Corn or maize is one of the most popular cereals in the world and forms the staple food in many countries, including the United States and many African countries. In Ayurveda corn has certain properties which make it beneficial for certain body types.
Botanical name : Zea mays Linn
Family : Poaceae
Nutritional Benefits of Corn
Corn not only provides the necessary calories for healthy, daily metabolism, but it’s also a rich source of vitamin A, vitamin B, vitamin E and many minerals. Its high fiber content ensures that it plays a significant role in the prevention of digestive ailments like constipation and hemorrhoids as well as colorectal cancer. The antioxidants present in corn also act as an anti-carcinogenic agent and prevent Alzheimer’s disease.
According To Ayurveda Corn…
Corn pacifies vitiated Kapha and Pitta dosha. It’s useful for general debility, anorexia, hemorrhoids and emaciation. The ability to pacify Pitta makes it an ideal summer food. It nourishes the Rasa Dhatu (plasma) and is known for reducing water retention and blood pressure. It is found efficacious in frequent urination and for difficulty in passing urine in prostate disorders.
Home Remedies Using Corn And Corn Silk
- Burnt and powdered corn silk is recommended for bleeding piles and metrorrhagia (irregular uterine bleeding).
- Powdered corn silk with salt is good for cough.
- Consumption of corn in ordinary amounts of 1-2 cups has been shown to be associated with better blood sugar control in both type 1 and type 2 diabetes.
- Water boiled with corn silk, can be strained and sipped in cases of burning micturition.
Corn Soup For Healthy Breakfast
Ingredients
1 1/2 cup fresh corn kernels
1 medium potato finely chopped
1/4 cup green peas
1/2 cup chopped carrots
1/2 cup chopped green beans
salt as needed
black pepper as needed
1 tsp ghee
2 1/2 cups water
Instructions
- Add one tsp of ghee in a soup pot, all the vegetables and saute for two minutes.
- Next add water and bring to a boil.
- Once boiling, reduce the heat to a low flame and cook until the vegetables are soft.
- Add salt and pepper and serve hot.
About the Author
Arya Krishna is an Ayurvedic Practitioner, educator, and speaker. She completed her Bachelors in Ayurvedic Medicine and Surgery (BAMS) from Amrita School of Ayurveda, Kerala, India. She is registered as an Ayurveda doctor (Reg No: 14664) under the Indian Medical Council. She received a Fellowship in Orthopedic Rehabilitation from Apollo group of Institutions, Hyderabad. An editor with the International Ayurvedic Medical Journal, she previously served as the associate editor of the American Ayurvedic Journal of Health. Before moving to the US in 2015, she was Resident Medical Officer (Ayurveda) in AyurVAID hospital, Bangalore and has knowledge and experience in precision and evidence-based Ayurveda. She was an Ayurveda Domain expert with Health Connect 24 – a unique platform to bring together Ayurveda, Yoga and swadeshi. She is efficient in performing all Panchakarma procedures (purification therapies) and has knowledge of Marma Therapy. Other areas of expertise include Ayurveda diet and lifestyle, women’s health, and rasayana (rejuvenation). She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resource person for the Council of Ayurveda Research (CAR) and is an Ayurvedic blogger with Mother Earth Living. Currently, she is residing in Danville, Pennsylvania and is listed as a BAMS doctor with AAPNA (Association of Ayurveda Practitioners of North America). She is an Ayurveda Consultant and Educational coordinator with Be Mind Body Skin, New Jersey and Subject Matter Expert at At Home with Ayurveda, UK.
0 Comments