For those who don’t know this week is invisible illness awareness week (8-14th September) and to raise awareness I am going to post a blog a day whether that be in my new personal updates section or even a recipe.
I started off the week by answering invisible awareness week’s “30 Things About My Invisible Illness You May Not Know” (Link) but today I am going to do a bit of a u turn and talk about a great snack which is naturally GF but also something hassle free and nutritious , so that people suffering from an invisible illness hopefully would have no problem making.
This amazing snack simple nutritious is … Corn. Yes I know it might not be what you expected me to say. But on a day like today, where I have been to work for a couple of hours got home mid afternoon it is absolutely perfect.
So what are the benefits of eating corn on the cob (bar it being yummy!):
- Help improve blood pressure
Due to high levels of potassium
- Disease and risk reduction
Corn is a rich source of various essential Antioxidant Phytonutrients
- Digestive Benefits
Whether you have eaten corn on the cob or freshly popped pop corn you will know how satisfying this food can be to chew. Some of that satisfaction comes from corn’s fiber content. At 4.6 grams of fiber per cup, corn is an excellent source of finer.
Recent research has shown that corn can support the growth of friendly bacteria in our large intestine and can also be transformed by these bacteria into short chain fatty acids, or SCFAs. These SCFAs can supply energy to our intestinal cells and thereby help lower our risk of intestinal problems, including our risk of colon cancer.
- Blood Sugar Benefits
Given its good fiber content, its ability to provide many B-complex vitamins including vitamins B1, B5 and folic acid, and its notable protein content (about 5-6 grams per cup), corn is a food that would be expected to provide blood sugar benefits. Fiber and protein are key macronutrients for stabilizing the passage of food through our digestive tract.
Interestingly the consumption of corn in ordinary amounts has been shown to be associated with better blood sugar control in both type 1 and type 2 diabetes.
Ways to cook corn:
Corn on the cob
So what is my favorite way to cook corn well it is really simple and can be a great snack or part of a main meal :
- Take enough tin foil to wrap around the corn and sprinkle a good amount of freshly ground black pepper and a little bit of course sea salt.
- Take just under 1/2 a teaspoon of butter (or you can use DF marg like a bar of stork) and with your hand coat the cob
- Roll the Cob into the seasoning until it is distributed across the corn
- Then wrap the cob up in the tin foil and pop in the over for about 15-20mins on 200c
- Enjoy 🙂
Pop Corn – Link