Food that the body does not digest is eaten by the person who ate it. So eat in moderation

Is corn good for the Aztecs, but bad for us? Let's try to figure out what the first inhabitants of modern Mexico valued.

In fact, corn is a herbaceous plant of the grass family with a tall, up to four meters, stem and large linear-lanceolate leaves. The plant has “male” flowers (collected in panicles at the top) and “female” flowers (cobs). The latter always have an even number of grain stripes on a fleshy core in a dense wrapper of leaves and fibers (stigma). Grains can be of different shapes:

• round;
• elongated;
• tooth-like;
• beak-shaped.

Why does the bran husk of corn kernels resist digestion? Don't be scared! The answer is simple: high content of cellulose - fiber that our body cannot digest due to the lack of the necessary enzyme.

Like other grains, it contains prolamins, lectins - proteins that cannot be processed properly. There is nothing wrong with this, unless you have a sensitive intestine. Unpleasant symptoms are possible: bloating, heaviness.

Top 5 unexpected and beneficial properties of corn

It is not digested, but why is it still useful? The Aztecs also used corn for medicinal purposes. Grains, cobs and stigmas were used. Not all beneficial features corn has already been studied, but those that are known are amazing.

1. Effect on intestinal function. The cereal helps get rid of constipation and normalize the functioning of the gastrointestinal tract (in the absence of gastric and duodenal ulcers). Indigestible fiber works as a scrub, cleansing the intestines of unnecessary residues.
2. Choleretic effect, effect on the liver. Recent studies have shown the effectiveness of use in increasing the secretion of low-viscosity bile, in some cases the dissolution of gallstones was observed. Boiled stigmas alleviate diseases of the gallbladder, ducts and some types of hepatitis.
3. Effects on the pancreas and kidneys. Eating boiled young corn has a positive effect on the destruction of kidney stones, and a glass of broth a day will help with problems with the pancreas.
4. Heart and more. Eating cereal helps strengthen blood vessels, stabilize heart function (do not use in case of thrombosis), normalize blood pressure, and relieve attacks of gout and nephritis.
5. The product can be the basis of a diet.

The grains contain substances necessary for the functioning of the body.

1. Fats about 1.35 g per 100 g of product.
2. Carbohydrates – 18.7 g.
3. Proteins – 3.3 g.
4. Water – 76.05 g.

Grains are processed during the digestion process, so we receive and absorb all the vitamins and microelements from the grain. Although there is dietary fiber, the bulk of it is the digestible nutrients in the corn.

Vitamins:

• retinol
• group B;
• vitamin C;
• vitamin E
• vitamin K

Macronutrients:

• magnesium;
• phosphorus;
• potassium;
• sodium;
• calcium.

Just imagine, corn contains gold! Although the amount is small, it is necessary to improve the functioning of the immune system and participate in hormonal processes. Other microelements:

• copper;
• selenium;
• manganese;
• zinc;
• iron;

Corn is the queen of fields! It not only brings pleasant sensations to the taste buds. When consumed correctly, cereal helps build muscle mass naturally and nourishes the body, so it is an integral part of the diet, especially for children.

Be sure to read about it

Corn is the most commonly grown grain in the world. It is even ahead of rice and wheat. The problem is that today's corn is bad for our health. Although corn has never been a good choice in terms of a healthy diet.

Proven methods!

For starters, it has a lot more omega 6s than omegas. Omega-3 is good and produces anti-inflammatory substances in our body. It is different from omega-6, which stimulates the production of hormonal substances that cause inflammation.

When omega-6 outstrips omega-3 in the body, it disrupts the body's ability to control all inflammatory activity.

This inflammation can cause irreparable damage, namely:

• Diabetes
• Immunological diseases
• Elevated cholesterol levels
• Asthma
• Cardiovascular diseases
• Depression

The worst part is that it is almost inevitable to live without consuming this ingredient. We are not talking about the corn itself, which is eaten in the summer, which we grow ourselves, but its derivatives, which are included in many industrial products.

