Peru Purple Corn

Purple Corn
By Purple Corn Benefits

Purple Corn has always baffled scientists and even the ancient royalty of Peru centuries ago–why the purple color and since when did it turn purple? Well, the why has been answered–it is due to the rich anthocyanin count in the plant. Anthocyanin being the pigmentation responsible for the deep purple color. But the when?

One article has it that the enigmatic purple corn has been here even before man fell in Eden. It’s the original corn God created, the article boldly claims, and only pollution probably turned it to white. But it has been preserved in Peru.

Whatever the reason, purple corn with the powerful anthocyanin grows only in the high mountains of Peru and along its coastlines. You may have purple corn also growing in your locality but it likely does not have the 16.4 mg per gram count that our Peruvian purple corn boasts of. There’s nothing like its anthocyanin count in the whole world! And you get it only from Peru. When buying purple corn juice, make sure it’s sourced from Peru. The anthocyanin count and the rich phytonutrients are what make this wonder all-natural juice from Peru the best there is!

The better than best part is…

…there’s nothing like its succulent, rich, fruity flavor which is like a mix of sweet grapes, peaches, kiwi, and prune juice. A lot of health supplements are good, but you cannot enjoy them as a refreshing beverage. You cannot enjoy the “flavor” or “rich taste” of health supplements in capsule or pill form. You cannot prepare them iced and placed in tall glasses and sip with gusto. Purple Corn juice [Chica Morada] is natural and even the sweetener is purely fruit based!

Is Purple Corn Juice Safe?

Some people ask if drinking purple corn juice is safe. I ask them if they drink softdrinks and synthetic powdered juices or eat canned food. If they do, then there’s no reason why they should fear this super corn drink. If they can drink and eat poison (that’s what softdrinks, artificial powdered drinks, other drinks with lots of white sugar and acid in them, and processed food are), then taking an all-natural super health drink should be safe for them.

Funny how people never ask themselves if synthetic food is bad for them, but fear eating real healthy food and raise such questions against it.

DIY Recipe

Chicha morada (purple corn soft drink)
By Parae, 2014 [edited]

For 1 liter:

– 1,2 liter water
– 5 teaspoons of purple corn powder
– a few small pieces of pineapple peel (washed)
– 0,5 cinnamon stick
– 3 cloves
yacon syrup [for a sugar free drink]
– lime juice

Bring water in a pan to boil with the purple corn pieces, pineapple peel, cinnamon stick, and cloves. Turn the heat to the lowest and allow the mixture to cook for about 45 minutes. Put the mixture through a sieve, add yacon syrup [a sugar substitute], stir well and let it cool in the refrigerator. Before serving add a little lime juice.

Sources:
http://purplecornbenefits.blogspot.com/p/purple-corn-juice.html#.dpuf
http://www.pacae.nl/receta/chicha-morada/?lang=en

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5 thoughts on “Peru Purple Corn

  1. Emma's Cup April 20, 2015 at 2:10 pm Reply

    Interesting. Have you made it?

  2. At Dream State April 21, 2015 at 10:45 am Reply

    A walk – uh, drink on the wild side. 😉 You may want to change lemon juice into lime juice.

  3. thesevenminds April 21, 2015 at 5:23 pm Reply

    Yikes. Good catch, Dream. Now to find some more info on yacon syrup. Go Wiki.

    Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant (Smallanthus sonchifolius) indigenous to the Andes mountains. It was used by the Incas. In Peru, people eat yacón because of its nutritional properties—few calories and low sugar levels. In Bolivia, yacón roots are eaten by people with diabetes or other digestive and renal disorders. In Brazil, the dried leaves are used to make yacón tea, said to be antidiabetic.

  4. Tara Sutphen April 25, 2015 at 1:18 am Reply

    Reblogged this on Mystic Mastery Blog.

  5. thesevenminds April 25, 2015 at 9:24 pm Reply

    Thanks for the reblog, Tara. 🙂

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