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Corn and Polenta

by (78422)
Updated about 1 hour ago
Created April 21, 2011 at 11:15 PM

Why is corn frowned upon by Paleos? Has anyone ever tried POLENTA that 'log-o-corn' ofttimes seen on grocery store shelves? Would anyone out there recommend consuming polenta as a carb source?

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158 · January 09, 2013 at 9:42 PM

You can make it in a pressure cooker very easily

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803 · December 20, 2011 at 10:01 PM

maybe the veggie oil played a role too?

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15385 · May 05, 2011 at 6:59 PM

I have always thought that a little bit of starch is ok as long as it is paired with a lot of good fat, like a small amount of polenta with a large quantity of butter as part of a meal, or a thin piece of toast supporting bone marrow.

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15385 · May 05, 2011 at 6:57 PM

Corn syrup (high fructose or otherwise) is an additive in "everything". This has totally different nutrition than whole corn or cornmeal. Polenta is basically cornmeal with water and butter. I think the OP's question is a good one, and nobody has answered it yet.

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7967 · April 28, 2011 at 2:24 AM

All I can recommend is eating real, biologically appropriate food. I do think it would be very silly for our bodies to not be able to digest protein and carbs at the same time... look at all hunter-gatherer cultures we have been able to study, they all bring various foodstuffs back to the campsite and partake in a group meal, often cooking animal and vegetable foods together.

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78422 · April 28, 2011 at 2:10 AM

I have 30 lbs. of pig's feet that wait chawin'...I've been consuming 1/4 lb. of skin per day(glycine source). However-absurdly perhaps- I have been wary of consuming the hog fat? ...and yet I consume the bones too(boil, then blend to a paste).

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78422 · April 28, 2011 at 2:08 AM

Would you recommend consuming protein with carbs contrary to the theory that they should be seperated as they cause indigestion(through PH differences/different digestive enzymes in digestion)?

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56616 · April 26, 2011 at 3:57 AM

that's why I put butter on it! it's mostly butter!

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1065 · April 22, 2011 at 7:03 PM

Cows are herbivores, they should _only_ eat grass/leafs that they can forage. People, among other differences, are omnivores that have 1 stomach instead of 4. Corn may or may not be bad, but it being bad for cows is a poor comparison.

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1065 · April 22, 2011 at 7:02 PM

Grass are herbivores that really should _just_ eat grass. Of coarse corn is bad for them. But that does not speak to people (it may be bad for them to, but people don't have 4-stomachs or a real similar digestive system).

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78422 · April 22, 2011 at 5:16 PM

That is just my abbreviation for Industrial Seed oils. Don't know about pig skin. One thing I never understand is how the rendered fat can be ok but the skin is not.

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7967 · April 22, 2011 at 4:52 PM

I don't have a time off the top of my head but IIRC white potatoes are nearly pure glucose and are digested extremely quickly. Rapidly digested starches like potatoes and white rice do not give me what feels like 'blood sugar crashes' the way wheat products, oatmeal, most other grains do.

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78422 · April 22, 2011 at 4:14 PM

Polenta may be ok, if you make it yourself. If you make it like the do in Polenta, it's quite an arduous task. Basically, to make it the Italian way, you have to constantly stir it for an hour. Most Italians have a machine with a rotary device that does this.

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20411 · April 22, 2011 at 2:44 PM

King Corn is also a fun documentary about the ubiquitous nature of corn in our food supply.

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1702 · April 22, 2011 at 12:07 PM

Even if the 06 isn't the issue it just has no nutrients :(

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1702 · April 22, 2011 at 12:05 PM

Eat a sweet potato, if you're doing dairy, drink some milk? Either way if you're eating carbs you should have it with a protien source as well. Have a big ass steak with veggies & butter and a sweet potato on the side.

