Mexican corn is not only a staple food in the country’s diet but also has a long history of medicinal use in indigenous and traditional Mexican culture.
It has been used to treat digestive problems such as diarrhea and in- digestion, thanks to its astringent properties and its high fiber content. Likewise, corn silk has been used to treat minor wounds and cuts, due to its antimicrobial and anti-inflammatory properties that help prevent infections and promote healing.
In addition, the consumption of purple corn, which is rich in anthocyanins, can help regulate blood sugar levels and improve control of type 2 diabetes. Purple and blue corn is also an important source of antioxidants that protect cells from oxidative damage and reduce the risk of chronic diseases.
On the other hand, Atole, prepared with corn dough, has been traditionally used as a home remedy to relieve stress and insomnia, thanks to its relaxation effect that improves sleep. In addition, corn is a source of vitamin C, essential for strengthening the immune system and preventing disease.
Although Mexican corn has these potential medicinal uses, it is important to remember that it should not replace professional medical care, and it is always recommended to consult a health professional before using any natural remedy for medicinal purposes, as a complement to proper medical treatment.
In addition to its medicinal properties, corn also plays an important role in food security and land sustainability. Indigenous varieties of corn, such as “Criollo”, are resistant to adverse climatic conditions and pests, which contributes to the resilience of local agricultural systems.
Conserving and promoting the diversity of Mexican corn not only benefits human health but also protects biodiversity and preserves Mexico’s ancestral agricultural culture.