Years ago I discovered I was allergic to corn. I was in my 20’s and corn chips and salsa were a common snack among college gatherings or dinner parties. I would often get such severe stomach pain and I had no idea what it was.
I felt like it was something I was eating but I wasn’t aware of actual food allergies and how they could affect your system. Turns out my blood type is type O and allergy to corn is very common. For close to 20 years, I have happily stayed away from all corn products, until just recently.
Some people can”grow out” of an allergy or as I have also learned depending on the type of response your body has to a food, you can heal your digestive track to a point where there is no longer a trigger.
Although this is somewhat complicated – trust me, I know! There are different types of reactions your immune system has to food and these can range from food intolerances and sensitives to a full-blown anaphylaxis. For further explanation, read the research.1
In my case, my body was so sick from many other triggers that I spent close to a decade avoiding gluten, corn, and many other foods like basil, lime, and blueberries. As I healed myself from the inside out, my food allergies diminished and in most cases, completely went away.
As I am reintroducing myself to corn, I am relishing in popcorn as a healthy snack. Did you know that a single portion of popcorn contains more antioxidants that a serving of fruits and vegetables, according to a study by Scranton University.2
Although you wouldn’t want to replace fruits and vegetables in your diet, popcorn can certainly be included as a healthy snack. Avoiding the microwave varieties is important!
Microwave varieties are full of additives, toxins, and chemicals. Buying the whole kernel corn and popping it yourself with coconut oil and a little sea salt is a satisfying and healthy snack. I have been experimenting and found some delicious flavoring toppings with ingredients that are full of nutrients and as addictive as eating potato chips without the guilt.
This first recipe uses bee pollen and nutritional yeast as a topping. A seemingly odd combo but I tried this at a local health food store and found it to be so yummy, I made up my own version.
Did you know that bee pollen contains almost all known ingredients that the human body needs to thrive? That is why the equivalent of the FDA in Germany names bee pollen as a medicine. Bee pollen can be used for allergy relief as well as countless documented health benefits.
It’s rich in vitamins, minerals, proteins, lipids and fatty acids, enzymes, carotenoids, and bioflavonoids — making it an antibacterial, antifungal and antiviral agent that strengthens the capillaries, reduces inflammation, stimulates the immune system and lowers cholesterol levels naturally.
In addition, bee pollen has been identified as helping with weight control, infertility, healthy skin, chemo side effects, and athletic performance. Those are just a few of the top bee pollen benefits! Nutritional yeast might sound unappetizing however this underutilized protein is chock full of appealing taste and benefits.
Nutritional yeast is not to be confused with baker’s yeast. You buy this one in a health food store or online. It has a cheesy flavor and blends well with hot food. It comes in a powder or flakes and is identified as a complete protein high in B vitamins.
A few add-ons to popcorn I recommend for flavor are
- Wasabi
- Spirulina
- Kelp granules,
- Gomasio
- Spirulina
- Cocoa powder
- Ancho chili powder
- Cinnamon
- Turmeric blend
- Matcha tea
- Chai spices
My two go-to recipes below are no-brainers to try as they taste good and are full of super powerful ingredients. Enjoy!
Bee Pollen Popcorn
- 2 ½ cups popped corn
- 1 ½ tablespoon coconut oil
- ½ teaspoon Himalayan sea salt (more or less to taste)
- 3 teaspoons ground bee pollen
- 2 teaspoons flaked or powdered nutritional yeast
- ¼ teaspoon garlic powder
- Dash of cayenne pepper
Directions
- Heat 1 ½ tablespoon of coconut oil over medium-high heat.
- Add ½ cup organic popcorn kernels in a Dutch oven to oil and cover with lid. Be careful to monitor the heat.
- I often remove the pot from direct heat on and off while popcorn is popping to prevent from burning the popcorn. Once popping stops (about 5 minutes) remove from pot and measure out popped corn.
- Place in a Ziploc bag with all dry ingredients.
- Toss to coat.
This “trail mix” style recipe adds in protein with cashews and the use of mineral-rich maple syrup as a healthier sweetener. I put rosemary in the recipe because it tastes great and reminds me of the fall season. Rosemary contains substances that are useful in aiding digestion, stimulating the immune system, increasing circulation and improving concentration. This is a good dessert alternative or sweet snack to curb a craving.
Fall Trail Mix Popcorn
- 2 ½ cups popped corn
- ½ teaspoon of coconut oil (additional amount than needed for popcorn)
- 2 ½ tablespoons maple syrup
- ½ cups cashews
- ½ teaspoon rosemary
- ½ teaspoon Himalayan sea salt (more or less to taste)
- Dash of cayenne pepper
Directions
- Pop corn as mentioned in above recipe.
- In a separate sauce pan melt coconut oil and add maple syrup.
- Blend well do not allow to boil.
- Add cashews through pepper to maple syrup and coat.
- Pour this over the popcorn. Toss to coat completely.
References
