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- What is food ? -

Food makes your body work, grow and repair itself. The kind of food you eat can affect the efficiency of these processes. Body function and the food that sustains it is infinitely complex. Food is in fact one of the most complicated sets of chemicals imaginable.

Getting to know which nutrients are in which foods can help you to understand something of this complex relationship between your food and your body.

Chemicals in food

Food is composed of many different chemical substances - 'macronutrients' (major nutritional components that are present in relatively large amounts, such as protein), 'micronutrients' (major nutritional components that are present in relatively small amounts, such as vitamins), water, and roughage (dietary fibre). Many other components can also be present in food (see Figure 1).

Food may contain colours (natural and synthetic), flavours, pharmacologically active substances (such as caffeine, steroids, and salicylates, which chemically affect the body), natural toxicants (naturally occurring poisons, such as cyanide), additivesFind out more about this term, and various contaminants (substances resulting from a contaminated environment, such as pesticides). Even characteristic flavours such as those of oranges and passionfruit can depend on the presence of a dozen or more chemicals.

The chemical nature of food is changed by storage, preservation and, especially, by cooking. Food chemicals can also interact amongst themselves within the body. For example, the availability to the body of iron from plant sources depends on the amount of vitamin C present in the food eaten. The way in which carbohydrate is absorbed from the bowel depends to some extent on the presence of dietary fibre, even though the fibre itself is not absorbed.

Physical form of food

Food is also more than just the chemicals it contains. Its physical characteristics are important. The size of food particles can affect the extent to which nutrients are digested and made ready for absorptionFind out more about this term by the body. For example, eating an intact apple has nutritional value different from drinking all the same chemicals in an apple purée. Ground rice is more rapidly digested than unground rice. Nutrients can be more easily absorbed from peanut butter (paste) than from peanuts eaten whole.

Acid or alkaline

The acidity and alkalinity of food are physical properties often thought to be important. In fact, they are only important insofar as they might alter the rate of emptying of the stomach, digestion in the small bowel and the acidity or alkalinity of the urine. Our bodies can cope with a wide range in food acidityFind out more about this term and alkalinity without much problem. Acid foods are generally sour while alkaline foods often have a slightly soapy taste. The use of sodium bicarbonate (baking soda) can make foods alkaline. It can also cause loss of vitamin C and contribute to our intake of sodium.

Corn meal is made by grinding corn kernels into a coarse powder. Unlike flour made from wheat grains, corn meal does not contain gluten, so it makes for a safe cooking ingredient for those suffering from celiac disease or gluten intolerance, according to Colorado State University. Eating corn meal also offers some health benefits because it serves as a source of essential nutrients.

Carbohydrates
Carbohydrates account for most of the energy in cornmeal. Each cup contains 94 grams of total carbohydrates, with carbs making up 76 percent of corn meal's caloric content. Corn meal contains dietary fiber, a beneficial carbohydrate. Fiber helps fill your stomach after a meal to keep you feeling satisfied and it helps soften your stool to prevent constipation. Each cup of cornmeal contains 9 grams of dietary fiber. This represents about 36 percent of the daily fiber intake requirements for women and 23 percent for men, according to the Linus Pauling Institute.

Iron
Corn meal also benefits your health by boosting your iron intake. A cup of corn meal provides 4.2 milligrams of iron, more than half of the 8 milligrams recommended daily for men and 23 percent of the 18 milligrams recommended daily for women, according to the NYU Langone Medical Center. Iron helps your red blood cells transport oxygen throughout your body, and also helps drive your metabolism by activating enzymes required for energy production. Iron also contributes to brain function -- it activates enzymes that you need make neurotransmitters, chemicals your brain cells rely on for communication.

Phosphorus
Eat corn meal as a source of phosphorus. Phosphorus helps make up your DNA, forms a component of your cell membranes and also contributes to bone mineral tissue. Your cells also use phosphorus to help activate or inactivate enzymes, so getting enough phosphorus also supports healthy enzyme function. A cup of corn meal contains 294 milligrams of phosphorus, or 42 percent of your daily phosphorus intake requirements, according to the Linus Pauling Institute.

Cooking With Corn Meal
Use corn meal in place of wheat flour in your baked foods -- finely ground corn meal yields baked goods with a smoother texture, while coarsely ground corn meal provides a crunchier texture. Use corn bread in sandwiches, as a side to healthy chili or soup, or use corn tortillas as an alternative to wheat tortillas for tacos or fajitas. Alternatively, cook coarsely ground corn meal in milk for a hot breakfast.