liver.
Fights vitamin deficiency and anemia.
Removes unnecessary fluid from the body and cleanses of toxins.
Has a diuretic effect.
Helps with toxicosis and perfectly relieves swelling.

When breastfeeding

Like pregnant women, maize will be useful for women during lactation. You can safely introduce it into your diet and not be afraid that it may harm your baby.

Helps in milk production and increases not only quantity, but also quality.
Increases immunity.
Saturates the body with all important elements valuable for a breastfeeding mother.

Important! Despite all the positive aspects of the culture, you should not abuse the product! It should be eaten in moderation and in small doses.

For children

Corn is necessary for a child, just like for an adult. His developing body needs to be replenished useful elements. Almost all dishes made from corn cereal will be useful for a child. From the age of 8 months you can prepare porridge for him and give him a try. But from the age of three it is allowed to give boiled corn. But don't forget about moderation!

Children love corn sticks, but they, like cereal, have little benefit. Try to prepare interesting dishes from natural grains and feed them to your baby.

Worth knowing! If you decide to include cereal in your child's diet, you should not give it for breakfast. It will be better if you prepare cereal with kefir or yogurt and give it to him for second breakfast or between lunch and dinner.

To prove that maize is a dietary product, you can use the following arguments:

This is a low-calorie product - no more than 100 kcal per 100 g.
It quickly relieves hunger and saturates the body with substances necessary for human life.
Corn improves the functioning of the digestive system and speeds up metabolic processes.
Maize perfectly cleanses of harmful toxins and other compounds.

Is boiled corn good for weight loss?
Since the raw cob is almost never eaten, the best option there will be steamed corn. Cooked maize loses some of its valuable substances, so it is best to steam it when losing weight. It must be eaten without adding salt, much less oil. You can cook corn porridge using water.

Is canned corn good for weight loss?
A canned product, if it has not been subjected to heat treatment, is suitable for a diet. It is important to choose the right preserved food so that it does not contain artificial additives and has a valid shelf life.

Is it possible to eat corn for dinner while losing weight?
A cooked cob can replace dinner, so it is not forbidden to eat it before bed. But you shouldn’t overuse it and eat more than 2 pieces.

Corn is really good for weight loss as it is a low calorie and nutritious food. It will not only saturate the body, but also reduce appetite.

The benefits and harms of boiled corn

We can talk endlessly about the usefulness of cooked maize. But we will highlight only the main advantages of the product. Regular consumption of boiled cereal improves the functioning of the heart muscle, helps cope with stressful situations and nervous tension, strengthens immune system. Corn crop is useful not only for healthy people, but also for sick people suffering from diabetes, hypertension, etc. Since boiled maize has diuretic and choleretic properties, it can be used to easily cope with swelling and cleanse the body.

But it should not be consumed by people who:

poor blood clotting;
thrombophlebitis;
tendency to thrombosis;
poor appetite;
exacerbation of stomach ulcers.

How to cook corn

You can cook the corn cob in the usual way by adding a small amount of butter to the water. The result is an appetizing and healthy treat. But it is best to prepare a steam product to preserve all the valuable substances contained in the cereal. You can cook a fresh cob for no more than half an hour, sometimes 15 minutes is enough.

When you buy a not quite fresh cob, the cooking time can take 2.5 hours. You should not add salt to the cooking water, so as not to make the cob hard. It is better to salt the already cooked product to taste.

Which corn is healthier: raw or boiled?

Without a doubt, fresh raw cob contains the maximum amount of valuable elements, but not everyone will decide to eat it in this form. Raw cob has a peculiar taste and not everyone likes it.

The boiled product is tasty, but during its preparation almost 30% of nutrients and vitamins are lost. The main valuable elements are still preserved, so corn will not harm you; on the contrary, it will saturate the body and enrich it with valuable elements important for human life.

Canned maize is as healthy as boiled maize. It is incorrect to say that during preservation the product undergoes special processing, which is why everything useful qualities and properties are destroyed. This does not happen with corn, and the amount of useful minerals, trace elements and vitamins remains almost the same level, and the sodium concentration, in spite of everything, increases.

How to preserve

To canning maize at home we will need:

water – 1 l;
salt – 1 tbsp. spoon;
sugar – 3 tbsp. spoons;
corn cobs – 8 pcs.

Preparation:

Wash and clean the corn.
Boil water and dip the cobs in it for 2 minutes and immediately fill them with cold plain water.
Separate the grains and wash them again. Then put them in boiling water for 2 minutes.
We sterilize the jars and fill them half or 2/3 with grains.
Pour water into a separate pan, add sugar and salt. Place on the fire and bring to a boil. The main thing is that the sugar grains dissolve.
Pour the hot marinade over the grains and cover the jars with lids.
Place the jars in boiling water to sterilize for 3 hours.
Roll up the jars, turn them over onto the lids and let them cool.

Whole cobs can be preserved using the same method.

Beneficial properties of corn oil

The oil is obtained by pressing corn seeds. It contains a sufficient amount of vitamin E, so it is successfully used in cosmetology. This natural product, which has a beneficial effect on the functioning of many body systems.

Due to the content of various acids, the oil is able to restore and activate metabolic processes and regulate cholesterol levels. It is useful for diabetics as it normalizes glucose levels. It can be consumed not only as food, but also used to make various masks for skin and hair. It relieves allergic rashes, treats psoriasis and other rashes on the skin surface.

Thanks to the lanolin acid included in the product, it can help fight various diseases. Experts recommend using it regularly for people suffering from headaches, insomnia, and asthma.

The product perfectly heals wounds and cracks, and has many other positive properties.

For diabetes

Diabetics not only can, but also need to use maize. This is a healthy cereal that can normalize sugar levels. But it is important to understand that you must first consult with your doctor.

With regular consumption of cereals, the body is saturated folic acid, bile is liquefied and removed from the body, kidney function improves.

Important: glycemic index of corn - 70 units.

For pancreatitis

For patients with pancreatitis, corn is allowed, but in moderation. During the period of exacerbation, the product is strictly prohibited for the patient. It is allowed to introduce corn porridge into the diet, and even then in small portions. If we talk about grains, popcorn or corn sticks, then such products should be completely excluded from your diet.

For gastritis

Is it possible to eat maize if you have gastritis? Not prohibited, but the issue is controversial. It is clear that during an exacerbation this product should be excluded. Experts may allow the use of corn grains, as they contain a sufficient amount of valuable elements. Corn, thanks to its protein compounds and carbohydrates, can replace meat products. And this will give the patient the opportunity to relieve the stomach a little and create favorable conditions for his rehabilitation.

For the intestines

This is where corn will undoubtedly be useful. It not only cleanses the organ, but also helps eliminate diarrhea. The product contains a sufficient amount of fiber, the fibers of which are not processed in the stomach, but enter directly into the intestines. There they swell and speed up the process of food removal.

For constipation

In case of problems with stool, you need to take corn. It normalizes the functioning of the large intestine and helps to cope with the problem. The mechanism is quite simple. Maize grains cleanse and normalize the activity of the digestive system, due to which metabolic processes in the body are accelerated. To achieve the desired result, it is important to follow some rules for eating corn:

take in the morning;
it is advisable to dilute the maize grains with oil;
Use only fresh cobs for food.

For gout

Medical opinions on this issue differ. Despite all the usefulness of the cereal, corn can cause an undesirable effect in case of gout. But there is no strict prohibition on the part of specialists. If there is no individual intolerance to the product, then eating maize is acceptable.

For colitis

Doctors allow people with colitis to use corn, but only in the form of a paste. Porridge will be a good source of carbohydrates and will help the patient relieve constipation. It is advisable to take the product 2 hours before eating the main meal. But the amount of cereal consumed is limited. If a healthy person can eat up to 200 g of product per day, then 2 spoons are enough for a patient.

For the liver

Since corn has diuretic and choleretic properties, it is recommended to be consumed in moderate doses by patients suffering from pathologies of the liver and biliary tract.

For hemorrhoids

Hemorrhoids usually appear in people who constantly suffer from constipation. Therefore, with this disease it is very important to follow a diet and lead a correct lifestyle.