For example, ketchups, salad dressings, soft drinks and cookies contain corn syrup, a highly harmful sweetener found in most foods Americans eat daily.

5 reasons not to eat corn:

Corn is GMO

More than 9,000 years ago it was domesticated from a plant known as teosinte, a kind of grass. Although corn was most likely the first genetically modified food, it is still being restructured to this day.

To give you an idea, about 90% of all corn grown in Brazil is GMO.

In a study published in the International Journal of Biological Sciences, analyzing the effects of genetically modified foods on the health of mammals, researchers proved that transgenic corn is responsible for damage to the animal's organs.

Corn may activate autoimmune disease

Although corn is gluten-free, it can be lousy for the intestinal lining.

This is because grain proteins act like gluten, confusing the immune system.

Moreover, corn has a high glycemic index, which means it is easily converted into sugar.

And it’s no secret that sugar fires up our body cells, isn’t it?

Corn is not completely digested

Humans cannot fully digest corn because it contains cellulose fiber.

Another detail is that grains have prolamins, which are a class of proteins that our body cannot completely break down.

Corn contains lectins

Lectins, for those who don't know, are other proteins that we cannot digest.

It then passes through almost the entire intestinal wall, which damages the organ, causing inflammation.

Corn is full of pesticides

Of course, this was not always the case. However, today most of the corn sold is far from organic. It is full of Bt insecticide (Bacillus thuringiensis) and other harmful poisons.

Some studies have shown that Bt toxin accumulates in the blood, making it difficult for organs to function properly, leading to serious long-term illness.

This simple vegetable, which grows in almost everyone’s garden, is much healthier than ginseng, aloe, celandine, plantain and cyclamen! Which ones exactly? healing properties corn has, who needs it in the diet, and what it helps against - read on!

What are the benefits of corn and what does it contain?

In fact, corn contains many more vitamins, macronutrients and minerals than you realize. More than 30 vitamins that affect human health and are essential in the daily diet. 100 g of young corn (on the cob) contains 16.5 grams of carbohydrates, 2 g of fat, 3.6 g of protein and 3 grams of dietary fiber.

As for vitamins, the cobs contain the most niacin (aka B3) and thiamine, they have a positive effect on the body’s immune properties. The vitamin content is much more concentrated than in the echinacea tincture, which is prescribed in the hospital to anyone who needs to quickly and effectively increase the protective properties of the immune system.

It is also worth noting that 1 ear of young corn contains beta-carotene and riboflavin, and in sufficient quantities to provide the body with these components for several weeks ahead! Together with carotene (which is also found in corn), these components have a positive effect on human vision and 100 grams of cooked cob is equivalent to 4-5 kilograms of carrots, which are known for their healing properties for vision.

Pyridoxine with pantothenic acid is also important (content in mature corn is 0.76 mg and 0.05 mg, respectively), they improve metabolism in the body, have a beneficial effect on the human nervous system - the best sedative! Ascorbic acid (vitamin C), which is contained in 100 g of fresh corn in an amount of 7 mg, has a general strengthening effect on the body! Thus, corn is the most useful vegetable for strengthening the body and preventing viral diseases!

The cobs contain the following vitamins in smaller quantities:

• B5 is an indispensable component for accelerating the metabolism of fats in the body, as well as for the absorption of carbohydrates.
• B6 is a replenishable vitamin in the human body, needed for proper metabolism and absorption of protein in the body.
• E - improves the absorption (absorption) of oxygen by muscle tissue, necessary during training and other types of physical activity.
• K - vitamin is necessary for optimal blood clotting, accelerates metabolism and the dissolution of fats.

The usefulness of corn does not end there for the body, since the cobs also contain a lot of calcium, potassium, phosphorus, sodium and other macroelements that are necessary for humans, especially at an early age. Corn is indispensable for children, it promotes better formation of bone tissue, and the amount of phosphorus is no less than in fish!

