Corn: benefits and harms to the health of the body. The 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 minerals. No wonder she was called the queen of the fields. But not everyone knows that corn comes in many varieties. Only in Russia 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, therefore we will dwell only on the most common ones.

Types and varieties of corn

Sugar variety

The most common species, which has several more names: milky, sweet. A distinctive feature of sweet corn is its high sugar content.

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

Milk cereal used:

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

Waxy grade

This is not the most common type, but it is very popular with the Chinese, it can be of various shapes and colors. A feature of this culture 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 species has various shapes and colors. Coloring can be either ordinary yellow or red or even blue. There are rice and pearl barley species. The cob of rice has a pointed end, while that of the pearl barley is rounded. A feature of pop corn is a high percentage of protein compounds.

production of popcorn and air flakes;
flour production;
production of cereals.

Starchy variety

It has several names at once: mealy and soft. A distinctive feature of this type is the content of a large amount of soft starch, up to almost 80%. The ear 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 directions of use: production of flour and alcohol.

Flint grade

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

Main directions of use:

eating;
production of flakes;
production of cereals.

Toothed grade

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

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

Main directions of use:

the production of flour, grain and starch;
eating;
alcohol production;
livestock feed.

How does feed corn differ from food corn?

Corn can be both fodder and food. What is the difference between them? Sugar maize ripens at the beginning of the summer season. This variety is called food grade. It has a delicate and sweet taste. It is enough to cook an ear of corn for about 20 minutes. And in the middle of summer the forage crop ripens. It can also be used for food, but it will take much longer to cook. It is not as sweet as food, but also delicious.

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

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

Composition and calorie content

Corn can be safely attributed to dietary products, since the calorie content is 86 kcal. But that's in raw corn. The energy value of maize may vary depending on the method of preparation. Let's take an approximate calculation per 100 g of agricultural 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.

Composition
Corn grain is a storehouse of nutritious and useful trace elements, minerals and vitamins necessary for humans. The product contains a sufficient amount of:

potassium;
calcium;
magnesium;
gland;
phosphorus;
sulfur;
copper;
selenium, etc.

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

beta carotene;
choline and others.

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

General benefit

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

The main useful properties of the culture:

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

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

Corn is recommended for both adults and children. It will be especially valuable for the elderly, as it can increase 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 the developing atherosclerosis and improve memory. Due to the sufficient amount of vitamin A in the product, the grain will be useful for people with poor eyesight.

For women

As mentioned above, corn has a beneficial effect on the female body. Let's consider 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, actively fight free radicals. Daily consumption of the product will be an excellent way to prevent the onset or development of a malignant tumor.
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 provide the necessary absorption of carbohydrates, proteins and fats, and also normalize the digestive 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.
Grain has a beneficial effect on the functioning of the reproductive system, as it normalizes the production of hormones. Reduces pain during menstruation and helps women cope with the unpleasant symptoms that can occur with menopause.
Juicy cereal not only calms the nervous system, but also improves mood, and also helps to fight stress, neuroses and stress, and normalizes sleep.

For men

For the stronger sex, maize will be no less useful. Here are a few reasons.

Corn helps solve reproductive problems. It is recommended for men who have problems with potency.
Cereal grains have a sufficient amount of protein, so maize will be indispensable for maintaining muscle tissue.
It is known that the stronger sex after 40 years 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 cleanse blood vessels and lower cholesterol levels.

During pregnancy

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

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

When breastfeeding

As well as pregnant women, maize will be useful for women during lactation. It can be safely introduced into your diet and not be afraid that it can harm your baby.

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

Important! Despite all the positive aspects of 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, as well as an adult. His developing body needs to replenish the supply of useful elements. Almost all cornmeal dishes will be useful for the child. Already from 8 months, you can cook porridge for him and try to give him a taste. But already from three years old it is allowed to give boiled corn. But don't forget about moderation!

Children love corn sticks, but they have little or no benefit, like cereals. Try to cook interesting dishes from natural grains and feed your baby with them.

Worth knowing! If you decide to include cereals in your child's diet, then you should not give them for breakfast. It will be better if you cook cereals with kefir or yogurt and let him eat for lunch or between lunch and dinner.

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

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

Is boiled corn good for weight loss?
Since a raw ear is almost never eaten, steamed corn is the best option. Boiled maize loses some of its valuable substances, so it is best to steam it when losing weight. It is necessary to eat it without adding salt, and even more so - oil. You can cook corn porridge in water.

Is canned corn good for weight loss
A canned product, if it has not been heat-treated, is suitable for a diet. It is important to choose the right preservation so that it does not contain artificial additives with an acceptable shelf life.

Is it possible to eat corn for dinner while losing weight
A boiled ear can replace dinner, so it is not forbidden to eat it before bed. But do not overuse and eat more than 2 pieces.

Corn is really good for weight loss as it is low in calories and nutritious. 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 boiled maize. But we will highlight only the main advantages of the product. Regular consumption of boiled cereals in food improves the work of the heart muscle, helps to cope with stressful situations and nervous tension, and strengthens the immune system. The corn crop is useful not only for healthy, but also for sick people suffering from diabetes mellitus, hypertension, etc. Since boiled maize has diuretic and choleretic properties, it can be used to easily cope with edema and cleanse the body.

But you should not consume it for people who have:

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

How to cook corn

You can boil a corncob in the usual way by adding a small amount of butter to the water. The result will be an appetizing and healthy delicacy. But it is best to cook with a steam product in order to preserve all the valuable substances contained in the cereal. You can cook a fresh ear for no more than half an hour, sometimes 15 minutes is enough.

When a not quite fresh ear is purchased, the cooking time can take 2.5 hours. Salt should not be added to the water during cooking, 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, a fresh raw cob contains the maximum amount of valuable elements, but not everyone dares to eat it in this form. A raw ear 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 still not harm, 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 conservation, the product undergoes special processing, due to which all useful qualities and properties are destroyed. This does not happen with corn, and the amount of useful minerals, trace elements and vitamins remains practically at the same level, and the sodium concentration, in spite of everything, increases.

How to preserve

To preserve maize at home, we need:

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

Preparation:

We wash and clean the corn.
Boil water and dip the cobs in it for 2 minutes and immediately fill them with cold plain water.
We separate the grains and rinse them again. Then we 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 saucepan, add sugar and salt. We put on fire and bring to a boil. The main thing is that the sugar grains dissolve.
Pour the grains with hot marinade and cover the jars with lids.
We put the cans for 3 hours to be sterilized in boiling water.
We roll up the cans, turn them over onto the lids and let them cool.

The whole ears can be preserved in the same way.

Useful properties of corn oil

The oil is obtained by pressing from corn seeds. It contains a sufficient amount of E-vitamin, therefore it is successfully used in cosmetology. It is a natural product that 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 in food, but also in various masks for skin and hair. It relieves allergic rashes, treats psoriasis and other rashes on the skin surface.

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

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

With diabetes mellitus

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

With regular consumption of cereal crops, the body is saturated with folic acid, liquefies and bile is excreted from the body, and kidney function improves.

Important: the glycemic index of corn is 70 units.

With pancreatitis

For patients with pancreatitis, corn is allowed, but in moderation. During an exacerbation, the product is strictly prohibited to 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 foods should be completely eliminated from your diet.

With gastritis

Can I eat maize for gastritis? Not prohibited, but a moot point. It is clear that during the period of exacerbation, this product should be excluded. Experts can allow the use of corn kernels, as they contain a sufficient amount of valuable elements. Corn, thanks to protein compounds and carbohydrates, is able to replace meat products. And this will give the patient the opportunity to unload 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 immediately enter the intestines. There they swell and accelerate the process of food withdrawal.

For constipation

In case of problems with stool, it is necessary 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 the use of corn:

take in the morning;
it is advisable to dilute the corn kernels with oil;
use only fresh cobs for food.

With gout

The opinions of doctors on this issue differ. Despite the health benefits of grains, corn can cause unwanted effects on gout. But there is no strict prohibition on the part of specialists. If there is no individual intolerance to the product, then the use of maize is acceptable.

With colitis

Doctors allow the use of corn for colitis patients, but only in the form of gruel. 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 the main meal. But the amount of grain consumed is limited. If a healthy person can eat up to 200 g of the product per day, then 2 tablespoons are enough for the patient.

For the liver

Since corn has diuretic and choleretic properties, it is recommended to use it in moderate doses for patients suffering from liver and biliary tract pathologies.

