Corn: Nature's Laxative?

Corn is a food that is rich in antioxidants and dietary fiber. It is often a staple in many diets and can be eaten raw, cooked, or as a derivative such as corn syrup. While corn is not a cure-all, it can be a healthful part of most people's diets when consumed in moderation. Corn is also gluten-free, making it a safe option for people with celiac disease or gluten intolerance.

Corn syrup, on the other hand, was once used as a home remedy for infant constipation. However, medical authorities no longer recommend this treatment as it is no longer considered effective for infants or adults. Instead, it is advised to consult a doctor for advice on relieving constipation symptoms and regulating bowel movements.

Corn syrup was once used as a laxative for infants but is no longer recommended

Corn syrup was once a common home remedy for infant constipation. It was added to an infant's bottle to stimulate a bowel movement. However, medical authorities no longer recommend this treatment for infants or adults.

Dark corn syrup was popular as a laxative for infants due to its chemical structure, which drew fluid into the intestines and softened stool. Pediatricians and mothers used to recommend it for babies with constipation. However, the formula for corn syrup has changed over the years, and commercially prepared dark corn syrup today does not have the same chemical composition. It no longer contains the necessary chemical elements to draw fluid into the intestines and soften stool, making it ineffective for treating constipation.

Additionally, corn syrup is not sterile and may contain harmful levels of bacteria called Clostridium botulinum (C. botulinum), which can cause a rare and potentially fatal illness called botulism. It also increases the risk of dental cavities in older infants. For these reasons, corn syrup is no longer recommended as a laxative for infants.

If you are concerned about infant constipation, it is best to consult a pediatrician. They may recommend dietary changes or, in some cases, an infant glycerin suppository. Making small dietary changes, such as increasing fluid intake and adding more fresh fruit or fiber-rich foods, is often enough to soften the stool and relieve constipation.

Corn is rich in fibre and antioxidants, which can help with digestion

Corn is a rich source of fibre and antioxidants, which can help with digestion and provide several other health benefits. Corn is also gluten-free, making it a safe option for people with celiac disease or gluten intolerance.

Corn is a good source of dietary fibre, which can aid digestion and reduce the risk of constipation. Fibre helps to bulk up stools, making them easier to pass, and it can also help to reduce the risk of premature death, especially from cardiovascular, infectious, and respiratory diseases. Additionally, corn contains antioxidants, which combat the effects of harmful free radicals in the body. These free radicals may play a role in the ageing process and the development of chronic diseases.

While corn is a healthy option for most people, it is important to note that it is high in carbohydrates and may not be suitable for those trying to reduce their carbohydrate intake. It is also important to consume corn in moderation as part of a balanced diet and to ensure adequate hydration, as fibre requires water to be effective in the body.

Overall, corn is a nutritious food that can be a beneficial part of a healthy diet, especially for those who need an affordable and readily available source of calories, carbohydrates, and protein.

Corn is a gluten-free grain, making it safe for people with coeliac disease

Corn is a gluten-free grain, but not all corn products are gluten-safe. It is important to check the labels and ingredients lists on corn products. Unless clearly certified and labelled as gluten-free, you cannot assume a product is gluten-free. Some corn products, such as cornbread, are made with wheat flour and therefore contain gluten.

Corn is a safe grain substitute for people with coeliac disease, but it is important to be cautious of cross-contamination. Research has shown that cross-contamination of gluten occurs in both industrialised and non-industrialised products. It is always a good idea to ask the company if a product could have been cross-contaminated in processing.

Plain corn is always gluten-free. As long as the corn was protected from cross-contamination with gluten while it was being processed and prepared, corn dishes that contain no other ingredients (such as corn on the cob or sweet corn niblets) shouldn't contain any gluten. If you are shucking and cooking corn yourself in your gluten-free kitchen, you should have no issues. Most frozen and canned corn don't contain gluten ingredients.

However, some people with coeliac disease or gluten sensitivity may still need to avoid corn. A study published in the journal Gut identified that corn gluten caused an inflammatory reaction in patients with coeliac disease. Another study found that corn contains a substance known as "corn gluten", but this is not the same gluten that people with coeliac disease or gluten sensitivity need to avoid. Some researchers have proposed that corn gluten affects the body in similar ways to how gluten protein in wheat, barley, and rye does. However, studies on the subject are limited and few have demonstrated evidence in support of the theory.

Corn is high in protein, which may support weight loss

Corn is a popular grain and vegetable that is packed with nutrients. While it is relatively low in protein, it is a good source of plant-based protein for vegetarians and vegans, or for those looking to increase their protein intake from non-animal sources.

Protein is an essential macronutrient that supports various bodily functions, including muscle growth and repair. It also plays a crucial role in weight loss and management. A diet rich in protein can help reduce hunger and support the body in burning extra calories.

Corn, with its decent protein content, can be a valuable part of a weight loss journey when consumed in moderation. The protein in corn, known as zeins, accounts for 44-79% of its total protein content. However, it is important to note that zeins are lacking in some essential amino acids, which affects the overall quality of the protein.

In addition to its protein content, corn is also a good source of fibre, vitamins, minerals, and antioxidants. It is particularly high in lutein and zeaxanthin, two carotenoids that promote eye health and reduce the risk of age-related macular degeneration.

While corn offers these nutritional benefits, it is also high in starch and carbohydrates, which can spike blood sugar levels. Therefore, it may be advisable for individuals with diabetes or those trying to lose weight to limit their intake of corn and opt for other protein sources such as nuts, lean meat, fish, and dairy products.

Corn is a cheap and readily available source of calories, carbohydrates and protein

Corn is a cheap and readily available source of calories, carbohydrates, and protein. It is a staple in cuisines worldwide and is one of the most widely consumed cereal grains. Corn is usually white or yellow, but it also comes in red, purple, blue, black, and orange. It is often eaten as sweet corn or popcorn, but it can also be processed into products like tortillas, polenta, chips, cornmeal, grits, oil, and syrup.

One medium-sized ear of corn (6 3/4" to 7 1/2" long) contains approximately 88 calories, 1.4g of fat, 19g of carbohydrates, and 3.3g of protein. Corn is also a good source of thiamin, vitamins C, E, and A, and minerals like potassium, iron, zinc, magnesium, phosphorus, and selenium.

In addition to its nutritional benefits, corn is also a good source of dietary fiber, which promotes healthy digestion and may protect against gut issues. Corn is also a naturally low-fat food, with only 1.4 grams of fat per medium-sized ear.

Corn is a versatile and nutritious food that can be added to your diet in many ways. It can be grilled, boiled, microwaved, steamed, or added to soups, salads, and vegetable dishes.

Frequently asked questions