The vegetable contains the most essential microelements for humans: magnesium, zinc, iron, without which proper metabolism and normal functioning of the nervous system are impossible. In addition to the above, cobs contain more than 20 vitamins, which play an important role for human health!

Corn – harm and benefit or what is more?

In addition to the long list of corn benefits and nutrients, it can also cause harm to the body, especially if you consume it in excessive quantities in your diet. It is contraindicated to eat a lot of corn if:

• There is a tendency to thrombosis and increased blood clotting. As mentioned above, corn contains a lot of vitamin K, which improves blood clotting, so for people who have a tendency to form blood clots, corn is very dangerous.
• Had gastritis or stomach problems. As a food, corn is quite heavy and for its digestion it is important to avoid problems with the stomach and the secretion of enzymes.
• There are exacerbations of the ulcer or problems with duodenum. Corn grains can cause bloating in the intestines, which will aggravate the patient’s condition and may injure him.

People who are underweight are not recommended to eat corn, as it significantly reduces appetite. Moreover, it has been proven that underweight people have difficulty digesting corn due to a lack of the necessary enzymes to break it down. People who have severe allergic reactions are also not advised to consume corn - it aggravates the reaction to allergens.

The benefits of corn for weight loss

Corn is very filling, it is enough to eat only 200-300 grams of it until you are completely satisfied, but its main advantage is that 100 grams of product contains only 95 calories. That is, by eating cobs, you reduce the average calorie consumption in 1 day by several times.

Due to the fact that most of the macroelements and vitamins contained in corn contribute to better metabolism in the body, the body is naturally cleansed of toxins. Thus, 10-15 days after you started eating cobs just once a day, you can feel significant lightness. Your weight will gradually return to normal.

One of the main benefits of corn for weight loss is the ease of the process. You can eat it in any form, be it porridge, fresh boiled corn or cereal - there is no difference. Thus, you can lose weight not only quickly, but also quite pleasantly and without any effort or extreme stress on the body. Moreover, you can hardly find a weight loss product tastier than fresh corn cobs!

Is corn good for pregnancy?

Every expectant mother asks this question, especially when she wants to eat sweet young cobs, and her pregnancy is already quite long. But few people know how corn is beneficial for pregnant women! Let's take a closer look at the benefits of corn for the body of mother and child.

1. Cobs contain folic acid, which is needed not only by the young mother, but also by the fetus.
2. Corn is very useful for toxicosis - its main property is precisely to reduce the toxic effect on the body, it significantly improves well-being expectant mother and with periodic consumption of cobs, toxicosis will stop in the shortest possible time.
3. Sensitivity to fried foods and fish is reduced, so if you have not excluded corn from your diet, then you can eat all other foods without any problems!
4. It has been repeatedly proven that it is corn that affects the amount of milk a mother has after giving birth. If you want your child to have good immunity and nutrition, then you should definitely eat corn!
5. As you know, during pregnancy, almost all calcium leaves the body, since the fetus requires it to form the skeleton. Corn cobs will easily restore its deficiency and also saturate the body with other necessary macroelements.
6. The walls of blood vessels are strengthened, which prevents many diseases that can occur both during and after childbirth.

Eating corn is beneficial at any stage of pregnancy, both for the mother and the child. The only thing to remember is that you should not overuse the vegetable, as it is very hard on the stomach!

This simple vegetable, which grows in almost everyone’s garden, is much healthier than ginseng, aloe, celandine, plantain and cyclamen! What exactly are the healing properties of corn, who needs it in their diet, and what it helps against - read on!

What are the benefits of corn and what does it contain?

In fact, corn contains many more vitamins, macronutrients and minerals than you realize. More than 30 vitamins that affect human health and are essential in the daily diet. 100 g of young corn (on the cob) contains 16.5 grams of carbohydrates, 2 g of fat, 3.6 g of protein and 3 grams of dietary fiber.