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78422 · April 22, 2011 at 4:24 AM

What are ISOs? I have been consuming 1-2 oz. of pig skin with my 4 meals per day for joint health. Rather than feel any inflammatory response in the joints I feel it is improving mood and the joints seem to be maybe a little stronger(?--it is difficult to say here). Is 0mega-6 in substances such as pig skin that much of a worry? The ratio of PUFA to SAT/MUFA in chicken is obviously higher but...must I forgo my tasty 'hog jowls'...

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78422 · April 22, 2011 at 4:09 AM

Would the Omega-6 really be that bad given the low-fat content of corn? I just had 7 oz. of pig liver & kidneys and I seem fine(no joint pain or inflammatory response), and there is a lot more 0-6 there than corn. But maybe its just me....? Maybe something unpleasant will be awaiting me in the future? Care to be my crystal ball?

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78422 · April 22, 2011 at 4:06 AM

william harris. His theory of food combining I believe claims that fat/protein digest in an acid medium and carbs in an alkaline medium and...that if combined they will 'puterfy' in the g.i tract/stomach adn inhibit/prevent digestion causing gas, etc. It was fairly convincing which is why I thought about timing the meals so they would be seperated macronutrient-wise. This in tandem with the 'layered' digestion theory I encountered(wherein foods are digested sequentially according to consumption) have me decided in the "carb" only meal. Any thoughts on the matter?

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78422 · April 22, 2011 at 4:02 AM

But what about carbs post-workout? What would you prescribe for a post-workout carb meal?

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78422 · April 22, 2011 at 4:01 AM

Any idea what the digestion time for a russet potato is eating by itself(with sea salt) after a workout? This was my plan you see...

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78422 · April 22, 2011 at 3:35 AM

I got these the other day and they are delish. Nowhere near as bland as regular corn tortillas. I keep them in the freezer since I don't want to eat them often, but there is no substitute for tortillas, so every once in a while...

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1702 · April 22, 2011 at 2:33 AM

Russet is a white potato, but you'd REALLY be better served with some more nutrient dense veggies. Taters aren't it.

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78422 · April 22, 2011 at 2:18 AM

*for best absorption of vitamins, not sure if it affects the carb absorption but I believe fat is just good with everything. It causes satiety and a feeling of well being IMO.

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78422 · April 22, 2011 at 2:16 AM

Corn has lots of natural glutamate as well as the carbs. Glutamate(especially free glutamic acid) which is in some amount in corn can make you feel stimulated. May be why you felt "hypertense". I heard carbs are best eaten with fat for best absorbtion. How could protein hurt too? I am not sure. I love adding fat to mashed potatos. I use coconut oil since I'm dairy free.

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78422 · April 22, 2011 at 1:31 AM

Perfect answer. Why not white potatoes? I have recently been informed that the G.I doesn't matter? Experience suggests that it does(after all, the corn-flour pan cakes I made sure were fattening and made me feel pretty hypertense!). Would you subscribe to the food combining: carbs must be seperated from fat/protein theory? How long between under post-workout conditions?

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78422 · April 22, 2011 at 1:29 AM

I was thinking of russet...

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78422 · April 22, 2011 at 1:28 AM

I had gotten into the habit of eating immediately post-workout but recently I have instinctively waited 30-45 minutes. My plan was to replenish the little muscle glycogen I have(through VLC diet) immediately after a workout with a mashed potato/sea salt/molasses combo but I think I'll attempt the potato, wait 30 minutes then have a protein/fat meal; or wait 30, potato, 30+ P+F meal. Is this IGF-1 you're refering to Mark?

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78422 · April 22, 2011 at 1:25 AM

Thank you , thank you... Once I had attempted to make a corn-meal-paste-in-a-pan but found it was quite fattening. Maybe corn flour wouldn't be too bad to sample again(although I hear the prevalence of rickets in India is attributable to this; that and kwashiarkur in Africa...).

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3521 · April 22, 2011 at 1:03 AM

Dam PersonMan is jacked...I guess asking many questions really helped him out.

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235 · April 22, 2011 at 12:42 AM

You sure about that Mark? I've researched and read countless articles and such stating that you should eat within an hour. Some even stating within 30 mins. I've read this in so many books, CrossFit articles, and paleo articles. Curious as where you got that info, and if you have any links that I can check out.

