Corn is a staple that is not easy to avoid as it is the base of many recipes and food types and it is a food rich in fibre and it has a lot of health benefits. However, as it has advantages, it also has health risks if consumed in inappropriate amounts.
There are many benefits in eating corn, corn in its various forms and whole-grain corn products are very good for the health. Though the taste may not be what is expected but unlike food items that has processed white flour, corn can lead to better gut health and help lower the chances of getting diseases like cancer, heart disease, and type 2 diabetes.
The fiber in corn helps you stay full for longer between meals and feeds healthy bacteria in your digestive tract, which may help protect against colon cancer.
Popcorn may also help prevent diverticulitis, a condition that causes pouches in the walls of your colon.
Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. Yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are good for eye health and help prevent the lens damage that leads to cataracts. Corn also has smaller amounts of vitamins B, E, and K, along with minerals like magnesium and potassium.
There are also risks; corn is a starchy vegetable, like potatoes and peas. That means it has sugar and carbohydrates that can raise your blood sugar levels. It can still be a healthy part of your diet if you don’t overdo it. If you have diabetes, you don’t necessarily need to avoid corn, but watch your portion sizes.
Corn also has antinutrients, which are compounds that keep your body from absorbing nutrients as well as it should. Soaking your corn can help remove many of them.
Often, corn gets contaminated by fungi that put off toxins called mycotoxins. If you eat a lot of corn with these toxins, you’re at a higher risk for certain cancers, liver problems, lung issues, and slowing of your immune system.
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