What benefits does cornmeal give the body, how does it affect the figure and why is it harmful. The benefits and harms of corn flour, use in diets

The benefits of corn flour were already known to the Mayan and Aztec tribes, and since its composition is rich in proteins, valuable carbohydrates, dietary fiber, vitamins, minerals and trace elements, doctors used corn in the treatment of various diseases. Cornmeal is good for diabetics as it normalizes blood sugar levels, helps with high blood pressure, is indicated for indigestion, inflammation of the gallbladder and slow metabolism. The healing properties of corn flour and its ability to slow down the aging process in the body are also known to the inhabitants of Abkhazia, who consider corn their national dish, therefore they live long and practically do not get sick. Cornmeal contains 330 calories, it perfectly saturates and is recommended for those who follow their figure. What else is useful cornmeal? It saves from anemia, is an excellent choleretic and diuretic, improves blood circulation and contributes to the normalization of cardiac activity. In addition to benefits, corn flour can be harmful to health in some cases - for example, patients with impaired blood clotting should be careful in using this product, since flour contributes to blood clotting.

Corn flour is obtained from ground corn grains, while it can be coarse and finely ground - grainy, dense and crumbly pastries are obtained from the first grade of flour, and light, airy and very soft bread can be baked from the second grade. The finer the corn is ground, the better the dough rises. Cornmeal is often mixed with wheat and rye flour to add airiness and flavor to baked goods. Many housewives ask the question of how to replace cornmeal if it is not possible to buy it. In these cases, it is recommended to make the flour yourself - for this, you should grind the corn grits as finely as possible in a coffee grinder. If you want to know what is made from cornmeal, take a look at the collections of national cuisines from different countries, and you will be surprised at the variety of its use - at least it will become clear what can be prepared from this product. The use of corn flour has a long history, and now it is used to cook porridge, tortillas, hominy, polenta, chips, Mexican tortillas, African hardened ugali porridge, Ukrainian banush cream dish, Uzbek corn-meat porridge bulamik and other corn delicacies. Julia Vysotskaya will share the original ones with you, so check out the site for new culinary ideas!

The generation that lived in the distant 50s remembers well that corn was grown in all fields of the Soviet Union. In those days, it was one of the main dishes on the tables of the Soviet people. Today, the culture is used in a variety of dishes, and the cornmeal diet is one of the ways that nutritionists advise to turn to if you want to lose a few extra pounds.

Benefits of cornmeal

Corn flour for weight loss contains calcium and potassium, magnesium and iron, phosphorus and B vitamins, as well as ascorbic acid, which are important for the human body. Moreover, for the proper organization of digestion, the functioning of the cardiovascular system is important, to maintain which irreplaceable vitamin K enters the body from corn. It is a condition for effective protein synthesis in the diet and is known as a fat-soluble substance.

Interestingly, cornmeal has quite high calorie values in the diet, but this product does not lead to the accumulation of unnecessary kilograms. 100 g of the product corresponds to 300 kcal.

Unsaturated acids, capable of regulating cholesterol levels in the blood, are about 80% of the composition of the corn product. The carbohydrates included in the agricultural crop nourish nerve cells, and in the process of normalizing weight, it removes radionuclides and toxins from the body, and its fiber cleanses the intestines and stomach.

In addition, the substances contained in cornmeal increase the body's resistance to diseases and maintain the balance necessary for the body, improve the condition of the skin.

Folic acid and manganese help the body recover, and anthocyanins effectively fight fat deposits, stabilizing metabolic processes. Corn fibers increase the efficiency of the intestinal tract, relieving colitis and freeing the body from digestive waste.

How to lose weight on cornmeal

Very often, in the process of losing weight with a diet, nutritionists set a goal for patients to count calories and correctly develop a menu so that the protein, fat and carbohydrate components effectively harmonize with each other, saturating the body and at the same time starting weight loss processes. By the way, corn is one of the components in the well-known diet of Dr. Dukan.

Corn flour in weight loss is no exception. Due to its composition, it is able to provide all the vitamins and minerals, vegetable protein and fiber, while not provoking the body to accumulate extra pounds. At the same time, you can lose weight on cornmeal by counting calories when preparing a variety of pastries and second courses from it.

The digestibility of cornmeal averages over 90%.

