Why too Much Corn is a Bad Thing

The term “corn-fed” is commonly used as a shorthand for the robust good health, strapping physiques and attractive appearance associated with rural populations in the US. Thanks to corn flakes and corn-on-the-cob, this particular cereal crop is popularly considered a natural healthy food.



Great blankets of rural America are dedicated to growing corn — most of it inedible “Number Two” commodity corn, edible only after being processed. Unfortunately because of this, fertilizer and pesticide runoff from cornfields contaminate water bodies, encourage the growth of toxic algae and pollute the environment.



Of 10,000 items in a typical grocery store, at least 2,500 use corn in some form during production or processing. As a result of this huge surplus of corn, the U.S. is currently suffering from an subtle assault on dietary health. Processed corn products come with costs that are not immediately apparent.


Just consider:


1. When animals are fed on corn as a staple, they have shorter life spans.


2. Corn-fed beef is linked to a higher incidence of heart disease, diabetes, cancer, and obesity.


3. Fructose derived from corn is toxic to the liver and contributes to severe health issues.


4. Corn syrup has mercury in it.



How corn is in nearly everything we consume:


1. Carbonated beverages use a high fructose corn syrup (HFCS) blended with sucrose in a 50/50 blend, which is sweeter than the same concentration of sucrose. High fructose syrup, plus caramel, are used in Coca Cola and Pepsi.



2. Corn starch, corn flour, or dextrose may be found in cookies. Corn syrup is used in making hard candies. Many chocolate/candy bars contain corn syrup.



3. Corn meal is a popular dry corn product used to produce an assortment of chemically leavened bread and fried products like corn bread and muffins.



4. Maltodextrins are a dextrose-equivalent product sprayed on instant tea and coffee to keep the granules free-flowing.



5. Sorbitol, which is produced from the corn sugar dextrose, is used in toothpaste as a low-calorie, water-soluble, bulking agent and also to give flavor and texture.



6. Some brands of yogurt use corn syrup as a sweetener.



7. Cake mixes use pregelatinized corn starch.



8. ICEIN, a corn-based “processing aid” is made using Zein, the principal protein in corn. It stops dehydration and oxidation, leaving the vegetables to appear fresher than they really are. Credit


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