For cholecystitis

Maize is useful not only for its grains, but also for its oils. They contain a large amount of non-fatty acids that are important for humans, which have a beneficial effect on metabolic processes. This is very important for cholecystitis, so patients are recommended to regularly consume corn for prevention purposes.

Maize is a unique cereal plant that has found its application in many areas: nutrition, folk medicine, cooking, cosmetology, etc. Since the culture is rich in various oils, resins and acids, creams, scrubs and masks began to be made from it. The peculiarity of the prepared preparations is that they are rich in vitamin E, minerals and other valuable elements that our skin needs.

Women use maize flour or cereal as the main ingredient for preparing masks at home. Flour is rich in fiber, protein and carbohydrate compounds, vegetable fats and other enzymes. It contains a full complex of vitamins necessary for the skin, such as C, group B, E, PP and others, and it also contains beta-carotene. Let's look at a few recipes that can be easily used at home.

For face

Rejuvenating
We will need:

whey or cottage cheese - 1 tbsp. spoon;
corn flour - 1 tbsp. spoon;
honey (liquid) – 1 teaspoon;
crushed table or sea salt - 0.5 teaspoon;
olive oil – 1 teaspoon.

Process:

Combine all the ingredients and mix them thoroughly. You should get a homogeneous mass without lumps.
We first cleanse the face and spread the resulting mixture onto the face and neck.
Let it sit for half an hour, then remove the mask with a napkin. Rinse your face and neck and apply nourishing cream.

To achieve the desired effect, about 10 sessions will be required. It is necessary to observe frequency and use a similar mask 2 times a week, no more.

Exfoliating
We will need:

maize flour (corn) – 1 tbsp. spoon;
honey (liquid) – 2 tbsp. spoons.

Process:

Mix all ingredients thoroughly and apply to the skin, massaging the face. We pay special attention to problem areas.
Leave the mixture for 10 minutes, maybe a little longer, but no more than 15 minutes.
Wash off the composition with warm water. This mask gently cleanses the skin and nourishes it.

If the skin is problematic, then adding a few drops of essential oil to the composition will be enough. It could be lavender, rosemary or tea tree.

Restorative
We will need:

maize flour (corn) - 1 tbsp. spoon;
white clay (cosmetic) – 1 tbsp. spoon;
green tea – 2 tbsp. spoons;
lemon juice (freshly squeezed) – 1 teaspoon.

Process:

First, mix the clay with flour, and then add tea and lemon juice. If you have dry skin, you don't need to use lemon juice. Instead, add yogurt without preservatives or sweeteners.
Mix everything thoroughly and apply to the face for 20 minutes.
Wash off the mask with warm water, and then apply moisturizer or milk to the skin.

For hair

Restorative
We will need:

milk – 1 glass;
corn flour - 2 tbsp. spoons;
essential oil (argan, rosemary, lavender or tea tree oil are suitable) – 2 drops.

Preparation:

Mix all the ingredients and pour the resulting mixture into the pan. Let it heat over low heat.
While heating the solution, stir constantly to form a homogeneous mass. As soon as you get the consistency of sour cream, immediately remove from heat.
Let the mixture cool and apply it vertically to clean, dry hair using a brush. The mask may harden, so you need to apply it as quickly as possible.
Then we wrap the hair in film or put on a regular plastic cap. We wrap the head with a towel on top.
Leave for an hour and wash off with lukewarm water.

This mask can be done 2 times every 7 days.

Egg
We will need:

corn grains – 5 teaspoon;
olive oil – 1 teaspoon;
egg – 1 pc.

Preparation:

Grind the grains in a blender.
Add egg and butter to the resulting mixture. Mix everything thoroughly.
Apply to damp hair, starting from the roots.
Wrap your hair in plastic wrap and cover your head with a towel.
Leave for 30 minutes and rinse with lukewarm water.

Strengthening
We will need:

onion – 1 onion;
honey (liquid) – 30 g;
corn oil – 20 g.

Preparation:

Peel the onion and grate it on a fine-toothed grater.
Add butter and honey to the onion puree and mix everything thoroughly.
Apply the resulting mixture to your hair, starting from the roots.
Wrap your hair first with film and then with a towel.
Leave for 30 minutes and rinse with cool or lukewarm water.

Harm and contraindications

Maize has virtually no contraindications, but there are times when it is necessary to give up your favorite delicacy. People who have:

individual intolerance to the product;
stomach ulcer;
varicose veins;
thrombophlebitis;
increased blood clotting;
tendency to allergies;
poor appetite.

And don't forget about moderation. Corn can cause flatulence if consumed in excess. And those people who are prescribed a special diet must consult a doctor about whether it is possible to include a cereal plant in their diet.

So that the store can’t deceive you and “slip” you with feed corn instead of food, you need to know a few selection rules.

Form. Remember that the forage cob will be much longer. If you see an oblong shape larger than 15 cm, then you should not pay attention to it. Just pass by. Of course, it is also suitable for eating, but it will have to be cooked for a long time, and the result will be a not very tasty product. It will not be sweet and juicy. Choose cobs no more than 15 cm long. Juicy sugar maize looks like a barrel. This is the kind of cob that will turn out aromatic, rich and juicy after cooking.
Grains. The forage crop has grains of bright color, sometimes even orange. We need to choose grains that are pale yellow in color. If possible, you can pick out one grain and taste it. Fresh edible maize will be juicy and sweet, while feed grains will taste like grass.
Ripeness. This is an important detail. Ripe corn has an ear where the kernels fit tightly together. They should be elastic. Grains that have lost their juice will have depressions, and their skin will resemble wax.

Choose cobs whose kernels are firm, without dents, pale yellow in color, and fit tightly together. Then you definitely can’t go wrong and buy ripe, juicy sweet corn!

Storage
Maize can be stored different ways. The timing will depend on this. The cob can be frozen, canned, dried, or left fresh and stored in the refrigerator. You can separate the grains, place them in a special container and store them that way. The hostess herself chooses which option suits her best. The shelf life of the cob in the refrigerator is no more than 3 weeks. Sweet, fresh varieties will keep best.

The product preserved in a glass jar lasts the longest. Duration – 3 years. If we talk about conservation in metal can, then the period is no more than 2 years.

Is it possible to freeze

You can freeze maize, and in the freezer the shelf life will increase to one year. To do this, it is best to cut the grains and place them in a bag or container.

Important! To ensure that corn in the freezer does not lose its taste, it must be properly prepared.

To begin with, the cob should be thoroughly cleaned of fibers, the leaves should be removed, and damaged grains should be removed. Cut off the tip of the head of cabbage. Then rinse with water. Prepare a container with cold water and add ice there. Pour water into another container and bring to boil.

First, immerse the cob in boiling water for 2 minutes and immediately transfer it to a container with ice water. Repeat this 4 times. Then lay out the heads of cabbage to dry on paper towels. After drying, wrap the heads of cabbage in film and place in the freezer.

In the same way, grains are prepared for storage in the freezer.

How to eat corn correctly

Usually the cob is first boiled and then eaten. The grains are not pre-separated. But sometimes it is necessary to do this.

How to peel corn from grains

It is better to separate the grains with a knife.

Cook the cob and cool it to room temperature.
We place a wide container in front of us.
We take the head of cabbage in our hand and carefully begin to pick out rows of grains with the sharp end of the knife. You can manually separate each grain, but this will take a long time.

How much can you eat per day

Boiled maize is quite high in calories, so eating it a lot is not recommended. There are almost 320 kcal per 100 g of cooked product, which is a sufficient amount. Experts say that you should not take more than 300 g of corn grains per day. Then the figure will be preserved, and the body itself will be enriched with all the necessary healing substances.

Is it possible to eat at night and on an empty stomach?

There are no prohibitions in this regard. Just remember that the boiled product is high in calories, which means it can completely replace a full dinner. One head of cabbage is enough to satisfy your hunger. It is advisable to eat maize 3 hours before bedtime.

What can be cooked from corn: recipes

Maize is a unique product. You can prepare a lot of tasty and healthy dishes from it.

Oven baked corn

We will need:

corn - 4 cobs;
butter – 50 g;
salt – 0.5 teaspoon.

