Corn flour - the benefits and harms of another gluten-free flour. Cornmeal - product description with photo; its benefits and harms; application in cosmetology and treatment; use in cooking

Such a cereal as corn is of great industrial and nutritional importance. You can buy flour from it in almost any supermarket. The most important advantage of this cereal is a higher yield compared to traditional cereal crops: wheat and rye. Cornmeal - from such a product you can cook dishes for both a family dinner and a festive table, you just have to choose the right recipe for cookies or other treats.

The benefits and harms of cornmeal

This valuable product is made from different varieties of corn. Its composition is rich in B vitamins, potassium, iron, magnesium, calcium. In addition, this corn product contains starch, which is easily absorbed by the body. Such a product is known for its dietary properties, i.e. it will help you lose weight. Compared to wheat, corn is considered a gluten-free crop.

As for the harm, this product contributes to the thickening of the blood and prevents the set of kilograms, because of which it can harm people who are underweight. In addition, corn flour baking and the product itself can cause excessive bile secretion and contribute to the deterioration of the diseased liver. In addition, such a product is poorer in its nutritional value than its wheat analogue.

What to cook with cornmeal

The described product has a pleasant yellow color and a sweetish taste. The calorie content of corn products (dietary) is 330 kcal per 100 g. Using this type of product, you can cook, for example, porridge, corn flakes or some kind of dessert for tea or coffee. Fine grinding is widely used for delicate and fluffy culinary products, and coarse grinding can be used to bake liver or homemade bread. The latter is very easy to prepare:

1. First you need to mix flour, salt and baking powder in a deep saucepan, and in the second container combine sugar with vegetable oil and milk.
2. Next, you need to mix everything and knead the dough to a semi-liquid consistency.
3. It remains to pour the dough into a large form, preheat the oven to a temperature of 180-200 degrees and send the bread there. It takes about 45 minutes to bake.

Bakery

Before you make your cornmeal dough, choose the right baking option that your whole family and guests will love. For example, you can make cheesecake, cheese buns, Mexican tortilla, kefir pie, cupcake, etc. from it. Carbohydrate-rich corn baked goods are great for making gluten-free cookies, great for breakfast.

Diet meals

Having decided to treat relatives and friends with a dietary dish with the taste of corn, pay attention to hominy in Abkhazian, Moldavian and other options. In addition, you can make summer vegetable cutlets, for the preparation of which you will need carrots and cheese. An excellent option can be diet pancakes on kefir, Italian polenta, which, in fact, is porridge, vegetable steak, etc.

Corn flour recipes

Before answering the question of how to cook dishes from cornmeal (often called maize), choose the appropriate step-by-step recipe. Pancakes, pancakes, cookies from such a healthy dietary product are very popular. There are many recipes for baking, especially all kinds of pies. If you do not know what to choose, especially if you need to urgently prepare lunch or dinner, then pay attention to the following options:

• cake;
• pies;
• hominy;
• pancakes.

cornbread

• Servings: 10 persons.
• Calorie content of the dish: 266 kcal per 100 g.
• Cuisine: American.

Even a young housewife can make bread from corn at home, which contains vitamins and minerals necessary for the human body. At the same time, it is best to combine such flour with wheat flour, because. it does not contain gluten, so baking pure corn products with yeast, without any additives, is not very successful. In this regard, for cooking, you will have to use the addition of other types of flour.

Ingredients:

• wheat and corn flour - 240 g each;
• milk and yogurt - 120 ml each;
• butter - 100 g;
• egg - 1 pc.;
• sea ​​slip - 1 pinch;
• baking powder - 10 g;
• chili pepper (green) - 1 pc.:
• onion feathers (green) - 4 pcs.

Cooking method:

1. Mix both types of flour, add baking powder, finely chopped onion and pepper.
2. Melt about 90 g of butter in milk. Beat the egg with salt, yogurt, then mix with milk and butter.
3. After combining all the ingredients, knead the dough.
4. Grease a detachable baking dish with the remaining oil, evenly spread the dough into it and send in the oven, preheated to 180 degrees for 25-30 minutes.