With hemorrhoids

Hemorrhoids usually appear in people who are constantly constipated. Therefore, with such a disease, it is very important to follow a diet and lead a correct lifestyle.

With cholecystitis

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

Maize is a unique cereal plant that has found its application in many areas: dietetics, traditional medicine, cooking, cosmetology, etc. Since the culture is rich in various oils, resins and acids, they began to make creams, scrubs and masks 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 making masks at home. Flour is rich in fiber, protein and carbohydrate compounds, vegetable fats and other enzymes. It contains a full range of vitamins necessary for the skin, such as C, B, E, PP and others, as well as beta-carotene. Let's take a look at a few recipes that can be easily applied at home.

For face

Anti-aging
We will need:

whey or cottage cheese - 1 tbsp. the spoon;
corn flour - 1 tbsp. the spoon;
honey (liquid) - 1 tsp;
chopped table or sea salt - 0.5 tsp;
olive oil - 1 tsp.

Process:

We combine all the ingredients and mix them thoroughly. You should get a homogeneous mass without lumps.
We pre-clean the face and smear the face and neck with the resulting composition.
We hold for half an hour, then remove the mask with a napkin. Rinse your face and neck and apply a nourishing cream.

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

Exfoliating
We will need:

maize flour (corn) - 1 tbsp. the 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.
We leave the composition for 10 minutes, maybe a little longer, but no more than 15 minutes.
We wash off the composition with warm water. This mask gently cleanses and nourishes the skin.

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

Restorative
We will need:

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

Process:

First, mix the clay with flour, and then add tea and lemon juice. If your skin is dry, then lemon juice can be skipped. Instead, add yoghurt without preservatives or sweeteners.
Mix everything thoroughly and apply on the face for 20 minutes.
We wash off the mask with warm water, and then apply a moisturizer or milk to the skin.

For hair

Restorative
We will need:

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

Preparation:

We mix all the ingredients and pour the resulting composition into a saucepan. We put to heat over low heat.
When heated, the solution is constantly stirring to form a homogeneous mass. As soon as the consistency of sour cream is obtained, then immediately remove from heat.
Allow the mixture to cool and apply it vertically to clean and dry hair using a brush. The mask can harden, so you need to apply it as soon as possible.
Then we wrap the hair with foil or put on an ordinary plastic cap. We wrap the head with a towel on top.
Withstand an hour and wash off with lukewarm water.

This mask can be done 2 times every 7 days.

Egg
We need:

corn grains - 5 tsp;
olive oil - 1 tsp;
egg - 1 pc.

Preparation:

Grind the grains in a blender.
Add the egg and butter to the mixture. Mix everything thoroughly.
Apply to damp hair starting from the roots.
We wrap the hair in plastic wrap and cover the head with a towel on top.
Soak for 30 minutes and wash off 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 with fine cloves.
Add butter and honey to the onion puree and mix everything thoroughly.
We apply the resulting composition to the hair, starting from the roots.
We wrap the hair first with a film, and then with a towel.
Let stand for 30 minutes and wash off with cool or lukewarm water.

Harm and contraindications

Maize has practically no contraindications, but there are times when you need to give up your favorite delicacy. You should not abuse or even exclude corn from your diet for 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 overused. And for those people who are assigned a special diet, it is imperative to consult with a doctor whether it is possible to include a cereal plant in their diet.

To prevent the store from being able to deceive you and "slip" instead of edible feed corn, you need to know a few rules of choice.

The form. Remember that the stern ear will be much longer. If you see an oblong shape more than 15 cm, then you shouldn't pay attention to it. Just walk by. Of course, it is also suitable for eating, but it will take a long time to cook, and the result will be a not very tasty product. It won't be sweet and juicy. Choose cobs no more than 15 cm long. Succulent sugar maize looks like a barrel. It is such an ear that will turn out fragrant, rich and juicy after cooking.
Grains. The forage crop has brightly colored grains, sometimes even orange in color. We need to select grains of a pale yellow color. If possible, you can pick out one grain and taste it. Fresh edible maize will be juicy and sweet, while fodder maize will taste like grass.
Ripeness. This is an important detail. Ripe corn has an ear where the kernels fit snugly against each other. They must be resilient. Grains that have lost their juice will be hollowed out, and their skin resembles wax.

Look for cobs that have firm, dented, pale yellow kernels that fit snugly against each other. Then you definitely can't go wrong and buy ripe juicy sweet corn!

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

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

Can I freeze

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

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

To begin with, the ear should be well cleaned of fibers, remove the leaves, remove damaged grains. Cut off the tip of the head. Then rinse with water. Prepare a container with cold water and add ice there. Pour water into another container and boil.

First, put the ear in boiling water for 2 minutes and immediately transfer it to a container with ice water. So repeat 4 times. Then put the heads of cabbage to dry on paper towels. After drying, wrap the heads of cabbage in foil and send to the freezer.

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

How to eat corn properly

Usually the ear is boiled first and then eaten. In this case, the grains are not previously separated. But sometimes it is necessary to do this.

How to clear corn kernels

It is better to separate the grains with a knife.

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

How much can you eat per day

Boiled maize is high in calories, so eating a lot of it is not recommended. There are almost 320 kcal per 100 g of cooked product, and this is a sufficient amount. Experts say that you should not take more than 300 g of corn kernels 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 on this score. Just remember that a 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 made from corn: recipes

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

Oven baked corn

We will need:

corn - 4 ears;
butter - 50 g;
salt - 0.5 tsp.

Preparation:

We clean fresh heads of corn from fibers and leaves.
Cut the butter into slices.
Preheat the oven to 220 degrees.
Rub the ear with oil and salt.
We spread the head of cabbage on foil and wrap it tightly.
We send for 20 minutes to the oven.
After cooking, let the 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;
onions - 2 onions;
rice - 250 g;
hard cheese - 100 g;
butter - 80 g;

Preparation:

Boil rice. Salt the water.
Chop the onion randomly, but finely.
Cut the tomatoes into cubes.
We free the corn from the liquid in the jar.
Rub the cheese. The grater should be with large teeth.
Finely chop the parsley.
Fry the cooked rice in oil. Add tomatoes there, then onions and pour corn. Simmer everything over low heat for 7 minutes.
Pepper the stewed vegetables, add salt and add cheese. We leave to stew for a couple of minutes. Remove from heat and serve, after 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 send to the oven for making crackers. Do not fry them too much, the main thing is that they are not soft. Croutons can be cooked in the microwave. It will turn out faster.
Beans and corn are freed from liquid from cans.
Knead the sprats. This can be done with a regular fork. You must first drain the oil from the can.
Shred parsley and other greens, if any. The twigs can be left for decoration.
Cut the cheese into small cubes or rub. The grater should be with large teeth.
We send the prepared ingredients into a container and mix.
Add mayonnaise.

Corn, beans and sprats salad is ready! Before serving, you can decorate it with the remaining herbs and add some croutons 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:

Beat an egg in a separate container and add milk. Mix everything and salt.
Add flour and knead the dough. The mass should be homogeneous, without lumps.
Free the corn from the liquid in the jar and add to the dough.
Chop green onions and parsley and add them to the dough. If you wish, you can add a little pepper.
Heat up the frying pan, pour oil.
We begin to fry the pancakes on both sides so that a crispy crust appears. This will make them look more appetizing.

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

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 for it to cool.
Cut the onion into rings, you can cut it into half rings.
Rub the garlic or finely chop it.
As soon as the beets have cooled, we clean them and cut them into arbitrary small cubes.
Shred greens.
We mix all prepared ingredients in a separate container and mix.
We release the corn from the marinade from the jar and send it to the bowl. Mix again.
We fill everything with oil. Salt, pepper, if you wish. We mix. Before serving, the salad can be decorated with herbs.

If in the human body, maize is easily absorbed, then the pet may have problems. Before feeding him corn, first monitor his reaction by giving him a small portion first. A 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 not be any benefit from it.
Eating maize can cause bloating and indigestion in the animal.
Particles of grains can damage the pet not only teeth, but also the jaw. This can lead to various inflammations.
And corn sticks and flakes contain a sufficient amount of sugar, which can negatively affect their vision.

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

The Indians and Mexicans consider corn as their main food. It was first cultivated in Mexico. The Europeans were able to get acquainted with the cereal plant thanks to Columbus. Russia, however, learned about maize only at the beginning of the 17th century.
The plant that we call corn has its own middle name - maize. So it is called in all countries.
We are accustomed to the fact that a cereal plant has yellow grains. But they come in different shades - black, blue, white, red, multi-colored and even striped.
Corn can grow to a height of 7 m, although it is an annual plant. 7 m is the height of a two-story building.
Most of all corn is consumed by Mexicans. According to statistics, 90 kg per Mexican per year. Behind them 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 cooked fresh corn kernels can sweeten 400 hundred bottles of Coca-Cola. If the ear 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 built a fire nearby. As soon as the grains were heated, 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 editorial board nor the authors are responsible for any possible harm caused by the materials. "

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

Which corn is healthier: raw or boiled

In theory, raw corn contains the highest amount of vitamins and minerals. But to use 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 provoke certain stomach problems.

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

Corn is boiled for a long time, and during this time many vitamins are destroyed under the influence of high temperatures. According to scientists, boiled corn contains only 20-30% of nutrients from the amount that was originally in it. But even so, it is good for the body. It perfectly preserves fiber, which helps to 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 gives less stress to the digestive tract.

In general, boiled corn is healthier not only raw, but also canned counterpart, since there are no additives in it. Canned contains vinegar, sugar and salt, so it is contraindicated in certain diseases. As for frozen corn, it is boiled before freezing, so that it has all the properties of boiled.

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 to normalize the digestive processes. In addition, boiled corn contains:

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

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

Thus, boiled corn is a vegetable protein, vitamins and complex carbohydrates, which makes it an ideal product for diet nutrition, especially since its grains are gluten-free. This means that they can be used even by those people who suffer from celiac disease. Correctly cooked corn does not cause any dyspeptic symptoms like bloating and flatulence precisely because of the absence of this protein.

General benefit

This cereal, even boiled, is good for everyone. Eating Corn Regularly:

Helps lower cholesterol levels, prevent plaque build-up and thereby reduce the risk of heart disease.
Allows you to regulate metabolic processes.
Improves the conduction of nerve impulses.
Strengthens the immune system.
Relieves constipation and some other problems of the digestive system.

Young ears of corn can help treat kidney and gallstones. Boiled hairs of culture, called stigmas, are also useful, so you should not throw them away during the cooking process.

For women

Corn contains amino acids that can help relieve pre-menstrual pain as well as migraines. In addition, the methionine present in grains will be beneficial for women who are taking hormonal contraceptives. The antioxidants in corn help prevent the development of inflammatory diseases, including the pelvic organs.

For men

Boiled corn is one of those foods that give a person strength. Men need it for 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

For expectant mothers, corn is useful in that it allows you to eliminate puffiness, which often accompanies pregnancy. In addition, corn is a low calorie food, 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 the nutrients and perfectly satisfies hunger.

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

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

Of course, boiled corn should be consumed in moderation. In addition, it is worth consulting a doctor beforehand. 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 yourself at home. It is impossible to buy boiled cobs somewhere in the bazaar or on the beach (as is often the case in the southern regions), because it is impossible to say in what conditions all this was boiled.

When breastfeeding

For young mothers, boiled corn is useful in that it helps to quickly bounce back after childbirth - to reduce weight, improve the condition of the skin, hair and nails. But you can introduce it into your diet only after the child is a month old, because before that, any such product can provoke colic.

For children

So, boiled corn is given to a baby at the age of 2.5-3 years. Moreover, it should be very well boiled. And it is best to give the child the grains already cut from the head of cabbage. Moreover, you should try to trim them just above the place where they are attached to it, since at the very head of cabbage the shell of the seeds is very tough and dense, the child's stomach simply cannot digest it.

Whole ears of corn can be fed to children over the age of three. But you still need to ease the digestion process a little and draw a sharp knife directly over 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 course, any grain has the greatest amount of useful elements in its shell. But the child's body is still unable to assimilate them, because it does not digest well. 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 accelerate metabolism. In addition, with a relatively low calorie content, it helps to relieve hunger, and its use allows you to control your appetite. Finally, eating corn helps to normalize the 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 little salt and, if possible, without additional fat. As a last resort, you can afford a little butter.

With diabetes mellitus

Although corn is considered a low-calorie food, it is strictly prohibited in this disease. We are talking not only about boiled, but also about canned corn and even cereals from it, since they can negatively affect blood sugar levels. Cooked grains have a glycemic index of 70. This is even more than canned corn!

With pancreatitis

In the stage of exacerbation of the disease, boiled corn is not recommended to be consumed, since it requires a lot of enzymes for digestion, and this creates an additional load on the pancreas.

As for the stage of remission, even then it is not recommended to use boiled corn. 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 in order to minimize the load on the pancreas.

With gastritis

In the stage of exacerbation of this disease, a special diet is prescribed - in fact, this is therapeutic fasting, and boiled corn is not included in the diet at this time. It can only be consumed 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 digestive tract.

For the intestines

Even in an adult, corn is digested in the body for a long time. This creates an additional load 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 are high in fiber. This ingredient helps relieve constipation. You just need to regularly include boiled corn in your menu.

With gout

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

For the liver

Many people believe that only boiled corn silk (hairs) is good for the liver. Indeed, their use facilitates the course of hepatitis, has a positive effect on the liver and gallbladder. But boiled corn also has such properties. Only use it in moderation.

With hemorrhoids

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

With cholecystitis

It is believed that corn is beneficial for cholecystitis. Moreover, even in those cases when it is accompanied by the formation of stones. But we are talking only about young ears of corn. They are boiled and eaten, but the broth is not thrown away, but drunk a glass a day.

Harm and contraindications

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

You can not eat corn and with an exacerbation of diseases of the digestive tract. It is not recommended for people with pathologically low body weight.

How to properly store boiled corn

As a rule, corn is boiled in large quantities at once. In this regard, the question arises of how to store her cobs so that they do not deteriorate. For example, if corn was cooked for dinner, it can be easily reheated for breakfast. At room temperature, it can be stored for 10-12 hours, it doesn't even need to be put in the refrigerator.

In the latter case, it can be stored at low temperatures for 2-3 days. To prevent the ears from losing moisture, each of them is wrapped in plastic wrap. If space is available, you can put the entire pot in which the corn was cooked in the refrigerator, along with water.

Another option is to select grains from boiled corn cobs and put them in pre-prepared glass jars that have been sterilized. Then salt is thrown into the boiling water (based on the calculation of 1 teaspoon per liter of water), the resulting solution is poured into jars of corn and closed with sealed lids. When the jars have cooled, they are placed in the refrigerator, and in this form they can stand for 2-3 months.

Can I freeze

If desired, boiled corn can be frozen and kept in the freezer for a year - until next season. In this case, after boiling, the corn must be removed from the boiling water, wait until it cools down, then wrap each ear in plastic wrap and put in the freezer. In the future, it is prepared like this - it is taken out of the freezer, placed in a saucepan with boiling water and boiled for 10 minutes.

Corn cobs can be cooked in both a saucepan and a slow cooker. The main thing is to choose them correctly. The ears should be taken with light grains (this is milk ripeness), with juicy leaves. If they are dry, this indicates that the cobs were torn off a long time ago. If you want to make them more juicy, then you can add a little sugar to the water.

In a saucepan

The ears are washed, the top leaves are removed and soaked for a couple of hours in water to soften the beans. You need to cook them without adding salt, it just gives rigidity. Young corn after soaking is cooked for literally 20 minutes. Overripe cereal is cooked for a long time - almost 2 hours. Readiness can only be determined by removing a sample - if the seed has become soft, you can turn off the gas. After that, the pan is removed from the stove, 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 multicooker

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

In a pressure cooker

The upper leaves are removed from the cobs, washed thoroughly in running water. The more delicate leaves and stigmas that adjoin the grains themselves are also washed and placed on the bottom of the pressure cooker.

The ears cleaned in this way are laid out on top of the hairs and leaves and poured over with a small amount of water. Until it boils, no salt is added to prevent the grains from hardening. The appropriate mode is set on the device and switched on for 10–20 minutes. The cooking time depends on the corn itself. If we are talking about young ears, then 8-10 minutes will be 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-ripened maize is the same 8-10 minutes after boiling.

How to boil corn for fishing

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

In this case, the grains must 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 such bait will mostly attract small things. In addition, producers usually cut grains, so they are less attached to the hook.

So, it is best to cook raw corn for this purpose. Its grains need to be washed and left in water for 1-3 days. During this time, they should swell noticeably. You need to cook the corn in a saucepan, over medium heat, so that it does not 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 boiling, the grains are left in water for another couple of days. Experienced fishermen say that at this time you need to give the bait a more pronounced flavor, for example, add honey to it. This is done exactly when the grain is ready, since honey cannot be subjected to prolonged heat treatment - it loses its properties from this.

