There are very good reasons why more Filipinos should eat white corn, especiallyIPB Var6, an open-pollinated corn (which is being promoted by the experts of the Institute of Plant Breeding at Los Baños like Dr. Artemio M. Salazar. IPB VAR 6 is a white flint corn, one of those they call QPM or Quality Protein Maize. According to the IPB brochure, QPM white corn has higher dietary fiber, lysine and protein than rice.
Because QPM has higher amylose than rice, this makes it harder to gelatinize and slower to digest.IPB VAR 6 has low glycemic index (GI) and because of this it can lessen the risk of diabetes. Carbohydrates in corn break down slowly, releasing glucose gradually into the blood stream.
Because white corn takes longer to digest, it helps delay hunger pangs and promotes weight loss in overweight people.
Low GI food is a slow-releasing fuel for the muscles which can extend the endurance of an athlete. This makes it understandable why most Filipino boxers are corn eaters.
For human consumption the flint white corn has to be milled into grits. Here’s how to cook pure 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 rice pot over 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 that the white corn to be processed is of good quality and aflatoxin-free.
2.Moisture content of corn grits should be 12-14% 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 grits, use only 1.5 cups.