Corn flour cake

• Servings: 7 persons.
• Cuisine: European.
• Difficulty of preparation: difficult.

When planning to make something tasty, pay attention to the cake, which can be a great addition even to the festive table. Light cake "Violet" without puff wheat cakes and fat cream can please any person. To answer the question of how to prepare such a confectionery masterpiece, you need to purchase the necessary products and be patient. But the result will exceed all expectations.

Ingredients:

• corn and wheat flour - 400 and 150 g;
• sugar - 2 tbsp. l.;
• sugar for cream - 120 g;
• milk - 450 ml;
• cornstarch - 1 tbsp. l.
• lemon zest (optional) - 1 tsp;
• blackcurrant or other berries - 50 g:
• walnuts - 50 g;
• cranberries - 25 g;
• purple food coloring - 0.5 tsp.

Cooking method:

1. Add sugar to warm water, stir until dissolved. Mix both types of flour, add butter there, knead with your hands.
2. Knead the dough, gradually adding water with sugar. You should get a semi-sweet shortcrust pastry. Put it in the refrigerator for half an hour.
3. For the custard, place the milk over medium heat. Pound the yolks with starch, sugar and pour half of the hot milk into it. Then pour the resulting mass into the remaining milk. Cook until thickened, stirring constantly.
4. Grate the zest into the cream, cover, cool. Next, divide it into two parts, adding chopped nuts to one, and mashed berries to the other.
5. Divide the dough into 8 balls, roll each of them into a cake. Bake the cakes until lightly browned on both sides. Give each one a round shape. Grind the trimmings in a blender.
6. Assemble the cake by smearing the cakes with cream with nuts and berries - be sure to alternate.
7. Add the dye to the remaining cream, mix it and put it on the top cake. Sprinkle with crumbs. Put the confectionery in the refrigerator for impregnation.

corn biscuits

• Cooking time: 120 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 339 kcal per 100 g.
• Purpose: for breakfast.
• Cuisine: American.
• Difficulty of preparation: easy.

Delicious gluten-free cookies can replace almost any breakfast. For many, baking recipes from corn products are still perceived as a bit of a curiosity, but in fact, people have been using this product for making cookies, bread and tortillas for a very long time. Corn has played an important role in the history of America; the territory of modern Mexico is considered its homeland.

Ingredients:

• corn flour - 7 tbsp. l.;
• sugar - 3 tbsp. l.;
• vegetable oil - 1/4 cup;
• cinnamon (ground) - to taste;
• eggs - 2 pcs.;
• nuts - 40 g;
• raisins - 30 g.

Cooking method:

1. Mix a quarter cup of butter with sugar, add crushed nuts with cinnamon and raisins.
2. Crack 2 eggs. Mix everything thoroughly.
3. Add flour. The dough should not be runny.
4. Put the resulting mass with a tablespoon or teaspoon on a greased baking sheet.
5. Bake for 10 minutes in an oven preheated to 220 degrees.

Corn flour pies

• Cooking time: 60-70 minutes.
• Servings: 3-4 persons.
• Calorie content of the dish: 250-300 kcal per 100 g.
• Purpose: for breakfast.
• Cuisine: European.

What does it take to make delicious pies using raw corn? It is necessary to prepare a suitable filling. An excellent option would be eggs with cabbage. Finished products will turn out not only satisfying, but also very nutritious, because. Corn grains are rich in minerals, vitamins and amino acids. These pies can be a snack during any meal.

Ingredients:

• corn and wheat flour - 200 and 70 g;
• white cabbage - 150 g;
• water - 150 ml;
• granulated sugar, salt - 1 tsp each;
• yeast (high-speed) - 6 g;
• eggs - 5 pcs.;
• onion - 1 pc.;
• sunflower oil - 3 tbsp. l;
• spices - to taste.

