Cornmeal is a delicious gluten free grain that has been around for centuries. So many recipes from grits and polenta to porridge and tortillas. A common breakfast in Louisiana always includes a dish of grits.
It is made from ground dried corn; when it’s finely ground it is corn flour. The coarser ground corn is cornmeal; it has a little of the husk and germ of the corn kernel.
Has Cancer Fighting Properties
Cornmeal is an excellent source of carotenoids (vitamin A) and is easily absorbed because it has some fat in it which it needs for easier digestion.
“It is easier to digest the carotenoids from milled corn foods than those in carrots and spinach.” ~ Dr. Mario Ferruzzi, Purdue University. Carotenoids act as antioxidants with helping to fight cancer.
The American Diabetes Association recommends cornmeal as a way to increase whole grains in the diet.
Good Source of Fiber
One cup will give you 36% DV of fiber.
“Dietary fiber that occurs naturally in foods may help reduce the risk of cardiovascular disease, obesity, and type 2 diabetes.” ~ U.S. Department of Agriculture.
Nutrition: It has iron, zinc, niacin, potassium, phosphorus, magnesium and even has protein and no cholesterol. See full details at Nutrition Data.
Corn was used as money in the early days in America.
There is white, yellow, and blue cornmeal.
Remove slugs from your garden: place a handful of cornmeal in a jar, and lay it on its side in the garden. Slugs will like the scent, slither in, and die.
Dry, it was used for poultices and cooked it was used for treating diarrhea.
Native Americans began to domesticate cornmeal and it was a staple in their diet starting in 5000 BC.
“Corn Meal! Corn Meal! It Blesses the Body with Healthy Zeal!”
~ Roylin Ld Picou, International Poet