Popcorn: The Healthy Snack You’re Not Eating Often Enough

by Sarah TheHealthyHomeEconomist August 21, 2012

Do you crave a big bucket of popcorn when you go to the movies?  How about at home when you fire up your DVD player to watch a late night flick with your sweetie?

As it turns out, popcorn is one of the healthiest snacks you can eat and polyphenols are the reason why.

Polyphenols are a type of chemical found in plant foods that help neutralize free radicals, those nasty little baddies that damage your cells and contribute to rapid aging.

Popcorn has one of the highest levels of polyphenols of any plant food – including most fruit!

According to Joe Vinson, Ph.D., professor of chemistry at the University of Scranton:

“Popcorn has more antioxidants in total than other snack foods that you can consume and it also has quite a bit of fiber.”

While the fiber aspect of popcorn is not particularly impressive to me as fiber is not necessarily a good thing in large quantities (people just need so much of it as they are typically so constipated from their lousy diets), the polyphenol aspect of the research is indeed compelling and should encourage folks to fire up that popcorn maker more often.

Don’t Buy Microwave or Processed Popcorn

As with any food, preparation and sourcing is critical, so don’t run out to the supermarket and load up on microwave popcorn after reading this post.   It also would be wise to avoid popcorn at the movies as the synthetic factory fats and processed salt used to flavor the popcorn is less than ideal and overrides any benefit of the popcorn itself!

One other type of popcorn to skip: popcorn in snackie bags specifically packaged for lunchboxes which are loaded with all manner of chemicals and synthetics for flavoring and coloring.

The healthiest popcorn is made yourself the old fashioned way: on the stovetop or with a popcorn maker.   Popcorn is so cheap, most people will find that a nice big bag of organic kernels easily fits into even the tightest of food budgets.

The best oils to cook your popcorn in are ghee or expeller pressed coconut oil.  Click here for sources I use and recommend.

After popping, sprinkle with a good quality sea salt and you will indeed have yourself a delicious and healthful snack.  Some folks I know sprinkle popcorn with nutritional yeast for a nice boost of B vitamins.

Even though homemade popcorn is a fantastic and healthy snack choice, as with anything, don’t overdo.   Corn that is not soaked or sprouted prior to cooking contains anti-nutrients that can inflame digestion if consumed to excess.

Below is a video I filmed for the Weston A. Price Foundation on Healthy Snacks (click here for a transcript if you don’t dig videos) which includes a segment on making a healthful bowl of popcorn if you would actually like to have a visual of how I make it with a simple frying pan on my stovetop.

With school starting up, what a great snack to pack in your children’s lunchboxes that is so easily affordable and you can feel good about!

 

Sarah, The Healthy Home Economist

Source:  Study:  Popcorn Loaded with Antioxidants

Picture Credit

 

 

Comments (256)

  1. Erin An via Facebook August 21, 2012 at 1:11 pm

    I’m going to send it with my son to his pre-K tomorrow. Though I fully expect that his teacher will, AGAIN, not give him his snack. In the three days he has been in school she has let him have the class snack twice. The snacks so far have been a graham cracker and icing sandwich, frosted animal crackers with chocolate icing to dip them in, and a pretzel rod with a cup of caramel ice cream topping to dip them in.

    This is supposed to be the top rated public pre-K in my state.

    Reply
    • There are zero health benefits to popped corn. The heat it takes to “pop” corn damages all cellular structure and potential nutrient molecules, which is part of the polyphenol dynamic – There are no vitamins, no proteins etc – just starch – which converts to more sugar which contributes to the rise in childhood obesity and early onset diabetes.
      I love popcorn, but I don’t ever “assume” it’s health benefits – there are none, it just tastes darn good. Oliver Leslie

      Reply
      • Have you ever considered homeschooling? Nutrition was not the only reason we chose to switch to homeschooling but was a big consideration. There are all sorts of homeschool groups that have lots of group activities, field trips and co-op classes but all the nutritional issues are left up to the parent. We didn’t find that we missed out on anything after we left our traditional school which was one of the best in our city but found that we gained so much in the ability to tailor our children’s schooling to them personally and their interests, learning style and, of course, our family’s values including nutrition. Just thought I’d suggest it. Wish I had thought of it earlier myself and gotten started sooner. Good luck!

