corn benefits weight loss

Gluten free and rich in potassium, magnesium and iron, maize (corn) is a cereal that has many beneficial and nutritional properties, also suitable for those suffering from celiac disease. Let's find out the properties of corn and what benefits it brings to our health.
Corn: general characteristics

The corn plant, whose scientific name Zea Mays, is an annual herbaceous plant belonging to the family Gramineae. Originating in the American continent, where the first crops seems to date back to the prehistoric era, the corn is fully part of the grain, just like wheat, barley, rice, rye, oats, sorghum and millet (part of the Gramineae family) , but also as buckwheat, quinoa and amaranth (sometimes called pseudo-cereals because they belong to different families). The name Zea mays comes from Zao, which means "I draw life" and, in reference to its etymology, corn is a useful food to life. This cereal has arrived in Europe, as various foods of the New World, thanks to Christopher Columbus, and the first broadcast took place in 1600 in the Balkan regions, then belonging to the Ottoman Empire, thanks to the favorable climate which ensured excellent corn production. Its use, however, is more prevalent in the area of ​​food and natural medicine only in the nineteenth century.

The corn plant grows in a matter of 70-90 days, it can reach a height of 2.5 meters and comes with about 3-4 cobs. The plant is cultivated in spring and summer while collecting involves taking all the corn that is then subjected to various processes of industrial transformation that are the dither and canning, steaming the entire cob and packaging under vacuum .

Today corn is a food widely known and cultivated throughout the world and is used in the form of oil, flour, starch and grains and is used for various preparations and various uses in the kitchen. In Italy corn is known by several names including corn, frumentone, granone and Sicilian grain. The most important types grown in Italy are: white corn, also known by the name of Biancoperla for its brilliant white beans, typical of the Veneto region, and the red corn, typical of the Piedmont area and used for the production of the polenta, that is distinguished by the presence of anthocyanins. In Italy the majority of corn production takes place in the north, especially in Lombardy, Piedmont, Veneto and Friuli. Instead, to the south of the peninsula this cereal is poorly cultivated since the plant needs plenty of water and in the southern regions precipitations are scarce, especially in summer.
Corn: properties and benefits

Corn is a food with excellent energy properties, given the significant amount of calories and is also suitable for those who must be restored after a long convalescence or a debilitating illness. It has laxative properties and brings benefits in the prevention of constipation and hemorrhoids, while its antioxidant properties are able to counteract the activity of free radicals and reduce the risk of cancer. In fact, this cereal is a good source of ferulic acid, an effective anticancer agent in the fight against colon cancer, breast and liver. It also has diuretic properties and anti-inflammatory and prevents arthritis and rheumatism as it facilitates the elimination of toxins typical of these disorders. From the germ of corn yields an oil that can be used raw as a condiment: from Research shows that the oil has anti-atherogenic properties able to lower cholesterol, and its consumption reduces the risk of various cardiovascular diseases. Corn oil also has elasticizing properties and can be used to massage the skin.

The corn offers great health benefits. For starters, the corn does not contain gluten and for this reason it is an ideal food for people with celiac disease. Rich in vitamins and iron, this cereal is also a food that brings significant benefits in cases of anemia. Thanks to the presence of vitamin A and the properties of minerals such as phosphorus and iron is also useful for the intellectual growth, because it delays the aging brain and fights osteoporosis thanks to the presence of calcium.

From recent studies it has been shown that the consumption of maize brings benefits against hypertension and also in case of diabetes mellitus due to the presence of phytochemicals. In fact, phenolic acids regulate the absorption and release of insulin in the body and help diabetics. The consumption of corn oil also reduces levels of bad LDL cholesterol in the blood and prevents heart disease such as arteriosclerosis.

Corn, thanks to the presence of vitamin A and beta-carotene, is beneficial to the eyes, mucous membranes and skin. This cereal is also a valuable ally for pregnant women, who benefit from this food that ensures proper growth of the child. The maize, in fact, provides folates necessary for the mother and is also indicated for the feeding for children, starting from infancy: the cream corn is just one of the food introduced into the diet at weaning.
Corn: nutritional values ​​and calories

Each 100 grams of corn is edible has a caloric intake equal to 362 calories.

For every 100 g of this product we have:

    Water 12.5 g
    Carbohydrates 75.1 g
    Sugars 2.5 g
    Protein 9.2 g
    Fat 3.8 g
    Cholesterol 0 g
    Total Fiber 2 g
    Sodium 35 mg
    Potassium 287 mg
    Iron 2.40 mg
    Calcium 15 mg
    Phosphorus 256 mg
    Magnesium 120 mg
    Zinc 2.21 mg
    Copper 0.31 mg
    15.50 micro grams selenium
    0.36 mg vitamin B1
    Vitamin B2 0.20 mg
    Vitamin B3 1,50 mg
    Vitamin A 62 micro grams

Corn: all uses

Maize is mainly used the seeds that are extracted from the cob of the ear without any industrial technology. Once you removed, when dry seeds can be stored at room temperature, but obviously they can not be eaten as they are, but they need some changes to become edible, which is usually baking. In fact, in the food grains they can be eaten boiled or grilled and served in a salad or as a side dish. Then, they can be crushed and roasted, and in this case take the name of cornflakes and are consumed more in the milk; instead, if they are simply roasted, or, better said, "broke," they take the name of pop corn and are consumed by the addition of salt.

The corn flour is used for the preparation of cakes, bread and polenta. Since corn is also obtained an oil which has beneficial effects on metabolism and thyroid. Moreover, with some parts of the corn plant will get infusions, decoctions, tinctures, which are useful for improving health. The corn starch also is used in cooking, in cosmetics, food, paper, pharmaceutical, and in beer production, and is also great for softening and whitening the skin. The corn starch is also an excellent anti-inflammatory and healing. Corn is also used in the heating industry as it ensures more simplified use than wood and diesel, and also costs less.

Corn: contraindications and side effects

After all these properties and benefits, it should make sure if the corn has contraindications or not. In fact, there are no contraindications on the use of moderate maize, unless it is a sensitive subject. However, it may happen that, if eating a rather exaggerated amounts, can cause diarrhea, colic or vomiting: This effect seems to be due to vegetable alkaloids, substances present in corn.