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1033 · April 22, 2011 at 12:36 AM

@PersonMan - Just a thought on that sugar spike post-workout, it will shut down that extra growth hormone your workout provided. Your better off not eating an hour before and after workouts.

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1702 · April 22, 2011 at 12:13 AM

Also, you gotta read the ingredients on the "log of corn." Guaranteed that it has something you don't know what it is or can't pronounce. If you grind the corn meal yourself and make it from scratch, eat all the Polenta you want. Otherwise, eat a veggie instead.

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24523 · April 22, 2011 at 12:09 AM

Hello ladies, my name is...PersonMan. I jest, I jest! Welcome new jacked version of PersonMan.

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78422 · April 21, 2011 at 11:44 PM

No POlenta then?

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1065 · April 21, 2011 at 11:42 PM

I doubt humans will ever eat a sugar and not have blood sugar go up; the current alt-path is liver processing (fructose) and that does not seem to be a good way to go. Not sure why people fear having blood sugar change though, seems to be a normal body function (unless proposing humans never ate roots/fruit....).

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78422 · April 21, 2011 at 11:41 PM

Looking for a carb source post workout and thought it would be a handy treat. Are you advocating carbs that are only slow release(ie. G.I)? What would be wrong with a spike in blood sugar post-workout for someone who consumes no carbs otherwise? Are you saying all neolithic foods are taboo in the Paleo world? What options exist(tubers/roots/harvest veggies, etc...?)?

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15 Answers

559aa134ff5e6c8bcd608ba8dc505628
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3631 · April 22, 2011 at 5:56 AM

Forget the tube stuff; from what i gather from yr prolific postings, yr on a budget. ....So, keeping in mind what everybody else said - that is, if you still want to eat it - make it yr own dang self! It's totes easy and insanely cheap.

h2o+ corn meal, coarse (or not) + butter (or not) = polenta. Done and done.

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78422 · April 22, 2011 at 1:01 AM

Corn:

Has Phytic Acid

Gluten(yes corn has it's own type of gluten which can cause gut damage similar to gliadin in wheat, rye ect.) This is a somewhat new thing being looked in hence why "true gluten/grain free" is gaining popularity over just traditional wheat, rye and barley gluten free.

High omega 6

Hardly any nutrition

Somewhat higher glycemic index than other glucose containing carbs.

Stick with sweet potatos! Grains just suck.

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78422 · April 22, 2011 at 2:16 AM

Corn has lots of natural glutamate as well as the carbs. Glutamate(especially free glutamic acid) which is in some amount in corn can make you feel stimulated. May be why you felt "hypertense". I heard carbs are best eaten with fat for best absorbtion. How could protein hurt too? I am not sure. I love adding fat to mashed potatos. I use coconut oil since I'm dairy free.

77877f762c40637911396daa19b53094
78422 · April 22, 2011 at 4:06 AM

william harris. His theory of food combining I believe claims that fat/protein digest in an acid medium and carbs in an alkaline medium and...that if combined they will 'puterfy' in the g.i tract/stomach adn inhibit/prevent digestion causing gas, etc. It was fairly convincing which is why I thought about timing the meals so they would be seperated macronutrient-wise. This in tandem with the 'layered' digestion theory I encountered(wherein foods are digested sequentially according to consumption) have me decided in the "carb" only meal. Any thoughts on the matter?

77877f762c40637911396daa19b53094
78422 · April 22, 2011 at 2:18 AM

*for best absorption of vitamins, not sure if it affects the carb absorption but I believe fat is just good with everything. It causes satiety and a feeling of well being IMO.

77877f762c40637911396daa19b53094
78422 · April 22, 2011 at 1:31 AM

Perfect answer. Why not white potatoes? I have recently been informed that the G.I doesn't matter? Experience suggests that it does(after all, the corn-flour pan cakes I made sure were fattening and made me feel pretty hypertense!). Would you subscribe to the food combining: carbs must be seperated from fat/protein theory? How long between under post-workout conditions?

