You stand in the store and reach for another product – breakfast flakes, frying oil, maybe pancake flour. You check the label and see: corn. Then another product. And she again. This golden ear is everywhere, and yet most of us are not aware of its true power. This is not only a summer grilled delicacy or a salad addition – it is one of the foundations of modern cuisine. Ready to discover the secrets of this extraordinary grain?
The history of this grain is a real epic journey through continents and millennia. Where does corn come from? Her cradle is Mexico, where over seven thousand years ago ancient farmers began the domestication of a wild plant called Teosinte. It was there that the corn we know today in the Tehuacán Valley. The civilizations of the May, Aztecs and Incas treated her almost like a deity – it was the basis of their diet, the subject of religious worship and a symbol of life.
What makes corn so special? This grain can grow almost everywhere – from cool Canada regions to hot African areas. It is extremely efficient, because from one hectare you can collect more calories than from wheat or rice. That is why it became the basis for food safety for billions of people. In Poland, corn appeared for good in the 18th century and quickly became an important element of domestic agriculture.
Is corn healthy? This question often returns in discussions about the diet. The answer is more complex than you might think. On the one hand, corn provides valuable nutrients – fiber, which supports the work of intestines, B vitamins necessary for the nervous system and antioxidants such as lutein and zeaxanthin protecting eyesight. It also contains magnesium, phosphorus and potassium, and it is a source of complex carbohydrates that release energy gradually, ensuring long -lasting feeling of satiety.
On the other hand, the issue of genetic modifications cannot be ignored. Most commercial corn, especially in the United States, are GMO plants – modified for resistance to pests or herbicides. Although scientific studies have not clearly demonstrated the harmfulness of such food for health, many consumers prefer to choose ecological corn or from genetically unmodified crops. If you prefer to avoid GMOs, look for BIO certified products or relevant information on the label.
Not everyone should reach for corn without thinking. Who shouldn’t eat corn? First of all, people with intolerance or allergies to this grain – its symptoms may include rash, digestive problems or difficulty breathing. In addition, diabetics must watch out for its glycemic index, especially if they want to reach for canned corn or cornflakes. It is also worth bearing in mind that people with irritable bowel can poorly tolerate fiber contained in the butts.
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The possibilities of using corn in the kitchen are almost limitless. The simplest method is cooking or baking flasks – after spreading with butter and sprinkling with salt, they turn into a real summer classic. You can also remove the grains and add them to salads, soups or taco. Corn salsa with tomatoes, onions and coriander is the perfect complement to Mexican dishes. Polenta, or Italian corn porridge, goes well with sauces and grilled vegetables.
What to do with corn? Corn flour opens the door to the world of baking – from traditional tortillas, to crunchy corn bread, to gluten -free pancakes. You can also prepare corn popcorn – much healthier than store snacks, especially if you make it without butter and sugar. And if you fancy something more sophisticated, try a cream corn soup with the addition of cheese.
Sources: Szekier.pl, Dietetykgolonka.pl, Nietslkopasta.pl
