Corn can be eaten raw.
Young ears can be consumed raw, with the cob and silk, but as the plant matures (usually during the summer months) the cob becomes tougher and the silk dries to inedibility. By the end of thegrowing season, the kernels dry out and become difficult to chew without cooking them tender first in boiling water.
Apparently other grains can be eaten raw if they are eaten early enough - according to the wikipedia article on sprouting.
I view this as an interesting exception to paleolithic diet theory. It is likely that primitive man consumed very little corn, and I’ve posted before about how corn isn’t the healthiest food in the world.
Note : this is actually a repost from my old tumblr.
So this article said :
Grapes contain large amounts of tartaric and malic acids. Also present in grapes are other acids like succinic, fumaric, glyceric, p-coumaric and caffeic, each functioning quietly with its own wonderful healing properties.
Well I did some digging and remembering, and the first few acids are components of the krebs cycle, and can help regulate it. This article adds:
A large percentage of patients with the disorder fibromyalgia who have high amounts of tartaric acid in the urine respond favorably to treatment with malic acid (11-13)
Coumaric and Caffeic acid are antioxidants, among other things.
The linked article also said that grapes were both anti-coagulants and anti-inflammatory so I got curious about that…
This article says:
Grapes contain flavonoids which are phytonutrients that reduce blood clotting properties.
This one says
The pigments in brightly colored fruits, vegetables and berries contain many phytochemicals that have anti-inflammatory properties. One example is quercetin, which is found in apple and red onion skins and has strong anti-inflammatory properties.
I think I will add this to my list of reasons to eat fruit…I think the conventional view of fats, carbs, proteins and vitamins is so wrong - there are many things that are not on said list that are actually quite important, and just because you eat your grains or whatever else you eat that lacks a lot of these things that right now aren’t given enough credit, your body suffers. I genuinely believe that American and world diets lean too much on grains and milk and synthetic sugars, and not enough of veggies, fruits and lean meats.
Grains have some antioxidants, but the values tend to be lower than those of fruits and vegetables, and you don’t often read about grains being an anti-coagulant or something anti-inflammatory - or having lots of anti-oxidants, etc.
It’s unfortunate that weightlifting gets a bad reputation because of steroid users. Source here.
Study shown that by eating 100gof apple can give an antioxidant effect that equal to taking about1,500mg of vitamin C.
Apple contain malic acid and tartaric acid, that can help prevent disturbances of the liver and digestion.
The skin of Apple contain pectin that can help remove toxic substances from the system by supplying galacturonic acid. Pectin helps prevent protein matter in the intestine from spoiling.
The FDA has established guidelines for a number of contaminants that it will allow in our food supply. …
Tomatoes Acceptable levels of mold contamination go as low as 15 percent in canned tomatoes to as high as 45 percent for ketchup. And the FDA allows up to 30 fly eggs per every 100 grams of tomato sauces, or up to two maggots per every 100 grams of tomato juice.
Raisins The FDA won’t mandate action unless 10 or more whole or equivalent Drosophila flies and 35 of its eggs are found per 8 ounces of raisins.
Macaroni To take action, the FDA must find either an average of 225 insect fragments per 225 grams in six sub-samples, or an average of 4.5 rodent hairs per 225 grams in six sub-samples.
These aren’t even as bad as the acceptable levels of mammalian feces allowed in peanuts or sesame seeds (up to 5 mg per 100 mg).
Rear and side windows are typically made of nonlaminated glass, which filters out UVB light, the chief cause of skin reddening and sunburn — but not UVA rays, which penetrate the skin more deeply and also cause harm.
Milk also has a higher insulin index (90ish) than glycemic index (30ish), and one possibility seems to be that it has a lot of protein. As someone who believes that high insulin spikes are not the healthiest thing in the world, this is another thing to consider. This article on amino acids causing insulin spikes was interesting and relevant. The amino acid mixture’s effect on insulin was much higher than that of glucose.
Milk contains a lot of hormones, many of which are small molecules that are unlikely to be broken down by the gut. The impact on our body is not well understood, and it’s likely that hormonal disruption of some sort is caused. Here are a few examples of the ones we do know about…
• progesterone (from pregnenolone)
• 5α-pregnan-3β-ol-20-one, 20α- and 20β-dihydroprogesterone (from progesterone)
• dehydroepiandrosterone sulphate acyl ester
• insulin like growth factors 1 and 2 (IGF-1 and IGF-2)
As smart as 23andMe has been in developing their business, I’m worried that the underlying technology of their company has an upcoming expiration date. They rely upon a very particular kind of DNA analysis – mapping important gene variations known as single nucleotide polymorphisms (SNPs). While SNPs can provide some meaningful insights on occasion, they are not nearly as comprehensive as sequencing your whole genome. Whole genome sequencing has a price tag of around $5000 or more, so the $108 SNP test seems like a much better bargain. In five years, however, I’m pretty sure that a retail whole genome service could be available for $100 or so as well. Why settle for just looking at pieces of your DNA when you can see the whole thing for about the same price?
I’m not vegan, but I like this logic.
It’s interesting that Celiac can strike at any time, and that even if you don’t test positive, you could still have an allergy….and that your symptoms could be mild or severe…and that you may never know the damage gluten is - or is not causing you.
Celiac disease, an autoimmune disorder that can appear at any age and is caused by an intolerance to gluten.
Cooper tested negative for celiac disease, but the doctor advised her to try a gluten-free diet anyway.
“Within a week of eliminating [gluten], I started to feel markedly better,” says Cooper, now 36, from Melbourne, Australia. “It wasn’t a gradual feeling better; it was almost a crossing-the-street kind of thing.”
In fact, experts now believe that celiac disease represents just one extreme of a broad spectrum of gluten intolerance that includes millions of people like Cooper with less severe — but nevertheless problematic — reactions to the protein.
While celiac disease affects about 1 percent of the U.S. population, experts estimate that as many as 10 percent have a related and poorly understood condition known as non-celiac gluten intolerance (NCGI), or gluten sensitivity.
“Gluten is fairly indigestable in all people,” Leffler says. “There’s probably some kind of gluten intolerance in all of us.”
Experts now think of gluten intolerance as a spectrum of conditions, with celiac disease on one end and, on the other, what’s been called a “no man’s land” of gluten-related gastrointestinal problems that may or may not overlap.
Celiac patients can also develop headaches, tingling, fatigue, muscle pain, skin rashes, joint pain, and other symptoms, because the autoimmune attack at the root of the disease gradually erodes the wall of the intestine, leading to poor absorption of iron, folate, and other nutrients that affect everything from energy to brain function.
People with gluten sensitivity sometimes experience these far-reaching symptoms as well, though it’s less clear why.