Why is corn frowned upon by Paleos? Has anyone ever tried POLENTA that 'log-o-corn' ofttimes seen on grocery store shelves? Would anyone out there recommend consuming polenta as a carb source?
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Forget the tube stuff; from what i gather from yr prolific postings, yr on a budget. ....So, keeping in mind what everybody else said - that is, if you still want to eat it - make it yr own dang self! It's totes easy and insanely cheap.
h2o+ corn meal, coarse (or not) + butter (or not) = polenta. Done and done.
Has Phytic Acid
Gluten(yes corn has it's own type of gluten which can cause gut damage similar to gliadin in wheat, rye ect.) This is a somewhat new thing being looked in hence why "true gluten/grain free" is gaining popularity over just traditional wheat, rye and barley gluten free.
High omega 6
Hardly any nutrition
Somewhat higher glycemic index than other glucose containing carbs.
Stick with sweet potatos! Grains just suck.
For a different perspective, Ray Peat writes in this article that traditionally prepared corn is one of the better starches: <<
I do not buy the tube. I use Bob's Red Mill and the only ingredient is corn.
It's true that corn has a type of gluten, but everyone may not be sensitive to it. Omega 6 is something I watch out for, but I don't worry about as much now since I cut out nuts and chicken skin and ISO's. Ramiel Nagel talks a lot about methods of preparation for grains and legumes in order to cut down on the phytates and anti-nutrients properties in these foods. Found this tidbit from his book on tooth remineralization.
I know it's Paleo heresy to want to have any grains in your life. But I get very WAPF when I think about finding ways to prepare some grains for occasional consumption. Fermentation, sprouting and nixtamalization are some ways some people can eat some grains somewhat safely. That's a lot of qualifying and I do that because I value what I am learning here and grain free feels pretty good. But it's a long life and I need to know all my options. Not saying I'm gonna eat them at this time. I'll stay 99% grain free, for now. More curious than anything. Miss polenta a bit but tortillas are something I still desire.
I eat some corn products and they don't disagree with me in the least - white corn and white rice are my 'safe' grains.
I do enjoy polenta but haven't had it in a long time. I mostly eat masa corn tortillas because I fricking love tacos, quesadillas, and enchiladas. Corn for tortillas, at least the brands I buy, are treated with lime, which removes some of the phytic acid and increases bio-availability of the nutrients a bit...
For anyone who is wondering, I also eat white potatoes, sweet potatoes, other roots and tubers, white rice, and chocolate! Bring on the carbs! I eat so much goddamn food every day I am not worried about 'nutrient-poor' starches. I am more worried how many nutrients I vastly exceed recommendations for.
About once every few months I get a craving and eat a bunch of polenta just freaking drowned in butter. And tabasco sauce.
So far I haven't died. And it's delicious. THe massive amount of butter prevents it from spiking my blood sugar. I got this habit when I lived in Sweden and got sick and craved grits.
The stuff in the tube doesn't have any added crap. I don't know what people here are talking about. I don't eat it often mainly because of the omega-6.
Have you ever seen Food, Inc.? Have you seen what corn does to cows? And considering that it's probably the #1 most used ingredient in EVERYTHING (which is causing this whole obesity mess...)
Eating corn on the cob now and then won't kill you. Polenta is a bit more processed and just carb heavy with little to no nutritive value.
You'd do better to eat a sweet potato. Still high in carbs, but at least it has some other vitamins and minerals in there. Hell, even a white potato would be better.
I'm not aware of any specific antinutrients or lectins or anything like that in a cob of corn. It's actually, oddly enough, all glucose (glucose-6-phosphate isomerase is used to convert the glucose into fructose for HFCS). I suppose that if you were eating cobs of non-GMO, organic corn, there wouldn't be a downside, but someone please chime in with any specific harmful agents that would be present in whole organic corn if you are aware of any.
Edit: There do appear to be corn agglutinins, so maybe it should be avoided.
I had an intolerance of it during the first two years after learning I was celiac.No more dizziness or itchy rash, but it does give me mud butt if I over do it, and will pack weight on my body like crazy.
It was through going Paleo and my subsequent "relapse" on corn chips that I discovered that my chronic headaches and migraines were rooted in corn and corn derivatives. I believe it's not Paleo because it can not be eaten in it's raw state.
I'm grateful it's not because now I can live free!
If you, like many other people, are considering starting the Every Other Day Diet most likely you will want to do a bit of reseach on it first!
I've often thought about one or two of these for my PWO starch: http://www.foodforlife.com/product-catalog/gluten-free-wheat-free-breads/wheat-free/organic-sprouted-whole-kernel-flourless-co
Sprouted corn tortillas. Haven't done it as yet cuz I always just go for my easy and tasty sweet potatoes.
I avoid it because it is relatively high in omega 6 (5% of its calories). I prefer my starched to have close to zero.
Corn, like wheat is a neolithic food. Prior to 10,000 years ago there was no farmed corn and our ancestors did not consume it. And we have not yet evolved enough to handle it properly. May is a couple hundred thousand years our DNA will have mutated enough where it is not a blood sugar spiker.
Polenta is processed corn and have you looked at the extenders and sugars that are in those nice tube packages? Not anything I want in my body.