Manila Bulletin

Eat­ing qual­ity pro­tein corn rec­om­mended

- Protein · Diets · Biology · Nutrition

There are very good rea­sons why more Filipinos should eat white corn, es­pe­cially IPB Var 6, an open-pol­li­nated corn (which is be­ing pro­moted by the ex­perts of the In­sti­tute of Plant Breed­ing at Los Baños like Dr. Artemio M. Salazar.

IPB Var 6 is a white flint corn, one of those they call QPM or Qual­ity Pro­tein Maize. Ac­cord­ing to the IPB, QPM white corn has higher di­etary fiber, ly­sine and pro­tein than rice.

Be­cause QPM has higher amy­lose than rice, this makes it harder to gela­tinize and slower to di­gest. IPB Var 6 has low glycemic in­dex (GI) and be­cause of this it can lessen the risk of di­a­betes. Car­bo­hy­drates in corn break down slowly, re­leas­ing glu­cose grad­u­ally into the blood stream.

Be­cause white corn takes longer to di­gest, it helps de­lay hunger pangs and pro­motes weight loss in over­weight peo­ple.

Low GI food is a slow-re­leas­ing fuel for the mus­cles which can ex­tend the en­durance of an ath­lete. This makes it un­der­stand­able why most Filipino box­ers are corn eaters.

For hu­man con­sump­tion the flint white corn has to be milled into grits. Here’s how to cook pure corn grits: 1.Wash once or twice then drain. 2.If us­ing an au­to­matic rice cooker, add 2 cups wa­ter to 1 cup of grits. To en­sure com­plete gela­tiniza­tion, first soak the grits in wa­ter for at least 15 min­utes be­fore cook­ing.

3.If us­ing rice pot over gas stove, use the same ra­tio of 2 cups wa­ter for 1 cup grits. Once it boils, set the flame to low and stir oc­ca­sion­ally.

4. Fin­ish by steam­ing over very low heat. REC­OM­MEN­DA­TIONS: 1.Be sure that the white corn to be pro­cessed is of good qual­ity and

 ??  ?? PUR­PLE CORN is on the cover of the March 2017 is­sue of Agri­cul­ture Mag­a­zine which will be off the press soon. A va­ri­ety that was planted as early as 4,000 years ago by the Peru In­cas, it is now be­ing in­tro­duced in the Philip­pines be­cause it is sup­posed to pro­vide many health ben­e­fits.
PUR­PLE CORN is on the cover of the March 2017 is­sue of Agri­cul­ture Mag­a­zine which will be off the press soon. A va­ri­ety that was planted as early as 4,000 years ago by the Peru In­cas, it is now be­ing in­tro­duced in the Philip­pines be­cause it is sup­posed to pro­vide many health ben­e­fits.
 ??  ?? DR. ARTEMIO M. SALAZAR of the In­sti­tute of Plant Breed­ing at UP Los Baños is a strong ad­vo­cate of eat­ing white corn, par­tic­u­larly the IPB Var 6, which is con­sid­ered a Qual­ity Pro­tein Maize. It has a low glycemic in­dex (GI) so it is good for di­a­bet­ics and those who want to lose weight.
DR. ARTEMIO M. SALAZAR of the In­sti­tute of Plant Breed­ing at UP Los Baños is a strong ad­vo­cate of eat­ing white corn, par­tic­u­larly the IPB Var 6, which is con­sid­ered a Qual­ity Pro­tein Maize. It has a low glycemic in­dex (GI) so it is good for di­a­bet­ics and those who want to lose weight.

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