Useful properties of corn!
Corn is an extremely valuable food and feed product, second only to wheat in terms of marketability. But modern research also opens up the therapeutic possibilities of the "queen of the fields". There is evidence that the inclusion of corn stigmas in food leads to an increase in bile secretion with a decrease in its viscosity and density, and with their long-term use, even the dissolution of gallstones is observed.
The greatest losses of vitamins and some minerals occur when preserving the product. Thus, the presence of potassium, phosphorus and magnesium is reduced by almost 2 times.
Sodium in corn is a mineral whose content undergoes the most significant change depending on the type of preparation. If during cooking sodium almost disappears from the composition, then during canning its concentration increases by more than 10 times.
If fresh corn is not available, then the most complete replacement will be the frozen version, in which the proportion of vitamins and minerals not only does not decrease, but in some positions even increases.
The main therapeutic function is performed by corn stigmas and oil, which have a beneficial effect on several organs and life support systems of the body at once:
Antioxidant properties and ability to protect liver cells
They contribute to the normalization of the blood clotting process, and vitamin E in oil reduces the concentration of
The choleretic effect of corn oil and stigmas, as well as an increase in bile secretion with a decrease in its viscosity and density, helps to fight a number of diseases of the gallbladder and liver.
The hairs of maize in water extracts of different concentrations are used to dissolve carbonate rocks.
Some medicinal properties of raw corn are enhanced after processing, and some, on the contrary, are lost. For example, popcorn (if it is not "discredited" by adding a large amount of sugar and salt) increases the amount of plant antioxidants (polyphenols) that prevent the oxidation of cells and their aging. And corn flakes, having passed the stages of processing and preparation, lose almost all phenolic acids
The greatest losses of vitamins and some minerals occur when preserving the product. Thus, the presence of potassium, phosphorus and magnesium is reduced by almost 2 times.
Sodium in corn is a mineral whose content undergoes the most significant change depending on the type of preparation. If during cooking sodium almost disappears from the composition, then during canning its concentration increases by more than 10 times.
If fresh corn is not available, then the most complete replacement will be the frozen version, in which the proportion of vitamins and minerals not only does not decrease, but in some positions even increases.
The main therapeutic function is performed by corn stigmas and oil, which have a beneficial effect on several organs and life support systems of the body at once:
Antioxidant properties and ability to protect liver cells
They contribute to the normalization of the blood clotting process, and vitamin E in oil reduces the concentration of
The choleretic effect of corn oil and stigmas, as well as an increase in bile secretion with a decrease in its viscosity and density, helps to fight a number of diseases of the gallbladder and liver.
The hairs of maize in water extracts of different concentrations are used to dissolve carbonate rocks.
Some medicinal properties of raw corn are enhanced after processing, and some, on the contrary, are lost. For example, popcorn (if it is not "discredited" by adding a large amount of sugar and salt) increases the amount of plant antioxidants (polyphenols) that prevent the oxidation of cells and their aging. And corn flakes, having passed the stages of processing and preparation, lose almost all phenolic acids