BLUE OR PURPLE CORN - A SPECIAL FOOD FOR DEVELOPMENT

by Dr. Lawrence Wilson

© January 2019, LD Wilson Consultants, Inc.

           

All information in this article is for educational purposes only.  It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

 

WARNING.  We strongly recommend eating a small amount of blue corn chips each day because they greatly assist the genetic process of development.  However, do not eat a diet of mainly chips of any type such as potato chips, corn chips or others.  This is harmful to your health because the chips are high in omega-6 fatty acids. 

For safety and development, most of the diet must consist of plenty of well-cooked vegetables with each meal, along with some protein and the rest of the foods recommended in Food For Daily Use.

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History.  Blue or purple corn is an ancient and sacred type of corn that comes originally from central Mexico.  Today, it is grown in several nations, including the United States.

Blue corn is a hybrid variety of purple corn that is not quite as good for development as the purple type.  If you can obtain purple corn products, they are somewhat better.

 

Hybridization.  So far, purple corn is not too hybridized or modified genetically, as is white corn.  Many corn allergies involve the hybrids, so some people who do not tolerate corn products well can often eat purple corn.

Gluten-free.  Corn is gluten-free or very low in gluten, so it can be tolerated by many people who are sensitive to gluten.

 

PURPLE CORN AND DEVELOPMENT

 

We highly recommend blue or purple corn tortilla chips for everyone who is on a development program because it contains a number of chemical compounds needed for Development.  Some are selenium compounds, and there are many others, we are told by our development team. 

THE IMPORTANCE OF PURPLE CORN FOR DEVELOPMENT CANNOT BE EMPHASIZED ENOUGH.  It works well, and so far (2019) we cannot substitute other foods for it.

 

FOOD PRODUCTS MADE OF PURPLE CORN

 

PURPLE OR BLUE CORN CHIPS

 

These are the best.  They can be part of a meal, not just a snack.

We have tried making the other corn products below and they are a lot of work and donŐt contain as much of the right chemicals.

 

Recommended brands.  America has a wide variety of brands.  Other nations have fewer, or even none.  If you cannot get blue corn chips, have some yellow corn chips if these are available.  If this is not available, or if you prefer, have some yellow cornmeal or polenta cereal.  Cook it only as much as needed, since cooking damages the chemicals we need that are in the product.

As of this publication date, the best brands of blue or purple corn chips in America we have found include Xochitl.  These are made in Texas, USA and are not very greasy or salty.  They use palm oil, which is okay. We donŐt like the ones that use coconut oil.

Other good brands include Simple Truth and Garden Of Eatin.  The latter sells a salt-free chip.  These are found in some American supermarkets.  Simple Truth brand is only found in markets owned by the Kroger company.

 Late July brand is also good.  In the past, this website recommended against this brand, but the problem with them was corrected (as of October 2018).

 

PURPLE CORN CEREAL

 

The trouble with this is it must be cooked for about 1.5 hours to be properly cooked.  This destroys the chemicals needed for development, so we donŐt recommend it.

 

PURPLE CORN TORTILLAS

 

These are sold in a few locations or one can make them.  At this time, we are not sure if they contain as much of the needed chemicals as the tortilla chips.  The recipe to make purple corn tortillas is:

1. Buy purple corn kernels.

2. Grind the kernels, as though you will make a cereal.  No soaking is needed.

3. Add water to the grain, but only about a 2:1 ratio of water to grain.  Some experimentation will show you the exact proportions to use.

4. If you wish, add about 1 Paramin tablet for each cup of grain.  This is similar to adding lime to the corn.

5. Mix well to form masa or the tortilla dough.

6. Form a small amount of masa into the shape of a ball and use a tortilla maker or tortilla press to shape the ball into a thin, round pancake.

7. Cook in a skillet or frying pan on high heat for about 1-2 minutes on each side.  Usually, no oil is required.  They could also be baked in the oven for about 20 minutes.

 

Problems with corn chips.  Chips are often salty and greasy, but they cause development, which, in turn, causes deep detoxification of the body and removal of any toxic residues of the blue corn chips.  The other alternative is not to eat blue corn chips.  However, then development does not occur much and therefore deep detoxification of the body does not occur, so one loses out.

The oil in a chip serves a function.  It appears to seal in certain nutrients.  As a result, we donŐt recommend baked purple or blue corn chips.

 

Other possible problems.  These include rancidity of the oil, staleness, toxicity of the refined oil, and poor quality and too much salt.  All corn products have a high glycemic index and this can cause the blood sugar level to fluctuate more than some other foods if one eats this product.

Several clients report that eating purple corn chips flares up their candida albicans or yeast problems.  Eating them causes a lot of mucus buildup or other symptoms.

This problem disappears as oneŐs health improves on a complete development program. If this is a problem for you, eat just a few at a time, plain, alone, as a snack.

Allergies or intolerance to corn.  Some people cannot tolerate corn products.  Here are a few comments on this problem:

- Purple corn is often better tolerated than white or yellow corn.

- As oneŐs health improves, most often one will be able to tolerate the purple corn chips.

- Taking a digestive enzyme, eating just a few purple corn chips at a time, and eating them alone may also help if food allergies are a problem.

A common cause for food intolerance is a Ňleaky gutÓ.  This simply means that the inner lining of the small intestine is irritated and too permeable, as a result.  This allows some undigested or partially digested food components and perhaps toxic chemicals to be absorbed into the blood stream, causing adverse reactions.

The solution is to rebuild the small intestine.  This occurs automatically if you follow the development diet correctly. However, you need to be fairly strict with it.  No special food or supplements are needed.  However, one must eat a lot of well-cooked vegetables and, in our experience, one must avoid wheat, most raw food including salads, all fruit and sweets, and most food chemicals.

 

OTHER PURPLE CORN PRODUCTS

 

Dippers and taco shells.  These are basically the same as the tortilla chips.

Purple corn pozole. Pozole is a Mexican dish in which one cooks the entire corn kernel until it is a chewy consistency.  They usually eat it in a soup.

We cannot recommend purple corn pozole.  The reason is that to soften the purple corn enough requires so much cooking that it damages the vital nutrients in the corn.

 

OTHER INFORMATION

 

Zeozanthene.  The deep purple or purple color of this corn is due to the presence of many vital nutrients.  One group of these is the xanthenes such as zeozanthene.  These are powerful anti-oxidants and have other nutritional benefits. 

These are the same nutrients found in other bluish foods such as blueberries, blackberries, grapes and raisins.  However, we much prefer the xanthenes in the purple corn rather than those in the berries because fruit is too yin for optimum health.  Purple corn is much more yang, which we find to be much healthier today.  To read about the problems with fruit, read Fruit-Eating on this site.

            Storing purple corn.  Purple or blue corn kernels should be stored in a cool, dry location.  Purple corn chips will store for a few months in a cool place.  Inside the refrigerator is fine.  Purple corn tortillas and flour spoil quickly and are best kept in the freezer.

 

HOW IMPORTANT IS A TRACE OF LIME IN PURPLE CORN CHIPS?

 

Some brands of purple corn products state on the label that the corn is prepared using a trace of lime.  This is an ancient way of balancing and enhancing corn products.  The lime, or calcium hydroxide, changes the pH to more alkaline, which shifts the availability of certain nutrients in the product.  For example, it may enhance the availability of lysine, which can be low in corn.

While soaking in lime enhances the overall nutrition of corn, it does not increase the amount of the chemicals needed for development, so we donŐt require or recommend it much.

 

 

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