Preparation:

We clean fresh heads of corn from fibers and leaves.
Cut the butter into slices.
Preheat the oven to 220 degrees.
Rub the cob with oil and salt.
Place the head of cabbage on foil and wrap tightly.
Place in the oven for 20 minutes.
After cooking, let the head of cabbage cool in foil.

Everything is ready, bon appetit!

Corn with tomatoes and rice

We will need:

canned corn - 1 can;
tomatoes – 0.5 kg;
onion – 2 onions;
rice – 250 g;
hard cheese – 100 g;
butter – 80 g;

Preparation:

Boil the rice. Be sure to salt the water.
Chop the onion arbitrarily, but finely.
Cut the tomatoes into cubes.
We free the corn from the liquid in the jar.
Grate the cheese. The grater should have large teeth.
Finely chop the parsley.
Fry the cooked rice in oil. Add tomatoes there, then onions and pour in corn. Simmer everything over low heat for 7 minutes.
Season the stewed vegetables with pepper, salt and cheese. Let it simmer for another couple of minutes. Remove from heat and serve, first sprinkling the finished dish with parsley.

Fish salad with corn

We will need:

canned beans (white) – 400 g;
sprats – 150 g (1 can);
corn (canned) – 170 g (1 can);
hard cheese – 100 g;
mayonnaise – 2 tbsp. spoons;
white bread – 100 g;
salt - a pinch;
greens for decoration.

Preparation:

Cut the bread into cubes, add a little salt and put it in the oven to make crackers. You shouldn’t fry them too much, the main thing is that they are not soft. Crackers can be cooked in the microwave. It will be faster.
We free the beans and corn from the liquid from the cans.
We knead the sprats. This can be done with a regular fork. First, you need to drain the oil from the can.
Chop parsley and other greens, if available. The branches can be left for decoration.
Cut the cheese into small cubes or grate it. The grater should have large teeth.
Place the prepared ingredients into a container and mix.
Add mayonnaise.

Corn, beans and sprats salad is ready! Before serving, you can garnish it with the remaining herbs and add some crackers on top.

Canned Corn Fritters

We will need:

milk – 50 g;
flour - half a glass;
egg – 1 pc.;
canned corn – 180 g (1 can);
vegetable oil– 4 tbsp. spoons;
green onions - 4 feathers;
parsley, salt and pepper - at the discretion of the hostess.

Preparation:

In a separate container, beat the egg and add milk. Mix everything and add salt.
Add flour and knead the dough. The mass should be homogeneous, without lumps.
We free the corn from the liquid in the jar and add it to the dough.
Chop the green onions and parsley and add them to the dough. If you wish, you can add a little pepper.
Heat a frying pan, pour oil.
We start frying the pancakes on both sides until a crispy crust appears. This way they will look more appetizing.

For many, such a dish will be a real discovery! It is not only very tasty and beautiful, but also healthy! Bon appetit!

Corn with onions and beets

We will need:

red onion – 100 g;
garlic – 1 head;
canned corn – 300 g;
beets – 300 g;
vegetable oil – 40 ml;
salt, pepper and herbs - at the discretion of the hostess.

Preparation:

Boil the beets for 40 minutes, drain the water and wait until it cools.
Cut the onion into rings, or half rings.
Grate or finely chop the garlic.
As soon as the beets have cooled, peel them and cut into arbitrary small cubes.
Chop the greens.
Mix all the prepared ingredients in a separate container and stir.
We free the corn from the marinade from the jar and place it in a bowl. Mix again.
We fill everything with oil. Salt and pepper if desired. Mix. Before serving, the salad can be decorated with herbs.

If maize is easily digested in the human body, then a pet may have problems. Before you start feeding him corn, first observe his reaction by giving him a small portion to begin with. The cereal plant contains a large amount of starch and carbohydrates, which may not be absorbed by the animal's body.

Need to know:

Popcorn is prepared with special preliminary processing. There will certainly be no benefit from it.
Eating maize can cause bloating and indigestion in the animal.
Particles of grains can damage not only your pet’s teeth, but also his jaw. This can cause various inflammations.
And corn sticks and flakes contain a sufficient amount of sugar, which can negatively affect their vision.

Whether it is worth giving your pet corn is up to the owner to decide.

Among Indians and Mexicans, corn is considered the main food. It was first grown in Mexico. Europeans were able to get acquainted with the cereal plant thanks to Columbus. Russia learned about maize only at the beginning of the 17th century.
The plant we call corn has its middle name, maize. That's what they call it in all countries.
We are accustomed to the fact that a cereal plant has yellow grains. But they happen different shades– black, blue, white, red, multi-colored and even striped.
Corn can reach a height of 7 m, although this annual plant. 7 m is the height of a two-story building.
Mexicans consume the most corn. According to statistics, there are 90 kg per Mexican per year. Behind them are the Americans - 40 kg per person, then the Indians - 4 kg per “brother”.
Maize contains a sufficient amount of sugar. It is known that 4 buckets of boiled fresh corn can sweeten 400 hundred bottles of Coca-Cola. If the cob is left unattended for 5 hours, then half of the sugar will evaporate from it.
According to archaeologists, popcorn was first invented by the Indians. They collected maize grains, buried them in the sand, and made a fire nearby. As soon as the grains heated up, they began to explode. The Indians caught such balls and feasted on them.

« Important: All information on the site is provided for informational purposes only. Before applying any recommendations, consult with a specialized specialist. Neither the editors nor the authors are responsible for any possible harm caused by the materials.”

Corn is one of the oldest grains known to mankind. Europeans became acquainted with it relatively recently. But he quickly gained popularity on this continent. And this is not surprising, because corn can be used to make flour and cereals, and it can also be eaten boiled, and it will be a very tasty and healthy dish.

Which corn is healthier: raw or boiled?

Theoretically, the largest amount of vitamins and minerals is found in raw corn. But using it in this form would be at least difficult. Firstly, raw corn has a very specific taste, and not everyone will like it. Secondly, it is more difficult for the body to digest such grains, and this can cause certain stomach problems.

There are varieties of corn that can be eaten raw. Their grains have a relatively soft shell and have a sweetish taste. The length of such an ear does not exceed 5 cm. But such varieties are not grown in Russia.

Corn cooks for quite a long time, and during this time, under the influence of high temperatures, many vitamins are destroyed. According to scientists, boiled corn contains only 20–30% of the nutrients it originally contained. But even so, it is beneficial for the body. It perfectly preserves fiber, which helps normalize digestion. Therefore, for people who adhere to a therapeutic diet, boiled corn is much healthier than raw corn, because it is better absorbed and puts less strain on the gastrointestinal tract.

In general, boiled corn is healthier not only than its raw, but also its canned counterpart, since it does not contain any additives. Canned food contains vinegar, sugar and salt, so it is contraindicated for certain diseases. As for frozen corn, it is boiled before freezing, so that it has all the properties of boiled corn.

Composition and calorie content

The energy value of boiled corn is 123 kcal per 100 g. Moreover, it contains a lot of useful elements. First of all, it is fiber, which helps normalize digestive processes. In addition, boiled corn contains:

Amino acids are a kind of building material for proteins. They play a vital role in metabolic processes. Amino acids normalize heart function, improve brain activity, promote accelerated elimination of toxins from the body and heavy metals, protect the liver from harmful effects. Corn contains glycine, methionine, choline, tyrosine and other amino acids.
Ascorbic acid and vitamin E are two fairly strong antioxidants with anti-inflammatory properties. In addition, they have a beneficial effect on the condition of blood vessels. Vitamin E takes care of the condition of the skin, hair and nails; it is not for nothing that cosmetic products are enriched with it.
B vitamins are responsible for normalizing metabolic processes.
Vitamin PP, necessary for the proper functioning of the cardiovascular system.
Microelements, including fluorine, molybdenum, iodine, phosphorus, copper, etc. All of them participate in metabolic processes and contribute to the saturation of the body's cells with oxygen.

Interestingly, corn kernels even contain microscopic amounts of gold. This is the only food product that contains this element.

Thus, boiled corn contains vegetable protein, vitamins and complex carbohydrates, which makes it an ideal product for dietary nutrition, especially since its grains do not contain gluten. This means that they can be consumed even by people who suffer from celiac disease. Properly cooked corn does not cause any dyspeptic symptoms such as bloating and flatulence precisely because of the absence of this protein.

General benefit

This cereal, even when boiled, is useful for everyone. Regular consumption of corn:

Helps lower cholesterol levels, prevent the formation of plaques and thereby reduce the risk of developing cardiovascular diseases.
Allows you to regulate metabolic processes.
Helps improve the conduction of nerve impulses.
Strengthens the immune system.
Relieves constipation and some other problems of the digestive system.

Young corn cobs help treat kidney stones and gallbladder. Boiled hairs of the culture, called stigmas, are also useful, so you should not throw them away during the preparation of the dish.

For women

Corn contains amino acids that help reduce pain before menstruation, as well as get rid of migraines. In addition, the methionine present in grains will be useful for women who take hormonal contraceptives. Antioxidants contained in corn prevent the development of inflammatory diseases, including those of the pelvic organs.

For men

Boiled corn is one of those foods that gives a person strength. Men need it during strength training and physical labor. After all, corn contains amino acids that muscles need. And the grains of this cereal are champions in the content of vitamin K, which is so necessary for the heart and blood vessels.

During pregnancy

Corn is useful for expectant mothers in that it helps eliminate swelling that often accompanies pregnancy. In addition, corn is a low-calorie product, so it allows a woman to control her weight, which is very important during pregnancy. But at the same time, corn supplies the body with all useful substances and perfectly satisfies hunger.

The fiber contained in its grains helps improve digestive processes, therefore it is an effective prevention of constipation, which expectant mothers often face.

On early stages eating corn helps cope with toxicosis. And the iron contained in its grains helps normalize hemoglobin levels and prevent the development of anemia, which threatens a woman throughout pregnancy.

Of course, boiled corn should be consumed in moderation. In addition, you should consult your doctor first. The fact is that during pregnancy, blood clotting rates may increase, and in such cases, boiled corn is contraindicated.

In addition, you need to choose only high-quality corn and cook it at home yourself. You cannot buy boiled cobs somewhere at the market or on the beach (as is often the case in the southern regions), because it is impossible to say under what conditions it was all cooked.

When breastfeeding

For young mothers, boiled corn is useful because it helps to quickly return to normal after childbirth - lose weight, improve the condition of skin, hair and nails. But you can introduce it into your diet only after the child is one month old, since before that any such product can cause colic.

For children

So, boiled corn is given to a baby at 2.5–3 years old. At the same time, it should be very well boiled. And it is best to give your child grains that have already been cut from the head of cabbage. Moreover, you should try to trim them just above the place where they are attached to it, since the shell of the grains itself is very hard and dense, the child’s stomach simply cannot digest it.

Children over three years old can be given whole ears of corn. But you still need to make the digestion process a little easier and run a sharp knife right through the grains on the cob. Then the baby will eat the soft contents of the grains, and the densest part of the shell will remain on the head of cabbage. Of course, any grain has the largest amount of useful elements in its shell. But the child’s body is still not able to absorb them, because it digests them poorly. So, in a certain sense, you will have to make compromises. The maximum amount of boiled corn that can be given to children is 100–150 g.

Is it possible to eat boiled corn while losing weight?

Although boiled corn has a fairly high glycemic index, in the absence of direct contraindications, it can be eaten by those who are on a diet and want to lose weight. The fact is that its grains contain many vitamins and amino acids that speed up metabolism. In addition, with a relatively low calorie content, it helps relieve hunger, and its use helps control appetite. Finally, eating corn helps normalize digestive processes, which is very important for losing weight.

You just need to know when to stop. When losing weight, it is enough to eat up to 150 g of boiled grains per day, with a small amount of salt and, if possible, without additional fat. As a last resort, you can afford a little butter.

For diabetes

Although corn is considered a low-calorie product, it is strictly prohibited for this disease. We are talking not only about boiled, but also about canned corn and even corn flakes, since they can negatively affect blood sugar levels. The glycemic index of cooked grains is 70. This is even higher than canned corn!

For pancreatitis

During the acute stage of the disease, it is not recommended to consume boiled corn, since it requires a lot of enzymes for digestion, and this creates additional stress on the pancreas.

As for the remission stage, it is not recommended to consume boiled corn even then. Unless we are talking about a very small amount of grains - up to 100 g and no more than twice a week. Moreover, the corn should be well boiled to minimize the load on the pancreas.

For gastritis

In the acute stage of this disease, a special diet is prescribed - in fact, it is therapeutic fasting, and boiled corn is not included in the diet at this time. It can only be used in a state of remission. And at the same time, it is better to choose young cobs, since they are easier to digest and do not create additional stress on the gastrointestinal tract.

For the intestines

Even in an adult, corn takes a long time to digest in the body. This creates additional stress on the intestines, therefore, in case of inflammatory diseases of this organ in the acute stage, it is not recommended to use this product. But corn has a beneficial effect on a healthy intestine.

For constipation

The grains of this cereal contain large amounts of fiber. This component helps cope with constipation. You just need to regularly include boiled corn in your menu.

For gout

Substances contained in cereal grains help normalize salt metabolism. That is why boiled corn is recommended for gout. You just need to choose young cobs, they are not only tastier, but also cook faster, and the beneficial substances from them are better absorbed. Only if you have gout, you should not eat boiled corn with salt, as many people like to do. It is better to eat it with a small piece of quality butter.

For the liver

Many people believe that only boiled corn silk (hair) is beneficial for the liver. Indeed, their use facilitates the course of hepatitis and has a positive effect on the functioning of the liver and gall bladder. But boiled corn also has these properties. It should only be consumed in moderation.

For hemorrhoids

With this disease, it is very important to normalize the digestive processes to prevent constipation. To do this it is necessary to establish proper nutrition, including including boiled corn in the diet, which contains a large amount of fiber. In addition, its grains contain substances that help strengthen blood vessels, and this is also very important for hemorrhoids.

For cholecystitis

Corn is believed to be beneficial for cholecystitis. Moreover, even in cases where it is accompanied by the formation of stones. But we are only talking about young ears of corn. They are boiled and eaten, but they do not throw away the broth, but drink a glass a day.

Harm and contraindications

Although corn is generally beneficial, it can be harmful in some cases. As already noted, you should not use it if you have diabetes. Also, boiled corn is contraindicated in case of increased blood clotting and some vascular diseases(for example, thrombosis and thrombophlebitis).

Corn should not be consumed if there is an exacerbation of diseases of the gastrointestinal tract. It is not recommended for people with pathologically low body weight.

How to properly store boiled corn

As a rule, corn is cooked in large quantities at once. In this regard, the question arises of how to store its cobs so that they do not spoil. Let's say if you cooked corn for dinner, you can easily heat it up for breakfast. It will keep for 10-12 hours at room temperature and won’t even need to be refrigerated.

In the latter case, it can be stored at low temperatures for 2–3 days. To prevent the cobs from losing moisture, each of them is wrapped in cling film. If you have space, you can put the entire pot you cooked the corn in, along with the water, in the refrigerator.

Another option is to select grains from cooked corn cobs and place them in pre-prepared glass jars who have undergone sterilization. Then add salt to boiling water (based on 1 teaspoon per liter of water), pour the resulting solution into jars of corn and close with airtight lids. When the jars have cooled, they are placed in the refrigerator, and in this form they can stand for 2-3 months.

Is it possible to freeze

If desired, boiled corn can be frozen and kept in the freezer for a year - until the next season. In this case, after cooking the corn, you need to remove it from the boiling water, wait until it cools, then wrap each cob in cling film and put it in the freezer. In the future, it is prepared as follows: take it out of the freezer, place it in a saucepan with boiling water and cook for 10 minutes.

Corn cobs can be cooked in either a saucepan or a slow cooker. The main thing is to choose them correctly. The cobs should be taken with light grains (this is milky ripeness), with juicy leaves. If they are a little dry, this indicates that the cobs were picked a long time ago. If you want to make them juicier, you can add a little sugar to the water.

In a saucepan

The cobs are washed, the outer leaves are removed and soaked for a couple of hours in water to make the grains softer. You need to cook them without adding salt, it just adds rigidity. After soaking, young corn is cooked for literally 20 minutes. Overripe cereal takes a long time to cook – almost 2 hours. Readiness can only be determined by taking a sample - if the grain has become soft, you can turn off the gas. After this, the pan is removed from the stove, the water is poured out of it, covered with a lid and wrapped in a terry towel so that the cobs reach the desired condition and the grains become more tender.

In a slow cooker

Corn cobs are prepared in the same way as described above. Water is poured into the multicooker to the maximum level. Then put the cobs in a bowl, cover them with the top leaves, set the high temperature mode and turn on the device for 15 minutes.

In a pressure cooker

Remove the top leaves from the cobs and wash them thoroughly in running water. The more tender leaves and stigmas that are adjacent to the grains themselves are also washed and placed on the bottom of the pressure cooker.

The cobs cleaned in this way are laid on top of the hairs and leaves and filled with a small amount of water. Do not add salt until it boils so that the grains do not become hard. The device is set to the appropriate mode and turned on for 10–20 minutes. The cooking time depends on the corn itself. If we are talking about young cobs, then 8–10 minutes is enough. This applies to appliances such as a multicooker-pressure cooker. If we are talking about an ordinary pressure cooker, which is placed on the stove, then boiling water is poured into it so that it completely covers the cobs. The cooking time for milk-ripe corn is the same 8–10 minutes after boiling.

How to cook corn for fishing

Experienced fishermen say that boiled corn is an excellent bait. Almost any non-predatory fish bites on it; many use it to catch carp, crucian carp, roach, and grass carp. But carp especially loves corn.

In this case, the grains should be taken raw, not pickled. The corn that is sold in cans in supermarkets, firstly, contains vinegar, and secondly, small grains are usually selected for it. This means that this bait will mainly attract small things. In addition, manufacturers usually cut the grains, so they stay on the hook less well.

So, it is best to cook raw corn for these purposes. Its grains need to be washed and left in water for 1–3 days. During this time they should swell noticeably. Cook the corn in a saucepan over medium heat so it doesn't burn for at least an hour. It is also recommended to add sugar to it, literally 20–40 g per 1 liter of water. The grain is considered ready when it has already become soft, but has not yet had time to boil.

After cooking, the grains are left in water for another couple of days. Experienced fishermen say that at this time it is necessary to give the bait a more pronounced aroma, for example, add honey to it. This is done precisely when the grain is ready, since honey cannot be subjected to prolonged heat treatment - it loses its properties.

Is it possible to heat boiled corn in the microwave?

The main problem faced by those who want to reheat boiled corn in microwave oven- this is how to preserve its juiciness. After all, under the influence of microwave rays, moisture from food quickly evaporates, and this can make corn too dry and almost inedible. To prevent this, you need to add a little water to the container in which the cereal is heated and heat it with it. The liquid will give a steam effect, and the cobs will remain juicy. It is also recommended to cover them with a special cap designed for microwave ovens.

A healthy person can eat two medium-sized ears of corn per day. This is approximately 150–200 g of grain.

Is it possible to eat at night

Theoretically, it is better not to eat anything at night. However, not everyone can adhere to this rule. In such cases, nutritionists advise eating some boiled corn. This is one of the few foods that you can eat at night. In addition, it reduces the level of “bad cholesterol” and helps prevent the formation of fatty deposits.

How to clean

There are two ways to clean boiled corn. The traditional option is to cook the cobs in the usual way and cool them to such an extent that it is convenient to hold them in your hand. Then they take a small sharp knife and carefully, with one end, pick out the grains from one row. Having reached the end, repeat the same procedure for the other row. This, of course, takes quite a lot of time, but the grains remain intact and beautiful.

The second option is suitable for those who do not want to gnaw grains from the cob. Take boiled corn and split the cob into several shorter pieces. Then, using a knife, one row of grains is picked out. After this, press the thumb on the adjacent row of grains - they are separated literally by a whole strip.

Is it possible to give boiled corn to animals?

Some pets love boiled corn. But what do veterinarians say about this - is it possible to give this cereal to animals?

To the dog

Many commercial dog foods contain corn. It does contain many useful elements, but sometimes it does more harm than good. After all, it can cause allergic reactions in animals. This also applies to boiled corn. Unlike raw, it will not block the intestines, and it is prepared without the vinegar that is present in pickled. But still, dogs are given it in small quantities, carefully observing the reaction.

To the cat

Many cats love boiled corn. But you should not give them this product in large quantities. It’s better to let it be a treat that the cat gets little by little. The fact is that corn is poorly digested in a cat's stomach. On the other hand, it helps cleanse the intestines, so a spoonful of grains is quite enough for medical purposes. In addition, corn should not be given to cats with digestive disorders. And you need to carefully monitor your pet's reaction, since some cats are allergic to corn starch.

Rabbits

These animals are given not only boiled corn grains, but also its leaves, but only in the amount recommended by the veterinarian, since the eared beauties cannot overeat.

Parrot

Birds are given boiled corn in small quantities - no more than a quarter of a cob per day.

Hamsters

These rodents are often given dried corn kernels, but they actually prefer to chew on the cob. So they can and should be given boiled corn, but it should not be their main food.

Guinea pigs

Corn is good for these animals, but only young cobs should be given. Veterinarians advise feeding corn in combination with alfalfa.

Rats

These rodents will benefit from boiled corn kernels. You just need to not overfeed them.

Corn is a grain that was brought to Europe from the New World, where it was called maize. And, by the way, this is the only cultivated cereal of American origin. It has been cultivated in Mexico for 5,000 years. True, in those days, corn cobs were very small, literally 5–7 cm in length.
In the ordinary mind, a cereal is always a spikelet, but corn is not like wheat or rye. It does not have a spikelet, but has ears protruding from the leaf axils. Of course, corn also had a wild ancestor. But now this cereal is not found in nature, so the ancestor of maize is unknown to botanists. Although there is a theory that it was a cereal - Mexican teosinte, which resembles corn in appearance, although it just has spikelets, not cobs. This plant grows as a weed in South America.
It is also interesting that modern corn does not run wild, unlike other cereals. And the reason is precisely in the cobs, since the grains from them do not fall to the ground and do not germinate on their own.
In general, the grains of this crop are ideal dietary product. Vitamins and oil are concentrated in their pulp, but amino acids and microelements are in the hard shell. Their specific content depends on which group of varieties the corn belongs to - vegetable or cereal. By the way, the first one contains more sugars.
Although corn grains are high in amino acids, they lack lysine (unless, of course, corn is the only grain in the diet). But they contain a lot of another amino acid - tryptophan. Of course, the Mayans knew nothing about these substances. But at the same time, they experimentally established that it is best to mix corn with beans, since they contain a lot of lysine, but lack tryptophan. So it is better to include Mexican dishes in the modern diet, where corn is adjacent to beans.

How we love to eat the sweet and satisfying grains of the golden head of corn called corn. Everyone, young and old, is waiting for hot days when the season begins and they can cook a whole pot of cobs or buy them on the way to work or to the beach. There is probably no such person, I mean an adult, who would not understand maximum benefit from eating corn. Once upon a time, it was not for nothing that it was called the “queen of the fields” and was grown everywhere. But what is the value of the golden cob, can it be eaten during pregnancy, when to include it in a child’s diet, and how is it useful for men. Let's find out about your favorite delicacy in more detail.

A little history of corn

The culture we describe originated in Latin America, on the site of modern Mexico. Now the states of Oaxaca and Puebla are located there. Scientists archaeologists during excavations discovered places where corn grains were stored, which are at least 7 thousand years old. Additional studies have shown that the Aztecs, Mikes, Incas and other representatives of the most ancient peoples owe their flourishing and long existence of civilization to this very grain - corn. Excellent farmers lived in these areas, who mainly grew golden ears and thus came to a developed type of society.

