Purple corn is turning out to be one of the healthiest foods on the planet.The health benefits of purple corn are pervasive in the body, and it has a normalizing effect on many bodily systems.
A native plant of Peru and Chili, purple corn is related to blue corn, which is widely available in our country. The corn’s purple color is produced by its high content of anthocyanins, also called flavonoids, compounds responsible for most of its health benefits.
An estimated 18 million people in America have been diagnosed with diabetes. One of the most serious complications of the disease is diabetic nephropathy (DN), as it often leads to end-stage kidney disease.
Nutritional information Per 100g
Purple Corn Extract 7:1 concentrate, can be added to food or liquid: Use 1/8 teaspoon daily, amount can be increased over time to 1 level tablespoon, (2 grams) This beautiful purple powder makes a nutritious addition to smoothies & Raw Chocolate recipes.
Our Purple corn flour can be used as a substitute for other flours and used to make superfood bread, crackers, cakes & biscuits: Use 1/3 purple corn flour to 2/3 other flour. It is made into a traditional Peruvian drink called ChiCha Morada with pineapple, cinnamon, clove, and sugar.
7 Health benefits Of Purple Corn
Nutrition and food experts say natural crops colored deep purple have tremendous amounts of antioxidants, anthocyanin specifically. And anthocyanin is one powerful antioxidant the nutrition world has ever met. The more purple color, the more powerful the food. Thus, purple corn is the most powerful food on the planet.
Purple Corn juice! Its anthocyanin can help strengthen our glandular system which affects the pancreas and how it normally secretes natural insulin. It also tones down obesity by keeping fat storage at normal levels, helping your body keep only the healthy proportion of fats. Less fats and normal body weight equals reduced chances of increased blood sugar levels.
With its rich antioxidant content, it is a powerful protection and remedy against cancer. It can help halt tumor and cancer growth and kill cancer cells because of its combined anthocyanin, and Vitamins C and E contents. Here in Manila, it’s been instrumental to the cure of colon cancer.
Anthocyanin can help give off electrons to free radicals that lack them, neutralizing and making them harmless in the process. The more anthocyanins, the better the disarming of free radicals that destroy cells and the immune system.
Anti-inflammatory properties—Researchers at Tokai Gakuen University in Nagoya, Japan confirmed the anti-inflammatory response of C3G, a benefit belived to be inherent in anthocyanins.
Untreated high blood pressure can lead to kidney damage, heart disease, memory loss, vision loss and stroke, according to the American Heart Association. The 2007 issue of the “Journal of Nutritional Science and Vitaminology” reports that purple corn anthocyanins lowered blood pressure and heart rate in hypertensive rats.
Because this natural food gives collagen health and has super Vitamin E, it definitely delays aging. Most importantly, it gives you energy and vigor to enjoy an active life. Many who take this health drink attest to its tremendous energizing and invigorating benefits. In many studies, anthocyanin has been found to be quite effective for collagen health, aside from helping your body reproduce new and healthier cells–among amazing purple corn health benefits.
Inhibits diabetic kidney damage
This healthful food not only decreased adhesions of cells within the kidneys but also reduced inflammation, which plays a contributory role in the onset and progression of the disease. These positive findings led scientists to conclude that PCA supplementation might be an important means of preventing kidney damage associated with type 2 diabetes.
Purple Corn Juice Recipe
1 lb of purple corn cobs or ¼ lb of purple corn kernels
4 quarts of water
2 cinnamon sticks
Sweetener (True Blue Agave, Yacon Syrup, or several handfuls of pineapple chunks)
½ cup fresh lime juice
1 cup of fresh fruit
To get your own fix, fill a pot with the cobs or kernels and add about 4 quarts of water. Add cloves and cinnamon sticks. Either soak overnight (for a raw recipe) or bring the water to boil over high heat (for a faster recipe).
Cover the pot and let it simmer for about one hour. It will turn a very cool eggplant purple color.
Pour the liquid into a glass container if you don’t have the traditional urpu jar. Fill the pot up with water again, and cook over low heat. After about 1 hour, pour the liquid into the same glass container. Squeeze a ½ cup of fresh limes into the mixture. Let it cool down and then put it in the refrigerator. You will be set for the whole week!
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