        Reply
    • Erin, I am sure that the reason they are not giving your child his snacks, is because of the sugars. Why icing, frosting and caramel, come on?? I wouldn’t want a kid bouncing off the walls from a sugar high either. Not to mention, no nutrition at all. Try apples, oranges, fruit leather, cheese, etc. my sons favorite for the longest time was seaweed. But that is because I started him young. So they aren’t “grossed out” by it. Why not give him a good start with healthy eating habits, you really aren’t doing him any favors by sending that crap. Just my opinion

      Reply
    • wait…are you saying THEY, give him that, if that is so I would get absolutely furious. That is horrible. Just realized that it has been a while(about 2 years since this post,lol) hope you got results from the school, and hope your little guy is doing great.

      Reply
      • All corn In the US is GMO unless specifically stated otherwise, GMO corn is ubiquitous – and dangerous, we don’t eat corn/ corn products for this reason. Trader Joes does have organic popcorn kernals sometimes,

        Reply
        • Hi Robbi: According to Jeffrey Smith (the authority on GMOs), there is no GMO popcorn on the market. I got this from http://www.foodconsumer.org under the non-GMO shopping guide for snack foods. It says: “SNACK FOODS: Look for snacks made from wheat, rice, or oats and ones that use sunflower or safflower oils. There is no GMO popcorn on the market, nor is there blue or white GM corn.”

          Reply
        • Robbi I am with you on that, I will not eat any corn product to me it is the worst food out there and after all corn is used to fatten up the animals to make a bigger profit

          Reply
          • I agree that the farmers that just try to fatten up the cattle do use corn, but I also think the other part of the story is the hormones and the steroid mélange that the non-organic farmers employ. I kind of think this discussion about corn is not too different than one about Cannabis: why would corn be harmful to us if it is natural to this planet?

            Take the GMO’s out of the equation, couple corn with other veggies and it is a healthy meal. Or, cook homemade popcorn with single origin olive oil, or coconut oil, use non-steroid/non-hormone real unsalted butter, use Himalayan Salt, add a few pinches of Cayenne Pepper (if you can do hot spice), and Homemade Popcorn is a decent snack.

            I don’t think demonizing corn is the way to go on this one. Demonizing GMO’s is a worthwhile effort, on the other hand. For us to criticize corn and label it a terrible food, I would wager, flies in the face of human evolution and its relationship and dependence on plant life for survival. Ancestors of North American peoples might feel quite strongly to the contrary.

  2. please tell me why my body hates corn? I had fresh popped popcorn in coconut oil yesterday and I felt like death later. The same goes for any corn product I touch. It is the same with gluten and usually rice. I am darn happy I like eggs, chicken, beef and fish! =D

    Reply
    • Sara – it is your body telling what you should and should not eat. We humans assume we can eat anything and everything on the planet – so long as we know how to process it, to make it more digestable or flavorful perhaps. This is wrong. Like every other species, we should be eating only a few things – and water.
      We have so many “signs” we don’t listen to (or hear, and ignore) like heartburn and indigestion, or allergies or lactose issues or diarhea or any number of hundreds of things that tell us this is not right for our body.
      Now they have pills you can take at the start of your day to ward off heartburn or indegstion – u and i know the best way to do that is to stop injesting the thing that caused the problem in the first place.
      We only need a few simple nutrients and water to live healthy – unfortunatly, mans diet has evolved, for the worse, to where we are eating so many things, and so many things that aren’t natural – cookies (there is no cookie tree), mayonaise, yogurt (where is this river of yogurt?), pies, vodka, cigarettes, popcorn, aspirin, cocaine, soda, ice cream, bread – bread doesn’t exist anywhere in the natural world – neither does candy, chocolate, coffee, hotdogs, sausages, cheese…
      Don’t get me wrong, I eat all of the above, I’m just sayin. Oliver Leslie

      Reply
    • From my research, your body needs healing and that’s why it cannot process corn. Heal the gut. It can take a few years to do this though 2 years seems to be a common number. The GAPS diet is wonderful for healing. There are many out there who have been unable to eat many types of food and then heal their gut and voila, they can eat them. Staying away from irritants is obvious but does not heal, it’s merely a crutch.

      Eating grains is biblical but I do personally stress properly preparing them, using organic and a variety (kamut, spelt, etc) and not over-indulging in them. I do not buy into that line that grains today are nothing like Jesus’ day as there have been varieties discovered in tombs from thousands of years ago that are the same as today. Cheeseslave.com has some good info on healing the gut as she went through this. Tons of info out there!

      Reply
  3. Rebekkah Smith via Facebook August 21, 2012 at 1:22 pm

    I love popping popcorn on the stove! Yum! And, so much easier and tastier than microwave popcorn.

