Let us know the benefits of IPB Var 6 White Corn to all dieters and diabetics.
If you are a diabetic, or you are overweight and dieting, why not consider eating white corn, especially IPB Var 6, the variety that the Institute of Plant Breeding (IPB) in Los Baños has been disseminating to farmers?
Why is white corn recommended for diabetics and dieters? Well, compared to rice, white corn grits cooked for human consumption are harder to gelatinize and slower to digest. And because it has a low glycemic index (GI), it can lessen the risk of diabetes. Carbohydrates in white corn break down slowly, releasing glucose gradually into the blood stream, explains the IPB.
IPB experts like Dr. Artemio M. Salazar say that IPB Var 6 has higher levels of dietary fiber, lysine, and protein than rice. And because it is slower to digest, white corn helps delay hunger pangs and promotes weight loss in overweight persons.
It was also pointed out that many Filipino boxers, including Sen. Manny Pacquiao, are corn eaters. Food with low glycemic indexes are a slow-releasing fuel for the muscles, and this can extend the endurance of an athlete.
Eating white corn can also help enhance the country’s food security. If more Filipinos will eat white corn, this can reduce the need to import rice from Vietnam or other sources. Of course, the good news is that there are now white corn varieties that are higher yielding than the old variety usually planted by farmers in Cebu and some other places in the south.
IPB Var 6 is not only high-yielding, it is also said to contain high levels of protein. That is why it is called QPM or Quality Protein Maize.
Meanwhile, here is IPB’s recommendation for cooking white corn grits:
1. Wash once or twice then drain.
2. If using an automatic rice cooker, add 2 cups water to 1 cup of grits. To ensure complete gelatinization, first soak the grits in water for at least 15 minutes before cooking
3. If using a rice pot over a gas stove, use the same ratio of 2 cups water for 1 cup grits. Once it boils, set the flame to low and stir occasionally.
4. Finish by steaming over very low heat.
1. Be sure that the white corn to be processed is of good quality and aflatoxin-free.
2. Moisture content of corn grits should be 12-14 percent before storage.
3. Do not store corn grits longer than necessary. Consume processed corn grits immediately.
OPTION: Those who are not used to eating pure corn grits can blend corn with rice. And in cooking, use the same procedure as in cooking pure corn grits. But instead of using 2 cups water for every cup of corn grit, use only 1.5 cups.
For more information, visit Institute of Plant Breeding.
This story appeared in Agriculture Monthly’s April 2017 issue.