As for vitamins, the cobs contain the most niacin (aka B3) and thiamine, they have a positive effect on the body’s immune properties. The vitamin content is much more concentrated than in the echinacea tincture, which is prescribed in the hospital to anyone who needs to quickly and effectively increase the protective properties of the immune system.

It is also worth noting that 1 ear of young corn contains beta-carotene and riboflavin, and in sufficient quantities to provide the body with these components for several weeks ahead! Together with carotene (which is also found in corn), these components have a positive effect on human vision and 100 grams of cooked cob is equivalent to 4-5 kilograms of carrots, which are known for their healing properties for vision.

Pyridoxine with pantothenic acid is also important (content in mature corn is 0.76 mg and 0.05 mg, respectively), they improve metabolism in the body, have a beneficial effect on the human nervous system - the best sedative! Ascorbic acid (vitamin C), which is contained in 100 g of fresh corn in an amount of 7 mg, has a general strengthening effect on the body! Thus, corn is the most useful vegetable for strengthening the body and preventing viral diseases!

The cobs contain the following vitamins in smaller quantities:

• B5 is an indispensable component for accelerating the metabolism of fats in the body, as well as for the absorption of carbohydrates.
• B6 is a replenishable vitamin in the human body, needed for proper metabolism and absorption of protein in the body.
• E - improves the absorption (absorption) of oxygen by muscle tissue, necessary during training and other types of physical activity.
• K - vitamin is necessary for optimal blood clotting, accelerates metabolism and the dissolution of fats.

The usefulness of corn does not end there for the body, since the cobs also contain a lot of calcium, potassium, phosphorus, sodium and other macroelements that are necessary for humans, especially at an early age. Corn is indispensable for children, it promotes better formation of bone tissue, and the amount of phosphorus is no less than in fish!

The vegetable contains the most essential microelements for humans: magnesium, zinc, iron, without which proper metabolism and normal functioning of the nervous system are impossible. In addition to the above, cobs contain more than 20 vitamins, which play an important role for human health!

Corn – harm and benefit or what is more?

In addition to the long list of corn benefits and nutrients, it can also cause harm to the body, especially if you consume it in excessive quantities in your diet. It is contraindicated to eat a lot of corn if:

• There is a tendency to thrombosis and increased blood clotting. As mentioned above, corn contains a lot of vitamin K, which improves blood clotting, so for people who have a tendency to form blood clots, corn is very dangerous.
• Had gastritis or stomach problems. As a food, corn is quite heavy and for its digestion it is important to avoid problems with the stomach and the secretion of enzymes.
• There are exacerbations of ulcers or problems with the duodenum. Corn grains can cause bloating in the intestines, which will aggravate the patient’s condition and may injure him.

People who are underweight are not recommended to eat corn, as it significantly reduces appetite. Moreover, it has been proven that underweight people have difficulty digesting corn due to a lack of the necessary enzymes to break it down. People who have severe allergic reactions are also not advised to consume corn - it aggravates the reaction to allergens.

The benefits of corn for weight loss

Corn is very filling, it is enough to eat only 200-300 grams of it until you are completely satisfied, but its main advantage is that 100 grams of product contains only 95 calories. That is, by eating cobs, you reduce the average calorie consumption in 1 day by several times.

Due to the fact that most of the macroelements and vitamins contained in corn contribute to better metabolism in the body, the body is naturally cleansed of toxins. Thus, 10-15 days after you started eating cobs just once a day, you can feel significant lightness. Your weight will gradually return to normal.

One of the main benefits of corn for weight loss is the ease of the process. You can eat it in any form, be it porridge, fresh boiled corn or cereal - there is no difference. Thus, you can lose weight not only quickly, but also quite pleasantly and without any effort or extreme stress on the body. Moreover, you can hardly find a weight loss product tastier than fresh corn cobs!

Is corn good for pregnancy?