Cooking method:

1. Knead the dough, add sugar, yeast. Leave for 10-15 minutes in a warm place.
2. As soon as the yeast swells, add eggs, salt. Stir.
3. Add all the wheat flour, part of the corn flour.
4. While kneading the dough, add the rest of the corn products until the mass sticks to your hands. Cover the dough with cling film, leave for 1.5 hours.
5. For the filling, chop the cabbage, fry it over medium heat. Salt it, add spices, finely chopped half of the onion. Simmer the cabbage, stirring constantly.
6. Boil eggs, cool, cut into cubes. Fry the second half of the onion. Add chopped eggs.
7. Roll out the “sausage” from the dough, cut it into pieces, from which form circles. Lay out the toppings.
8. Bake for about 20 minutes in the oven at 175 degrees.

mexican tortilla

• Servings: 9 persons.
• Calorie content of the dish: 268 kcal per 100 g.
• Purpose: for any meal.
• Cuisine: Mexican.
• Difficulty of preparation: easy.

Along with various Mexican dishes, tortillas are also very popular, the recipe for which can be mastered by anyone. In Mexico, Tortillas is the national bread, which can be used to prepare dishes such as tacos, enchiladas, burritos, etc. For tortillas, you can use not only corn, but also wheat products.

Ingredients:

• flour - 1 cup;
• fat / oil - 25 g;
• salt - 1/2 tsp.

Cooking method:

1. Combine flour with salt and fat.
2. Gradually adding water, knead a soft elastic dough that does not stick to your hands. Then cover it, leave for 15 minutes.
3. Divide the dough into 9 small pieces, rolling each one until translucent.
4. Bake the tortillas until fully cooked in a dry pan on both sides, until faint ruddy specks appear.

Hominy

• Cooking time: 45 minutes.
• Servings: 2 persons.
• Calorie content of the dish: about 100 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Romanian, Moldovan.
• Difficulty of preparation: medium.

This healthy and tasty Romanian and Moldavian dish is rolled into balls or cut into pieces before eating. It is also popular among some Caucasian peoples. They eat hominy with melted cracklings, grated cheese, butter and sour cream. As a side dish, it is served with fish or meat. To learn how to cook delicious hominy, check out the ingredients and preparation method below.

Ingredients:

• corn flour - 2 cups;
• water - 4 glasses;
• butter - 2 tbsp. l.;
• salt - 1.5 tbsp. l.

Cooking method:

1. Start by pouring water into a heavy-bottomed pot or cauldron. Put salt in there.
2. Add flour, stir. Try to avoid lumps.
3. Put on medium heat, cook for 10 minutes, stirring constantly. Then add the remaining flour, stirring well.
4. Continue to cook for 20 minutes, collecting hominy from the walls of the container and altering again.
5. The dish will be ready when crusts appear on the walls of the container.

pancakes

• Cooking time: 30 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 221.8 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: American.
• Difficulty of preparation: medium.

Cornmeal is great for pancakes, which will differ slightly in taste from their wheat counterparts. Ready-made pastries will turn out with a pleasant aroma and taste. In the process of preparing dough for pancakes, you can experiment by adding a pinch of cinnamon or vanilla. It is advisable to consume them immediately after preparation in the form of heat. Serve them with jam, honey, condensed milk or sour cream.

Ingredients:

1. wheat and corn flour - 40 and 130 g;
2. sunflower oil - 30 g;
3. milk - 260 ml;
4. eggs - 2 pcs.;
5. sugar - 2 tablespoons;
6. salt - 1 tsp

Cooking method:

1. Knead the pancake dough. To do this, mix eggs with sugar. Next, beat the whole mass to a fluffy consistency, using a whisk or mixer.
2. Next, add the oil and salt while continuing to work with the mixer.
3. Add milk, beat with a whisk. Use water to reduce calories.
4. Sprinkle flour into the dough in small portions. Whisk everything thoroughly to break up the flour lumps.
5. Make a homogeneous mass, which should not be too liquid or thick.
6. Heat the frying pan, grease with a thin layer of oil (sunflower). Pour a portion of dough into the center, quickly spread in a circular motion.
7. Fry until golden brown on both sides. Do this with every piece.