    I saw someone else asked, but how do you know if it’s not GMO? I haven’t seen “organic” popping corn at any of my usual go-to stores…

    Reply
  4. Leah Segura via Facebook August 21, 2012 at 1:23 pm

    Wow! I had no idea popcorn was healthy. We got tons of it in our CSA last year and it is still sitting in the cupboard. I don’t make it much because I figured it wasn’t that good for us.

    Reply
  5. I just love posts like this that validate something I love. I could eat popcorn all day. So glad it’s not guilt-inducing! Hip hip hooray.

    Reply
  6. Hi Sarah,
    I made a batch of soaked//dried pecans and they were delicious! Next, I did some cashews and they looked so gross I haven’t touched them.

    Good news about popcorn. :o) I love popcorn and have given up microwaved and adopted making it the healthy way.

    Thanks for the video.

    Reply
    • Jan, don’t be discouraged by the cashews…they tend to get slimy if soaked for a long time, and I’ve also experienced them turning slightly purple. I just rinse them well and dry–they turn out fine:)

      Reply
      • I only soak cashews for 2 hours if i have small pieces, 3 if they are larger. I get them from Azure standard, they have whole, large pieces and small. Small is cheapest and if you are going to chop the anyway, it a smart buy. we still soak them but for a very short time.

        Reply
  7. I get organic popcorn in the bulk bins at Whole Foods… but I believe Arrowhead Mills also makes some (available at most health food stores). However, most popcorn is NOT genetically modified. The GMO corn that we’re all thinking of is a very different type of corn and is used to make high fructose corn syrup, etc. It is not edible like corn should be – it could never be used for popcorn.

    Reply
  8. Lorri Butera Shaw via Facebook August 21, 2012 at 1:30 pm

    Air popped popcorn is so quick, easy, healthy and clean! I’m never going back to stove popped corn again. We love popcorn here (in Australia).

    Reply
  9. Now I can stop feeling guilty about making popcorn so often! Our little family loooves popcorn, especially my 2 year-old. She asks for it every day, and we make it on the stovetop in coconut oil. YUMMY!

    Reply
  10. Is there a reason you recommend using expeller-pressed rather than unrefined coconut oil? While I use expeller-pressed for most cooking, I love the taste of the unrefined on popcorn.

    Reply
      • Expeller-pressed is more neutral tasting. I prefer it for most cooking, since the unrefined coconut oil imparts a distinctive flavor. I use the regular, extra virgin coconut oil for popping corn, however. I was wondering whether Sarah recommended the expeller-pressed for a reason other than the neutral flavor. The expeller-pressed, while only minimally refined, is still a healthy oil, but I think most would agree that the unrefined is at least somewhat healthier.

        Reply
  11. Amy Gault via Facebook August 21, 2012 at 1:38 pm

    Funny that my monkeys have been begging for some the last couple of days. It is a rare treat because we eat a paleo diet. I love the air popper as well. Load up the cup on top with coconut oil, pop the popcorn, drizzle the nicely melted oil over top & salt, and the cleanup is a lot better than stovetop, too. I do have whirly-pop envy, though, as my parents have one and it is awesome.

    Reply
    • Hi Amy
      Did paleo folk use salt? What are the things paleo eat or is that just a name people use for a type of diet and has little to do with the actual period? Thanx Oliver

      Reply
      • *Sigh* Yes, paleolithic peoples used salt. Salt (or, rather sodium–as it appears in different forms) is a vital nutrient. We would die without it. There would also have been no food for the winter months during the centuries of pre-industrialization without salt. Salt has been harvested for eons from natural salt deposits around the world or naturally evaporated from salt water.

        Reply
        • There is no record of when salt was first “harvested”. salt is intergral to humans but it never had to be harvested or shaken onto meals until relativly recently (historically). No other species has to harvest their salt – it is already in many of the foods they eat naturally – fish for example.
          Storing of food is also a recent phenomenom (historically). Many speak in centuries when referring to what man used to do or was unable to do. We have been on earth for seven million (depending on who you ask), and 1, 2, 3, 4, 5, 6 and 7 million years ago we didn’t “store” food. Yes there may have been an occaisional frozen beast still fully intact, but beyond that nothing was saved. This salt thing is very recent (historically). We were not meant to ‘add’ salt to our foods – something else no other species does – and no other species has health issues as direct result from sodium intake. Most species would die without their natural salt intake – now we humans are dying with it.
          The whole paleo diet thing is possibly misleading anyhoo – that time period also didn’t have everything cooked. Oliver

          Reply
  12. Mary Schaefer Shellenbergar via Facebook August 21, 2012 at 1:39 pm

    I stove pop organic kernels I get from TJs that cost $2 a bag. Pop it in organic sunflower oil and top it with organic butter and Himalayan salt. Yum!