Is it possible to heat boiled corn in the microwave

The main problem faced by those looking to reheat boiled corn in the microwave is how to keep it juicy. Indeed, under the influence of microwave rays, moisture from the food quickly evaporates, and this can make the 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 with it. The liquid will give a steamy effect and the ears will remain juicy. It is also recommended to cover them with a special microwave cover.

A healthy person can eat two cobs of medium-sized corn a day. This is about 150-200 g of grain.

Is it possible to eat at night

Theoretically, it's 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 you can eat at night. In addition, it lowers "bad cholesterol" levels and helps prevent the formation of fatty deposits.

How to clean

There are two ways to peel boiled corn. The traditional option is that the ears are boiled in the usual way and cooled to such an extent that it is comfortable to hold them in your hand. Then they take a small sharp knife and carefully pick out the grains from one row with one end of it. Having reached the end, repeat the same procedure for another row. This, of course, takes a lot of time, but the seeds 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 divide the ear into several shorter pieces. Then, using a knife, pick out one row of grains. After that, the thumb is pressed on the adjacent row of grains - they are literally separated by a whole strip.

Can I give boiled corn to animals?

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

Dog

Many ready-to-use 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 an animal. This also applies to boiled corn. Unlike raw, it does not block the intestines and is prepared without the vinegar that is present in pickled. But still, dogs are given it in small quantities, carefully observing the reaction.

Cat

Many cats love boiled corn. But do not give them this product in large quantities. Better to let it be a treat that the cat gets a little by. The fact is that corn in a cat's stomach is poorly digested. On the other hand, it helps cleanse the intestines, so a spoonful of grains is sufficient for medicinal purposes. In addition, corn should not be fed to cats with digestive problems. And you need to closely monitor the pet's reaction, as some cats are allergic to cornstarch.

Rabbits

These animals are given not only boiled grains of corn, 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 an ear per day.

Hamsters

Dried corn kernels are often purchased for these rodents, but in reality they prefer to nibble on the cob. So boiled corn can and should be given to them, but it should not be their main food.

Guinea pigs

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

Rats

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

Corn is a grain that was brought to Europe from the New World, where it was called maize. And, by the way, it is the only cultivated grain of American origin. It has been cultivated in Mexico for 5,000 years. True, in those days, the ears of corn were very small, literally 5-7 cm in length.
In the ordinary sense, a cereal is always a spikelet, but corn is not like wheat or rye. It does not have a spikelet, but there are ears sticking out of the leaf sinuses. Of course, corn also had a wild ancestor. But now this cereal is not found in nature, therefore, 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 like 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 sprout by themselves.
In general, the grains of this culture are an ideal dietary product. Vitamins and oil are concentrated in their pulp, but amino acids and trace elements - in a hard shell. Their specific content depends on which group of varieties the corn belongs to - vegetable or cereal. By the way, the first contains more sugars.
Although corn kernels are high in amino acids, they lack lysine (unless, of course, maize is the only cereal in the diet). But they have a lot of another amino acid - tryptophan. Of course, the Maya Indians knew nothing about these substances. But at the same time, they experimentally found that it is best to mix corn with beans, since there is just a lot of lysine in them, but there is not enough tryptophan. So it is better to include Mexican dishes in the modern diet, where corn is next to beans.

How we love to feast on the sweet and nourishing grains of a golden head of cabbage called corn. Everyone, young and old, is waiting for hot days when the season begins and it will be possible to boil a whole pot of cobs or buy them on the way to work, to the beach. Perhaps there is no such person, I mean an adult, who would not understand the maximum benefits of eating corn. Once it was not for nothing called “the queen of the fields” and was cultivated everywhere. But what is the value of a golden ear, is it possible to eat it 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 treat in more detail.

A bit of the history of corn

The culture we are describing originated in Latin America, in the place of modern Mexico. Now there are the states of Oaxaca, Puebla. Scientists archaeologists during excavations have discovered places of storage of corn grains, which are at least 7 thousand years old. Additional studies have shown that the Aztecs, T-shirts, Incas and other representatives of the most ancient peoples owe their flourishing, long existence of civilization to this cereal - corn. These areas were inhabited by excellent farmers, who mainly cultivated golden cobs and thus came to a developed type of society.

In Europe, like many other things from the New World, the well-known Christopher Columbus brought corn in the 15th century. The Spaniards quickly "saw through" the benefits of cultivation and began to sow huge areas of land with seeds. It spread to African countries, to China and other territories 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. About a billion tons of cereal are produced every year. The supply leader 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 in every home, and is an excellent side dish for fish, poultry, meat of various varieties, as well as cereals and pasta. Also, culture is actively used in medicine, pharmaceuticals, and the chemical industry.

Description of corn

Let's conduct a short educational program for those who do not know what corn is. It is an annual with a powerful and well-developed root. In growth, the stem of the culture can reach 4 meters, and in width up to 6.5 in diameter. Lanceolate 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 - the well-known panicles (hair) located at the top of the stem. They are also called corn stigmas, the medical benefits of which are enormous. One plant, as a rule, has two ears, the size of which is up to 50 centimeters long, up to 10 centimeters in diameter and weighing up to 500 grams. Each ear is covered with a whitish compact layer of sheets in the form of wrappers. The grains of the culture 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 remarkable, there is always an even number of seeds in one ear. One corn can contain up to 1000 seeds.

The beneficial chemical composition of corn

The cereal introduced in the 18th century immediately gained popularity. The reason for this is the beneficial substances, high nutritional value and amazing taste. It is excellent and easy to grow, and you can get several ears from one grain and get full. In addition, up to 20 pieces can be grown per square meter, and, of course, this is important in economic terms. The only negative - 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 the tall stems squeeze "all the juices" and organic matter out of the soil.

The useful 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, folates - B9, thiamine - B1, equivalent tocopherl - E, niacin equivalent - PP, riboflavin - B2, pantothene - B5, carotene-beta, 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 cereals - 336 kcal, in porridge - 98 kcal, in bread - 261 kcal. Salted ear (100 gr.) - 402 kcal, sweet - 408, in flakes - 356 kcal.

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

Useful and medicinal properties of corn

Few people know that a crop such as corn is not genetically modified. Its rigid and complex structure does not allow toxins and harmful substances to penetrate into its composition, and the "original" wrapper also protects from this. The cobs do not absorb chemical fertilizers that feed the soil to increase yields, and corn does not change in chemical composition during cooking, park and conservation.

Grains are rich in coarse fibers and fiber. Small portions of millet stimulate peristalsis, secretory properties and activity of the digestive tract, removes toxins, radionuclides from the body.
Carotenoids improve vision, hearing, sense of smell, touch.
The inclusion in the diet of 1-2 ears per day in a boiled form allows you to provide the body with magnesium, calcium, potassium and sodium. These substances strengthen the walls of blood vessels, prevent hemorrhagic processes - bleeding, stimulate the cardiovascular system. Nutrients prevent strokes, heart attacks, coronary heart disease.
Coarse fibers and acids thin the blood, eliminate cholesterol plaques and also prevent serious vascular and heart pathologies. Thus, thought processes, memory also improve, protects against atherosclerosis, Alzheimer's disease.
The group of B vitamins soothes the nerves, relieves the feeling of irritability, sudden fits of anger and aggression. The elements relieve stress and depression, neuroses, help to overcome emotional and psychological stress.
Cereals are made up of compounds that strengthen the human immune system. Thanks to them, a person can more easily cope with infectious and inflammatory diseases, they are also the prevention of infections, including influenza, bronchitis, tracheitis, laryngitis and stomatitis.
Nutrients work well for insomnia and other medical conditions. People with sleep problems should eat 120 grams of boiled corn 2 hours before bed.
Antioxidants and fiber relieve the intestines from putrefactive bacteria, stagnant processes, and cleanse fecal stones.
Corn selenium, tocopherol and other antioxidant substances reduce the risk of developing cancer and inflammation. The aging process of cells also slows down, new ones are regenerated, dead and decay products from microbes are removed from the body.
Boiled corn and the broth itself are a great hangover remedy. It can be consumed both in the morning after a party and during libations to minimize the intoxication of the body.
Potassium, manganese, selenium, zinc, vitamins have rehabilitative properties and recover after heavy sports and physical exertion, after a hard day at work, with nervous exhaustion.
Chronic diarrhea is helped by fried corn (grains) in a pan with the addition of natural honey. Drink once every two hours a tablespoon and wash down with warm boiled water.
For constipation, boiled corn with vegetable oil helps.
Crushed grains (flour) diluted in warm water and infused throughout the day in a cold and dark place reduce high blood pressure. Drink only 4 sips once a day.
The boiled grains ground into gruel help to renew the gastric mucosa, which is very useful for peptic ulcer disease, gastritis, and high acidity.
Regular consumption of millet helps to increase the functions of female reproduction, alleviate the condition of women during menstruation, reduce symptoms of PMS, and eliminate hot flashes and pressure surges during menopause.
Small corn grits or flour is great for cosmetic purposes. Masks of stunning effectiveness are made from it. Due to the content of starch, nutrients and fibers, due to the mild action, the structure of the skin improves, the pores are cleansed, acne and acne disappear.