In order for a product to be useful in losing weight, it must be from fine grinding. From it you can cook cakes, pies and casseroles. The contained fiber is able to saturate the body and for a long time does not cause a feeling of hunger. Due to its high percentage of content, the calorie content of corn dishes in similar volumes of other foods is much lower. Carbohydrates in the form of starch during digestion consume body fat reserves, reducing weight.

Diet Contraindications

Almost everyone can lose weight on cornmeal without any restrictions, but there are still contraindications.

Cornmeal and dishes made from it are not suitable for those whose body tends to react to insulin. In this case, nutritionists do not completely exclude the use of the product from the diet, but they advise diluting the flour by mixing it with bran.
It is forbidden to eat products made from cornmeal during an exacerbation of diseases of the gastrointestinal tract and duodenum.
Gently replacing ordinary baked goods and cereals with products that used cornmeal should be for those people who have found increased blood clotting.
Very rarely, patients who have chosen a cornmeal diet as a diet note allergic reactions to this crop.

In all other cases, corn flour and dishes from it are an excellent dietary product.

Corn flour recipes for weight loss

To control weight and lose a few kilograms unnecessary for the body, you can make a menu of dishes based on cornmeal.

Porridge

It is called corn porridge "mamaliga" and it is cooked in a cast-iron with thick walls. To prepare porridge from cornmeal, you only need water, salt and a coarsely ground dietary product. The dish is cooked thick, because a cylinder is subsequently formed from the boiled hominy, which, when served, is cut like bread. Greens and vegetables can be served with corn mamalyga. For 2 st. flour will need about 6 tbsp. water.

Polenta

A dish popular in Italy is prepared using carrots (2 pieces), spinach and parsley (200 g each), celery (2 stalks) and onions (2 heads). All main ingredients are crushed and stewed with 4 tbsp. l. olive oil, adding garlic and salt and pepper to taste. After 5 minutes, cornmeal dissolved in 750 ml of hot water is poured into them. After 20 minutes, the thickened polenta is laid out in a rectangular mold and covered with a film. The cooled dish is cut into slices and sprinkled with parmesan.

How I lose weight 2015. Dinner at 250 kcal. Corn porridge with feta cheese.

Corn Diet! Is it possible to quickly lose weight on corn | #edblack

Not all housewives use cornmeal in their dishes. Obviously, this is due to the fact that they know little about all its properties. Dishes with its use are not only unusually tasty, but also low-calorie. Baking, which includes this product, is especially tender and airy. In addition, many doctors include this product in the diet for patients.

Composition of corn flour

For the manufacture of the product, yellow corn varieties are used. This flour has less nutritional value than wheat flour, but it can easily compete with it in all other properties. And the main advantage over wheat flour is, of course, low calorie content.

The composition of corn flour includes:

Phosphorus, magnesium, potassium, iron and calcium (macro- and microelements);
Vitamins: PP, A, E, B1;
Many amino acids:, valine, lysine, threonine and others.

All these components are very necessary and useful for our body. Based on these data, it can be calculated that 100 grams of cornmeal contains 330 kcal.

The discoverers of crushed corn kernels are the ancient inhabitants of Central and North America. The first devices for this were stone mortars, and a little later people invented millstones. Modern technologies greatly facilitate this process and grinding of corn is carried out at flour mills. Since there are different varieties of corn, the flour is different. Above all, flour made from durum corn is valued.

Flour can be divided into some subspecies, which differ depending on the grind:

finely ground product - it is preferable to use such flour when baking bread and confectionery, it is also used to prepare baby food;
medium grinding - this is most often used to make animal feed;
coarse grinding is a rather coarse grinding, from which various diet cereals, hearty bread are made, or simply used for breading.

High energy value allows you to quickly saturate the body and get rid of hunger.

Regular consumption of this food product can contribute to:

Improved bowel function, reduced constipation. This is affected by a large amount of fiber;
Improving memory, attention and the functioning of the nervous system. Cornmeal has a positive effect on improving the broken connections between neurons;
Phosphorus contained in the product has a positive effect on bones and teeth;
Prevention of heart disease and hypertension, removal of cholesterol from the body, strengthening of the walls of blood vessels;
Reducing the rate of cell aging;
It is worth including this flour in a sports diet as it stimulates the growth of muscle mass;
A good medicine for anemia, quickly raises the level of hemoglobin in the blood;
A good remedy for urolithiasis, removes sand and various infections, recommended for cystitis;
Applicable in cosmetology, especially in matters of skin rejuvenation.