Video

Cornmeal is made from yellow corn kernels. This product is not as nutritious as wheat flour, but this does not mean that it does not deserve attention. One of the main advantages is the presence of dietary properties. The chemical composition is represented by macro- and microelements, vitamins, amino acids. Together, they can have a positive effect on the body. Vegetable proteins, fatty acids, fiber also take part in this.

What are the benefits of cornmeal?

Interesting! The described product has never been very popular, and the point is not that it is somehow tasteless or dangerous.

As for the advantages of cornmeal, these include the ability to quickly and permanently saturate, the ability not to spoil for a long time, the content of vegetable proteins in large quantities. For these qualities, bread baked from such raw materials was especially highly valued by those who often go on long trips.

Diet and cornmeal

corn flour pancakes

The benefits and harms of cornmeal for weight loss– what do you need to know? The product is considered low-calorie, but at the same time quickly and for a long time saturates. It is recommended to eat it in order to unload the body, for example, after a plentiful feast. Practice shows that this is an excellent tool that allows you to deal with extra centimeters. When it comes to baking, in order for it to be dietary, you need to use a minimum of eggs, powdered sugar, butter. Even despite the minimum content of these components, the finished baking is crumbly, good in taste.

The effect of cornmeal on the digestive tract

The benefits and harms of cornmeal bread for the digestive tract:"Raw materials" do not contain gluten, therefore, do not cause allergic reactions from the body. Among the positive aspects is the presence of fiber, which ensures the normal functioning of the organs of the digestive system. Due to this, it is possible to prevent the appearance of constipation, get rid of them, and normalize the wave-like contractions of the walls of hollow organs.

Important! Research by scientists has made it possible to establish that the beneficial properties of the described product are still manifested in the ability to provide prevention of oncological diseases involving the colon. Still manages to avoid the development of hemorrhoids.

Corn flour and cholesterol levels

If we talk about the brain, then the content of vitamin B1 is useful for it, without which normal blood circulation is impossible. The same applies to metabolic processes, brain and nervous activity. Continuing the theme the benefits and harms of cornmeal and how to take her, I would like to note that in itself it is saturated with iron, which promotes hematopoiesis, relieving anemia. The condition of the blood vessels improves, they are cleansed and strengthened. They lower cholesterol levels, which has a positive effect on the work of the heart muscle.

Cornmeal is good for the skin

cornmeal mask

Flour is also good for the skin. Eating dishes from it, you can see how the color and texture of the integument changes for the better. The process of cell renewal starts, the elements of the structure are nourished from the inside. Harm or benefit of cornmeal- it depends on what you are using prescription home cosmetics. From it you can make a scrub, a mask. Through caring procedures, you can get rid of impurities on the skin, make it softer, more elastic, and look younger.

This is not the whole list of positive properties of the described product, but it's time to talk about the negative properties. Knowing about them, you can avoid unpleasant situations.

What harm can be done to the body?

The food product in question can cause blood clots, so its use is contraindicated in people prone to thrombosis, as well as after operations. This also includes children whose body reacts painfully to wheat flour, prone to diathesis.

cornmeal bread

At the end of the topic the benefits and harms of cornmeal churek I would like to say that it prevents weight gain, which means that it is not recommended for people who are too thin to eat it. Contraindications include diseases of the gallbladder, liver. If present, a preliminary consultation with a doctor is recommended.

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.

1. First, separate the eggs into yolks and whites.
2. Place cornmeal, lemon, salt and soda slaked with vinegar in a container and mix.
3. Add the yolks whipped with a blender with sugar.
4. Mix everything again with a mixer.
5. In a separate bowl, beat egg whites into a strong foam and combine with other ingredients.
6. Mix them gently.
7. Pour the resulting dough into the prepared form and bake for 30 minutes in the oven at a temperature of 180 degrees.
8. 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.

