Pros and Cons of Corn
Updated: Mar 8
Corn is a staple food in many countries and is used in various forms in processed foods. Its consumption in large amounts can lead to various health issues, including deficiency of essential vitamins, especially niacin in the body, and amino acids (lysine and tryptophan).
Corn consumption is associated with a marked reduction in brain serotonin and that this reduction can be largely corrected by adding tryptophan to the diet.
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. Taking too much corn can lead to weight gain. Diabetics or people on a diet should avoid consumption of too much corn.
While corn may be a good option for people on gluten-free diets, it is important to be mindful of the potential health risks and to consume it in moderation. Its hard to avoid corn since so many foods add corn by-products to them. i.e.: corn starch, corn syrup, corn flour, corn oil, maltodextrin (artificial sweetener made from corn, rice, potato starch or wheat).
Early Native Americans cultivated corn, it was a staple crop that sustained tribes like the Creek, Cherokee and Iroquois. Their bodies adapted to corn from centuries of need and use. Corn is one of the hardest foods to digest because it is so densely wrapped in cellulose. Chew corn well before swallowing. This help with digestion, as the cellulose in the corn can be difficult to digest.