Open Your Borders to Blue Corn; Serve Up Anthocyanins Tacos

Tortillas, which are the number one food source for underdeveloped nations from Mexico on south, have snuck their way onto American tables, too.

From dips, to wraps, to fajitas, the tortilla is replacing white sliced bread as a “healthier” alternative.

But a study in the July issue of Journal of Science in Food and Agriculture, revealed that blue corn has many beneficial qualities that ought to make taco-eaters of us all.

Scientists in Mexico found that tortillas made from blue corn had more protein, less starch, a lower glycæmic index, and anthocyanins, when compared to the fluffy white tortillas.

Actually, they tested Mexican and American blue corn and found the same contents in both.

The findings are as special as sliced bread, because foods with a lower glycæmic index release sugar into the bloodstream very, very slowly. This reduces fluctuations in blood glucose and insulin levels, helping to maintain a steady supply of energy, reduce the risk of heart disease, atherosclerosis and diabetes, and maintaining optimum weight levels.

Anthocyanins are powerful antioxidant flavonoids, which we know fight cancer and retinopathy. They are one and the same compounds found in our old friend, the mighty, mighty, blueberry.

So porfavor, don’t shut the borders on this South of the Border life saver, Senor.

Chekc out recipes to make them at home from scratch at goneraw.com.