1. Thoroughly mix the two types of flour.
2. Add finely chopped hot pepper and onion.
3. Prepare a baking sheet by brushing the bottom and sides with oil.
4. Make a well in the center of the flour hill and add beaten eggs and sour cream.
5. Knead the dough and place in a baking dish.
6. Put in the oven for 35 minutes.
7. 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.

1. Pour some cinnamon powder and cumin into the water.
2. Add the flour mixture, yeast and a pinch of salt.
3. Stir until smooth.
4. Slowly pour in the sesame oil and beaten eggs. If the dough is too hard, you can add a little water.
5. Roll out the finished dough with a thickness of 1 cm and cut it with a special mold or glass.
6. 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.
7. Place in the oven when the heating temperature reaches 180 degrees. Bake for 20 minutes.

Cornmeal has always been in great demand for use by different peoples of the world, who highly appreciate the beneficial properties of the product. In the article you will learn - corn flour benefits and harm to the body, types, preparation and use.

From this article you will learn:

Corn flour

Cornmeal plays a very important role in the cuisine of the peoples of Central and South America, which is not surprising, because the region is the actual homeland of corn. Nowadays, both there and all over the world, bread and cakes, confectionery products, snacks, and snacks are made from cornmeal. In addition, this ingredient can be found in various sauces and seasonings, where it is used as a thickener.

How long has cornmeal been used

European civilization got acquainted with corn in the 15th century thanks to Columbus and did not immediately recognize the wonderful nutritional qualities of this plant. And the Indians of South America and the territories adjacent to the Caribbean Sea at that time had been using maize for food for several thousand years.

From the history

Moreover, corn flour, in addition to baking bread and using it in dishes, was used to create drinks. The most common of these is atole, which is made from cornmeal, fruits, and various spices. Atole is traditionally cooked and drunk on the most important Mexican holiday - the Day of the Dead.

In the 16th century, cornmeal found its way into European cuisines. However, Europe has not been able to overtake America in terms of the popularity of corn - today the United States and Mexico produce and consume half of the total crop in the world.

How to make cornmeal

In the production of flour, the method of dry separation of the germ is used, in which the peeled grains are softened for two hours to soften the shells. After that, they are easily separated from the endosperm going for grinding. Characteristically, the embryo is completely or partially separated from the endosperm and sifted out at further stages of processing. The fact is that on roller machines, the shells of the grain and the germ are not crushed, but flattened, and the endosperm is easily broken into small fractions.

In Russian stores, corn flour is akin to a scarce product, as it is considered a little-demanded product. Therefore, fans of this product often have to grind corn on their own, using household coffee grinders or blenders (in a glass for grinding nuts).

Not whole grains, but cereals are taken as the feedstock, since it has already been cleaned and is easier to break (whole corn grain is harder than coffee, so they can also burn the equipment). Of course, in terms of grade, the resulting flour will be more of a grain, but this, as a rule, is enough.

Types of corn flour

Cornmeal is classified according to two characteristic features: coarseness of grinding and color. In the first case, there are three categories:

1. Coarse corn flour is obtained in industrial production in stone millstones, and this information is directly indicated by the manufacturers on the packaging. This product is considered the most useful and dietary.
2. Flour of medium size fractions is usually used in bakery production.
3. Finely ground flour from corn grains is a kind of the highest grade, obtained on modern equipment with metal millstones. Contains a maximum of gluten and a minimum of bran impurities, so it is good for puddings, desserts for children, confectionery.

According to the color of the grain from which flour is produced, it happens:

• blue. It really has a purple or bluish tint. It has the sweetest taste.
• yellow. The most popular variety, as it is made from yellow corn, which is the main one around the world.
• Red. It has a rich corn flavor. It is most popular in Spain, where polenta is made from it.
• white flour Produced in the southern regions of the United States and in Africa from grains of white sweet corn.

