Just want to point out that sweet corn (ie people-eating corn, the kind you'll get on a cob, frozen, or canned) is different than feed corn. The kind of corn you feed a cow or pig is different from the corn on the cobs, which is different than the corn that pops for popcorn. They are different varieties of the plant.

Here is a summary of the different types of corn grown in the US:
http://www.cyberspaceag.com/kansascr...ypesofcorn.htm

Dent corn (the type processed and used for animal feed) has about four and a half times the fat of sweet corn, which is probably why it is used rather than sweet corn to feed livestock for "fattening up", and also to make corn oil and high fructose corn syrup.

Ok... So I don't yet have 10 posts so I can't respond via PM to the three who asked for this so let me start with the list:

I am a big fan of everything in moderation. I eat potato in moderation. I eat certain meats in moderation. I eat pasta in moderation... My veggies I will admittedly pig out on but hey! Who doesn't love broccoli? (Yes... I Am frequently called twisted for that.)

Reality is that corn is in much of what we consume unless we have the time, and patience to prepare everything from scratch. When I say scratch I really mean scratch.

I cut mine based on an allergy... And in doing my research I came to a few conclusions. While not everyone is the same... Some things are most decidedly food for thought and the fact that corn is used to fatten animals up, or the fact that the worlds population has had more issues with weight control since it was added to or used in so many of the things on the list above... Or what about the fact that many are avoiding items on the list as individual items? Could it be the corn factor? Maybe, and in some cases: Quite probably.

I eat starches... Sure I do! If I am having a meat and or protine free meal I will have starch and veggies... I try to have protine and veggies or starches and veggies and avoid protine and starch combos on a regular basis. Spacing things out works for many... For me it worked... Only AFTER I took out the corn products.

I use Garfarva flour (Chick peas and farva beans) if I am not in need of a super fine texture, and I use 1 teaspoon of potato starch or the water off potatoes to make things like gravy or sauces.

I have my baked potato once in a while... And I use a small quantity of unsalted butter, a dash of sea salt and a small amount of organic sour cream. While I should be skipping the toppings... I figure once or twice a month is fine... But I can eat these things because I've figured out my "cellulite catalyst". It is corn.

Corn is a source of Vitamin A, fiber, protine, potassium (if I am recalling correctly), etc. etc.; however, what many do not realize is how hard this is for the body to digest properly.

In a fast release item like corn meal, glucose, or starch... Your body will treat this like a sugar over load as noted above. Your body THINKS you just ate the equivalent of a Twinkie. How would your body know not to produce insulin for it, or to treat it like that? It is used for that purpose in junk foods. Looking at the ingredients on "junk food" vs. items that are considered "balanced food" will shock many though. The lists often contain the same ingredients.

In a slow release method like kernels of corn... Most of you will have noticed by this point in your life that your body didn't REALLY process that corn. I would rather not elaborate on this but if anyone needs clarification then I will say this: How odd to look the same... Coming or going. How can it have been "properly" digested and still look the same?

Let's discuss the fact that the fields used to grow corn have to be rotated on a cycle because it takes SO much out of the soil, and is so toxic to the soil that if it is left continually then it will drain the ability to grow anything including corn on that soil.

Or what about the recent rise in something called "Popcorn Lung"? (I swear... I am NOT making this up. It is some wild stuff!) I STRONGLY urge those using microwave popcorn of any type to PLEASE look this up, and to read the quoted news clip even if you use butter. Because of my allergy to the corn... we knew I was having problems if I was around it during or after popping... What I didn't realize is that it could be the chemical compound as well.

Looking at the list above... Please... Be honest. How many items have you cut back on, or cut out completely? How many other common elements are in those?

I'm not going to tell people they can't, or even that they shouldn't... Just that they should pay attention, and be very aware. It really makes me nervous when I see people using it as a frequent item in their diet because of what it is used for in other areas.

All the items you have listed above are items that are found in processed foods. I don't care for processed foods for other reasons than the corn derivatives in them but it is a good thing to note.

Also from what I read about the popcorn lung, it isn't conclusive that the ingredient added to microwave popcorn causes the lung disease that he has but manufacturers are removing the ingredient from microwave popcorn. If you read the story, he says he was eating at least 2 bags of popcorn every day. Depending on the brand, he could've been eating 400 calories per bag at at least 800 extra calories per day. So switching from butter laden popcorn to fruits and veggies would be a huge improvement for anyone. Especially since fruits and veggies have lots of nutrients that can help the body heal itself.

So I'd agree that processed items are not good for you and a lot of processed items contain corn derivatives does not mean that corn meant for eating isn't good for you. I think popcorn is also a great snack but preferably made with limited oil if any.

There is a difference between fresh corn on the cob, and corn that has been processed to behave as sugar or glue or the waxy coating for cucumbers. The problems created by corn come from processed, synthetic foods, not from eating or farming an unprocessed grain.