    Reply
    • Marian, the only “nutrient” in nutritional yeast is carbs (same as corn) which means more calories and more conversion to sugar.
      There is no protein or vitamins as they advertise – They forget to tell us that when they deactivate the original yeast, which they do so by heating, they deactivate the proteins, and the b vitamins are molecularly damaged as well. Oliver

      Reply
        • I don’t see the “obvious” part. If you don’t know what I am talking about that doesn’t make me incorrect – nor does it make you stupid or ignorant. Chemically speaking, from a molecular perspective, I am absolutly correct.
          All one has to do is look up what can damage a protein or what can damage a B vitamin or C or the molecule that is A. It will always come down to molecular damage when trying to figure out what is healthy – nothing else. No marketing, no hype, no happy pictures or commercials with kids eating empty cereal will convince me other wise – the truth is in the molecules which no one speaks about.

          Reply
          • @Oliver, why are you here? you dispute everything Sarah says and are just over all negative person when it comes to anything said on this post…. I don’t understand……. Do you have your own website, blog, or FB page you can post your stuff on? Are you expertly trained like Sarah is?

  13. Sarah Sparkles via Facebook August 21, 2012 at 1:57 pm

    corn is inflammatory so some people with those conditions won’t tolerate it can’t see how popcorn is “healthy” or useful really

    Reply
    • Oh, for the love of…Not all corn is GMO. There are heritage and organic corns that are easy to find. They have sustained the native peoples of 2 continents for centuries. Yeah, they really are devoid of nutrition! Please stop spreading this nonsense around.

      Reply
  14. Beth McIntyre Humphrey via Facebook August 21, 2012 at 2:04 pm

    I love popcorn, but has anyone else noticed that organic popcorn seems to have MUCH more hulls???

    Reply
    • We need to redefine the word “healthy”. To me healthy implies fully intact nutrient molecules – C20 H30 O is the intact molecule for Vitamin A – Any snack that was processed (which can include popping corn) has so many nutrient molecules damaged. All of the protein in the yeast was deactivated which means it is no longer bio active – no longer bio available to your body.
      A damaged or “deactivated” nutrient molecule, or any molecule, is not available to do anything. Oliver Leslie

      Reply
      • Oliver:

        According to Sally Fallon and Mary Enig, authors of “Nourishing Traditions” and “Eat Fat Lose Fat”, nutritional yeast is a super food with almost all forms of vitamin B except B12. It is also an excellent source of minerals such as Chromium. She advises that you look for nutritional yeast that has been processed at low temperatures which avoids the creation of MSG. She suggests Frontier brand.

        Reply
        • I am not familiar with the two folk you mentioned. are they chemists? Did they refer (or defer) to chemists? It will always be in the chemistry where the truth lies. Marketing can cloud certain chemical realities ( and the lay person wouldn’t know the diference).
          Yeast can be a “super food” ( another popular marketing term), but that requires that there is zero processing. Nutritional yeast is deactivated by heat – that means it was hot enough to do irreversible damage to the nutrient molecules (proteins are molecules). Once something is deactivated, it is deactivated – it can’t turn back on once inside the body. proteins are fragile and degrade all the time.

          Reply
          • PS I forgot to add that minerals are in fact “hardier” than vitamins and proteins in that they are not molecules. They are singular atoms, sole chemical elements; Iron (Fe), Calcium etc. They can be clusters of same but will only break down into themselves – salt will breakdown only to salt – iron to iron.
            However, minerals can easliy leach from their host plant or animal in the cooking process – drink the water u steamed your spinach in. Oliver leslie

          • Um…yeasts are deactivated only when they’re subjected to a certain temperature–usually between 110-125 degrees (depends on the strain of yeast). Low temperature processing for nutritional yeast is well below this temperature. They are simply dehydrated, not killed off.

            You may be having a love affair with chemistry, but I’ve got an educational background in microbiology. My knowledge trumps yours!

          • Oliver a quick search would tell you that Mary Enig has a Phd in Nutritional Sciences and was a faculty research associate in the dept of chemistry and biochemistry at UMCP. I think she has the credentials.