Purifying mask. It is necessary to mix flour with water at a rate of 1 to 3 and apply on a cleansed face. Hold for 15 minutes, wash off with warm clean water and moisten with oil from the germ of grains.

Moisturizing. Mix the yolk of a homemade egg with chopped grains and a tablespoon of natural honey, add lemon juice (halves), beat everything and apply on the skin of the face. Wear for 20 minutes, rinse and again grease the seed germ with oil.

Benefits of corn oil

Corn oil is no less beneficial for our body.

If you drink 3 tablespoons. spinning spoons, 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 diseases of the gallbladder, for this you need to drink several small sips of oil per day. The tool helps to stimulate the sphincter of the stomach, strengthens the walls of blood vessels, increases the tone of the body as a whole.
The pomace is an excellent aid in the fight against diabetes mellitus.

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

Is it possible to corn for pregnant women

There is no need to remind that corn boiled in salted water remains a favorite delicacy of most of us. It is difficult to imagine that a pregnant woman who wants to taste everything that comes along the way will bypass this product. And on winter days, it is not without pleasure that we open beautiful jars of canned corn, and season salads, serve as a side dish for meat, cereals, poultry and fish. But how beneficial is a tasty culture to 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, does not undergo genetic modification and therefore is absolutely safe for consumption by ladies in an interesting "position".
Due to the content of a number of valuable substances, vitamins, components of corn are actively involved in the formation of the fetus, strengthening the mother's body.
Potassium has a calming effect, strengthens the heart and its work, helps a woman overcome bouts of irritability and aggression.
Magnesium and selenium improve sleep, relieve depression and stress.
Even if the product is heat-treated, the shell remains intact and cleanses the body of toxins and toxins. Also, fiber, along with cleansing the body, burns excess fats and lowers the level of bad cholesterol.
The starch contained in the product is involved in building muscle mass and forming the nervous system.
Corn porridge is an integral part of the diet of athletes working in heavy and harmful industries.
The presence of pectins helps prevent the development of tumors and inflammation.
In the fight against toxicosis, it is enough to eat only 1 ear and nausea, vomiting, dizziness will be eliminated.
Calcium culture is involved in the formation of the baby's skeleton and strengthening the nerves of the expectant mother.
Important: before you start consuming a tasty and sweet culture, you need to consult a doctor.
For a pregnant woman, not only boiled, but also corn porridge, an infusion of hairs (stigmas) is beneficial.
The main thing is not to include the canned version of corn in the diet of the expectant mother because of the content of preservative substances.

Is it possible to give corn to children

No one argues that the baby's body needs nutrients, minerals, micro and macroelements, which are abundant in the composition of the culture we are studying. But is it worth the hurry. To understand how useful corn is for your beloved child, let's consider the issue in more detail.

Remember: grains are composed 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 the child's diet until he reaches 3 years of age.

Probably some mothers, who risked giving the crumbs a head of cabbage, noticed that the grains come out through the "right" place safe and sound. This means that they were not digested and created a hassle and stress for the child. The reason for this is the lack of those enzymes capable of dissolving the connective hard tissues of the culture.

Can an ear given to a baby under 2 years of age bring problems - of course, how! Colic, bloating, trouble with bowel movements will be provided. And if there is also an ear of dubious freshness, expect nausea and vomiting. You don't want to scare anyone, but do not rush to include even very tasty and tender corn in the menu of your beloved child.

How to give your child corn correctly

So, we already know that you need to wait for 3 years of age. The ear must be boiled until it is especially soft, give a piece closer to the top. The portion should be scanty, 15 grams, no more. Ideal if you peel the grains from the top film. It's okay that coarse fibers are removed, but it will be easier to digest.

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

Why is corn good for men

Tasty ears cannot leave indifferent the male half of humanity. Besides the culinary indicators, it is very beneficial for men, and here's why:

Choline and B vitamins lower cholesterol levels, eliminate plaques, which improves memory and vision in men. Metabolic processes are also regulated, the sensitivity of nerve cell impulses increases.
Antioxidants strengthen the immune system and prevent inflammatory, infectious and oncological diseases. Including the prevention of adenoma, prostate cancer in men.
Young cobs perfectly "crumble" kidney stones, which helps to cope with urolithiasis, inflammation of the pancreas, gallstone disease.
Regular consumption of the product relieves constipation and liver disease.
Boiled hairs (stigmas) treat hepatitis of various forms and stages.
Boiled corn relieves the condition of patients with gout, 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 food, cereals can also bring negative points to the human body. It should not be included in the diet when:

individual intolerance;
peptic ulcer;
low blood coagulation;
high stage obesity.

Slimming corn

For a while, most were convinced that the cereal we studied could not contribute to weight loss. It turns out the opposite is true. With the help of corn, it turns out, you can lose extra pounds and feel lightness, energy and vigor. Moreover, the product helps to cleanse after prolonged libations and festive treats, from which inflammatory processes in the digestive tract can develop.

3 kg corn diet in 4 days

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

If you stick to the 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 course is so delicious that you will want to cook it very often. In order to cook shurpa with corn, we need:

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

Simmer the meat for 1, 5 hours, then add corn cobs and cook for 15 minutes. In this case, do not salt the broth. Fry the onion, cubes and pepper in half rings in a frying pan in vegetable oil, add a tablespoon of tomato paste. Add the diced potatoes to the broth, add the dressing at the end, put the cobs, salt and pepper, squeeze out the garlic and sprinkle the herbs. Let it brew for 20 minutes and bon appetit!

Well, they seem to have talked about the benefits, the beneficial composition of the well-known product - corn. Now you can safely decide for yourself - to include it in the diet or not, whether it is possible to eat for children, pregnant women and what is its positive 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 at that time the ears of corn were no more than 3-4 cm. But after domestication (about 9 thousand years ago), selection led to the emergence of varieties with ears of all kinds of sizes and colors.

Corn is an extremely valuable food and feed product, second only to wheat in sales. But modern research also reveals the healing possibilities of the "queen of the fields". There is evidence that the inclusion of corn stigmas in food leads to an increase in the secretion of bile with a decrease in its viscosity and density, and with prolonged use, even dissolution of gallstones is observed. And these are not the only medicinal properties of corn.

Composition and calorie content

Basic 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
Protein	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

The sodium in corn is the mineral that undergoes the most significant changes 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, the analysis of the table allows us to conclude that if fresh corn is not available for some reason, then the frozen version will become its most complete replacement, in which the proportion of vitamins and minerals not only does not decrease, but even increases in some positions.

Healing 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 at once:

In the circulatory system, substances secreted from the stigmas increase the number of platelets, contribute to the normalization of the blood coagulation 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 allows the use of stigmas in the treatment of toxic hepatitis and complications of diabetes.
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 to fight a number of diseases of the gallbladder and liver.
Maize hairs in water infusions of various concentrations are used to dissolve carbonate stones.

Some of the medicinal properties of raw corn are enhanced after processing, while others, on the contrary, are lost. So, for example, popcorn (if not “discredited” by the addition of large amounts of sugar and salt) increases the amount of plant antioxidants (polyphenols) that prevent cell oxidation and aging. And cornflakes, after going through the stages of processing and preparation, lose almost all phenolic acids that can fight cancer.

Medical use

For medicinal purposes, a raw material known as "corn hair" is used, which is obtained from corn stalks with stigmas. Stigma contains fat-soluble, hydrophobic vitamins (involved in protein synthesis and ensuring normal blood clotting), ascorbic acid (ensuring the functioning of connective and bone tissue), fatty oil, some steroid 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, liver diseases (hepatitis). A little less often - with inflammation of the prostate gland, urinary tract, and also as a means to slow bleeding.

