Corns Surprising Benefits: Lutein, Zeaxanthin, and Protein for Better Vision and Memory

Dr. William Li, a world-renowned scientist, doctor, and public speaker, as well as the author of the global bestseller “Eat to Beat Disease”, shared great news for all corn lovers on his Instagram account. According to him, corn contains lutein and zeaxanthin, two carotenoids found naturally in many plants. These phytonutrients are essential for maintaining good vision and eye health.

Dr. Li recommends that we definitely include corn in our diet because of its benefits. However, he advises against the old American tradition of consuming it with butter (due to its high saturated fat content). Instead, he recommends adding a little olive oil and a pinch of salt for great flavor. He explains that by doing so, we provide our body not only with a dose of carotenoids beneficial for eye health but also with polyphenols found in olive oil. He believes polyphenols have anti-inflammatory effects and can be powerful allies in preventing metabolic disorders and even cancer.

Dr. Li also added that new research shows that corn protein offers excellent support for our brain functions, including memory improvement.

Besides eating it on the cob—boiled or roasted—corn is a great ingredient in many plant-based recipes. For all lovers of crispy treats, here's a great idea:

Veggie Fritters with Corn

If you love crispy food and everything corn-related, then this is a recipe you must try. It is a crowd-pleaser, quick to prepare, and works perfectly as an appetizer, side dish, or breakfast. You can enjoy these corn fritters on their own or serve them with your favorite dipping sauce.

Ingredients:

• 60 g All-purpose flour
• 40 g Cornmeal
• 1/2 tsp Baking powder
• 1 tsp Garlic powder
• 1/2 tsp Salt (or to taste)
• Pepper to taste
• 140 g Soy milk
• 165 g Cooked and drained corn (canned or frozen/boiled)
• 1 Small red pepper, finely chopped (or half of a larger one)
• 2 stalks Green onions (thinly sliced), or 1/2 small red onion (finely chopped)
• Oil for frying (for shallow frying, not deep frying)

Instructions:

1. Mix Dry Ingredients: In a deep bowl, combine both types of flour, spices, and baking powder. Whisk well.
2. Add Wet Ingredients: Pour in the soy milk and stir to combine. The batter should be thick but not dry; if it seems too stiff, add 1-2 more tablespoons of milk.
3. Add Veggies: Add the well-drained corn, chopped pepper, and green onions to the batter. Gently stir to incorporate.
4. Prep: Before frying, prepare a plate lined with a paper towel to absorb any excess oil from the finished fritters.
5. Fry: Heat a moderate amount of oil in a pan. Drop spoonfuls of the mixture into the pan. Press them down slightly to flatten them so they cook evenly. Do not overcrowd the pan, as the fritters won't be crispy if too many are fried at once.
6. Cook: Fry the fritters on medium heat for 2-4 minutes until golden brown, then flip and fry the other side.

Serving Suggestion: Serve the fritters warm with your favorite dipping sauce. They pair perfectly with a quick sauce made by mixing vegan mayonnaise, plant-based sour cream, a dash of hot sauce (like Sriracha), and a bit of lemon juice and salt to taste.