Why does eating popcorn cause allergies

Corn

pixabay / keem1201

As researchers have found, the maize originally comes from Mexico (North America) and was planted there more than 9,000 years ago. It then spread to Panama and South America before Christopher Columbus discovered it in the Caribbean and brought it to Europe.

In Spain, the grain was grown from 1525. Due to climatic conditions, maize could not be planted in Germany for a long time; it was just too cold for the maize plants.

It was not until the 1960s, when new maize varieties (which were less sensitive to cold) emerged, that maize was also cultivated in Germany. Almost 20% of the arable land is now used for cultivation with it.


Table of Contents

Interesting facts about corn

What you should know about corn!

Maize is an annual cereal plant and is one of the oldest cultivated plants in the sweet grass family. The individual seeds are sown between April and May. The seed spacing is around 15 cm and the row spacing around 75 cm. The corn plant reaches a height of 1 m to 3 m, the corn cobs have a size between 7 cm to 25 cm.

Sugar and vegetable maize are harvested when the milk is ripe, which means that when the whitish juice emerges from the maize kernel, the maize is ready for harvest. Depending on the variety, weather and location, the corn cobs are harvested between mid-September and early October.

In many parts of the world such as B. in East and South Africa as well as in the Andean regions it serves as the main food. It is estimated that corn is the staple food for more than 900 million people. In Germany, in addition to direct consumption, it is also processed into corn starch, corn oil, popcorn, tortillas, corn grits and glucose syrup.


Importance to health

It is not for nothing that maize is the most important food for many peoples. The starch it contains is very nutritious and particularly filling. The content of B vitamins in corn is enormously high in relation to many other foods and provides energy and vitality in the human body.

pixabay / inialbert

Furthermore, it has a high proportion of dietary fiber. The fiber is indigestible food components that swell in the intestine and ensure good digestion. Regular consumption of foods with fiber such as E.g. corn, digestive problems can be prevented.

Corn also has essential (vital) amino acids, such as leucine, valine, phenylalanine, isoleucine and threonine, which fulfill many important functions in the body.

In addition, it is one of the types of grain that is gluten-free (gluten-free protein). People with celiac disease react with severe inflammation on the mucous membrane of the small intestine after eating gluten and must therefore avoid foods containing gluten. For them, maize offers an important alternative to other types of grain such as wheat, spelled, barley or rye, which, in contrast to maize, contain gluten.


Oil, starch & xylitol

Corn oil is also made from the sweet grass. Around 100 kilograms of corn are required to produce one liter of corn oil. Corn oil is rich in vitamin E and contains 51% polyunsaturated and 34% monounsaturated fatty acids.

However, corn oil should be especially used for cold dishes such as B. salads are used, as the valuable unsaturated fatty acids would be destroyed during cooking, deep-frying, grilling or baking. Since neither maize nor maize germ oil contains cholesterol, these products are also suitable for consumption by people who have to pay attention to a low-cholesterol diet.

Corn is also used as a starch or binding agent for tablets in medicine. Corn starch keeps the tablets together for the release of the active ingredients and also supports the disintegration of the medication when it is damp.

Xylitol, a sugar substitute for diabetics, is also obtained from corn on the cob. Tooth-friendly chewing gum is also made with xylitol.


Ingredients & nutritional values

Corn consists of 12.27% water, 8.54% protein, 3.8% fat, 9.2% fiber and the energy value is 331 kcal (1385 kJ) per 100 g of corn.

Particularly noteworthy are the high proportions of vitamins, minerals and trace elements. With 100 g of maize, the daily vitamin K requirement is already covered by 57.14%. With this amount, vitamin A already supplies our body with 23.12%, vitamin B1 (thiamine) with 25.71%, vitamin B6 with 20% and vitamin E with 16.78% of the daily requirement.

Minerals occur among other things. especially potassium, phosphorus and magnesium with a high proportion in the foreground, with the trace elements copper, zinc and fluorine are particularly prominent.


Vitamins

  • Vitamin A: 185 µg
  • Beta carotene: 923 µg
  • Vitamin b1 (Thiamine): 360 µg
  • Riboflavin (Vitamin B2): 200 µg
  • Vitamin B3 (Niacin, nicotinic acid): 1,500 µg
  • Vitamin B5 (Pantothenic acid): 650 µg
  • Folic acid: 26 µg
  • vitamin E 2014 µg
  • Vitamin K: 40 µg

With a recommended daily amount of 70 µgVitamin K 100 g corn with 40 µg make a considerable contribution to the supply of vitamins. Vitamin K is responsible for both blood clotting and the transport of calcium in teeth and bones. If there is a vitamin K deficiency, the calcium cannot be stored in the teeth or bones. The calcium gets stuck in the blood vessels and clogs them, so that there is an increased risk of a heart attack.

100 g also provides plenty of B vitamins. The includedVitamin B1 (thiamine) has a high impact on the human nervous system and psychological well-being. It is also known as a vitamin for the nerves. Vitamin b1 ensures the growth of nerve fibers and the renewal of damaged nerves and also has a pain-relieving effect.

That contained in cornVitamin B 2 (riboflavin ensures that carbohydrates, fats and proteins are broken down so that our body can obtain energy from these nutrients. Vitamin B 2 also ensures that other vitamins, such as B. the vitamin B 3 and the vitamin B 6 can be better used in combination with riboflavin.