Fatty unrefined oil, which contains up to 57% in the embryos of some maize varieties, is prescribed as an auxiliary and prophylactic agent for obesity, lipid and protein metabolism disorders in atherosclerotic formations, as well as in violation of 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 a decoction of corn stigmas 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. In a boiled form, corn cakes with vinegar were applied to eczema, they healed skin cracks on the arms and legs. Chewed corn kernels were thought to improve vision when applied to the eyes. As a medicinal drug, such gruel was also used for insect bites. Eaten corn was classified as a bonding agent for gastrointestinal disorders. And an enema made from boiled flour, according to traditional healers, could cure intestinal ulcers.

Not everywhere, but quite widely in folk medicine, the ability of corn stigmas 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 stigmas, which are prepared depending on what health problems need to be solved.

With a disease of the biliary tract. Raw materials in the amount of 2 tbsp. spoons are crushed and filled with 250 ml of boiling water. After 30 minutes of infusion, the liquid is filtered and then 60-70 ml is taken warm before meals three times a day.
To restore blood clotting. A similar cooking method is used, but 100 g of raw materials are taken, and the broth is taken in 1 tbsp. spoon every hour.
As a diuretic with edema and kidney disease. Raw materials in the volume of 1 teaspoon are crushed, poured into an enamel pan, 200 ml of boiling water is poured, covered with a lid and kept for half an hour until it cools. After straining, the liquid is taken in 2-3 tbsp. spoons before meals three times a day.
For dissolving kidney and ureteric stones. Raw materials in a volume of 1 teaspoon are crushed, 200-250 ml of water is poured in and boiled for an hour over very low heat. In case of boil-over, you can add some water until volume is restored. The broth is infused until it cools and taken in 1-2 tbsp. spoons before meals four times a day.
With 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. Accepted in 2-3 tbsp. spoons before meals (20 minutes) 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 in 1 tbsp. spoon before meals (30 minutes) three times a day.

In oriental medicine

In traditional Chinese medicine, foods are classified according to the extent to which they represent the two foundational principles of Yin and Yang (on a scale of -3 to +3, respectively). Corn in this division, along with other cereals, forms the basis of human nutrition, with a value of "-1" (minimum degree of Yin), being considered a very balanced product.

It has a tonic effect on the vital energy of the pancreas and spleen, soothes and "extinguishes" liver heat, regulates the fullness of the urinary and gall bladders, and also moves the blood of the "triple heating pad / warmer" through which the 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 disease with Kapha (Mucus) at its base. There are much more of them than heat diseases and, if started, 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 to effectively combat obesity, type 2 diabetes, and various kinds of inflammatory processes.

In the spring of 2019, a team of researchers from the University of Illinois tested how phenols of purple corn in aqueous extracts extracted from the pericarp of Apache Red hybrids would affect laboratory mice. The concentration of the obtained anthocyanins and phenolic compounds varied significantly depending on the specific hybrid, but the therapeutic effect was recorded to one degree or another 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). In addition, they found that a key marker of insulin resistance decreased by 29-64%, and glucose uptake by cells decreased by 30-139% (depending on the chemistry of anthocyanins).

It is assumed that in the near future, the choice of 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 team 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 damage (nephropathy). The experiment was carried out in 2 stages: first in a test tube (in vitro), and then in mice.

For 6 hours, the cells were exposed to maize anthocyanins at various concentrations from 1 to 20 μg / ml. Mice (both diabetic and control groups) were injected with the drugs for 8 weeks. As a result, an interruption of the cellular signal was recorded, which stimulates the mechanism of development of nephropathy, and can also inhibit the infiltration of macrophages, which is closely associated with inflammation of the kidneys. Thus, the researchers concluded that the use of maize anthocyanins could be considered as part of an overall strategy for the prevention of renal vascular disease in type 2 diabetes.

A whole set of studies was devoted to the effect on the body of high-fructose corn syrup (with glucose and fructose in a ratio of 45:55, respectively), which is added to sweet water, bread, ketchup, mayonnaise, yogurt on an industrial scale and is used in cooking.

Research conducted at Baylor College of Medicine in March 2019 showed that daily consumption of corn syrup in drinks, even in small amounts (for a person, this is about 0.35 liters per day), leads to the progressive growth of intestinal tumors, regardless of the degree of obesity. It is assumed that the syrup "feeds" the cancer, so that it grows faster. The study was carried out in mice in which a mouse model of colon cancer was created by removing a specific gene. The control group of rodents drank pure water during the experiment, and they did not have such an intensive growth of cancer.
In 2008-10. Scientists at Duke University Medical Center, after studying dietary questionnaires of 427 adult patients with non-alcoholic fatty liver disease, suggested that it was the increased intake of corn syrup that led to the appearance of scars and the development of fibrosis.
According to a research group at Princeton University, corn syrup is more likely to cause obesity than other sweeteners of equal calories. In one experiment, experimental male rats received water with syrup and control groups sweetened with table sugar and sucrose. The males who drank the syrupy water gained weight much faster. Moreover, they not only got fat, but showed signs of morbid obesity. The second experiment, carried out for half a year, led to similar conclusions.

It must be said that the Association of Corn Processors responds to almost all the 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 finding their useful properties.

For example, researchers at Purdue University recently concluded that supplementation with soluble corn fiber can help store and retain calcium in bones if consumed during critical periods of calcium formation in a woman's life - during adolescence and postmenopause.

Slimming

The use of corn in weight loss diets is controversial. More often it is recommended to exclude it from the diet for the duration of the course or to reduce its use to a minimum. However, there are people who practice mono-food in express diets, talking about the feeling of satiety and quickly losing pounds. Canadian nutritionist Ishmael Kitner's 4-day program is also based on this particular cereal.

The first two days are eaten: grains of 2 cobs of boiled corn (if it is not possible to use fresh or frozen grains, then canned ones will do); vegetables and fruits 1 each - carrots, cucumber, tomato, bell pepper, onion, kiwi.
The last two days the same has been used, only with the addition of boiled champignons in the amount of 150 g.
During all this 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 the diet.

Regardless of your dietary preference, corn variety and preparation should be considered when choosing corn. The least amount of calories in the raw version is about 85 Kcal / 100 g, boiled and canned corn in sweetened syrup contains approximately the same amount - 120-125 Kcal / 100 g, in popcorn with flavors - 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.

Milk-ripened grains can be eaten raw or boiled. Some maize varieties make great popcorn, others make great cornflakes. Canned maize is included in numerous salad recipes. Corn glucose-fructose syrup is also known in cooking, which, however, causes critical attitude and even fear among nutritionists and scientists.

Porridge is made from coarse flour. And when you add fine flour to cakes and puddings, they become more crumbly. Corn flour is also used for making pancakes and dumplings. This is especially true for people with gluten intolerance who cannot eat traditional wheat, barley, or rye bread. However, corn flour can be a real challenge for a novice cook. She is heavy, and the dough does not want to rise with her. Therefore, if you use it, then it is better to deal with flour of the finest grinding.

Traditional maize dishes can be found in the cuisines of the peoples of the whole world: from Argentinean locro soup and Italian polenta porridge, to Chinese donuts and Egyptian cake with pineapples. In Mexico, the chicha (chicha) beer drink is made from the sprouted corn kernels.

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 absorbent capabilities and the ability to give the skin a silky smoothness. The manufacturers themselves call it "Universal Touch Modifier". When applying cosmetics based on it, a powdery matting effect appears, due to which the skin feels dry and smooth, excess shine and stickiness disappear. Starch, instead of talc in the composition, absorbs excess sebum and at the same time delicately polishes the surface of the skin.

In addition, starch in cosmetics acts as an emulsifier, preservative, 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 in cosmetics have other roles as well. Corn Protein - Nourishes and conditions skin and hair. Corn alcohol esters (glycerides) - moisturize, and in combination with corn germ oil, these ingredients protect the skin from damage and irritation.

At home, you can easily make a face mask using one tablespoon of cornmeal and boiling water. The gruel swollen from water is applied to previously cleansed areas of the skin and left for 15 minutes. After this time, the gruel is washed off with warm water without soap.

Dangerous properties of corn and contraindications

Because corn stigmas create a choleretic effect, they can trigger movement of stones in the gallbladder and ducts. Boiled corn kernels are relatively difficult to digest, so people with gastrointestinal problems (indigestion, ulcers, increased gas production) should be used with caution.

