When we choose foods rich in antioxidants, that can protect us from cancer and other diseases, we usually think of exotic fruits and vegetables. But, did you know that grains, and particularly corn, are very rich in antioxidants too?


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Corn is a grain plant, rich in dietary fiber, which lowers cholesterol; folic acid, which protects the blood vessels; and vitamin B1, which is important for good brain function.

In cooking, or roasting, this grain plant releases molecules that protect the human body from free radicals and their harmful effects. As a matter of fact, thermal processing increases the antioxidant power of corn. Even though we can enjoy eating corn throughout the entire year, the one that we eat at the beginning of autumn contains the most nutrients.

Cooked And Roasted Corn

Most people think that raw vegetables are healthier than their cooked versions. But, this does not apply to corn. The thermal processing of this grain plant, no matter if it’s boiled or roasted, encourages a release of molecules with antioxidant activity and it increases its protective powers. Antioxidants are molecules that help the human body defend itself against the harmful free radicals. In turn, this also protects it from a range of degenerative diseases, such as cataracts, cancer, heart diseases and Alzheimer’s disease.

Here are a few reasons why you should start eating boiled or roasted corn more often:

– It is an excellent prevention against Alzheimer’s disease
– It promotes weight loss
– Reduces the risk of cardiovascular diseases
– It minimizes the cholesterol absorption in the blood
– Regulates diabetes and hypertension
– Strengthens the bones
– Regulates digestion
– It acts positively on the skin and eyesight

Just remember, buy organic-grown corn, and stay away from GMO. Be careful when choosing, as up till now, corn is one of the most genetically modified foods on the market.

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