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78422 · April 21, 2011 at 11:37 PM

For a different perspective, Ray Peat writes in this article that traditionally prepared corn is one of the better starches: <<

<>

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78422 · April 22, 2011 at 4:14 PM

Polenta may be ok, if you make it yourself. If you make it like the do in Polenta, it's quite an arduous task. Basically, to make it the Italian way, you have to constantly stir it for an hour. Most Italians have a machine with a rotary device that does this.

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78422 · April 21, 2011 at 11:44 PM

No POlenta then?

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158 · January 09, 2013 at 9:42 PM

You can make it in a pressure cooker very easily

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10 · December 16, 2012 at 4:58 PM

I do not buy the tube. I use Bob's Red Mill and the only ingredient is corn.

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78422 · April 22, 2011 at 4:01 AM

It's true that corn has a type of gluten, but everyone may not be sensitive to it. Omega 6 is something I watch out for, but I don't worry about as much now since I cut out nuts and chicken skin and ISO's. Ramiel Nagel talks a lot about methods of preparation for grains and legumes in order to cut down on the phytates and anti-nutrients properties in these foods. Found this tidbit from his book on tooth remineralization.

http://tinyurl.com/3pmrnqc

I know it's Paleo heresy to want to have any grains in your life. But I get very WAPF when I think about finding ways to prepare some grains for occasional consumption. Fermentation, sprouting and nixtamalization are some ways some people can eat some grains somewhat safely. That's a lot of qualifying and I do that because I value what I am learning here and grain free feels pretty good. But it's a long life and I need to know all my options. Not saying I'm gonna eat them at this time. I'll stay 99% grain free, for now. More curious than anything. Miss polenta a bit but tortillas are something I still desire.

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78422 · April 22, 2011 at 4:24 AM

What are ISOs? I have been consuming 1-2 oz. of pig skin with my 4 meals per day for joint health. Rather than feel any inflammatory response in the joints I feel it is improving mood and the joints seem to be maybe a little stronger(?--it is difficult to say here). Is 0mega-6 in substances such as pig skin that much of a worry? The ratio of PUFA to SAT/MUFA in chicken is obviously higher but...must I forgo my tasty 'hog jowls'...

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78422 · April 22, 2011 at 5:16 PM

That is just my abbreviation for Industrial Seed oils. Don't know about pig skin. One thing I never understand is how the rendered fat can be ok but the skin is not.

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78422 · April 28, 2011 at 2:10 AM

I have 30 lbs. of pig's feet that wait chawin'...I've been consuming 1/4 lb. of skin per day(glycine source). However-absurdly perhaps- I have been wary of consuming the hog fat? ...and yet I consume the bones too(boil, then blend to a paste).

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7967 · April 22, 2011 at 3:33 AM

I eat some corn products and they don't disagree with me in the least - white corn and white rice are my 'safe' grains.

I do enjoy polenta but haven't had it in a long time. I mostly eat masa corn tortillas because I fricking love tacos, quesadillas, and enchiladas. Corn for tortillas, at least the brands I buy, are treated with lime, which removes some of the phytic acid and increases bio-availability of the nutrients a bit...

For anyone who is wondering, I also eat white potatoes, sweet potatoes, other roots and tubers, white rice, and chocolate! Bring on the carbs! I eat so much goddamn food every day I am not worried about 'nutrient-poor' starches. I am more worried how many nutrients I vastly exceed recommendations for.

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78422 · April 22, 2011 at 4:01 AM

Any idea what the digestion time for a russet potato is eating by itself(with sea salt) after a workout? This was my plan you see...

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7967 · April 22, 2011 at 4:52 PM

I don't have a time off the top of my head but IIRC white potatoes are nearly pure glucose and are digested extremely quickly. Rapidly digested starches like potatoes and white rice do not give me what feels like 'blood sugar crashes' the way wheat products, oatmeal, most other grains do.

