White Corn Grits: Rising of the Rice Alternative
By Rezza Mae Tolinero
Corn as rice substitute: only for the poor no more.
Instead of rice, Margarita Saldua at the age of 85, is a loyal consumer of milled corn may it be for breakfast, lunch, or dinner. Seeing bits of white corn served on the table together with any viand every meal is a common sight for her nine children ever since. Up to now, only corn suffices her daily diet.
But not only Margarita will be satisfied by the existence of this crop. By the year 2020, Philippine’s population is expected to bloat up to 111 M. With this great number of people, greater number of mouths will be fed and greater supply of food is required; thus the need for the white corn grits as an alternative for rice is discussed.
Great White Corn Grits
Being the second most important staple crop next to rice in the country, corn or maize has two classifications – yellow corn and white corn. Yellow corn is usually used for feeds while the white corn is for human consumption; hence the support of Department of Agriculture (DA) of the white corn which when processed is called the white corn grits.
White corn grits, having a taste of almost the same as rice, contains essential nutrients that are adequate for everyday activities. “Mao na gyud ni akong naandan (white corn grit) og ganahan ko ani kay rich in fiber,” shares Margarita as she explains how her preference for the corn does not only lie on its taste but also on the nutritive value of the crop product.
Aside from the fiber it contains which aids in the digestion, white corn grit also boasts its rich protein, manganese, magnesium, potassium, phosphorus, vitamin C and B, folate, iron, and niacin.
White corn grits is for everyone. With the nutrients such as the magnesium and manganese it possesses, white corn grits can provide energy as it strengthens the bones of those who eat it; making the DA highly recommend these grits for the athletes. Not only for the athletes, it also enables pregnant women accumulate their body’s needed folate during pregnancy. Folate is a kind of vitamin B which improves the growth and development of a fetus while still in the womb.
On the other hand, students can also benefit from the corn grits since it is noted to be “brain food.” It contains rich thiamine or vitamin B1 which enhances the brain activity.
Resisting rice shortage, raising corn benefits
Rice is good but corn grits can also be. Compared to rice, corn grits is comprised of low Glycemic Index (GI) which is known to be advisable for diabetics. This enables the breaking down of the carbohydrates more slowly and as a result, it releases simple sugar (also known as glucose) also slowly into the bloodstream. For the sake of taking care of her health and preventing diabetes, Margarita found more reasons to stick to her usual diet of eating corn grits.
According to Jocylen A. Gementiza, Regional Corn Report Officer, “…the person eating it (corn grits) will feel hungry in a long time, unlike the rice na mas dali ma-digest sa tiyan. While the white corn, pwede dili naka magsnack kay heavy naman siya. [Kani kay tungod] Ang rice kay more on sugar while the white corn grit is more on fiber.”
Although the nutrient contents of the two staple crops may vary through their distinguishing characteristics, their prices are having a huge difference. The white corn grit is currently priced Php27.00 per kilo, while the rice is on its way from P40.00 to P46.00. “So kung tan-awun nimo ang price, dako gyud ang difference. So makatipid gyud ka kung corn grits ang gamit,” testifies Gementiza.
This affordable source of food is available at the markets from you can choose among the three varieties: corn grits 10, 12, and 14, which are ranked from the least fine to most.
Ears of the corn, mouth of the people
White-corn-grits-diet offers no crash course for those who are planning to adapt to this consumption. One’s body needs to adjust first before achieving the pure corn grits meal. Gementiza suggests that if it’s the first time to alternate it to rice, the methods of mixing corn grits to standard rice should be followed.
First attempt may only include 10 percent of corn grits and the remaining will consist of rice. After a week or two, one may then consume more percent of corn grits and eventually decide to pursue pure corn grits as an alternative to rice.
After years of cooking corn grits, Margarita has mastered the steps of cooking it. Same steps as to cooking rice is followed only that one has to add cup of water in order to assure that the corn is cooked well.
Aside from cooking for meals, the white corn can be used a main ingredient for foods such as tinughong (corn warmed by water, also known as lugaw) corn champorado, corn pulburon, corn turon, and corn coffee among others which some is also cooked by Margarita.
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Corn production involves less investment, may it be in terms of effort and financial requirements compared to rice. Corns are cheaper than rice. Corns are more adaptive to climate change than the rice. But comparison is useless when all we need is the synergy between the two. Consuming white corn grits does not necessarily exemplify one is poor; it goes to show that one is adaptive to change when needed.
Sources:
http://www.prlog.org/10202231-white-corn-will-no-longer-be-poor-mans-rice.html
http://zambo.da.gov.ph/eating_corn.html
http://globalnation.inquirer.net/cebudailynews/news/view/20080403-128100/White-corn-shortage