The well-known Christopher Columbus brought corn to Europe, like many other things from the New World, in the 15th century. The Spaniards quickly “saw through” the benefits of breeding the crop and began sowing vast areas of land with plant seeds. The spread to African countries, China and other territories occurred at the beginning of the 16th century. But culture was brought to Russia only at the end of the 18th century.

Today, corn is in second place after wheat grain. About a billion tons of cereal are produced every year. The leader in supplies is the United States, followed by Brazil, Mexico, Ukraine, Argentina and China. The product is very popular due to its unique beneficial properties and nutritional value. In the human diet, corn is present in fried, pickled and boiled form. Canned corn is always available in every home and is an excellent side dish for fish, poultry, different types of meat, as well as cereals and pasta. The culture is also actively used in medicine, pharmaceuticals, and the chemical industry.

Description of corn

Let's conduct a brief educational program for those who don't know what corn is. This is an annual plant with a powerful and developed root. In height, the stem of the crop can reach 4 meters, and in width up to 6.5 in diameter. Lanceolate-shaped leaves can reach a length of up to a meter and a width of almost 10 centimeters. The culture has two types of inflorescences - female and male.

The first looks like cobs growing from the axils at the beginning of the leaf, the second looks like the well-known panicles (hairs) located at the top of the stem. They are also called corn silk, the benefits of which for medical purposes are enormous. One plant, as a rule, has two ears, the size of which is up to 50 centimeters in length, up to 10 centimeters in diameter and weighing up to 500 grams. Each cob is covered with a whitish compact layer of sheets in the form of wrappers. The grains of the crop are in the form of small cubes or round cloves; the color can be white, yellow, orange or almost red.

The grains are arranged in vertical rows, and what is noteworthy is that there is always an even number of seeds in one cob. One corn can contain up to 1000 seeds.

Beneficial chemical composition of corn

Introduced in the 18th century, the cereal immediately gained popularity. The reason for this is the beneficial substances, high nutritional value and amazing taste. It is excellent and easy to grow; from one grain you can get several cobs and get enough of it. Moreover, on square meter you can grow up to 20 of them, and of course this has economic implications. The only negative is that after corn, the soil needs to be restored for several years with other crops - mustard, beans, peas. Or feed it with a special type of fertilizer, since tall stems squeeze “all the juices” and organic matter out of the soil.

The beneficial composition of the culture includes fats, proteins, up to 75% water, starches, dextrins, fats and proteins. Ash, Omega-3 fatty acids, monosaccharides, fiber and disaccharides are also present.
A number of vitamins are ascorbic acid - C, folate - B9, thiamine - B1, tocopheryl equivalent - E, niacin equivalent - PP, riboflavin - B2, pantothene - B5, beta-carotene, pyridoxine - B8, phylloquinone - K.

Important: 100 grams of raw corn contains 98.94 kilocalories. The energy value differs depending on the type of preparation. So, in corn flour - 336 kcal, in canned - 103 kcal, in oil - 898 kcal, in boiled - 97 kcal, steamed - 98 kcal, in cereal - 336 kcal, in porridge - 98 kcal, in bread - 261 kcal. Salted cob (100 g) – 402 kcal, sweet – 408, flakes – 356 kcal.

A number of micro and macroelements include substances such as magnesium, manganese, calcium, selenium, sodium, zinc, potassium, iron, phosphorus, copper, etc.

Beneficial and healing abilities of corn

Few people know that a crop like corn is not subject to genetic modification. Its rigid and complex structure does not allow toxins and harmful substances to penetrate into its composition, and the “original” wrapper also protects against this. The cobs do not absorb chemical fertilizers, which feed the soil to increase productivity, and corn does not change in chemical composition during cooking, steaming and canning.

The grains are rich in coarse fibers and fiber. Small portions of millet stimulate peristalsis, secretory properties and activity of the digestive tract, and remove waste, toxins, and radionuclides from the body.
Carotenoids improve vision, hearing, sense of smell and touch.
Including 1-2 boiled cobs per day in the diet allows you to provide the body with magnesium, calcium, potassium and sodium. These substances strengthen the walls of blood vessels, prevent hemorrhagic processes - bleeding, and stimulate the functioning of the cardiovascular system. Nutrients help prevent strokes, heart attacks, coronary disease hearts.
Coarse fibers and acids thin the blood, eliminate cholesterol plaques and also prevent serious pathologies of blood vessels and heart. Thus, thought processes and memory also improve, and protects against atherosclerosis and Alzheimer's disease.
The B group of vitamins calms nerves, relieves feelings of irritability, sudden attacks of anger and aggression. The elements relieve stress and depression, neuroses, and help overcome emotional and psychological stress.
Cereals contain compounds that strengthen the human immune system. Thanks to them, a person can more easily cope with infectious and inflammatory diseases; they also prevent infections, including influenza, bronchitis, tracheitis, laryngitis and stomatitis.
Nutrients do an excellent job with insomnia and other somatic conditions. Persons with problems falling asleep should eat 120 grams of boiled corn 2 hours before bedtime.
Antioxidants and fiber rid the intestines of putrefactive bacteria, stagnant processes, and cleanse fecal stones.
Corn selenium, tocopherol and other antioxidant substances reduce the risk of developing cancer and inflammatory processes. The aging process of cells also slows down, new ones are regenerated, dead cells and decay products from microbes are removed from the body.
Boiled corn and the broth itself are an excellent hangover remedy. It can be consumed both the morning after a party and during libations to minimize intoxication of the body.
Potassium, manganese, selenium, zinc, vitamins have rehabilitation properties and restore after heavy sports and physical activity, after a hard day at work, and with nervous exhaustion.
For chronic diarrhea, corn (corns) fried in a frying pan with the addition of natural honey helps. Drink a tablespoon once every two hours and wash down with warm boiled water.
Boiled corn with vegetable oil helps with constipation.
Crushed grains (flour) diluted in warm water and infused for 24 hours in a cold and dark place reduce high arterial pressure. Drink only 4 sips once a day.
Boiled grains ground into a pulp help renew the gastric mucosa, which is very useful for peptic ulcers, gastritis, and high acidity.
Regular consumption of millet helps to improve the functions of female reproduction, alleviates the condition of women during menstruation, reduces symptoms of PMS, and eliminates hot flashes and pressure surges during menopause.
Fine corn grits or flour are excellent for cosmetic purposes. Masks that are amazingly effective are made from it. Due to the content of starch, beneficial substances and fibers, due to its gentle action, the structure of the skin improves, pores are cleansed, acne and pimples disappear.

Cleansing mask. It is necessary to mix flour with water at the rate of 1 to 3 and apply to a cleansed face. Leave for 15 minutes, rinse with warm, clean water and moisturize with germ oil.

Moisturizing. Yolk homemade eggs mix with crushed grains and a tablespoon of natural honey, add lemon juice (halved), beat everything and apply to the skin of the face. Wear for 20 minutes, rinse and again lubricate with germ oil.

Useful benefits of corn oil

Corn seed oil is no less beneficial for our body.

If you drink 3 tables. spoons of squeezing, cholesterol plaques will disappear and the blood will be cleansed, which is the key to good memory and thinking abilities, prevention of atherosclerosis and other vascular diseases.
Also, regular consumption of oil for 2-3 weeks (1 sip per day) can cure skin diseases.
The squeeze helps with gallbladder diseases; for this you need to drink several small sips of oil per day. The product helps stimulate the gastric sphincter, strengthens the walls of blood vessels, and increases the tone of the body as a whole.
Squeeze is an excellent aid in the fight against diabetes.

Important: a course of corn germ oil therapy allows you to maximize the condition of your skin, nails, and hair.

Can pregnant women eat corn?

There is no need to remind you that corn boiled in salted water remains a favorite delicacy for most of us. It’s hard to imagine that a pregnant woman who wants to taste everything that comes her way will bypass this product. And on winter days, it is not without pleasure that we open beautiful jars of canned corn, and dress salads, serve as a side dish for meat, cereals, poultry and fish. But how beneficial is this tasty crop for pregnant women? Can they eat it, and if so, why?