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78422 · April 28, 2011 at 2:08 AM

Would you recommend consuming protein with carbs contrary to the theory that they should be seperated as they cause indigestion(through PH differences/different digestive enzymes in digestion)?

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7967 · April 28, 2011 at 2:24 AM

All I can recommend is eating real, biologically appropriate food. I do think it would be very silly for our bodies to not be able to digest protein and carbs at the same time... look at all hunter-gatherer cultures we have been able to study, they all bring various foodstuffs back to the campsite and partake in a group meal, often cooking animal and vegetable foods together.

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56616 · April 22, 2011 at 2:57 AM

About once every few months I get a craving and eat a bunch of polenta just freaking drowned in butter. And tabasco sauce.

So far I haven't died. And it's delicious. THe massive amount of butter prevents it from spiking my blood sugar. I got this habit when I lived in Sweden and got sick and craved grits.

The stuff in the tube doesn't have any added crap. I don't know what people here are talking about. I don't eat it often mainly because of the omega-6.

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1702 · April 22, 2011 at 12:07 PM

Even if the 06 isn't the issue it just has no nutrients :(

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78422 · April 22, 2011 at 4:09 AM

Would the Omega-6 really be that bad given the low-fat content of corn? I just had 7 oz. of pig liver & kidneys and I seem fine(no joint pain or inflammatory response), and there is a lot more 0-6 there than corn. But maybe its just me....? Maybe something unpleasant will be awaiting me in the future? Care to be my crystal ball?

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56616 · April 26, 2011 at 3:57 AM

that's why I put butter on it! it's mostly butter!

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15385 · May 05, 2011 at 6:59 PM

I have always thought that a little bit of starch is ok as long as it is paired with a lot of good fat, like a small amount of polenta with a large quantity of butter as part of a meal, or a thin piece of toast supporting bone marrow.

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1702 · April 22, 2011 at 12:12 AM

Have you ever seen Food, Inc.? Have you seen what corn does to cows? And considering that it's probably the #1 most used ingredient in EVERYTHING (which is causing this whole obesity mess...)

Eating corn on the cob now and then won't kill you. Polenta is a bit more processed and just carb heavy with little to no nutritive value.

You'd do better to eat a sweet potato. Still high in carbs, but at least it has some other vitamins and minerals in there. Hell, even a white potato would be better.

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20411 · April 22, 2011 at 2:44 PM

King Corn is also a fun documentary about the ubiquitous nature of corn in our food supply.

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78422 · April 22, 2011 at 1:29 AM

I was thinking of russet...

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78422 · April 22, 2011 at 4:02 AM

But what about carbs post-workout? What would you prescribe for a post-workout carb meal?

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1702 · April 22, 2011 at 2:33 AM

Russet is a white potato, but you'd REALLY be better served with some more nutrient dense veggies. Taters aren't it.

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1065 · April 22, 2011 at 7:02 PM

Grass are herbivores that really should _just_ eat grass. Of coarse corn is bad for them. But that does not speak to people (it may be bad for them to, but people don't have 4-stomachs or a real similar digestive system).

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1702 · April 22, 2011 at 12:05 PM

Eat a sweet potato, if you're doing dairy, drink some milk? Either way if you're eating carbs you should have it with a protien source as well. Have a big ass steak with veggies & butter and a sweet potato on the side.

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1065 · April 22, 2011 at 7:03 PM

Cows are herbivores, they should _only_ eat grass/leafs that they can forage. People, among other differences, are omnivores that have 1 stomach instead of 4. Corn may or may not be bad, but it being bad for cows is a poor comparison.

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15385 · May 05, 2011 at 6:57 PM

Corn syrup (high fructose or otherwise) is an additive in "everything". This has totally different nutrition than whole corn or cornmeal. Polenta is basically cornmeal with water and butter. I think the OP's question is a good one, and nobody has answered it yet.