What harm can cornmeal do?

Despite all the advantages of cornmeal, when using it, you can highlight some of the cons that cause some harm to the organza.

Now experts have discovered another danger that this species can carry. This is due to genetically modified corn, the number of which is increasing every year. It is still difficult to name the specific consequences of using such a product, but it is safe to say that this will not bring anything good to the body.

Features of use

established norm

The product is approved for daily use;
The greatest benefit for the body from hominy, bread and cakes made from wholemeal flour;
It is recommended to use any dishes from this product in the morning;
Do not abuse pastries so that your weight remains normal.

Use in diabetes

Due to the high content of vitamins and trace elements, this product is part of the diet for patients with diabetes. Yeast-free cakes made from this product are especially useful, which are a good substitute for bread.

Various desserts based on this product can increase blood sugar levels.

Use while following a diet for weight loss

Many women know that in order to gain a slim figure, fruits, vegetables and cereals must be included in the diet, and corn grits are just the latter. But you should not forget about caution, and before you start using, check out some rules:

If you follow these rules, then corn grits will become your indispensable assistant in the fight for weight loss. The Dukan diet completely forbids any kind of flour.

Use during pregnancy

Many mothers are accustomed to the idea that certain foods are not recommended during pregnancy. But this does not apply to cornmeal. Not only is it not banned, but even recommended for use due to the high content of vitamins in it.

In the first trimester, many mothers are overcome by toxicosis. In this situation, yesterday's cakes made from cornmeal will come to the rescue. In the second trimester, cornmeal can be added wherever your heart desires. After all, it is very rich in vitamins, and it is in this trimester that the formation of the fetus occurs and it is in dire need of them. In the third trimester, cornmeal can also come to the rescue. It is especially effective for edema, and will also help prevent weight gain.

breastfeeding mothers

Cornmeal can be eaten from the very first days of a baby's life. It promotes lactation, normalization of stool after childbirth. A woman can cook liquid porridge for herself or eat unleavened bread. You can also add flour to various dishes, casseroles, pancakes and more.

Corn flour for baby food

It is recommended to introduce corn porridge from 6-7 months of age. To do this, choose flour of medium or coarse grinding. The baby will easily chew it with a toothless mouth, and such grinding retains the maximum amount of vitamins and useful trace elements.

Treatment with corn product

As mentioned earlier, cornmeal is effective in the treatment of many diseases. . Among them: hypertension, sand in the kidneys, inflammation of the liver and many others.

Corn flour at home

For making flour whole grains should be used, but this is more difficult to do at home. At home, you will not be able to get a finely ground product. To get a fine grind at home, you will need corn grits, which can be ground in a coffee grinder or food processor. Moreover, it will be necessary to grind the cereal more than once in order to obtain a homogeneous mass.

A home-cooked product has many useful properties that our body really needs. Therefore, it is better to spend a little of your time to prepare a healthy and such a necessary product for yourself and your family.

Cornmeal is a staple food in America. It is used for baking and drinks. Flour is made by grinding dried corn kernels. Depending on the variety of corn, it may differ in taste. Whole grain corn flour helps to achieve weight loss.

Corn is rich in vitamins C, B1 and B5, folic acid, dietary fiber, phosphorus, manganese. Corn products - flours and cereals rich in antioxidants, especially such as lute.

Researchers from Japan have found that the anthocyanins contained in cornmeal effectively fight against the accumulation of fat cells. Therefore, it can be used as a prophylaxis for weight loss. Anthocyanins affect the function of fat cells and stabilize the metabolic syndrome.

The dietary fibers of cornmeal are beneficial in general. They improve bowel function, relieve constipation, lower cholesterol levels, regulate blood sugar and help reduce weight.

The fiber found in cornmeal prevents the consumption of excess foods and helps to reduce weight due to the resulting feeling of satiety. In addition, due to the high fiber content, corn meals have fewer calories than the same amount of other foods. 200 g of cornmeal contains about 10 g of fiber. Therefore, it makes sense to include corn in your diet to suppress hunger and lose weight.

Corn contains a special type of carbohydrate called starch. Which, unlike ordinary ones, do not turn into fat, and are not digested in the small intestine, but are fermented in the large intestine. During this process, fatty acids block the body's ability. At the same time, he begins to consume the fats consumed with food, and the weight of a person decreases.

