While most people think of corn as a vegetable, it’s actually a grain, and it hasn’t got much going for it. Not only is it highly inflammatory, it’s also high-glycemic, which means it causes blood sugar spikes.
If the risk of inflammation, allergies, and blood sugar effects aren’t enough to make you toss your kernels, consider this:
Is inflammation, allergies & blood sugar effects enough to make you toss your kernels?Click to tweet
Corn is host to 22 different types of fungi. One of the worst is aflatoxins, chemicals produced by certain types of mold. Aflatoxins are frequently found in crops like corn and peanuts that are stored in hot, humid silos, and they’ve been linked to liver cancer and poor growth rates in children.2,3 No thank you!
Corn has high lectin content. Lectins are a family of proteins found mainly in legumes and grains, and they have a trio of nasty side effects. First, lectins tend to bind to fibers in your small intestine, and as a result, you can’t absorb the nutrients in your food properly; over time, lectins can even cause intestinal ulcers.4 Secondly, lectins also attach to insulin receptors, making you more insulin resistant and opening the door to high blood pressure, type 2 diabetes, and widespread inflammation.5-7 As if that wasn’t bad enough, high levels of lectins can create leptin resistance, which interferes with healthy hunger hormones and can result in a ravenous appetite and obesity.8 Lectins are bad news, and corn is full of them…
Eliminating corn from your diet can be a challenge because it’s not just about corn-on-the-cob and popcorn. High-fructose corn syrup has already been proven deadly,9 but there are plenty more common products that contain corn, including baked goods, condiments, sauces, and salad dressing.
It may take some detective work, but it’s worth it to avoid such a potentially harmful ingredient. Remember, the more you avoid processed, packaged foods, the easier it will be to leave corn behind, too. Your body will thank you!
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