Potential threats posed by eating corn include its ability to increase blood clotting and blood viscosity. In addition, a slowdown in blood flow is one of the causes of thrombophlebitis, so people with such circulatory system problems are advised to consult a medical professional before including corn in their diet. Perhaps a balanced diet rich in amino acids (in particular taurine) will reduce the hazard.

The absence of iodine in corn grits negatively affects the state 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 disease. In particular, in the years of famine in northern Italy, the local corn porridge - polenta (polenta) - due to its nutritional value helped the locals to survive, however, the lack of sufficient iodine in the daily diet over time led to a surge in diseases provoked by this factor.

But both monotonous eating and overeating corn products with added sugar (cereals, sticks, popcorn, chips) are not so much about the harmfulness of maize itself, but about abuse and extremes in nutrition in general.

Glucose-fructose syrup, created from corn, also threatens, first of all, with an excess of refined fructose in the composition, which harms the brain and creates the prerequisites for the formation of tumors. In addition, it "feeds" existing tumors, which makes them grow faster. There are studies showing that this syrup increases the risk of developing cirrhosis and fibrosis in people with fatty hepatosis. Therefore, corn syrup should definitely not replace sugar (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 discussion was exacerbated by a two-year study by French scientists who, after an experiment on rats, stated that GMOs lead to the appearance and a rapid increase in cancerous tumors. According to the data presented, breast cancer was especially common in female rodents.

Throughout the study, the animals were fed only genetically modified corn of the famous brand "Monsanto", after which a number of countries, just in case (until the confirmation or denial of the results), banned the import and cultivation of GM corn.

However, research by the French group almost immediately after publication was questioned and debunked. The skeptical attitude was caused by the lack of details about the course of the experiment, insufficient information about the diet of the control groups, and a small number of studied rodents. Several other laboratories requested all information on the work performed to cross-check the results.

In parallel, the collection of statistical information on the possible harm of GM products was carried out. For this, 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. This study did not reveal any negative effects of GMOs on human health. On the contrary, it was argued that due to a decrease in pesticide load and an increase in vitamins in hybrids, the health of the nation has improved.

We have collected the most important points about the benefits and possible dangers of 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 the 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 the decoration or were involved in the mythical appearance of the cereal. So, the supreme god of the Maya and Toltecs Quetzalcoatl long and diligently searched for the best plant for cultivation, until he found maize on the border of Guatemala and Mexico.

The new mythology ascribes the domestication of corn not to gods, but to aliens. And all because a modern cultivated grain can grow exclusively from seeds sown by man. An ear that has just fallen to the ground is likely to rot. And since the spread of culture is impossible without human intervention, then how could it have appeared in this world, if not with the help of aliens?

Scientists with archaeological finds in their hands answer this question with a detailed description of the evolution of wild maize, which used to look different and pollinated differently, and produced "inheritance" without outside help. And only the ancient selection intervention deprived new cultural species of this "independence".

However, even after convincing explanations from scientists, maize provides enough reason for surprise. Here are 10 interesting facts about him.

1 A corn cob always contains an even number of kernels (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, therefore, in the same field, both male maize (with flowers in panicles at the tops of the shoots) and female (with flowers collected in the leaf axils) alternately grow.
4 Ancient Mexican peoples built dwellings and outbuildings from dried corn stalks.
5 After the grain has been separated, the ears are used as raw materials for the production of smoking pipes.
6 Cob wraps, for lack of better material, were used in Colombia to make balls.
7 The effect of turning corn kernels into a balloon of popcorn when heated was known to ancient American civilizations.

8 The resurgence in popcorn is directly related to the cinema revenue system, where popcorn sales have pushed back earnings from film distribution in terms of profitability.
9 Mexicans are considered to be the leaders in eating corn in various forms. One adult resident of the country accounts for about 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 caused by his popularity the envy of another deity and was chopped 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 \u200b\u200bof Mexico can be translated as "our meat (body)".

In our country, instead of the world wide word "maize", the word "corn" is used. This is due to its Turkish origin. In the Ottoman Empire, the word "kokoroz" meant "tall plant". In a slightly modified version, it also stuck in the languages \u200b\u200bof Bulgaria, Serbia, Hungary and Romania.

In the mid-1950s, a real "corn fever" began in the Soviet Union. The country's agriculture was largely reoriented from traditional grain crops to growing corn after in 1955 the head of the Soviet state Nikita Khrushchev saw with his own eyes the achievements of American farmers and learned about the scale of the maize crop in the United States. A quarter of all arable land in the USSR was given over to corn, including floodplains. The idea was actively promoted among the population. But, in the end, the attempt to switch to maize without taking into account climatic features and adjustments to the level of agricultural technology, only exacerbated the situation in agriculture. By the mid-60s, the campaign began to gradually wind down.

In the USSR, for a long time after that (but often already with irony), corn was called "the queen of the fields" by analogy with the American "King Corn". In 2007, a documentary of the same name was released in the United States, which details how the plant came to dominate local fields. Not surprisingly, it is in the United States that most of the monuments to this cereal are collected:

Since the Senate of Minnesota since 2005 has approved a city called Olivia the world's corn capital, let's start our review of monuments with it. The 7.6-meter-long fiberglass sculpture is mounted on the roof of the gazebo and can be seen from afar by anyone traveling on Highway 212.
In the same state, only in the city of Rochester, a 50,000-gallon water tower tank is made in the form of an ear of corn with night illumination. The total height of the structure is approximately 46 meters.
A field of 109 huge (2 meters high) white cobs spread out in Ohio, American Dublin. It was “planted” in honor of a popular and tasty hybrid created by a local farmer.
A mysterious wooden monument in the form of an almost two-meter ear was installed in California. The inscription on the attached plaque dedicates the statue to Pepperwood and its inhabitants, and the postscript "Gone, but not forgotten" raises a lot of questions.
In the state of 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, a whole sculptural composition was erected from 5 thousand ears of corn, depicting the legendary Monkey King with his retinue.

In 2016, an agricultural amusement park was opened near Kiev with the telling name "Kukulabiya", composed of two words: "corn" and "labyrinth". On a field of 45 thousand square meters. meters, a unique one and a half kilometer-long quest-labyrinth was carved right in the corn thickets, which became the largest construction of its kind in the country. The “corridors” of the labyrinth formed a large-scale emblem, which was best viewed from a height.

Selection and storage

When choosing corn for cooking, they are guided by several characteristics:

1 Color. Since young corn is tastier and softer, it is best to use cobs with light yellow or white grains. 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. Better if they are of the same size. In good corn, they fit tightly together.
3 Flaws. "Dimples" on the grains can indicate either incorrect pre-sale storage of corn, or about 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 be still "alive" and green, quite tightly attached to the cob.

Until the corn is cooked, its "life" can be extended to 3-4 weeks if the ears are immersed in cold water with ice, citric acid and salt (a teaspoon per liter) for about half an hour. After that, you need to remove the grains, dry them, then send them for storage in hermetically sealed bags in the refrigerator. In the freezer, they can lie all winter.

Boiled corn is usually not stored, but if it is necessary, for example, to keep the temperature of the cob until the guests arrive, it is wrapped in foil. In the case when the boiled head of cabbage still remains uneaten, it can be wrapped in plastic wrap and put in the refrigerator. For a longer period, the separated corn kernels are sent to the freezer, previously, on the cob, by arranging a contrasting dip in hot and cold water. Before freezing, the corn is dried and put into bags.

When choosing canned corn, attention should be paid to the release date at least in order to understand whether fresh or frozen kernels will end up in the jar. As a rule, canned food, dated in summer and early autumn, contains the freshly harvested crop, and winter and spring packages contain previously frozen grains, which were thawed with 70-75-degree hot steam before sealing.

According to the rules, canned corn can be stored for 3 years. But after opening it in the same metal can it should not be kept. If you did not eat it right away, it is better to pour it into glassware, adding the remaining "brine" there, close it tightly with a lid and send it to the refrigerator, where it can stand for another three days without loss of quality. However, people store even sour grains, using them for fishing as bait. 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 least at 8-10 C, at -3 C, seedlings die. Maize belongs to drought-resistant crops, but for a good harvest it 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 that differ in shape, color, size, yield, ripening time, content of different elements and other parameters.

