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ShareCorn is an integral part of our diet, but is unfortunately not recognised the way it should be. Maize, the American-Indian word for corn, literally means "that which sustains life."
Corn is also the third most important cereal grain in the world and serves as basic raw material for production of starch, oil, protein, alcoholic beverages and food sweeteners.
The onset of rains, the wet, dull afternoons remind us instantly of the delicious, hot bhutta. Little do we know that this tasty food can do wonders to our health too!
Benefits of corn:
Cellular generation: Corn helps the generation of new cells, since it is rich in folate. This is extremely important, especially before and during pregnancy.
Diabetes: Research shows maize is beneficial for those suffering from diabetes, if taken in moderate amounts.
Heart health: The maize bran (outside layer of a grain) contains soluble fibre which lowers cholesterol. The fibre binds with cholesterol in bile from the liver. It then passes from the body taking the cholesterol with it. White maize contains more fibre than yellow.
Colon health: Large amounts of insoluble fibre contained in corn aid the function of the colon and thus reduce risks of colon cancer. It also aids the cure of constipation and haemorrhoids.
Kidney health: Maize is beneficial for the kidney; treating renal dysfunction and other such kidney disorders.
Lung health: The beta-cryptoxanthin in maize makes it good for the health of the lungs.
Anaemia: Eating maize regularly helps battle anaemia.
Metabolism: Owing to the presence of thiamine, maize has been said to help the metabolise carbohydrates.
Macular degeneration: Corn is excellent for eye health and helps prevent age related degeneration.
HOW TO MAKE IT:
Add lime and rock salt to boiled corn for an anytime snack. Use it to make corn bhel or as stuffing in sandwiches, pastas and frankies. A plain bhutta is great too!