          • Roxanne – go to your lab, deactivate a protein or some yeast, and then swallow it and see if it is still bio active – biologically available. As you might know, u can’t do this – we don’t have the technology to see what happens inside the body – we can see in a test tube what happens – so in the tube see if deactivated yeast can do any thing.
            See if beer makers want deactivated yeast – no – it’s useless. People always forget or ignore the “de” in things; devalued, degraded, defunct, demoted, denatured – de dead, de useless…
            We kill many bacteria etc at the temps u mentioned – even lower temps can do it – pasturization is lower and still effective enough to make moot whatever it is they want to make a “DE”.

          • SO cal gal
            I googled Sally. I have also had many talks with the leading american schools of nutritional science, both online and on the phone. Not one of those schools has a course on nutrient damage – not one.
            There is no mention of nutrient damage in any of their courses (through out america). and when I say nutrient damage, i mean from a molecular perspective. And to study nutrient damage from a molecular perspective, which is the only way one can study nutrient molecules, you need to have the instruments in which to do so.
            The last conversation i had was with the one of the heads of one of these schools – they didn’t know what tools were used to study nutrient damage – They didn’t know what mass spectrometry was or Western Blot, or any other means of studying nutrient molecules (proteins and amino acids in particular). They also had little if any knowledge of the chemical makeup of many if not all the nutrients in the spectrum – one would think this is critical to talking about nutrition.
            I am currently involved with bridghing the gap between what these nutrition schools no and are teaching, with a curriculum that includes at least a base understanding of what certain criteria can impact (put stress upon) various nutrient molecules. Vitamin C for instance is affected by light, heat, oxygen, and a host of other variables. The juice from a fresh bit apple is difeerent from apple juice in your jar – that is a chemical reaction caused by light and oxygen – that chemical reaction is a chemical change – the molecules have changed.
            It is this molecular understanding that we need to incorporate in to the food eating and healthy eating narrative – if you notice by my posts on this and other threads.

          • Oliver: If you don’t know who these two ladies are then you are on the wrong blog, lol. Sally Fallon is the president of the Weston A Price Foundation (WAPF). Mary Enig is the past president of WAPF and she has a Ph.D. in nutrition. Sarah Pope, AKA the Healthy Home Economist, is on their board of directors. If you disagree with these ladies, then maybe you should go visit another blog.

            Roxanne is correct in what she said about how nutritional yeast should be processed. That is why Sally recommended the Frontier brand.

          • Oliver I am happy to hear that you are actively researching better nutrition. The more that do so the better. But it is your attitude of I’m the only one that has all the answers is what I’m guessing most on this blog find irritating. Instead of joining in in the spirit of learning you attack anyone who you disagree with. I am also guessing that most on this blog understand that, as you put it, “certain criteria can impact (put stress upon) various nutrient molecules,” it is why we are here because we know that processing of food damages nutrients.

            You may scoff at Mary’s credentials as a nutritionist but I hold it in high reguards. Not only has she this education but her research work, as I pointed out, was in chemistry and biochemistry, the realm you are lauding. So she has incorporated molecular understanding, “into the food eating and healthy eating narrative.”

            I have a biology background but I will be the first to admit that I am not a source for such information but I am an intelligent person, I know how to research and read research. I also believe observational evidence is important. I may be way off here but based on observational evidence I do know that the dry yeast I used to use to make bread wasn’t deactivated by the process. Could it be a good nutritional yeast is produced that same way?

            My advice to you is to enter into discussions with respect for others in an effort to share what you have learned. I think it will be read and considered much more seriously that way.

          • Blair – My girlfriend is a nutritionist as well as two of my dear friends. My girlfriend however, ackowledges that she knows zip about nutrient damage. She knows nothing about moulecules and how they are effected or anything.
            The truth will always be in the chemistry. It doesn’t matter what creditials one has in an industry created by the food and health peoples, you should still know your chemistry. It also doesn’t matter how famous someone is at what they do – that doesn’t speak always to what they know or what they don’t know.
            Pfizer knows a great deal – do you think they don’t harm people with half of their products? They too are “qualified” and experienced. So too are the people at pepsi and Marlboro.
            What people have to realise (or not) is that the point of cooking is to create a molecular change – for color, texture, tatse, smell, shape, size, and a host of other reason we cook or marinate stuff – even marinating is a singular process having to do with creating a molecular change. Putting lemons on raw meat or fish can “cook” it by simply creating a molecular change to the proteins. The acid degrades the proteins.
            99 percent of what we do in the kitchen has to do with changing molecules – we forget however that nutrients, vitamins and proteins etc, are molecules. When we fry an egg we change everything about it – it’s shape, size, smell, look, feel, texture, taste, etc – these are all molecular changes (irreversible ones at that). So we are led to believe by food science and marketing that all of these molecular changes have occured, but the molecules that are the nutrients have not changed – that they are somehow impervious to heat or acids or light and oxygen or many other things that happen in the kitchen.
            I love an omellete as much as the next person, but i don’t kid myself for one second about it’s nutrient value. I get, everyday, my nutrients (proteins, fats, carbs, vitamins, minerals) from nuts, salads (spinach etc), fruits, veggies (uncooked), seeds, sashemi (both the beef and the fish ones etc).