Corn flour: composition and calorie content

The largest share in the composition of corn flour is carbohydrates, occupying 72% of the total mass. This means that in 100 grams of dry matter there is half the amount of carbohydrates that is required for daily consumption. Protein compounds account for 7-8%, fats - 1.5%, and another 14% and 4.4% are occupied by water and fiber, respectively. The rest of the product is made up of the following nutrients (in parentheses - the proportion of the daily adequate intake):

• vitamin A: 33 mcg (3.7%);
• beta-carotene: 0.2 mg (4%);
• thiamine (B1): 0.35 mg (23.3%);
• riboflavin (B2): 0.13 mg (7.2%);
• tocopherol (E): 0.6 mg (4%);
• PP: 3 mg (15%);
• K: 147 mg (5.9%);
• Cl: 20 mg (2%);
• Na: 7 mg (0.5%);
• Mg: 30 mg (7.5%);
• Ph: 109 mg (13.6%);
• Fe: 109 mg (15%).

The beneficial properties of corn flour for the body are also due to the presence of a number of amino acids: arginine, histidine, valine, isoleucine, methionine, lysine, phenylalanine, threonine, tryptophan and leucine.

cornmeal calories

Cornmeal benefits and harm to the body

The chemical composition of this flour gives it a number of useful properties that help the body work better, get rid of excess and waste more efficiently.

Dietary fiber has a significant impact - 100 grams of the product contains 22% of the amount that a person needs to consume per day. Dietary fiber greatly aids digestion for two reasons. First, passing through the intestines, they carry out its mechanical cleaning, "sweeping" undigested food residues and ballast. Secondly, the irritation exerted by the fibers on the walls of the digestive organs produces a massage effect - blood flow increases, thereby stimulating metabolism and muscle function.

The vitamins, minerals and amino acids that make up cornmeal have the following beneficial effects on the body:

• facilitate the work of the digestive system with constipation and obstruction;
• contributes to the normalization of urinary function and the removal of inflammation from the organs of the genitourinary system;
• prevents tissue aging;
• helps to remove "bad" cholesterol from the circulatory system, improves blood circulation;
• helps to reduce pressure;
• due to the large amount of thiamine, it stimulates the work of the central nervous system and the brain;
• stimulates the growth of muscle mass;
• improves appearance, skin condition, hair and nail health.

On a note!

Despite the high calorie content, cornmeal is considered an effective dietary supplement. The reason for this is the cleansing effect of dietary fiber, described earlier.

The situation is similar with carbohydrates. With a fairly high content, they do not have a negative effect on diabetics and people at risk. The fact is that this is a complex group of carbohydrates that is slowly broken down and absorbed, so after consuming the product there is no sharp jump in blood sugar levels.

Treatment with cornmeal

• At elevated pressure. Brew 25-30 g of flour in a glass of hot water, insist overnight. Take in the morning, drinking in small sips. Continue the course until the symptom is relieved.
• Hypertension. Steam 50 g of flour in 0.35 liters of hot water. Consume during the day in small portions.
• With inflammatory processes of the bladder. 1 tbsp Pour into half a liter of boiling water, boil for 20-25 minutes over low heat. Drink 2 tbsp. l. before eating.
• Stones in the kidneys. Mix well 25 g of flour in 2 tbsp. hot water. Consume 1 teaspoon three times a day.
• Inflammation of the liver. Crush 15 g each of violet, sunflower and wild strawberry flowers, add 1 tbsp. l. cornmeal and pour 0.5-0.6 liters of boiling water, leave for half an hour. Drink 30 minutes before meals for 21 days.

Corn flour: contraindications and harm

Ground corn, despite all its advantages, has several contraindications that should not be neglected:

This product is not suitable for those with increased blood clotting. The fact is that this type of flour quickly thickens the blood, so it can only worsen the patient's situation. If the human body has a tendency to create blood clots, the consumption of crushed corn should be kept to a minimum.

You can not use ground corn mixture for people with problems of the digestive system. Flour can exacerbate any disease of the intestines or stomach and even make it chronic.

