Why shouldn’t we eat Mexican corn !?

If you are a big fan of Mexican corn , we recommend reading this article. Mexican corn has been in the food basket for many years and has many customers and is mostly used as a snack. Mexican corn is popular with families because of its large size and light weight.

Corn is rich in ABC vitamins and minerals such as calcium, potassium, phosphorus and iron, and most of it is made up of starches. Corn also contains antioxidants (anti-cancer) and dietary fiber, which are very useful in preventing non-communicable diseases such as diabetes, cardiovascular disease and gastrointestinal diseases such as constipation.

Not recommended for healthy people

A common type of corn is Mexican corn, which is eaten as a snack. Adding butter, salt, high-fat sauces, and in some cases the addition of sausage and some other additives to improve the taste of Mexican corn will increase its calories. This food combination is very high in calories, fat, salty and spicy and its consumption is very harmful and dangerous for cardiovascular patients, people with high blood pressure and hyperlipidemia, and overweight people.

Useful corn, harmful corn

If Mexican corn is prepared without salt and a small amount of liquid oil is added instead of butter and solid oil, and fatty sauces are not used, it is a suitable snack that, if prepared and consumed properly, can replace harmful foods such as Get chips and puffs too. Of course, consuming too much of it can also be harmful, but adequate and healthy consumption can turn this food into a good one.

Corn is used in various forms such as canned, steamed, grilled and roasted, the best type of which is steaming corn kernels at home, and until a few years ago, corn was prepared and consumed as grilled corn or cob, which is a low-salt type. It is recommended as a useful snack, but it should be noted that the ears do not burn when grilled, because burning any food increases the risk of carcinogenicity.

Another type of corn is prepared in roasted form, and if prepared at home, low in salt and without oil, it is a very suitable snack and can be a good substitute for chips and puffs in children.

Mexican corn impairs children’s growth

Children, pregnant and lactating women, and athletes are at risk for niacin deficiency, and deficiency of this vitamin in children leads to growth retardation. Niacin is one of the B vitamins that is called B vitamin. This vitamin plays an important role in the body’s energy and protein metabolism, which should be present in the daily diet by receiving foods containing this vitamin in order for the body to do its normal work.

According to studies, more than half of people are deficient in vitamin B, although this deficiency varies in different parts of the country. This vitamin can cause the body to produce an amino acid called tryptophan. Tryptophan is an essential amino acid that is produced by protein intake itself, so those who are deficient in protein are excluded.

There is a deficiency of niacin in cereals such as corn. Therefore, communities that use corn as a staple food are deficient in this vitamin. The increasing consumption of Mexican corn makes people more exposed to niacin deficiency. Vitamin B is found in cereal bran, but among cereals, corn is an exception.

Children, pregnant and lactating women are at risk for deficiency of this vitamin, so they should pay special attention to receiving this vitamin. Also, because this vitamin is involved in energy and protein metabolism, other groups that may be deficient in this vitamin are athletes. It is better for people to use food sources including whole grains. Also, protein including meat, eggs, dairy products, milk and legumes can be effective in providing niacin to the body.

The correct way to use corn

Corn is cold and dry according to ancient Iranian medicine. The best type of corn is its steamer. Grilled corn, or cob, is much healthier than Mexican corn. The corn roasting time should not be burned because burning any food substance that increases the risk of carcinogenesis. Also know that if corn is placed in salt water after grilling, it loses some of its properties. The yellow color of corn is related to substances called zein and xiazantin.

The benefits of corn

  • Corn is a rich source of vitamin B, which is used in the metabolism of carbohydrates.
  • It is rich in vitamin B5, which helps with physiological activities in the body.
  • Contains folate, which plays a significant role in the production of new cells.
  • Contains significant amounts of vitamin C, which is useful for fighting diseases.
  • Because of these nutritional benefits, experts emphasize the need to include corn in your daily diet.
  • Corn is rich in dietary fiber, which helps you deal with digestive and digestive problems such as constipation.
  • Corn is a good food to prevent cancer. Edible fiber of corn helps lower blood cholesterol levels, reduces the risk of colon cancer.
  • It is useful to help lower blood sugar levels in people with diabetes.
  • The fiber in corn lowers cholesterol. In fact, the oil in corn kernels and skin lowers blood plasma cholesterol, especially among middle-aged and elderly people.
  • Daily consumption of one cup of corn kernels between meals can reduce the risk of colon cancer (due to constipation).
  • Adequate fiber intake also helps improve bowel function and prevents constipation and hemorrhoids.
  • Women with anemia, especially anemia due to vitamin deficiency, can help improve this type of disorder by eating corn.
  • Folic acid in corn is also effective in preventing congenital neural tube defects.
  • Experts recommend that people with anemia eat corn.
  • Some salts in corn, such as magnesium, can help relieve muscle cramps.
  • Also, calcium and phosphorus in it have a significant effect on bone formation, so its consumption is very useful for growing children and adolescents.
  • In addition to preventing diseases, corn vitamins and antioxidants can also be effective in rejuvenating the skin, hair and nails.