          • So cal
            I have not attacked anyone here. I have been pleasant and responded to everyone in kind – even the one who called me clueless – I didn’t respond to her with any vitriol.
            I am no different from anyone here in saying and sharing what i know with others. I learn a great deal from these forums – I can also teach as well. The original post was intended to inform (teach) us something.
            There are plenty on here professing what they know and what there experiencs have been – and I am fine with that.
            I don’t have all the answers, just the ones about nutrient damage. Nutrient damage from a molecular perspective is not an opinion based issue. When you look in a microscope and see a dead cell for instance, there is no opinion about wether it is dead or not – we don’t need someone else to come in the lab and check it out – a lot of chemistry is trial and error with reactions – but once u know that reaction it is the same always – true red and true blue will always make purple. 2 atoms of Hydrogen met with one atom of oxygen will always make water – and so on and so forth.
            I am not smarter than anyone. we all know what we know and we share. I am not attacking some one who disagrees with me. I never wrote back “u idiot…….” No, I didn’t nut my stance on the chemical facts (and they are facts) can’t change. What am i supposed to do? It’s as if someone is telling you that your name isn’t your name.
            I didn’t feel i was speaking bad of the lady referenced. I was just sharing myu experiences with some of the other leading nutritionists in america. I will be working hand in hand with many of them in the up coming months. I have been in contact with folks at Columbia U in NY and we are working on a nutrient damage initiative. If you go to Change.org and type in nutrient damage, you will see a petition i have started to coincide with my other efforts to bridge the gap to what chemists know and what the other fields know in that we can have proper labeling of the foods we buy and eat.
            This fall, I will be meeting with the folks at UNICEF to carry these issues across the globe, to places like Niger Africa where there is so few nutrients and the ones they do have are damaged.
            It is never, never, my intention to insult, put down, or belittle anyone. My work here in the NY has always been about showing folks a new way of thinking about food and ways to feed families better by making smarter choices with their few food budget dollars. I am sory if I have offended anyone Oliver Leslie

            Dry yeast can be different from heated yeast. You can’t take the yeast that was used to make bread – back out of the loaf and use it again. If you took a pack of seeds and baked half of them and then planted all of them, only the raw ones will germinate.
            There are some seeds that can lay dormant for centuries, and then have water added to them and they will germinate, but if you by one way or another deactivate any of the natural biological functions, then you’ve killed it.

          • PS Blair
            The nutrient damage petition is in it’s infant stages. We have not begun to effort getting signatures – the few on there now are probably folks who surf that site. This was the first time i mentioned it publically. We have not sent out emails or facebook tags or tweets or anything as yet.
            It is secondary to what we will actually be doing in the fall with UNICEF, which is to gather some independent chemists in order that we can put together a comprehensive study that layfolk can read and understand. The American Chemists society (ACS) has done many tests that speak to nutrient damage but no one has heard about them and no lay person can make sense of them. And apparantly the FDA doesn’t feel the need to tell people that proteins in cereals are damaged – even though they have the tests results.
            It’s the same way the FDA allows Trader Joes to list their almonds as raw when since 2007, they can not be. It is illegal to sell raw almonds in the US – but they still label it as raw. I also wouldn’t trust them on their organic labeling.

          • Oliver: I did not nor will I read the rest of your posts. Why? Because I do not wish to argue with you. If you do not respect Mary’s credentials, knowledge or reseach and have not read her work, there is not much for us to discuss. The Nourishing Traditions book is why most of us are here. Bashing what Sarah is teaching and what other post is not the way to win converts to your way of thinking. It is a real turn off.

