Benefits and harms of corn
Dec 20, 2019
Corn - a valuable source of nutrients. This vegetable crop is not only healthy food, but also has many medicinal properties. Corn, leaves and silk, in the structure have a tremendous number of different chemical compounds, which are necessary for the body's health.
benefits of culture
Corn cobs are rich composition, which includes a great number of vitamins, trace elements, carbohydrates and proteins. In this case, there is no fat. Their presence very little to 100 g of the product, only 1%. Regularly consumed corn may provide full body vitamins and micronutrients.
Corn starch is involved in the formation of muscle fibers and nutrition of nerve cells. Pectin contained in the ears of grains, it activates the fight against cancers.
The use of corn, fresh or boiled reduces the risk of cancers of the colon. Used in the treatment of cholecystitis and some forms of hepatitis. It is useful to use the young ears of corn. They clearly derive chronic toxins.
Glutamic acid charitable influence on the processes occurring in the brain, strengthens memory. Corn is recommended to eat those suffering from diabetes, allergies, and people who are prone to obesity.
Gout, liver disease, epilepsy, nephritis - a disease in which it is necessary to make the diet of corn on the cob. Well suited for the diet.
Drugs, having in its composition corn silk, contribute to the normalization of the urogenital system. Corn oil normalizes the gallbladder. Regular consumption of corn can get rid of constipation.
For all its healing effect on the body, corn could harm him in some cases. In gastric ulcer, especially in its exacerbation, thrombophlebitis, varicose veins, low body mass, decreased appetite, 12 duodenal ulcer diseases, corn contraindicated. You should not use it if the increased blood clotting.
All products made from corn, does not lose its beneficial properties. Fresh ears should be consumed in season ripening culture. The rest of the time you can use canned or frozen products based on it. No less useful flour, butter and semolina from maize.