Every expectant mother asks this question, especially when she wants to eat sweet young cobs, and her pregnancy is already quite long. But few people know how corn is beneficial for pregnant women! Let's take a closer look at the benefits of corn for the body of mother and child.

1. Cobs contain folic acid, which is needed not only by the young mother, but also by the fetus.
2. Corn is very useful for toxicosis - its main property is precisely to reduce the toxic effect on the body, it significantly improves the well-being of the expectant mother and with periodic consumption of the cobs, toxicosis will stop in the shortest possible time.
3. Sensitivity to fried foods and fish is reduced, so if you have not excluded corn from your diet, then you can eat all other foods without any problems!
4. It has been repeatedly proven that it is corn that affects the amount of milk a mother has after giving birth. If you want your child to have good immunity and nutrition, then you should definitely eat corn!
5. As you know, during pregnancy, almost all calcium leaves the body, since the fetus requires it to form the skeleton. Corn cobs will easily restore its deficiency and also saturate the body with other necessary macroelements.
6. The walls of blood vessels are strengthened, which prevents many diseases that can occur both during and after childbirth.

Eating corn is beneficial at any stage of pregnancy, both for the mother and the child. The only thing to remember is that you should not overuse the vegetable, as it is very hard on the stomach!

Excluding foods that are difficult for the stomach from your usual diet is a must when treating gastritis. The main rule of such a diet is not to burden the diseased organ and help it begin to function normally. Restrictions are sometimes especially difficult; often a gastroenterologist is asked whether it is possible to eat boiled corn with gastritis, since for many this is a favorite and long-awaited summer delicacy.

Cereals can positively influence the functioning of vital systems of the body: cardiovascular, nervous, digestive. Corn removes waste and toxins, enhances peristalsis, and reduces the level of “bad” cholesterol and blood sugar. No matter what arguments in favor of consumption are given due to the high content of dietary fiber, vitamins, micro- and macroelements, for gastroenterologists and nutritionists corn is a very ambiguous product; it is impossible to answer with confidence whether corn can be eaten with gastritis. Like other products, if gastritis is diagnosed, it should be consumed with caution, trying to put less strain on the stomach.

Benefits of boiled corn

A feature of cereal crops is the ability to retain valuable substances in its composition for a long time. The cooking process: cooking, freezing, canning can significantly affect their level. To get the maximum vitamins from the cobs, opt for steaming, then all the nutrients will remain in the product and will not go into water.

Corn is quite high in calories, even after eating a small portion you feel full. High nutritional value, the presence of vitamins C, E, K, group B, a large amount of plant fiber, minerals, among which iron predominates, as well as zinc, manganese, potassium, phosphorus, copper, magnesium, fluorine, calcium, made corn one of the most main cereal crops.

Dietary fiber contained in grains contributes to a marked improvement in intestinal motility. Starch, unsaturated fatty acids, an optimal balance of proteins, fats, and carbohydrates eliminate the inflammatory process.

Despite its rich vitamin and mineral composition, corn is a difficult product for the stomach, so the advisability of its use should be discussed with your doctor after clarifying the characteristics of the course of gastritis.

Moderation in quantity is the main condition for the benefits of corn

The ambiguity of the product's benefits for inflammation of the mucous membrane is associated with the high fiber content, which during an exacerbation of the disease can aggravate the situation by irritating the walls of the stomach. To eliminate the unpleasant consequences of eating yellow grains, during an exacerbation of gastritis, they are completely prohibited from being included in the diet, even in small quantities. During the period of remission, corn is allowed, but only as a separate dish and in moderate portions. You can’t eat or wash it down with anything for at least an hour and a half - then the digestion process will not be complicated by a mixture of different dishes.

You will have to refuse the desired dish if problems with the stomach and intestines worsen, as well as with increased blood clotting, during pregnancy or breastfeeding.

How to choose corn

Cereal crops can be represented by food and feed varieties; understanding them can be quite difficult, but necessary if you do not want to harm your health.

