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MAIZE

Mihir Gupta, June 6, 2025

There is a deep relationship between the rainy season and the corn. Some like soft and a little tough. Roasted corn in tamarind chutney is delicious.
The upper layer of maize grain is made of fiber. The surface beneath this layer, called the aleurone layer, consists of 20% protein. Vitamin B is also found here in excessive quantity. Its inner part, called the endosperm, consists mostly of starch and the innermost part, called the cell, is rich in proteins, minerals, and fats. Any item of maize protein does not contain two essential amino acids, so this protein is not considered to be of a very good type, but if maize is eaten with pulses or gram flour or milk.
That is why if it is traditionally eaten with corn, then it becomes the best type of roti to be eaten with mustard greens and raita, then it becomes a very balanced meal. One element, phosphorus, is low, in maize and for this reason the iron element found in maize is very well absorbed in the body. By using lemon on corn, the absorption of iron will be even more. A substance called carotene is also found in maize, which turns into vitamin A in the body. It is very important for night vision, skincare, and prevention of diseases.
The darker the color of maize is yellow; the more carotene is in it. Its fiber and iron salts are very good for people with constipation and anemia, especially if lemon is used together.
By using milk or gram flour with maize or maize flour, the second-class protein found in maize becomes of good quality. If green leafy vegetables are mixed in any dish, then it becomes a balanced dish in itself. That is, if you take bread made of corn flour with green chutney and raita, then it will be very nutritious.
Similarly, the use of maize with milk or boiled corn as a salad, pieces of cheese, and a combination of various vegetables is very nutritious.
Strengthening- When the season comes, eating corn gives strength to the stomach.
Method of extracting oil- Grind fresh milky maize grains and fill them in a glass. The milk will dry up and the oil will remain in the vial.
Method of extracting oil by filtering- Grind fresh milky maize grains and fill them in a glass vial and keep the opened pot in the sun. The milk will dry up and the oil will remain in the vial. Fill the oil in the vial and massage.
If you have skin diseases, ringworm, extremities, cracks, itchiness, pus and blood comes out, then in such skin diseases, make porridge of corn without salt and keep the porridge on it. Wash and clean it after an hour.
In this way, apply fresh hot porridge twice daily. Skin diseases considered incurable will be cured.
Cough and cold-
Burn corn cob and grind its ashes. Add rock salt to it as per taste. One-fourth teaspoon of warm water four times, a day would benefit.

Burning of urine-
Boil fresh corn in water, a filter that water and mix sugar candy and drink it, burning of urine, weakness of the kidneys ends.

Stones –
(1) Burn the maize corn (including maize grains) to ashes. Dissolve two spoons of maize ash in a cup of water, then filter it and drink this water, it dissolves the stones. The urine becomes clear.
(2) Boil 30 grams of hair of maize head with water of fennel, filter it and drink it, and it removes stones.

Tuberculosis-One who has the form of tuberculosis should eat cornbread.

Vomiting-Burn corn and grind it. Mixing half spoon of powder with half a spoon honey and licking it after half an hour stops vomiting.

Mental stress and depression-
Dry the corn kernels removed, and burn them into ashes. Mix one-fourth spoon of it with one spoon of honey and lick it daily in the morning and evening. Mental sadness will go away.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.
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