Food News

Four Misconceptions About Corn

benefits of corn


When planning crops and considering a seed product line, most farmers know that corn gets a bad rap these days. Despite the fact that it is the United States’ most grown and harvested crop, many people continue to look down on this vegetable. This produce is surrounded by many misconceptions, perhaps because it is hard to categorize it in certain ways, or perhaps because there is still so much confusion about it. Understanding these misconceptions can help you plant a more delicious and nutritious variety of corn.

Myth #1: Corn is unhealthy

Some people assume that corn is unhealthy because it is high in starch, which is a carbohydrate – but corn has a number of health benefits. An ear of sweet corn has the same amount of calories as an apple or banana (around 110), with less than a quarter of the sugar (around 6-8 grams). It is high in nutrients and counts towards your recommended daily servings of vegetables. However, these are Grain-Free, Hearty and Vegetarian choices, which makes it much better for you.

Myth #2: Corn contains no beneficial nutrients

Though corn cannot compete with superfoods like mandarin or cabbage, it does contain its own useful nutrients. This vegetable has been shown to help prevent plaque buildup, and antioxidants called “anthocyanin” help guard our arteries. Also, corn contains cysteine and other powerful antioxidants, shown to help prevent heart disease and cancer.anthocyanin compound is also present in the skin of all fruits and vegetables.

Myth #3: All corn is genetically modified

The seed product line for this crop is varied, and people often think that the corn we eat is genetically modified. This is, for the most part, untrue. 90% of field corn, which is almost inedible by humans, is modified. These products are used to feed cattle, turned into ethanol, or converted to high-fructose corn syrup products. Sweet corn, which is generally less flavorful, may be used as regular corn or sweet corn is mashed into high- fructose corn syrup.

Myth #4: Corn has no impact on the environment because it is grown thousands of miles away 

The overwhelming majority of corn grown in the United States is produced from genetically modified seeds. Also, corn is actually a hydroponic growing plant. It is grown in Southern Corn Belt states that have traditionally grown cotton, sugar cane and other crops to provide a steady supply of food and fuel for local sugar mills. Corn is also a major farmer’s best friend, providing both protein and carbohydrates to emergency survival depots.

Myth #5: Corn produces no smoke

It’s a myth, and there’s a good reason for it. Corn actually produces a kind of smoke known as swine fat. This smoke is mainly produced from kernels that have not yet ripened. The Native Americans used a lacrosse stick to separate the corn to produce smoke. The smoke is a byproduct of the corn’s digestive process, and is harmful to human beings. However, the FDA ignore the health impacts of this cheap smoke adding to the illnesses of children who eat candy and ice cream.

Myth #6: Corn contains no cholesterol

Many people believe that corn has no cholesterol because it is heavily processed and therefore does not contain any cholesterol. In fact, according to the Cornhusker which process two or three percent of corn bran is removed from the germ of the corn kernel through a process of sorting and cleaning. Left is the endosperm which contains the starch and watery content necessary for the next batch of corn. The remaining pulp is then frozen to remove the water. Raw corn is actually pressed to produce juice, not corn starch which is highly processed and contains little or no nutrients.

Myth #7: Corn contains no saturated fats

Corn contains saturated fats in the form of bioflavonoids and is highly processed. Also, these fats are very unstable and decompose to carcinogens over time. Despite the scare caused by the trans-fatty acids in sodas and burgers, scientific evidence shows that these acids are much more stable in the human body and are the cause of heart disease and cancer.

Myth #8: Corn contains no preservatives

The claim that corn contains preservatives is brought about by the agricultural practices of the pre-person time. In the agricultural practices of the pre-person time, corn and other crops were plowed into land with chemical fertilizers and pesticides. Thus, the land was artificially covered with chemicals to extend the productive life of the land. Although this practice is efficient, it does cause plants to be susceptible to pests and diseases.

In addition, the animal protein obtained from corn is highly susceptible to bacterial and fungal infections. Thus, it is highly vulnerable to outside forces that might affect its growth.


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