Stomach diseases require a responsible approach to nutrition, try to put less strain on the intestines - if there is no irresistible desire to eat corn, it is better not to do this.

To get the maximum benefit from corn and avoid digestive problems after eating it, it is important to know how to choose it correctly:

1. You should pay attention to the degree of maturity. Some people prefer cobs with dense grains of a rich yellow color, but in vain. Most often, this is a sign that the grains are old and it will be very difficult for the stomach to process them. A rough structure will definitely provoke an exacerbation of gastritis symptoms. It is necessary to choose young cobs with light yellow grains, which, when lightly pressed, will noticeably release milky juice.
2. If you are in doubt which variety is in front of you - feed or food, pinch off the grain and taste it. Softness, light creamy consistency, sweetish taste are signs of a premium product, feel free to give preference to this type.
3. Notice the green leaves on the cobs, which indicate freshness.
4. Peeled heads of cabbage may be a reason to suspect that the grains were treated with chemicals and the leaves withered as a result. That's why they were torn off to give them a marketable appearance. The use of such a product is extremely undesirable both with and without gastritis.

Cooking corn cobs correctly

Young food grade corn cooks very quickly. The heads of cabbage are cleaned of leaves and stigmas. If desired, you can put some of the freshest green leaves and hairs on the bottom of an ordinary saucepan, multicooker bowl or double boiler, lay out the cobs, and if necessary, break them in half. You should not add salt during cooking, as this will make the grains softer. For food grades, 20-25 minutes of cooking after boiling water is enough. The finished corn should be allowed to cool slightly, sprinkle with salt or lightly grease with butter.

Gastritis is not a contraindication to eating boiled cobs, but it is important to observe moderation and chew the grains thoroughly.

Corn dishes that are good for gastritis

Boiled or canned, cooked into porridge, frozen grains used to create various dishes, butter, flour – there are many options for including corn in your diet. But this applies to healthy people. A special feature of the diet for inflammation of the gastric mucosa is the predominance in the diet of light foods, viscous, watery porridges.

Many gastroenterologist patients are interested in whether it is possible to eat cereal porridge instead of boiled corn. Experts answer in the affirmative, but with a caveat: porridge is prohibited during acute illness, but as a side dish after the intensity of symptoms has decreased, it is a very healthy, satisfying dish.

For gastritis, it is preferable to cook porridge with a liquid consistency, so when cooking, the ratio of corn grits: water should be 1:4. Before cooking, the cereal must be pre-rinsed under running water. With medium grinding, about 25-30 minutes of cooking over low heat is sufficient. It is important to stir the porridge frequently so that it does not burn to the bottom of the pan. Boil in water, and add milk and butter to the prepared dish.

Don't forget about such a healthy product as pumpkin. Corn porridge cook until half cooked, then transfer to a deep heat-resistant form or frying pan, add pumpkin pieces at the rate of 300 g per glass of cereal, simmer for about half an hour. When the dish has cooled down a little, a spoonful of honey will not be superfluous, which has also proven itself in treating the stomach.

The dietary menu for chronic inflammation of the mucous membrane necessarily includes various vegetable puree soups, which envelop the walls of the stomach, forming a protective layer on the inner surface of the organ. It is also allowed to add young corn to them. To prepare the dish you will need:

• corn grains – 150-200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• cream 10% fat – 100 ml;
• butter – 50 g;
• olive oil – 2 tbsp. spoons;
• chicken broth – 1.5-2 l;
• greens (dill, parsley) - a small bunch;
• salt - to taste.

Wash the vegetables thoroughly, chop the onion, grate the carrots on a grater or shredder, pour everything into a heated frying pan, simmer until half cooked with olive oil. Place the pan with the broth over medium heat, pour the cream into it, add the corn kernels, and add the roast. Cook the soup until the corn kernels soften, 5-7 minutes before the end of cooking, add chopped herbs and salt. Bring the finished soup to a smooth consistency using a blender.