          • Blair – I am not “bashing” the way anyone is thinking – actually I am doing nothing different from what anyone else is doing here – sharing what they know. Where is the bashing – to say i disagree and how and why I disagree? – Then we are all bashing. Then the back and forth about which corn is GMO or not is bashing, or what is organic or not is bashing or any number of things put forth in this thread.
            I did not bash the PHd lady. All I said was the field of nutritional science is at a loss when it come to knowing the science of nutrients – which is strange to me. It is not bashing nor being mean if I am not impressed because someone has a degree as a nutritionist. You can get a nutritionists degree on line – for $500 bucks, in one year. Can a heart surgeon do that?
            Ten years of med school is impressive and even they get stuff wrong – check all of the malpractice suits that exist in this country.
            We have so many PHD economists in the grand nation – how is that working out?
            The reason so many people suffer from some type of vitamin defeciency is because they damage their vitamins. You tell me why so many people are deficient in vitamin c or a or b and d, if there is no nutrient damage existing anywhere – why do you offer up a donut as “okay, that is not nutritioius” – Why not, it has eggs in the batter or flour from wheat soy or corn, and a host of other original whole food sources. It’s not nutritios becaue the nutrient molecules are damaged and that is something no nutritionist can tell you.
            For a nutritionist not to know that there is no difference between brown rice or white is negligent – same with whole wheat or white bread – a chemist knows that neither white bread or organic seven grain whole wheat bread has nothing bioactive in except for some toxic trace peptide elements. Does your nutritionist know that? The mill houses, those who mill the flour from wheat or soy or corn tell us that significant damage is done to the nutrients because of the heat in the milling processes and thus most flour has to be enriched or fortified – yet the temps with which we use the flour, for baking frying ect. far excede the milling temps.
            All of you, take a slice of bread, any type, and let it sit on a shelf – it will never biodegrade – NEVER! Bread is so dead that you can let a slice sit on a shelf for as long as you want and it will never breakdown or biodegrade or experience any of the natural processes of decay that all other real organisms experience. It will harden once the moisture evaporates but that’s it. There will be no discoloration, no change in size and shape, no odor, nothing. There will be zero biotic activity. Even mold is hard to come by with many of the breads these days. Bread may mold, but that is a topical dynamic, one that can occur with inorganic things like your household sponge or washcloth when left in a warm moist environment. You can find mold on the surface of bricks and bathroom tile even. Mold and bacteria has DNA, bread does not. But just like that sponge, your slice of bread will never bio degrade. It will never breakdown from the inside like all dead things do as well as topically, on their surfaces etc.
            Bread has the decay rate of a plastic bottle — 400 years. There is nothing in bread to “give back” to the universe, like an apple or a dead mouse — which will be decomposed long before your slice of bread even hints of going anywhere.
            You can try this uber low tech test on your own; take any slice of bread and put it on a shelf with a few true organic items – a peach, a potato, some broccoli, a slab of raw beef or chicken. Watch how all of those things breakdown and go bye bye after some time – the last item remaining will be the bread showing zero signs of change. You can even watch which foods the flies will attract to (not the bread).
            We should only be eating things that perish, that decompose, that bio degrade.
            Who is telling you about that? No one. Your nutritionist will tell you to boil the beans to get rid of the toxic elements – do they not know that most toxic elements are hardier than the good elements and if you deactivate the bad ones so too go the good ones, rendering your lentil or soy bean an empty mass of starch – this is also the case with rice or pasta etc. But of course pasta is made from flour so that is void of nutrients as well – except for the toxic remnants which bring about issues like celiac etc.
            People want to debate about whether corn is organic or not – it doesn’t matter once you boil it in terms of nutrients. Some will even tell you corn was not meant to be eaten by man – the body can’t process or digest it – check your toilet for corn scraps — I’m just sayin
            How is it that nutritionists get to lead the health dialogue yet know little if anything about amino acid synthesis and the derivitive nature of ? How is it they can’t tell you what “C63H88CoN14O14P” is or the many things that can damage it, yet they can recommend it?
            How is it nutritionists can tell you white meat is better than red yet they don’t realise that once you cook either, it doesn’t really matter. How is it nutritionists don’t realise that once any beast, human, pig, cow, bird, has died it immediatly starts to break down all of the good proteins ( by specially designed enzymes), and that in the decay stages, the good nutrients are one of the first things to go – so if you want real protein from an animal you had better eat it fast and fresh like the lion does.
            I am sorry if I don’t always follow conventional lines of thinking and that it can at times take the thread down a different path – I don’t hate any of the hard working folk who are nutritionists – my girlfriend is one. If what I am saying turns you off then you don’t have to read it – but u can be sure on a site that hundreds read, some people will be like “hmmm, let me look into that on my own and see if there is any merit to it – let me see if all almonds are indeed not allowed to be sold raw in america – or anything.
            people post some incredulous stuff on these forums – I check them out on my own to see the merit of what they say while some just outright demnounce them – but it is a forum for all peoples, and just like not every one will not agree with me, some will heed somethings i have to say and go and seek further their version of the truth. That is supposedly the beauty and benefit of these types of forums.