First of all, corn, as we have already indicated, is an environmentally friendly crop. It does not absorb fertilizers, is not subject to genetic modification and is therefore absolutely safe for consumption by ladies in an interesting position.
Due to the content of a number of valuable substances, vitamins, corn components take an active part in the formation of the fetus and strengthening the mother’s body.
Potassium has a calming effect, strengthens the heart and its functioning, helps a woman overcome bouts of irritability and aggression.
Magnesium and selenium improve sleep, relieve depression and stress.
Even if the product undergoes heat treatment, the shell remains intact and cleanses the body of toxins and waste. Also, fiber, along with cleansing the body, burns excess fat and reduces the level of bad cholesterol.
The starch contained in the product is involved in building muscle mass and forms the nervous system.
Corn porridges are an integral part of the diet of athletes working in difficult and hazardous industries.
The presence of pectins helps prevent the development of tumors and inflammatory processes.
In the fight against toxicosis, it is enough to eat just 1 cob and nausea, vomiting, and dizziness will be eliminated.
Calcium from the culture is involved in the formation of the baby’s skeleton and strengthening the nerves of the expectant mother.
Important: before you start consuming this tasty and sweet crop, you need to consult a doctor.
For a pregnant woman, not only boiled corn, but also corn porridge and an infusion of hairs (stigmas) are beneficial.
The main thing is not to include canned corn in the expectant mother’s diet due to the content of preservatives.

Is it possible to give corn to children?

No one argues that the baby’s body needs useful substances, minerals, micro and macroelements, which are abundant in the culture we are studying. But is there any need to rush? To understand how beneficial corn is for your beloved child, let’s consider the issue in more detail.

Remember: grains consist of coarse fibers and complex compounds and are difficult to digest in the stomach of an adult, let alone a child. Therefore, you should not introduce corn in any form into your child’s diet until he reaches 3 years of age.

Probably some mothers who risked letting the baby gnaw on a head of cabbage noticed that the grains came out through the “right” place unharmed. This means that they were not digested and created troubles and stress for the child. The reason for this is the lack of enzymes capable of dissolving the hard connective tissues of the culture.

Can a cob given to a child under 2 years of age cause problems - of course, how! Colic, bloating, problems with bowel movements will be provided. And if the cob is of dubious freshness, expect nausea and vomiting. I don’t want to scare anyone, but don’t rush to include even very tasty and tender corn in your beloved child’s menu.

How to properly give corn to your child

So, we already know that we need to wait until 3 years of age. The cob should be cooked until it is especially soft, giving a piece closer to the top. The portion should be tiny, 15 grams, no more. Ideally, if you clear the grains from the top film. It’s okay that the coarse fibers are removed, but it will be easier to digest.

After serving, pay attention to the reaction of the baby’s body - an allergic reaction is very rarely possible. It is manifested by nausea, vomiting, rash, redness, swelling, and difficulty breathing. If this occurs, take a children's antihistamine and call a doctor.

What are the benefits of corn for men?

Delicious cobs cannot leave the male half of humanity indifferent. In addition to culinary properties, it is very useful for men, and here's why:

Choline and B vitamins reduce cholesterol levels, eliminate plaques, which improves a man’s memory and vision. Metabolic processes are also regulated, and the sensitivity of nerve cell impulses increases.
Antioxidants strengthen the immune system and prevent inflammatory, infectious and cancer diseases. This includes the prevention of adenoma and prostate cancer in men.
Young cobs are excellent at “crushing” kidney stones, which helps to cope with urolithiasis, inflammation of the pancreas, and cholelithiasis.
Regular consumption of the product relieves constipation and liver diseases.
Boiled hairs (stigmas) treat hepatitis different forms and stages.
Boiled corn relieves the condition of patients with gout and nephritis.
And finally, the main thing for men is that regular consumption of corn in the form of porridge protects against problems with potency.

Harm and contraindications of corn

Like any other product, cereal can also bring negative aspects to the human body. It should not be included in the diet if:

individual intolerance;
peptic ulcer;
low level of blood clotting;
high stage obesity.

Corn for weight loss

Some time ago, most were sure that the cereal we were studying could not promote weight loss. It turns out the opposite is true. With the help of corn, as it turns out, you can lose extra pounds and feel light, energetic and cheerful. Moreover, the product helps to cleanse yourself after prolonged libations and holiday treats, which can cause inflammatory processes in the gastrointestinal tract.

Corn diet for 3 kilograms in 4 days

Important: when dieting, you need to consume a lot of clean water and green tea.

If you stick to your diet correctly, then on the fifth day you will be pleasantly surprised. Weight will be reduced and the body will feel light and relaxed.

Delicious Uzbek soup shurpa with corn

This first dish is so tasty that you will want to cook it very often. In order to cook shurpa with corn we need:

500 grams of meat (any kind will do - turkey, chicken, pork, lamb, beef, etc.);
4 potato tubers;
6 cobs;
3 medium onions;
2 carrots;
tomato paste;
salt, pepper, herbs.

Simmer the meat over low heat for 1.5 hours, then add the corn cobs and cook for 15 minutes. Do not add salt to the broth. Fry onion, cubes and pepper in half rings in vegetable oil in a frying pan, add a tablespoon tomato paste. Add diced potatoes to the broth, add the dressing at the end, put in the cobs, salt and pepper, squeeze out the garlic and add herbs. Let it brew for 20 minutes and bon appetit!

Well, it seems like we talked about the benefits, useful composition a well-known product - corn. Now you can safely decide for yourself whether to include it in your diet or not, whether it can be eaten by children or pregnant women, and what its positives are for men.

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 steroidal alcohols, glycosides, 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 the vital energy of the 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 preparations as a way effective fight with 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. To mice (as diabetic patients, and the control group) were administered 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 clean water throughout the experiment, and they did not experience such intense cancer growth.
In 2008-10 scientists from Medical center A Duke University study of dietary questionnaires from 427 adult patients with non-alcoholic fatty liver disease suggested that increased corn syrup consumption was associated with scarring and fibrosis.
According to a Princeton University research group, corn syrup to a greater extent provokes 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 consumed during critical periods of calcium formation in a woman's life—adolescence and postmenopause.

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.

You can easily make a face mask at home using one tablespoon corn flour, filled 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 slurry is washed off warm water no 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).

Separate serious controversy is caused by the dependence of the risk of developing cancer on the consumption of 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. Any negative influences This study did not reveal 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 on 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 their hands answer this question detailed description 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 Cob wrappers for lack of best material in Colombia they took it to make balls.
7 The effect of turning corn kernels into balloon popcorn 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 Mexicans are considered the leaders in eating corn in various forms. 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. Agriculture The country was largely reoriented from traditional grain crops to growing corn after Soviet head of state Nikita Khrushchev saw with his own eyes the achievements of American farmers in 1955 and learned about the scale of the US maize harvest. 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.

While the corn is not 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. If the boiled head of cabbage still remains uneaten, you can wrap it in cling film and put it in the refrigerator. For a longer period, the separated corn kernels are sent to the freezer, first, while still on the cob, having given 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 good harvest 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 are yellow in color, varying from pale to deep, 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 the 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 designers decorate interiors with small elongated ears with dark red grains after the 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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Jan-30-2017

What is corn?

What is corn, the benefits and harms of corn for the human body, what medicinal properties does it have? All this is of great interest to those who healthy image life, monitors her health, and is interested in traditional methods of treatment, including with the help of vegetables and cereals. So we will try to answer these questions in the following article.

Corn is an annual herbaceous plant, growing up to three meters in height. It is grown for its cobs and grains and is the most important grain crop after wheat and rice. Corn is divided into 9 groups (depending on the properties of the grain): flint, tooth-like, semi-tooth, popping, sugar, starchy, starchy-sugar, waxy and filmy.

Corn (or sweet corn) is the only representative of the genus Corn belonging to the family of cereals (or Poaceae). In addition to cultivated corn, the genus Corn includes several wild subspecies. Corn is considered one of the ancient plants cultivated by humanity - according to scientists, it was introduced into culture about 8,700 years ago in the Balsas Valley (Mexico).