Cornmeal dishes can harm people with high blood clotting. At the same time, the use of products from this product should be minimized. Also, those who have been diagnosed with diseases of the gastrointestinal tract should not include a large number of cornmeal dishes in their diet. There are times when pesticides used in corn cultivation can cause an allergic reaction.

Cornbread

So that the fat eaten with food does not harm the figure, you need to include cornmeal dishes in your diet. Use it when baking muffins, bread, pancakes. It can be used to dust the bottom of a baking sheet to prevent overcooking. Mix seasonings with cornmeal to coat baked fish or meat chops.

Cornmeal biscuit

It is light and does not contain many calories. You can cook it in half an hour. Ingredients for this cake:

corn flour - 1 tbsp;
eggs - 5 pcs;
sugar - 0.5 cups;
zest of one lemon;
1 tsp soda;
1 tbsp vinegar.

First, separate the eggs into yolks and whites.
Place cornmeal, lemon, salt and soda slaked with vinegar in a container and mix.
Add the yolks whipped with a blender with sugar.
Mix everything again with a mixer.
In a separate bowl, beat egg whites into a strong foam and combine with other ingredients.
Mix them gently.
Pour the resulting dough into the prepared form and bake for 30 minutes in the oven at a temperature of 180 degrees.
To slightly moisten the finished dough, you can soak it with lemon syrup.

Bread made from cornmeal

Such bread is popular in Chile. To prepare it you need:

0.5 kg of wheat and 0.5 kg of corn flour;
1 hot pepper;
2 onions;
3 eggs;
200 g sour cream.

Thoroughly mix the two types of flour.
Add finely chopped hot pepper and onion.
Prepare a baking sheet by brushing the bottom and sides with butter.
Make a well in the center of the flour hill and add beaten eggs and sour cream.
Knead the dough and place in a baking dish.
Put in the oven for 35 minutes.
While still hot, cut the bread into portions.

Corn flour cookies

For cooking you will need:

300 g corn and 300 g wheat flour;
20 g yeast;
100 g of sesame oil;
3 art. l. fennel and cumin seeds;
a pinch of cinnamon.

Pour some cinnamon powder and cumin into the water.
Add the flour mixture, yeast and a pinch of salt.
Stir until smooth.
Slowly pour in the sesame oil and beaten eggs. If the dough is too hard, you can add a little water.
Roll out the finished dough with a thickness of 1 cm and cut it with a special mold or glass.
Place the cut out cookies on the fennel scattered in the saucer and lightly press with your hand. After the cookies, put on a baking sheet, greased with oil.
Place in the oven when the heating temperature reaches 180 degrees. Bake for 20 minutes.

Many underestimate cornmeal and rarely cook from it, not knowing about its beneficial properties. In addition, dishes based on it are unusually tasty and at the same time low-calorie.

Cornmeal is made from a special variety of yellow corn. This product loses in its nutritional value to wheat flour (the latter contains more useful substances), but it still should not be discounted. At least one clear benefit is dietary properties.

macro- and microelements: calcium, iron, phosphorus, magnesium and potassium.
vitamins: E, A, PP (niacin), B1.
amino acids: arginine, histidine, tryptophan, leucine, valine, isoleucine, methionine, lysine, phenylalanine, threonine.

Cornmeal also contains starch, fatty acids, vegetable proteins and fiber.

Calories:

1 tsp (10 g) - 33.1 kcal;
1 st. l. (30 g) - 99.3 kcal;
a glass (200 ml, or 131 g) - 430 kcal;
a glass (250 ml, or 161 g) - 529.6 kcal.

100 g of flour contains about 330 kcal, which is 16% of the average daily intake for an adult.

Why this product is needed

Cornmeal cannot be called in demand in the CIS countries. Even during the reign of Khrushchev, a kind of "golden age" of corn in Russia, few people cooked from it at home. And not because it is tasteless or can be harmful to health. It's just that in our traditional cuisine the appropriate recipes have not appeared.

In fact, you can cook a lot of healthy and tasty dishes from cornmeal: muffins, tortillas, pancakes, casseroles, muffins, pancakes. This bread is especially light and fluffy. And cornbread does not stale for a long time and retains a pleasant taste.

In world cooking, this product has been used for a long time. He was known and loved by the Indians in pre-colonial times. It is no coincidence that maize (corn) cakes are mentioned in the novels of F. Cooper, M. Reid and D. London.

