NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665

August 20, 1998

Prairie Fare: Some Say It's A-maize-ing

Is there anyone who doesn't eat corn on the cob this time of year? Oh sure, there's that handful of finicky souls who don't like anything, along with those who can't eat a particular type of food for one health reason or another. But for the most part, I'd say there are enough people out there gnawing corn off the cob right now to comprise a heavy majority.

And therein lies the rub, doesn't it? Eating corn on the cob the way most of us like to—drenched in butter and coated with salt and pepper—can pack on the pounds if we're not careful. Not good a thing, right?

Generally, gaining weight is not a goal you want to set. But if you're happy while you're doing it ... well that might be a different matter. Not long ago, I read an article reported by Reuter's, the international news service, and it cited two studies which found that everyone tends to have a "pleasure quota." It seems that some people get fun out of simple everyday pleasures like eating a chocolate bar. Also in the article, David Warburton said, "There is a wealth of evidence to suggest that the cumulative effect of these little pleasures and happy moments can make us all live longer."

There you have it: scientific proof that if it tastes good, eat it.

Oh, by the way, Warburton is a professor of psychopharmacology at the University of Reading in England. He also founded the Associates for Research Into the Science of Enjoyment (ARISE), which describes itself as an international group of scientists founded to create a better understanding of the benefits of pleasure.

Now there's a tough job. Of course, I'm having a little fun with researchers. But I think there's a nub you should take from this: As long as you partake of foods—even fatty foods—in moderation, and you get pleasure from doing so, maybe everything will work out in the end.

Now, you're probably expecting a recipe for corn on the cob to follow. Not to be. Instead, here's one for corn fritters that you can make in a matter of minutes and, if your tastes are anything like mine, will make you happy. I'd suggest eating these fritters for breakfast with thick slices of garden-fresh tomatoes and some warm flour tortillas with honey or lime jelly.

Corn Fritters

Yield: 6 servings (about 18 fritters)
Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon cayenne, or more to taste
1 teaspoon ground chili pepper
2 teaspoons ground cumin
2 eggs
½ cup milk
1 teaspoon vegetable oil
1½ cups corn, preferably fresh (cut from the cob)
1/3 cup sliced green onions
2 tablespoons chopped fresh cilantro
1 cup grated cheddar cheese

Procedure:

In a large bowl, whisk together the flour, baking powder, salt, cayenne, chili pepper and cumin. In a smaller bowl, lightly beat the eggs, then add the milk and oil, stirring slightly. Add milk mixture to flour mixture and stir until it forms a batter. Add corn, green onions, cilantro and cheese and stir until all ingredients are mixed well. Drop batter by heaping tablespoon into 350 F oil and fry for 4 to 5 minutes in small batches of six to eight, turning fritters once. (Deep-frying appliance should easily accommodate 2 inches of oil.) Allow oil to reach 350 F before frying each subsequent batch. Keep fritters in warm oven until ready to serve.

What's Your Take on This, Julie?

A recipe for a deep-fried dish that appears in a nutrition column may surprise some, but all foods can fit into a healthy diet. Food is a source of enjoyment for most people, and eating some treats from the tip of the Food Guide Pyramid is certainly OK, on occasion.

Trouble is, we're a nation fixated on fat—both on our bodies and in our food. Some nutrition experts have pointed to super-size portions in restaurants, diet-conscious people eating huge portions of low-fat foods, and too little physical activity as factors that have led to at least one-third of us being overweight. In fact some estimates run as high as 55 percent.

The body mass index or "BMI" is the current gauge of who's overweight or obese. If you have a calculator handy, you can determine your BMI in three steps: one, divide your weight in pounds by your height in inches; two, divide that number by your height in inches again; and three, multiply that figure by 705. If you did the math correctly, you should get a figure greater than 19. A BMI of 19 to 24.9 is considered normal, 25 to 29.9 is considered overweight, and 30 or greater is considered obese. (Well-muscled athletes will want to take this with a grain of salt, since muscle weighs more than fat.)

If you fall into the overweight category, don't dive into the latest fad diet or grab the nearest amazing nutritional supplement. Research has shown they don't work for the long haul. The current fad of high-protein diets may cause rapid weight loss at first due to water loss, but the grim truth is that the long-term success rate for all diets is only 5 percent. And some research has shown that excessive dieting may take a greater toll on the body than being a little plump.

Perhaps your goal should be better overall health, which is possible by increasing your physical activity, enjoying a varied and balanced diet, and eating all foods in moderation. Think "5 Plus 5," that's 30 minutes of moderate activity at least 5 days a week plus at least 5 servings of fruits and vegetables every day. Try it and you may find that you drop a few pounds. To achieve more significant weight loss, see a registered dietitian to help you design a healthy eating plan.

Just remember that even corn fritters can fit into your plan. One corn fritter contains about 160 calories and 12 grams of fat plus some iron and B vitamins. That means a serving contains a whooping 480 calories and 36 fat grams, definitely a high-fat food. Make sure the oil is hot enough before beginning to deep-fry because food will absorb more oil if it isn't hot enough. Serve this dish with a serving or two of fresh fruits and vegetables, and top it off with a brisk walk.

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Sources: Dean Hulse (701) 231-6136 and Julie Garden-Robinson (701) 231-7187

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