Since ground corn increases the waste of bile, it should be carefully introduced into the diet of people with diseases of the biliary tract and liver.

Due to its growing characteristics, namely because of fertilizers, ground corn is not recommended for people with allergies to various foods, with a tendency to diathesis. You can not give dishes from such flour immediately after major operations. Cornmeal should also be avoided by those who suffer from underweight, i.e. has a low appetite or suffers from anorexia.

It is worth paying attention to the fact that many countries use GMO corn, so purchased foreign flour may not be very useful. In addition, corn quickly accumulates nitrates and forms carcinogens, so you need to be sure in the conditions of its cultivation and storage. Otherwise, there is a risk of getting cancer.

Corn flour: how to store

At first glance, the conditions for keeping corn flour are very universal. Packaging for this product must be sealed and clean. You can choose a small jar - preferably with darkened walls - and put it in a darkened corner, as protected as possible from moisture and pest invasion. If insects appear in the corn mixture, they can be removed by adding a couple of garlic heads to the container.

Photo: corn flour benefits and harms

With all the ease of storage, it must be borne in mind that corn flour is very capricious about irritating factors. If it is nevertheless exposed to light or exposed to heat, it inevitably acquires a nasty taste and a pungent smell. Such changes occur due to the abundance of fatty acids in the composition, so you need to save corn flour, otherwise it will not be possible to use it. It is also necessary to carefully monitor that there is no high humidity in the room with flour, otherwise a fungus that is dangerous to humans due to the formation of toxins will multiply in the package.

The shelf life of corn flour, unfortunately, is not too long. With an ideal temperature regime, it should be used within six months (or even three months is better). If the flour was ground at home, it should not be kept for more than 14 days. In this case, it is necessary to regularly check the product.

Fields of application of corn flour

food industry. The gluten of ground corn, as well as a number of its other chemical features, makes it possible to use flour in the process of creating sausages, as well as in brewing. Cornmeal is often added to a number of edibles just to slow down carbohydrate fermentation. In this way, manufacturers increase the shelf life.

Medicine. Cornmeal has a number of medicinal qualities, so it is used to prevent cancer and heart disease, improve metabolism, lower blood pressure, treat anemia, tuberculosis, epilepsy, constipation, diabetes, etc.

Dietology. Most cornmeal dishes can be made with minimal sugar levels, so they are suitable for fasting days or large-scale strict diets. Ground corn perfectly saturates the body, and helps athletes gain muscle mass.

Cosmetology. Both homemade and professional products for the skin of the face and hands are obtained from ground corn. For example, you can make masks with anti-aging, anti-inflammatory, exfoliating properties, as well as with a lifting effect. Most often, corn flour is mixed in cosmetic preparations with white clay, honey, egg white, yogurt. Also, products with ground corn help in strengthening hair and in the fight against cellulite.

Fishing. Cornmeal helps to make very high quality bait for catching freshwater whitefish when kneaded into a dough.

Corn flour in the kitchen

Photo: cornmeal application

Abroad, ground corn is very popular due to its taste and dietary qualities. In Russia, far from every housewife is ready to use flour of this type, although fears are completely in vain.

First of all, cornmeal can make a great soft and airy dough. Pancakes, muffins, cookies, pies are baked on its basis. Thanks to fine flour made from corn, the legendary corn flakes were born - a favorite quick breakfast for children and teenagers. For baby food, corn porridge is also of great importance. And adults have long liked such an appetizer as corn chips.

Also with the addition of this product they create soups and casseroles, main dishes that make up the national cuisine of many countries. Sometimes cornmeal is added to pasta to give it a nice color. But flour grinding plays a big role here:

Coarse grinding of flour helps to create only some confectionery, delicious breading and crumbly crispy bread. In Mexico and Spain, such crushed corn is used to make a signature dish - polenta.

Medium grind corn is suitable for making hominy, Mexican tortillas, South American drinks.

The finest corn flour is used in the preparation of the most fluffy and airy buns, cakes and pancakes.

Video: the benefits and harms of cornmeal