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39841 · April 21, 2011 at 11:59 PM

I'm not aware of any specific antinutrients or lectins or anything like that in a cob of corn. It's actually, oddly enough, all glucose (glucose-6-phosphate isomerase is used to convert the glucose into fructose for HFCS). I suppose that if you were eating cobs of non-GMO, organic corn, there wouldn't be a downside, but someone please chime in with any specific harmful agents that would be present in whole organic corn if you are aware of any.

Edit: There do appear to be corn agglutinins, so maybe it should be avoided.

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1600 · May 05, 2011 at 11:15 AM

I had an intolerance of it during the first two years after learning I was celiac.No more dizziness or itchy rash, but it does give me mud butt if I over do it, and will pack weight on my body like crazy.

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286 · April 24, 2011 at 10:38 PM

It was through going Paleo and my subsequent "relapse" on corn chips that I discovered that my chronic headaches and migraines were rooted in corn and corn derivatives. I believe it's not Paleo because it can not be eaten in it's raw state.
I'm grateful it's not because now I can live free!

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803 · December 20, 2011 at 10:01 PM

maybe the veggie oil played a role too?

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-28 · April 22, 2011 at 4:40 PM

If you, like many other people, are considering starting the Every Other Day Diet most likely you will want to do a bit of reseach on it first!

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15976 · April 22, 2011 at 1:57 AM

I've often thought about one or two of these for my PWO starch: http://www.foodforlife.com/product-catalog/gluten-free-wheat-free-breads/wheat-free/organic-sprouted-whole-kernel-flourless-co

Sprouted corn tortillas. Haven't done it as yet cuz I always just go for my easy and tasty sweet potatoes.

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78422 · April 22, 2011 at 3:35 AM

I got these the other day and they are delish. Nowhere near as bland as regular corn tortillas. I keep them in the freezer since I don't want to eat them often, but there is no substitute for tortillas, so every once in a while...

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4359 · April 22, 2011 at 12:06 AM

I avoid it because it is relatively high in omega 6 (5% of its calories). I prefer my starched to have close to zero.

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9948 · April 21, 2011 at 11:31 PM

Corn, like wheat is a neolithic food. Prior to 10,000 years ago there was no farmed corn and our ancestors did not consume it. And we have not yet evolved enough to handle it properly. May is a couple hundred thousand years our DNA will have mutated enough where it is not a blood sugar spiker.

Polenta is processed corn and have you looked at the extenders and sugars that are in those nice tube packages? Not anything I want in my body.

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235 · April 22, 2011 at 12:42 AM

You sure about that Mark? I've researched and read countless articles and such stating that you should eat within an hour. Some even stating within 30 mins. I've read this in so many books, CrossFit articles, and paleo articles. Curious as where you got that info, and if you have any links that I can check out.

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78422 · April 21, 2011 at 11:41 PM

Looking for a carb source post workout and thought it would be a handy treat. Are you advocating carbs that are only slow release(ie. G.I)? What would be wrong with a spike in blood sugar post-workout for someone who consumes no carbs otherwise? Are you saying all neolithic foods are taboo in the Paleo world? What options exist(tubers/roots/harvest veggies, etc...?)?

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1065 · April 21, 2011 at 11:42 PM

I doubt humans will ever eat a sugar and not have blood sugar go up; the current alt-path is liver processing (fructose) and that does not seem to be a good way to go. Not sure why people fear having blood sugar change though, seems to be a normal body function (unless proposing humans never ate roots/fruit....).

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1033 · April 22, 2011 at 12:36 AM

@PersonMan - Just a thought on that sugar spike post-workout, it will shut down that extra growth hormone your workout provided. Your better off not eating an hour before and after workouts.

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78422 · April 22, 2011 at 1:28 AM

I had gotten into the habit of eating immediately post-workout but recently I have instinctively waited 30-45 minutes. My plan was to replenish the little muscle glycogen I have(through VLC diet) immediately after a workout with a mashed potato/sea salt/molasses combo but I think I'll attempt the potato, wait 30 minutes then have a protein/fat meal; or wait 30, potato, 30+ P+F meal. Is this IGF-1 you're refering to Mark?

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