TheVitamin E. is responsible for neutralizing free radicals in the body. Free radicals damage the structure of the cells, the proteins and also the DNA. The vitamin E thus protects the cells, slows down the aging process and prevents cancer and cardiovascular diseases.


Minerals

  • Calcium: 15 mg
  • chlorine: 12 mg
  • potassium: 330 mg
  • magnesium: 120 mg
  • sodium: 6 mg
  • phosphorus: 256 mg
  • sulfur: 80 mg

The corn counts with 330 mgpotassium per 100 g as a very good source of potassium. The potassium that is present plays an important role in the development of nerve impulses and the associated transmission to the muscle fibers and the heart.

The potassium also ensures the transport of insulin into the cells and is involved in the growth of cell mass. In the case of a chronic illness such as B. High blood pressure already helps a dose of 2000 mg of potassium per day to lower it in the long term.

Very muchmagnesium is also contained in corn. Many people are deficient in this vital mineral despite the large variety of foods they eat. Our body needs around 300 to 400 mg of magnesium every day and it is indispensable during breastfeeding, pregnancy and the growth phase. A deficiency endangers the heart, can trigger depression and anxiety, as well as calf cramps and impair nerve functions.

phosphorus ensures the construction of the cell walls, is part of the nucleic acids in the dna and is jointly responsible for its structure and ensures the stabilization of the ph value in the blood. Humans need around 700 mg of phosphorus daily. The phosphorus contained in 100 g of maize, with 256 mg, already covers about 36% of the required requirement.


Trace elements

  • iron: 1.50 mg
  • fluorine: 62 µg
  • iodine: 2 µg
  • copper: 200 µg
  • manganese: 480 µg
  • zinc: 2.5 mg

The trace elementcopper protects the cell membranes from damage caused by free radicals and contributes to the generation of energy by transporting the electrons. Copper is also required for blood formation, especially for the production of hemoglobin. It contributes to the synthesis of epinephrine in the nervous system and is also required for the formation of melanin in the skin.

zinc activates the enzymes that supply our body with oxygen. Zinc is also needed for mental performance and concentration. Our body needs an amount between 10 to 12 mg daily. For athletes, a higher dose is necessary, as the metabolism is stimulated by the physical strain and more zinc is excreted through sweating.


Intolerances & allergies

Are there any allergies or intolerances to corn?

Intolerance to corn occur in both adults and children. In the case of a maize allergy, the body usually generates antibodies against the maize proteins.

The body reacts allergically immediately after consuming corn or corn products. How intensely the body reacts depends primarily on the amount consumed and the product ingested. The symptoms are very different here.

You may experience vomiting, headache, rash, nausea, itchy skin, fever, swelling of the tongue, abdominal pain, and gas.

If you are allergic to corn, you should make sure that those affected do not consume any foods that contain corn. All foods are to be checked for their content in order to avoid allergic reactions.

The following are foods that contain corn:

  • Corn syrup,
  • Cornmeal,
  • Popcorn,
  • Semolina,
  • Corn chips,
  • Tortillas,
  • Tacos,
  • Margarine,
  • Corn oil,
  • Corn starch,
  • Chewing gum,
  • most fried foods,
  • Canned soups.

Shopping & kitchen tips

The healthiest and tastiest is, of course, the freshly harvested maize, which you can buy in supermarkets and weekly markets in August, September and October.

Dried corn is used for popcorn
pixabay / Vijayanarasimha

The sugar or vegetable corn can also be kept in the vegetable compartment of the refrigerator for about a week. However, the fresh corn on the cob should be consumed as quickly as possible, as the sugar contained in it converts into starch when stored for a long time. The corn then no longer tastes sweet and juicy but has a floury taste.

Freezing (grains but also whole flasks) is also possible. To do this, however, the corn must first be blanched in boiling water for three minutes before it can then be placed in the freezer for several weeks.

Outside the season, there is the possibility to buy canned maize or frozen maize, with preference given to the latter, as the vitamins and minerals are largely preserved here.


Preparation tips

Corn should be boiled, grilled or cooked in the oven before it is consumed.

Cook:

First the corn is washed, then a large pot with plenty of water and a pinch of sugar is brought to the boil. Put the corn on the cob in the boiling water and cook for 3 to 10 minutes, depending on the size. The corn kernels should be crisp and not soft.

Grilling:

When grilling or roasting, the corn on the cob should be rubbed with a little herb butter or oil. The pistons are turned a few times during grilling so that they cook evenly and do not burn. The grilling time also depends on the size of the corn on the cob and is around 6 to 12 minutes.


Frequently asked questions and answers

Here you will find answers to frequently asked questions about corn.

  • When is corn harvested?
    Depending on the variety, location and weather, the maize is harvested between mid-September and early October.
  • Can corn be frozen?
    Corn can be frozen if it has been blanched beforehand. When blanching, it is placed in boiling water for 3 minutes and then quenched in ice-cold water.
  • Does corn contain gluten?
    Corn is one of the few types of grain that is gluten-free.

Our conclusion on corn

Corn is because of its enormous nutritional value One of the most important foods, especially with regard to the B vitamins, vitamins K, A and E as well as the minerals potassium, magnesium and phosphorus present. Above all, it is very diverse in its preparation.

Aside from eating the grain fresh, corn is used to make corn starch, corn flour, tortillas, popcorn, corn oil, and much more. m. processed. In addition, sweetgrass is one of the few types of grain that does not contain gluten (sticky protein), so that it and other corn products can be safely consumed by people with celiac disease.

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