Incredible ways on how to use every part of the corn plant
Most of the corn in the U.S. (about 99% of all corn production) is field corn; it’s a much starchier cousin to sweet corn, which is what you see in the grocery store or at the farmer’s market, and it doesn’t pop like popcorn does (and despite how much salt and butter you use, it probably won’t taste as good as popcorn either). It is most commonly used to feed livestock, such as cows, pigs and chickens, but it has hundreds of other uses as well. Ninety-five percent of all corn farms in America are family-owned.
Corn is used as livestock feed, as human food, as biofuel, and as raw material in industry. In the United States the colourful variegated strains known as Indian corn are traditionally used in autumn harvest decorations.
Corn Husk
Corn Husks are the outside green leaves on a cob of corn, that we usually peel off and discard. You can buy the dried husks at ethnic markets and stores. Or should you happen to have a corn field in your back yard, you can dry your own quite easily. Spread them out in the sun on hot, sunny days until the sun bleaches them (always bringing them in at night.) It can take up to two weeks. Before you store them, make sure they have completely dried out or they will develop mould spots.
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Just remember to mention most modern american is GMO toxin laced garbage almost devoid of vitamins and minerals, and probably has more poison than nutritional value.
*american corn
Here’s an example (though not specifically corn, which is likely worse).
Dozens of independent research studies that have been conducted in the United States, Britain and Canada show a dramatic drop in the nutritional qualities of the products we are accustomed to consume. In particular, according to a study by the Worldwatch Institute, the concentration of vitamin C and beta-carotene, along with calcium, iron, phosphorus and other elements that are essential to maintain the healthy life of a human being has been decreasing in recent years. To get the nutritional equivalent of diets in the 1950s in vitamins and minerals, to this day, a person has to eat ten times more fruits and vegetables than they used to take six decades ago.
According to Canadian studies published by CTV News, the drop in the amount of vitamins we are receiving has been so dramatic that we have to eat about 100 apples more than those eaten in 1960, with oranges, today the ratio is 20 to 1.