Tag: Corn cob

Over a billion people worldwide are now using sugar substitutes, yet the origins of many, including xylitol, remain a mystery for many consumers. Xylitol, often marketed as a 'natural' alternative to sugar, has a surprisingly complex backstory that bridges the gap between naturally occurring compounds and industrial manufacturing.

According to food experts, leftover corn cobs are packed with starchy sweetness that is a shame to waste. But for eating, do you have to remove the core of a corn? The short answer is yes, you must, but that tough central part has a secret life far beyond the compost bin.

The chemical makeup of a single corn plant is far from uniform, with cellulose concentrations differing drastically across its various parts. This means the question of what percent of corn is cellulose doesn't have one single, simple answer, as the percentage varies significantly from the edible grain to the tough, fibrous stalk and cob.

While corn kernels are a popular and nutritious food, humans lack the necessary digestive enzymes to break down cellulose, the primary component of the corn core. This raises the question: is it okay to eat the core of corn? The short answer is no; attempting to eat and digest the fibrous cob can lead to significant health complications.

While 160 pounds of corn are consumed by the average American each year, most people only eat the kernels. A lesser-known query is: can you eat the CoV of the corn? The "CoV" is a common misunderstanding of the word 'cob,' and the answer depends on its maturity and preparation method.

Xylitol is a natural sugar alcohol that is actually produced in small amounts by the human body during normal carbohydrate metabolism. However, commercially produced xylitol, a popular sweetener, is derived from the fibrous material of various plants, revealing a multi-faceted natural source.