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    Corn Flour

    Corn Flour

    The starch derived from corn (maize) grains is maize starch, maize starch, or corn flour (British English). The starch from the endosperm of the kernel is obtained. A common food ingredient is corn starch, sometimes used for thickening sauces or soups, and for making corn syrup and other sugars. Corn starch is flexible, easily adjusted, and has many applications in industries such as adhesives, paper products, anti-sticking agents, and textile manufacturing. It also has medical applications, such as providing glucose to individuals with glycogen storage illnesses.

    Corn flour is manufactured from corn kernels or derived from them. It is a popular food ingredient for soups and sauces that is used as a thickening agent. It is easily available in supermarkets in white and yellow corn varieties. What many people don’t know is that corn flour is loaded with health benefits.


    Organically grown corns are rich in antioxidants, fiber and resistant starch that help the smooth functioning of different parts of the body, used to make the flour. The corn used in the US industry, however, is genetically engineered and sprayed with toxic pesticides and is not suitable for the human body at all. They are abundant in fructose corn syrup, which is correlated with conditions such as cancer, fatty liver, high cholesterol, and diabetes, according to study.

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