When heated, pressure builds within the kernel, and a small explosion (or "pop") is the end result. Somestrains of corn are now cultivated specifically as popping corns. There are various techniques for popping corn. Along with prepackaged popcorn, which is generally intended to be prepared in amicrowave oven, there are small home appliances for popping corn. These methods require the use of minimally processed popping corn.
In the United States, sweet corn has become a staple of small town, old time American culture, connecting consumers to local America, rather than the globalized country. A very common picture illustrating American cultures connection to sweet corn A very common picture illustrating American cultures connection to sweet corn The first step in creating the connection between sweet corn and local America is production. Production is the point of origin; the origin of the product must reflect local culture for the connection to be made. Michael Orzolek from Pennsylvanian State University detailed sweet corns nature for local production, writing “Sweet corn is a crop that lends itself well to small and part- time farming operations. Initial investment is relatively low, and many field operations, such as land preparation, planting, and harvesting, can be custom hired” (Orzolek, 2000).
Kim Ratz (2005) calculated that out of the 10,000 items that consumers find in a typical grocery store, “At least 2,500 items use corn in some form during the production or processing.” The solution would be to start replacing corn products such as High Fructose Corn Syrup with with less damaging sweeteners. One alternative is Lucuma Powder. According to Navitasnaturals.com (2011), Lucuma Powder has been certified as raw, kosher, gluten-free, vegan, and 100% organic. It also actually has healthy benefits such as naturally occurring beta-carotene, niacin, and iron. And it's actually very low in sugars.
Mexican Food is actually based upon old Aztec and Mayan culture. Corn was a popular staple in the native diet and Nixtamal was considered to be a very healthy item. Nixtamal is the treated corn that is used to make masa and hominy. First the corn is cooked and soaked in lime, rinsed and then the hulls may or may not be removed. In 1519, when the first Spanish conquistadors entered the Aztec capital Tenochtitlan, where today Mexico City stands, they found the Aztec emperor Montezuma excessively fond of a drink concocted from vanilla and chocolate, and sweetened with honey.
Life Science Michael Garcia Virtual Lab #1 8/30/14 Dependent and Independent Variables Introduction The use of transgenic corn crops has increased over the years. This type of modified corn is in use because of its resistance to pests like the European Corn Borer (ECB). In this experiment, the effect of ECB infestation on corn crop yields will be examined. Two varieties of transgenic and two varieties of non-transgenic corn seeds will be used to see how well they weather the infestations. The independent variable for this lab is the ECB infestation, and the dependent variable will be the yield of corn.
Pollan begins with an exploration of the food-production system from which the vast majority of American meals are derived. This industrial food chain is largely based on corn, whether it is eaten directly, fed to livestock, or processed into chemicals such as glucose and ethanol. Pollan discusses how the humble corn plant came to dominate the American diet through a combination of biological, cultural, and political factors. Pollan admits that he is surprised to discover that at the beginning of the food chain; almost regardless of the food being eaten was corn. Corn feeds the animals we eat, which lay the eggs we
The Many Uses of Corn The Many Uses of Corn In part 1of The Omnivore’s Dilemma: A Natural History of Four Meals chapter’s 1-7 Michael Pollan begins to address three straightforward questions; “What should I eat, what am I eating, and where did it come from?” (Pollan, p.17). To address these three questions Pollan attempts to analyze the ingredients of different food products and shockingly finds that majority of the products analyzed contain corn in one form or another. Part 1 of the book The Omnivore’s Dilemma is a good read and will have even the casual reader wanting to learn more. The book is very informative and credible. Yet on the other hand, some sections are not an easy read and may have some readers confused by the terms being used.
Reymateu Johnson Writing 231 Reading Response #3 November 20, 2014 Reading Response #3 In Omnivores Dilemma: Corn Conquest, Michael Pollan states that most of the industrial food we eat, basically all processed food we find in our supermarkets, can be traced back to corn. Seems and odd concept but scientifically it’s true. The C-4 trick helps explain the corn plant’s success in this competition: Few plants can manufacture quite as much organic matter (and calories) from the same quantities of sunlight and water and basic elements as corn. I found the information in this essay quite interesting. I was surprised to learn that my body had been fundamentally altered by the prevalence of corn.
This would be the time to eat non-optimal foods such as pasta, bread, bagels, rice, corn and other foods rich in glucose.This is necessary for the carbohydrate recovery process. Raisins, potatoes, sweet potatoes and yams would also be a good
Hence, the fructose is found in such foods as desserts, dairy products and preserves. With fructose being quite a bit sweeter than the table sugar or high fructose syrup, lesser amounts of it are used to achieve the same level of sweetness which consequently results in lower amount of calories in the finished product. “Fructose has a low glycemic index (22) compared to other sweetener sources such as honey (55), High Fructose Corn Syrup (62) and table sugar (64)” (Jolliffe, 2009) The body's glycemic response depends on both, the type and the amount of the carbohydrate consumed, so a lower index and the lesser amount of the sweetener means a lower glycemic load. Since fructose does not involve insulin to be