Pulled Pork
Candy Corn
I ate my second ear of corn for the season last night. It’s late August and this was only my second time to eat corn. Sounds odd, doesn’t it?
In my old days I might have had two ears of corn in one sitting. My husband would ask for corn probably three times a week. We both love corn. I thought it was good roughage. I thought if I only used a teeny bit of butter on it and a whisp of salt and pepper I was good to go.
When we went to the local corn festival we might both eat six ears each. That was our lunch. Corn and something to drink. We had a blast.
Now I have been enlightened and even shocked.
They don’t call it sweet corn for nothing.
Corn in the US has an amazingly high glycemic index. Our sweet corn hybrids score a 60 on the Glycemic Index. Compare that to Italian Ice cream; the really good stuff, vanilla flavored. That ice cream only scores a 57. Our sweet corn is sweeter than some ice creams.
Do another comparison. Sweet corn from New Zealand only scores a 37. Their corn 37. Our corn 60. Like I said, they don’t call it sweet corn for nothing.
Now, I’m not beating up on sweet corn. Moderation is all I’m talking about. You want to know what you eat will do to you. Sweet corn is full of carbohydrate. Carbohydrates in too large a quantity will make you fat.
When you are rating foods with the glycemic index most nutritional experts would agree in general that below 50 is good. Above 50 is not. In America, many dieticians give us extra room for error. They rate things high, low and medium. Medium for many in the nutritional sciences would be 50 to 75. Sweet corn in the U.S. ranks a 60. A Milky Way candy bar rates a 44. Go figure. I don’t believe there’s a medium. It’s high or low. In or out.
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