A lot of you may be thinking, “Well, that’s alright because corn is a vegetable.” We’re here to tell you that it’s not.

We’ve all heard about the gluten-free trend. If you’re not on a gluten-free diet yourself, I’m sure you know someone who has tried it. This is a big trend (with most people really not allergic to gluten but to overconsumption of carbohydrates in general) that has even started taking over our supermarkets with gluten-free everything options. But how do they take everyday gluten-based foods and make them gluten-free? By substituting ingredients like rice, soy, and CORN!

Corn as a substitute

Corn is one of the most popular substitutes not only in gluten-free foods but in our daily diets in general. When corn is harvested early in the growing process when the seeds are dry, it is considered a grain –similar to the types of grains where gluten is found. With that being said, it can still possess some, even if minimal, components and characteristics similar to gluten, which can make it unenjoyable to those who are truly gluten intolerant and certainly to Celiacs.

When corn is harvested once fully grown, it is considered a vegetable. The flood of corn syrup in our diets is also produced from the corn crop.

Corn, whether enjoyed as a grain, vegetable or syrup, is very high in starch, which is a carbohydrate. When not used immediately by the body, these starches will be processed and stored as fat.

I’ll skip the corn. Pass me the beef.

Corn is the most abundant grain produced in America. It is in breakfast cereals, bread, ice cream, Pepsi, jam, fast food meals, and more. And, we feed it to our livestock in large amounts.

As Americans, we’re practically swimming in this stuff. Studies show that when these animals (cattle, fish, and chicken) eat corn as a staple, as many do, they have shorter life spans. Why? The fructose from corn is toxic to the liver and contributes to major health issues.

Corn-fed cows (aka beef) have even been linked to heart disease, diabetes, cancer, and obesity. The beef from grass-fed cows is not. Eventually, we ingest not only the beef but everything that comes with it...including the issues caused by their high starch, high fructose corn-based diets.

Eating Clean? Corn Doesn’t Count!

Did you know that corn is one of the most genetically modified ( GMO ) foods available? A runner up to soy, when corn is harvested for corn syrup use, it is typically modified to be turned into oil, with chemicals added to aid in this process. This high calories concoction has extremely low nutrient values, and almost no health benefits.

Our Recommendation

Be aware and know what you’re eating, and feeding to your family. Here at BonVie , we recommend a high protein, low carbohydrate, and low sugar diet - since excess carbohydrates and sugars are generally stored as fats.

Since corn is high in starch, it is quickly absorbed as a carbohydrate - whether ingested as a grain or vegetable. When ingested as corn syrup, the body extracts extremely high levels of sugars from the substance, which also can be stored as fats. We urge you to be aware of what you’re fueling your body with and become familiar with the ingredients in your favorite foods.

If you have any questions or want to know more about (blank) give Sharon LaCroix a Call at 310.299.6643.