Historians believe that corn played an important role in the development and establishment of all highly developed cultures of America (May, Aztecs, Olmec culture), explaining this by the fact that it formed the basis of highly productive agriculture, without which a developed society could not arise. After the discovery of the American continent by Columbus, corn appeared in Europe and very soon “conquered” this part of the world. Currently, corn is one of the most important food crops grown by humans. And the largest producers of this cereal include the USA, China, Mexico, India, Brazil, Argentina, Indonesia, South Africa, France and Italy.

The crop is photophilous and heat-loving, quite drought-resistant, does not tolerate shading, especially in the first half of the growing season. The growing season is usually 90-150 days.

People call her the “queen” of the fields. Corn is very unpretentious, but there are two mandatory conditions to obtain a good harvest - loose and well-fertilized soil and abundant watering. Manure can be used as a fertilizer, which is applied during the autumn digging process.

Corn is planted in late April - early May, when the threat of frost is behind us. Then all that remains is to wait for germination and ripening. A sign of ripening corn cobs, as experts note, is dried hairs on the cobs. Corn is harvested as the cobs ripen. The cob grains should be soft and release milky juice when pressed.

Corn grain produces: cereal, flour, starch, alcohol, animal feed; from the germ - corn oil. Green mass, silage, hay - feed for livestock; from dry stems and cobs - paper, linoleum, viscose, etc. It is widely cultivated in all agricultural regions of the world. Grain yield 30-100 c. with 1 hectare or more.

Corn is one of the most popular food products on Earth, so it is not surprising that it has wide culinary uses. In industry, artificial fiber is obtained from corn protein, corn starch is used in production medicines, viscose fiber, glue, paper and explosives, as well as for finishing fabrics and leather. Corn oil is used to make paints, soaps, and rubber substitutes.

Corn stalks and leaves are used in the production of fertilizers, paper, packaging and construction materials; and from the stalks furfural is obtained - a raw material necessary for the production of nylon, plastics and other synthetic substances; "corn hair" is used in medicine.

Corn comes to the table of a modern person in completely different versions: in the form of fresh cobs for cooking, canned food, frozen mixture, cereals, butter, flour. In addition to its good taste, corn also has medicinal properties.

Beneficial features:

Corn is valuable vegetable crop, a healthy food product and a source of a huge amount of healing substances.

Composition of corn:

Corn grains contain vitamins C, K, PP, D, group B, as well as fiber, starch, potassium, magnesium, phosphorus, copper, nickel, tocopherol, pyridoxine, biotin, pantothenic and linoleic acids.

Phenolcarboxylic acids, flavonoids, rutin and glycosides were found in corn leaves; in stigmas - fatty and essential oils, pantothenic and ascorbic acids, steroids, saponins, glycosides and other substances.

Beneficial features:

Eating corn has a beneficial effect on the gastrointestinal tract and relieves constipation.
Corn starch helps form muscle fibers and nourishes nerve cells.
Pectins contained in grains exhibit antitumor activity.
Glutamic acid improves memory and also has a beneficial effect on metabolic processes occurring in the brain.
Young corn cleanses the body well of harmful substances and accumulated toxins.
The choleretic properties of corn are used in the treatment of hepatitis and cholecystitis.
Corn dishes are recommended for those who suffer from obesity, diabetes, and allergies.
Corn is useful as a dietary food for nephritis, epilepsy, gout and liver diseases.

Corn has a beneficial effect on the functions of the gastrointestinal tract, removes toxins and a number of harmful substances from the body, and activates all metabolic processes.

Regular consumption of fresh or cooked corn reduces the risk of developing colon cancer. Corn silk preparations have a beneficial effect on urinary functions and normalize kidney function. Corn oil stimulates the functions of the gallbladder, helps cleanse the body of waste and toxins.

Contraindications:

Of course, corn is a very healthy and valuable product, but it also has a number of contraindications. Harmful in cases of thrombosis, increased blood clotting, thrombophlebitis. This vegetable is not advisable for people with low appetite and low body weight. During an exacerbation of gastrointestinal ulcers, the consumption of corn grains and crushed corn can negatively affect health.

Contraindications:

exacerbation of gastric and duodenal ulcers
varicose veins and thrombophlebitis
poor appetite, low body weight

Medicinal properties:

In medicine, there are many recipes based on corn, and different parts of the plant are used in the recipes:

corn silk has a diuretic effect;
corn oil normalizes cholesterol levels;
corn flour helps to cure infertility, and for men - to restore sweating.

The beneficial properties of corn oil are used for nourishing masks for hair and facial skin. As a result, hair follicles are enriched with vitamins, and the natural elasticity of the skin is restored.

Grains activate metabolism, and corn decoction helps burn fat. That is why nutritionists recommend not pouring out the liquid after boiling the cobs, but taking a glass daily.

The use of corn in folk medicine is quite widespread. This is argued by the fact that corn contains many useful minerals and is saturated with a variety of vitamins and other substances. There are a large number of different folk recipes using corn that can relieve a person from ailments.

Corn silk contains large amounts of ascorbic acid, essential oils and pantothenic acid;
Stigmas have a fairly strong choleretic property, which is a long-known fact;
Thanks to corn, the total level of bilirubin is significantly reduced, which helps reduce the viscosity of bile and helps normalize the functioning of several organs;
Preparations that contain corn help stop bleeding of varying degrees, while significantly increasing blood clotting;
Corn, despite its high calorie content and saturation nutrients, will help those people who want to lose weight. This is explained by the fact that corn can reduce appetite.

Indications:

stool retention,
haemorrhoids,
heart failure,
atherosclerosis,
cholelithiasis,
kidney and bladder diseases.

Treatment of chronic stool retention and hemorrhoids with corn:

Recipe 1

Pass 100 g of fresh corn grains through a meat grinder and mix with 2 teaspoons of corn oil. Take 2 tablespoons 3 times a day 1 hour before meals for chronic stool retention and/or hemorrhoids.

Recipe 2

Pour boiling water over corn leaves and apply to the nodes for 15 minutes for external hemorrhoids. Carry out the procedure once a day until complete recovery.

How to treat gallbladder diseases with corn?

Recipe 1

Take 1 tablespoon of unrefined corn oil 3 times a day 1 hour before meals for cholelithiasis and cholecystitis. The course of treatment for cholelithiasis is 3 months, acute cholecystitis – 7 days, chronic – 28 days.

Recipe 2

Boil 2 kg of corn cobs in 5 liters of water, remove the corn, grind some of the grains using a blender, mix with 1 liter of broth, add 200 ml of infusion of St. John's wort herb. Take 100 ml 3-4 times a day for cholelithiasis and chronic cholecystitis. The course of treatment is 28 days.

Treatment of kidney and bladder diseases:

Recipe 1

Pour 2 tablespoons of corn silk into 0.5 liters of boiling water, leave for 30 minutes, strain. Take 150 ml 3-4 times a day for cystitis and pyelonephritis. The course of treatment is 7–10 days.

Recipe 2

Pour 1 tablespoon of corn silk with boiling corn broth (0.5 l), leave for 20 minutes, strain. Take 200 ml 2 times a day for kidney stones. The course of treatment is 2 months.

Recipe 3

Pour 1 tablespoon of corn silk with boiling meadow clover decoction (0.5 l), leave for 20 minutes, strain. Take 100 ml 2-3 times a day for cystitis and kidney stones. The course of treatment for cystitis is 14 days, for kidney stones – at least 1 month.

Reducing cholesterol levels and preventing cardiovascular diseases:

Recipe 1

To reduce cholesterol levels, carry out a two-week cleansing course according to the following scheme: Day 1 – take 100 ml of corn silk infusion 3 times a day; Day 2 – eat 300 g of boiled corn grains during the day; Day 3 – take 200 ml of corn broth 3 times a day; from the 4th to the 10th day - instead of dinner, eat 300 g of boiled corn, washed down with corn broth; from the 11th to the 14th day - drink 0.5 liters of corn silk infusion daily.

Recipe 2

Mix 100 ml of unrefined corn oil with 30 g of crushed walnut kernels. Take 1 tablespoon 4 times a day 30 minutes before meals. The course of prophylaxis is 28 days. Prophylaxis should be carried out 2–3 times a year.

Recipes from D. Nesterova’s book “We are treated with vegetables. Healers from the gardens."