Did you know corn is America's number one field crop? Corn leads all other crops in value and volume of production. In the U.S., corn production measures more than 2 times that of any other crop.
Maize, commonly known in North America and elsewhere as corn has many health benefits that one can’t ignore.
Benefits of Corn Include
- Good source of antioxidants
Corn is particularly a good source of is a high-antioxidant and known to support the immune system, defend the eyes and skin against oxidative stress.
- High in fiber
Like all vegetables and whole plant foods, corn provides a nice dose of filling fiber. It has various beneficial effects on the digestive system supporting the “good bacteria” in your gut.
- Slowly digested source of carbohydrates
Corn is high in starch, which is a type of complex carbohydrate that supports steady energy levels and controlls blood sugar levels.
- Naturally gluten-free
Corn actually is not a “grain” and is gluten-free. Since gluten is problematic and allergic for many, corn or corn flour makes a good stand-in for wheat flour or other gluten-containing foods.
- Part of traditional diets linked to longevity and overall health
Corn is also beneficial for heart health, reversing hypertension as a natural remedy for high blood pressure and controlling blood sugar levels.
However with all its benefits, you also have to be aware of instances when corn or it’s other forms effects on health.
Scenarios to Avoid Eating Corn
- When it’s genetically modified
Corn is commonly used to make a genetically modified oil that is a strong inflammatory and highly likely to become rancid (or “toxic”) when used in cooking.
- When it’s used to make high fructose corn syrup
High fructose corn syrup isn’t natural and high fructose corn syrup (HFCS) is a fructose-glucose liquid sweetener alternative to sucrose (common table sugar). It’s completely man-made, highly processed, and is used as a cheap way to sweeten processed foods.
- When it’s found in other forms of processed foods
Genetically modified organismsGMO corn is used to make different ingredients added to packaged, processed foods. For a complete list with over 50 corn-derived modified ingredients, you can refer to the Corn Allergens website.
- If you have a sensitive digestive system
Corn allergies are actually pretty rare, but if you suffer from any cut out corn products from your diet altogether, try substitutes.
All of us have a sweet tooth and cannot say no to chocolate based dessert. When you use our organic products, you can enjoy it without having to worry about the side effects. Having explored all the benefits and non-benefits of corn or its other forms, let’s enjoy a very interesting recipe with organic corn flour.
Salted Chocolate Tart with Organic Corn Flour
Author (Source): Nigella Lawson (nigella.com)
Cooks Time: 55 minutes Setting time: 2 hours Serves: 4
For the base
- 2 x 154g/5½oz packets chocolate cookies, such as Oreos or Bourbons(28 small biscuits in all)
- 50g/1¾oz dark chocolate (min. 70% cocoa solids)
- 50g/1¾oz unsalted butter, softened
- ½ tsp smoked sea salt flakes
For the filling
- 100g/3½oz dark chocolate (minimum 70% cocoa solids)
- 25g/1oz organic corn flour
- 4 tbsp full-fat milk
- 500ml/18fl oz double cream
- 50g/1¾oz cocoa powder, sieved
- 2 tsp instant espresso powder or strong instant coffee powder
- 75g/2½oz organic brown sugar
- 1 tsp vanilla paste or extract
- 2 tsp extra-virgin olive oil
- ¾ tsp smoked sea salt flakes
For the base
- Bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter
- Mix everything, along with the salt, in a large bowl
- Put into the fridge to harden for at least 1 or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly.
For the filling
- Finely chop the chocolate. Put the corn flour into a cup and whisk in the milk until smooth.
- Pour the cream into a heavy-based saucepan, then add the finely chopped rubble of chocolate, the sieved cocoa, espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt.
- Place over a medium to low heat and whisk to banish any lumpiness, as the cream heats and the chocolate starts melting; off the heat.
- Whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat; keep stirring until the mixture thickens.
- Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.
- Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes.
- The mixture will still be warm, but will be the right temperature to ooze into the base without melting it.
- Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften.
- Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on.
This salted chocolate tart is so easy to knock up but the addition of salt magically brings out the sweetness.
You can purchase non-gmo Organic Corn Flour, Organic Rock Salt and Organic Brown Sugar as ingredients for the above recipe on our Vedica Organics online food store at www.vedicaorganics.com
Click the link: http://www.vedicaorganics.com/products/organic-maize-atta-corn-flour
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