If you doubt whether you can eat corn if you have gastritis, remember that inflammation of the mucous membrane is not a reason to deny yourself your favorite dish. It is only important to refrain from boiled cobs and porridge during an exacerbation. In the absence of acute symptoms, a moderate amount of cereal will not harm your health at all, and porridge with added pumpkin or light cream soup will only be beneficial. Eat right and be healthy!

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Although corn does not contain gluten, a harmful protein found in wheat, it can cause celiac shock. This provokes disturbances in the functioning of the immune system. Therefore, it is not recommended for use by people who have autoimmune diseases.

3. Corn is very slow to digest.

Your digestive system is unable to fully digest corn because it contains cellulose fiber. Our body lacks the necessary enzyme to process cellulose.

4. Corn causes bloating.

All because of the lectins that are part of it. They are also not digested, but pass through the intestines in transit. They do not bring any benefit to the body, only harm: they lead to damage to the intestines and the occurrence of inflammation in it.

5. Corn on store shelves contains pesticides.

It is not profitable to grow it, because it is susceptible to pest attacks. Weather conditions can also destroy the entire corn crop. To increase the stability of this grain crop, it is treated with various poisons. They poison our body and lead to disruptions in the functioning of internal organs.

6. Today, almost all corn is genetically modified.

85% of the corn grown in America is genetically modified. The study found that its consumption caused damage to internal organs in laboratory rats.

Do you often eat corn? Do you know about its disadvantages?

Useful tips

After wheat and rice, the most common grain in the world is corn. It is tasty, filling and bright. For many years corn had a good reputation and was considered very important food product. What has happened in recent years?

It’s unlikely that anyone would guess or suspect, but every day each of us eats foods that were made using corn. Unfortunately, the reputation of this delicacy is deteriorating greatly from year to year.

The biggest problem is the poor ratio of omega-3 to omega-6 fatty acids. As you know, omega-3 acids contribute to the production of hormones in the human body that fight inflammation. Omega-6 acids, in turn, are “on the side” of those hormones that, on the contrary, provoke inflammatory processes.

When it happens that the amount of omega-6 numerically exceeds omega-3 acids, the human body loses the ability to control the inflammatory processes that periodically appear in it. After the development of inflammation, a person develops one or another disease.

You can't even imagine how large the proportion of corn is in your diet. The category of products containing corn, or rather its syrup, includes: sauces, sweets, seasonings and prepared foods in large supermarkets. Corn syrup is the most common type of sweetener, containing huge amounts of fructose, which is one of the culprits in obesity.

Now let's look at everyone's favorite boiled corn.

Harm of corn

1. Leads to the development of autoimmune diseases

Corn grain, even when ground, is very irritating to the intestinal mucosa. For some unknown reason, the human body reacts to corn protein as if it were gluten (the harmful wheat protein). This leads to malfunctions of the immune system.

This product has a very high glycemic index. This fact explains the insulin response to this grain and the development of various inflammatory processes.

2. Genetic modification

Today's reality is that 85 percent of all corn in the world is genetically modified. Scientists do not yet know anything about the consequences for humans of long-term consumption of modified corn, but experiments conducted on rats showed terrifying results.

The list of problems was topped by the development of cancer, serious damage to internal organs, and a decrease in life expectancy.

3. Uselessness

Many people believe that corn is a vegetable, but this is not true. Corn grain has been grown by people since time immemorial. It is starchy, too sugary and extremely poor in minerals and vitamins. Genetic engineering was one of the first to catch up with corn, so you shouldn’t hope to acquire a safe and healthy crop today.

Why is corn bad for you?

4. Indigestible lectin proteins

Corn contains large quantities of lectins, which the human body cannot digest. Thus, this protein passes through the esophagus undigested, unlike other good proteins. This causes the intestinal walls to become irritated and damaged.