Corn bread has many advantages over wheat bread:

saturates quickly and for a long time;
does not deteriorate for a long time;
contains a large amount of vegetable proteins.

It is for these properties that bread made from cornmeal has always been highly valued by travelers. Today, this product is recommended for use during heavy physical exertion and sports.

For weight loss

Food made from cornmeal is low in calories, but quickly and for a long time saturates. It can be used to unload the body after a plentiful feast - as a preventive measure against extra centimeters at the waist.

But to create diet baking, you need to use a minimum of eggs, sugar and butter. Surprisingly, but true: even in this case, the pastry turns out to be crumbly and tasty, and most importantly, hearty.

Corn flour does not contain gluten, so it is advisable to use it for patients with celiac disease (intolerance to the protein that is part of wheat and some other cereals). Other gluten-free types of flour include: very, as well as coconut.

Today it is easy to find dietary cornbread on store shelves. But before you buy it, you should evaluate the calorie content. For example, a common option with the addition of cheese instead of good can harm your figure.

For gastrointestinal health

The product contains a lot of fiber necessary for the normal functioning of the digestive tract: 4.5 g per 100 g, or 22% of the recommended daily dose. For this reason, cornmeal dishes prevent and eliminate constipation, normalize intestinal motility.

Scientists note that such properties of the product are directly related to a decrease in the risk of developing malignant tumors of the colon. In addition, regular consumption of cornmeal dishes serves as a prevention of the development of hemorrhoids.

It also gives a choleretic effect, so it is offered for therapeutic nutrition in certain diseases of the liver and gallbladder.

For the brain

The product contains vitamin B1, necessary for normal blood circulation and metabolic processes, maintenance of brain and nervous activity.

For the circulatory system

Cornmeal is rich in iron, which promotes blood formation and is useful for iron deficiency anemia.

It improves the condition of blood vessels, cleanses and strengthens them, lowers cholesterol levels and has a beneficial effect on the functioning of the heart muscle.

For skin

If you use dishes from this flour for a long time, you will notice that the color and texture of the skin have changed for the better. The product promotes cell renewal, nourishes them from the inside.

It will be equally useful to use cornmeal in recipes for home cosmetics: scrubs and masks for the body, face, hands, neck and skin. Such procedures gently remove impurities, massage the skin, make it supple and tender, and rejuvenate.

But these useful properties of the product are not limited to:

maintains the acid-base balance in the body in a harmonious state.
promotes the elimination of kidney stones;
this type of flour is good for healthy bones and teeth;
eliminates inflammatory processes in the bladder;
participates in the formation of muscle tissue, which is especially important for a growing body and adult athletes;
normalizes urination;
slows down the aging process;
it is recommended to introduce into the diet of patients with tuberculosis;
cornmeal contributes to the normalization of sugar levels, therefore it is useful for patients with diabetes;
gives a significant healing effect in poliomyelitis and epilepsy.

Corn flour is also recommended during pregnancy. It is advisable for a future mother to include cakes, bread, pancakes and casseroles in her diet. Pediatricians do not advise giving any pastries to children under 12 years old, but they allow other dishes containing cornmeal to be included in the children's menu, starting from 1 year old.

Harm and dangerous properties

This food product also has properties that can cause serious harm to humans. In particular, cornmeal:

Causes blood clotting and is contraindicated in people with a tendency to form blood clots. For the same reason, it should not be given after operations.
Not recommended for children with allergies to wheat flour or a tendency to diathesis.
Prevents weight gain. Dishes from it can not be eaten by people with underweight, poor appetite, as well as patients with anorexia.
May be harmful during exacerbations of gastrointestinal diseases.
It promotes the secretion of bile, therefore, in case of diseases of the liver and gallbladder, a preliminary medical consultation on this issue is required.

Since 2014, the European Union has allowed the cultivation and use of genetically modified corn in the food industry. Accordingly, if you are trying to eat exclusively healthy food, choose domestically produced flour.

Corn can accumulate nitrates, which can be harmful to health and provoke the development of cancer. In addition, corn flour is sometimes affected by yellow mold, which contains carcinogens. Therefore, you should not take damp products or make a purchase in a store where storage issues are neglected.

A high-quality product is hermetically sealed, it indicates: the date of production, the country of origin and the expiration date. In a good product, the grains are small in size and have a pleasant golden color without dark blotches. You should not buy freshly produced flour for immediate use: its beneficial properties are revealed to the maximum extent about a month after production.