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When you think of corn, you think of summertime. You are out having a barbeque with your family making grilled corn on the cob slathered with buckets of lard or butter. Or you think of the corn that was served to you at school during lunchtime. The corn that was usually cold and watery. Perhaps the school lunch lady didn’t know how to use a colander.
Whatever thoughts you come up about corn and whether you like it or not, corn is in more places than you think. Think about it. Corn is everywhere.
Zea Mays or corn rules the world.
A lot of the industrial food chain has shaken hands with corn.
The meat you eat is nothing more than meat-tasting corn. It is the corn that is fed to the steer, the chicken, pig, turkey, lamb, and even to fishes like catfish and salmon.
Corn has shaken hands with dairy. Bessie, the cow that stood mushed together with hundreds of other cows in some smelly feedlot, was fed corn. Now it exists in milk, cheese, and yogurt.
If you read the ingredients list of your favorite processed food, a lot of the ingredients have shaken hands with corn. Let’s look at a few:
