Fridays of Intestinal Fortitude: Sweet!

Note: Fridays of Intestinal Fortitude is a weekly feature about food, food and more FOOD. No, I do not necessarily want to be a food blogger, but I do LOVE to talk about food prep, cooking food, eating food and making sweet love to food. Okay, maybe not the "sweet love" part. This is not meant to be some homage to 9 1/2 Weeks.

**********

Lately, we have been eating a crapton of sweet corn from the nearby farm stand.  However, my husband is emphatic that sweet corn isn't healthy so I looked up the nutritional content.  I found this article and also this information on Wikipedia:

Cooked sweet corn has significant antioxidant activity, which has been suggested to reduce the chance of heart disease and cancer, although this has not been definitively proven in practice.[citation needed] "There is a notion that processed fruits and vegetables have a lower nutritional value than fresh produce. Those original notions seem to be false, as cooked sweet corn retains its antioxidant activity, despite the loss of vitamin C," says Rui Hai Liu assistant professor of food science at Cornell University.[citation needed] The scientists measured the antioxidants' ability to quench free radicals, which cause damage to the body from oxidation. Cooked sweet corn also releases increased levels of ferulic acid, which provides health benefits, such as battling cancer. "When you cook it, you release it, and what you are losing in vitamin C, you are gaining in ferulic acid and total antioxidant activity."

I also found this:

Okay....okay.... sweet corn is never going to win awards as some sort of Wonder Food, but it still makes for a healthier dessert option!