You are What You Ate; Beware the Unfamiliar Grain, Corn.

You are What You Ate; Beware the Unfamiliar Grain, Corn

Most people can easily name the common grains such as rice, wheat, oats, barley, and rye, but forget that corn also belongs in that category, as they perceive corn to be a vegetable.

Corn is a grain, and it has all the negative health impacts of a grain.

According to recent research, the demise of certain Native American Tribes in earlier centuries can be mainly attributed to corn.

Their eating patterns shifted away from the primarily meat and vegetation diet of a hunter-gatherer society to a homogenous diet based almost entirely on corn with the arrival of the Spanish.

The research shows that the bones of the Native Americans during and after this transition show much higher evidence of anaemia, dental cavities, osteoarthritis, infections, and other health issues than those who lived before this transition.

Corn is relatively high in sugar, which is one of the main reasons it’s the number one crop in our homes, consuming over 80 million acres of land and sneaking its way into an endless array of food (and other) products.

In its unprocessed or “whole” state, corn offers negligible health benefits at best; sweet corn, for instance, contains vitamin C.

However, you are far better off avoiding corn’s negative health impacts on your health and obtaining higher quantities of vitamin C and many other antioxidants from real vegetables such as broccoli and asparagus.

You are best served by avoiding corn in its processed state.

Food with labels containing corn derivatives such as corn syrup, fructose, high fructose corn syrup, corn oil, cornmeal, cornstarch, dextrose, monosodium glutamate, xanthan gum, and maltodextrin, have no place in your shopping list.

Corn sweeteners are now the most widely produced of all sweeteners, accounting for almost 55% of sweeteners on the market.

This is primarily high fructose corn syrup, which is the dominant ingredient in soft drinks, fruit drinks, cookies, candies, and other popular provision store items.

Consumption of high-fructose corn syrup increased from zero in 1966 to a whopping 62.6 pounds per person in 2001 and is a key culprit in the diabetes and overweight epidemic.

There is one more “hiding place” for corn that you must be aware of: in your beef.

Most of the beef you’ll find in provision stores, and virtually all the beef used in fast food and other restaurants is from cattle that were force-fed diets high in corn.

There are two more factors you should know about corn.

First, corn is only second to soybeans as the most genetically modified (GMO) crops.

GMOs, which were first introduced in 1995, are a potential disaster waiting to happen, as no studies have been done with humans to show what happens when genetically modified foods are consumed.

It is assumed that these modified foods are equivalent to the original foods, and therefore, does not require any studies to have them approved.

According to Doug Kaufmann and Dr. David Holland’s book entitled Infectious Diabetes, corn is one of the foods highest in mycotoxins (wheat and several other grains are high as well), which are toxins from fungi that can lead to cancer, heart disease, diabetes and a wide host of other serious diseases.