Chew it! Most people don't chew their food nearly enough! That's why it "comes out" that way!

Jay

I try to eat as many whole foods as possible and avoid as many processed foods as possible - it is the key to my weight loss. I do buy some packaged foods for convenience (pasta, bread, tortillas, waffles) but only organic brands after carefully reading labels.

I have absolutely no problems with fresh, canned or frozen corn (close to its natural state). As far as it not being "digested" properly - welcome to the joys of insoluble fiber. Scrubs you out like a bristle brush

I don't know if it really makes a difference, but my dad always said (he was raised on a farm, growing mostly corn), that most people eat sweet corn in too mature a state (those nice pretty plump kernels), but that the corn tasted better and was better for you when it was barely mature (shoepeg type, where the kernels are small and plump).

I have to agree that I prefer the taste and texture of immature corn (and it seems to digest better), but with all things I think moderation is key, and humans don't always "do" moderation well.

kaplods... That actually makes sense to me. I wonder if corn that is "over ripe" has the same situation as tree fruit that is over ripe.

Apparently there is a natural increase in the protines in fruits as they ripen. Only know that because I was talking allergies with someone though and haven't looked more into that... But it makes me wonder if that is part of it.

As for the "naturally" grown corn... It is so rare in most areas that it is actually a naturally grown variation especially considering corn pollen has actually traveled up to 5 - 10 km in the wind... So even an organic grower now has to be careful if their neighbours are heading the way of GMO.

****If I had one wish it would be that we as a society had never dove head first into something that we never fully tested. There has been some good but to keep the balance it is not all good.

Hey, I am wondering what you mean by "whole grains" that aren't starch based.

YA think?

Now, what about corn flakes?

I mean that they will all have starch in them but they are not all equal in the starch levels and some provide more than just your daily starch intake by way of being more nutrient rich. I worded it wrong... *got to stop typing tired lol*

Here are some interesting stats (scroll down the to weight loss/nutritional value/weight gain red stars):

Corn, Yellow

Corn, White

The "Good" they list for both types of corn:
This food is low in Saturated Fat, and very low in Cholesterol and Sodium.

No vitamins or minerals like many others listed.

Where as a similar carb value one would be Couscous but the fat content is lower: Couscous, dry

Aramanth is a bit higher in fat but has a lot of nutrients with a lower carb ratio.

Buckwheat is a good source of fiber and lower in fat than Aramanth.

Oats are great for a lot of things.

Quinoa is another one that will give you a lot of other things rather then just be a filler.

Rye

Wheat, Durham

Just some interesting numbers to look at.

If you are going for the whole grain factor then at least make sure you are getting more out of it than just the basics. Since when did low in saturated fat, cholesterol and sodium become enough? Shouldn't we be trying to get more nutritional value out of our foods if we are aiming for low calorie consumption?

That site allows you to look at the cooked vs. uncooked factors for many items as well. A lot of people are counting seeds like flax seed as a "whole grain" now. Not sure if I agree but it is out there...

The World's Healthiest Foods website includes corn and lists quite a few benefits.

http://www.whfoods.com/genpage.php?t...dspice&dbid=90

That is exactly what I do. If you read my success story, my main focus was to "eat foods with powerful nutritional benefits and avoid foods with limited/no nutritional benefits." That is my key to success in a nutshell.

For me, corn is a whole grain that has nutritional benefits, it didn't hinder my weight loss or my weight maintenance. I like the taste of it, I think it's good for me. I gave up a lot of stuff - fast food, soda, packaged baked goods, nearly all packaged/processed foods - corn is not a food I am willing to give up (like red wine, or dark chocolate, it has its place in my healthy lifestyle).

Everyone's weight loss is very personal and individual, you have reasons for not eating corn, that's cool, but none of your arguments have been compelling enough for me to limit corn as a whole food choice (I do completely agree with you about corn as an additive, sweetner, factor in processed foods - I really work hard to avoid foods like that).

There may be whole grains that pack in more nutrition overall than corn, but our diet isn't composed of one choice, but many. It would make just as little sense to say "I never eat green beans, because beets are more nutritious."

I suppose if you were only allowed a very limited choice of foods, you would have to choose your food items more carefully, but we're lucky (and in some ways unlucky) in this country to have an almost endless array of choices.
Choosing corn as your ONLY grain or worse only vegetable would be foolish, but so would any unbalanced way of eating. Incorporating corn into a varied diet is definitely possible.

"I never eat green beans because..."

They taste like...

*Sorry... irresistible. made me gag and laugh to read that. It just happens to be one of the few foods int he world I can't stomach.*

True enough. For those who can and do so in a diet that is well balanced... Cool. It just seems that many depend on it as well as a major item and that is maybe not so good.