Sugar maize. The most common high sugar group. The ears of this maize are yellow in color with variations from pale to rich, almost orange. They need to be harvested before they are fully ripe and cooked as quickly as possible so that the grains do not become "rubbery" and starchy.
Waxy maize. There are varieties with yellow, red and almost white grains. Due to the recessive "waxy gene", varieties of this group should not be planted adjacent to varieties from other groups. Waxy maize is quite vulnerable to adverse 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, a depression appears in it, making it look like a tooth, which determines the name. Most varieties are medium late or late, providing high survival and yield.
Flint maize. The species is hardy, fruitful, with a high starch content. Grains (from lilac-chocolate to yellow) are mainly used for cereals and flakes. An alternative name - "Indian" - this corn probably received due to the "mistake of Columbus", who, having moored to the shores of America, thought that he had found a way to India.
Starchy maize. Large grains of yellow or white color contain up to 80% soft starch and little protein, which is why it is used mainly for the production of flour, molasses, and alcohol.
Bursting maize. This is a high-protein corn, which, when heated, breaks the skin and bursts, turning out into a white powdery lump, which determined the technology of popcorn production.
Filmy maize. It owes its name to the scales (films) covering the grain. This quality makes the corn of this group of little use for the food industry and, as a result, unpopular with farmers.

There are also semisubular and starchy-sugar groups.

The varietal-hybrid variety of corn is extremely large, therefore, for acquaintance, let us pay attention to the amazing maize, which in appearance is noticeably different from the usual corn.

"Pearl Miracle" (Japanese). The plant itself, and the flowers, and the cobs look spectacular. Thanks to thick juicy stems with striped yellow-green-red-orange-pink stripes, they are often planted along walls and fences as a decorative one and a half meter hedge, and designers decorate interiors after harvest with small elongated cobs with dark red grains.
"Glass Gem" or "Kaleidoscope". When looking at the ear of this hybrid, it appears that the kernels 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 brewed, but excellent popcorn is made from the beans.
"Strawberry". This variety is surprising in color, size, and shape. In length, the cobs are small - they 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 sweet and healthy in the milky stage of maturity. The flour made from this corn retains a natural dye that is used in cooking.
Peruvian black. Black corn is spoken of not only as the most ancient domesticated crop, but also as the healthiest among corn. Gardeners are often impressed by both the black "black" grain and the powerful stem of the plant with aboveground purple roots and dark-striped leaves. The second, "Ukrainian" name of the Peruvian corn - "Mama Sara" - comes from the name of Saramama ("mother of maize") - a female deity from the mythology of the Quechua people.
White. The grain color of these hybrids is really snow-white, which is reflected in the names of many of them: "White Cloud" - used to make popcorn, "Snow Queen" - is characterized by increased sugar content, "Snow Avalanche" - a high-yielding hybrid with sweet and juicy grains. Thompson Prolific is a starchy, hearty white corn variety known in Virginia (USA) since 1910 and very popular with American farmers.

Corn is an irreplaceable crop in the world economy. Starch, flour, alcohol, oil, biogas - all this is produced in sufficient quantities thanks to corn. Without it, humanity simply could not cope with either feeding itself or providing food for domestic animals. But new research into the health benefits 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.

Reprint of materials

Use of any material without our prior written consent is prohibited.

Safety regulations

The administration is not responsible for any attempt to apply any recipe, advice or diet, and also does not guarantee that the specified information will help or harm you personally. Be prudent and always consult an appropriate physician!

Jan-30-2017

What is corn?

What is corn, the benefits and harms of corn for the human body, what medicinal properties it has, all this is of great interest to those who lead a healthy lifestyle, monitor their health, and are interested in folk 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 that grows up to three meters in height. It is grown for the ears of grains and is the most important grain crop after wheat and rice. Maize is divided into 9 groups (depending on the properties of the grain), they are distinguished: siliceous, odontoid, semi-toothed, bursting, 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 Myatlikovs). In addition to cultivated corn, the genus Corn includes several other wild-growing subspecies. Corn is considered one of the oldest plants cultivated by mankind - according to scientists, it was introduced into cultivation about 8,700 years ago in the Balsas Valley (Mexico).

Historians believe that corn played an important role in the development and formation of all highly developed cultures of America (May, Aztecs, Olmec culture), explaining that it was she who 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. The largest producers of this cereal include the USA, China, Mexico, India, Brazil, Argentina, Indonesia, South Africa, France and Italy.

The culture is light-loving and thermophilic, rather 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 prerequisites for a good harvest - loose and well-fertilized soil and abundant watering. Manure, which is introduced during the autumn digging process, can be used as fertilizer.

Corn is planted in late April - early May, when the threat of frost is over. Then it remains only to wait for shoots and ripening. A sign of the ripening of corn cobs, as experts say, is dried hairs on the cobs. Harvested corn as the ears ripen. The kernels of the cobs should be soft and release milky juice when pressed.

From corn grain is obtained: cereals, flour, starch, alcohol, compound feed; from the germ - corn oil. Green matter, silage, hay - livestock feed; from dry stalks and cobs - paper, linoleum, viscose, etc. It is widely cultivated in all agricultural regions of the world. Grain yield 30-100 centners. from 1 hectare and more.

Corn is one of the most popular foods on earth, so it should come as no surprise that it has widespread culinary uses. In industry, artificial fiber is obtained from corn protein, corn starch is used in the production of 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 building materials; and furfural is obtained from the cabbage - the raw material necessary for the production of nylon, plastics and other synthetic substances; "Corn hair" is used in medicine.

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

Corn composition:

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.

Phenol carboxylic acids, flavonoids, rutin and glycosides are found in corn leaves; in the stigma - fatty and essential oils, pantothenic and ascorbic acids, steroids, saponins, glycosides and other substances.

Beneficial features:

The use of corn has a beneficial effect on the functioning of the gastrointestinal tract and relieves constipation.
Cornstarch promotes muscle fiber formation and nourishes nerve cells.
Pectins contained in grains exhibit antitumor activity.
Glutamic acid improves memory, and also has a beneficial effect on metabolic processes in the brain.
Young corn well cleanses the body of harmful substances and accumulated toxins.
The choleretic properties of corn are used in the treatment of hepatitis, cholecystitis.
Corn dishes are recommended for those suffering from obesity, diabetes, 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 boiled corn reduces the risk of colon cancer. Preparations of corn silk have a beneficial effect on urinary functions, normalize kidney function. Corn oil stimulates the functions of the gallbladder, helps cleanse the body of toxins and toxins.

Contraindications:

Of course, corn is a very useful and valuable product, but it also has a number of contraindications. Harmful for thrombosis, increased blood clotting, thrombophlebitis. This vegetable is undesirable for people with reduced appetite and low body weight. During exacerbation of gastrointestinal ulcers, the use of corn grains, crushed corn can negatively affect health.

Contraindications:

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

Medicinal properties:

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

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

The health benefits of corn oil are used to nourish hair and facial masks. As a result, the hair follicles are enriched with vitamins, the natural elasticity of the skin is restored.

Grains activate metabolism, and corn broth helps burn fat. That is why nutritionists recommend not pouring out the liquid after boiling the ears, but taking a glass every day.

The use of corn in folk medicine is quite wide. This is argued by the fact that corn contains many useful minerals and is full of 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 stigmas contain large amounts of ascorbic acid, essential oils and pantothenic acid;
The 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 to reduce the viscosity of bile and helps to normalize the work of several organs;
Preparations that contain corn, help to stop bleeding to varying degrees, while blood clotting increases significantly;
Corn, in spite of its high calorie content and richness of nutrients, will help those people who want to lose weight. This is because corn can reduce appetite.

Indications:

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

Corn treatment for chronic stool retention and hemorrhoids:

Recipe 1

Pass 100 g of fresh corn kernels through a meat grinder, 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 the corn leaves and apply to the nodes for 15 minutes with external hemorrhoids. The procedure is carried out once a day until complete recovery.

How to cure corn gallbladder disease?

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 gallstone disease 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 with a blender, mix with 1 liter of broth, add 200 ml of St. John's wort infusion. 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

2 tablespoons of corn silk pour 0.5 liters of boiling water, leave for 30 minutes, drain. 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, drain. 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 broth of meadow clover (0.5 l), leave for 20 minutes, drain. 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.

Lowering cholesterol levels and preventing cardiovascular disease:

Recipe 1

To lower cholesterol levels, carry out a two-week course of cleansing according to the following scheme: 1st day - take 3 times a day, 100 ml of corn silk infusion; 2nd day - eat 300 g of boiled corn kernels during the day; 3rd day - take 3 times a day, 200 ml of corn broth; 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 - daily drink 0.5 liters of corn silk infusion.

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 prevention is 28 days. Prevention should be carried out 2-3 times a year.

Recipes from D. Nesterova's book “We are treated with vegetables. Healers from the Gardens ”.