  15. Nickole Stone Wells via Facebook August 21, 2012 at 2:21 pm

    You MUST try adding Nutritional Yeast to your popcorn. Delicious cheesy flavor and so healthy!

    Reply
    • I second this! I have hippie parents and at least once a week growing up we’d pop several batches of popcorn in the wok, and top it with melted butter, salt and Nutritional Yeast!!! We would make enough to snack on for days afterward. It’s SO yummy. Now all of us kids have converted our spouses and children… I went to my 9yr old nephews birthday party and what did my sister-in-law have for a snack… Popcorn w/Nutritional Yeast, butter and salt!

      My husband and I prefer to pop our popcorn in coconut oil(although, I’d like to try my homemade lard), and we’ll even mix more coconut oil in with the melted butter to pour on top because it’s so yummy!

      Reply
  16. Kim Maize via Facebook August 21, 2012 at 2:39 pm

    Corn feeds yeast. With a yeast epidemic, you might want to be careful with eating too much. We used to have air popped popcorn all the time. Could never figure out why my son’s bowel movements would be horrid smelling and messy. Then we stopped eating it and it got better.

    Reply
  17. This may seem like a stupid question, but is there a certain way you have to soak the corn for popcorn, or can you just soak it in the lime water a couple hours and then just let it air dry out for a while?

    Reply
  18. Karen Stefanski-pascale via Facebook August 21, 2012 at 2:52 pm

    85% OF all corn is GMO, only USDA ORGANIC IS OK, they have proven that the GMO’s and pesticides are lowering men’s sperm counts and testosterone, 50% lower than in the 1950′s …we dont know the effects to women yet but …..corn is a big allergen for lots of people..mostly cause its altered….

    Reply
    • Also there is an epidemic of stillborn cattle and GMOs are linked to that. Some scientists who have found this out have been dismissed from their research institutes.

      Recently I was in line behind a pregnant girl opting out of being scanned at the airport. She said TSA had told her the machine was ‘safe’, but then she went on to say, “I already had two miscarrages and I want to do everything to avoid another one.” Two miscarrages under the age of 25…..so young?

      One renown midwife who works in Bali has described a dramatic increase in low birthweight babies and stillborns due to malformed embillical cords. GMO corn was
      introduced to Bali eight years ago.

      Reply
  19. Alana Barr via Facebook August 21, 2012 at 2:53 pm

    i don’t eat much of it, because of the yeast issue, however, we did plant organic popcorn in our garden this past spring (just put the organic kernels that you would pop on the stove and ta-da!), and it was THE BEST popcorn i’ve ever eaten. the kernels were a dark orange color and sweet/nutty tasting, and we had the added benefit of knowing exactly what was in the organic compost that we fed it with. my six year old son planted it as his summer project, and was so proud of himself when he got to harvest it. i don’t think he’s ever enjoyed a treat so much as when he had his first bowl of homegrown popcorn with organic butter and sea salt. :)

    Reply
  20. Corn is not a healthy food. In fact Corn = fungus & is in everything we eat. It’s everywhere.

    Dr. Ruth Etzell published in a 2002 Journal of The American Medical Association (JAMA) article that corn was “universally contaminated with mycotoxins,” each fully capable of causing breast cancer.

    Aflatoxin is a mycotoxin produced by the mold Aspergillus.
    Acute aflatoxin poisoning can cause vomiting, abdominal pain, cerebral edema, convulsions, coma and death. Chronic aflatoxin exposure leads to a high risk of developing liver cancer and suppression of the immune system.

    Reply
    • It’s funny you should say this! I had some blood testing done a few years ago to figure out why I was so bloated (wheat AND gluten were causing it), but the mold aspergillus was in there and the doctor was very surprised to see that in my results, and especially since it was at the top of the list. Well, I had been eating popcorn like there was no tomorrow! You’ve help me figure out something that’s been bugging me for years! I could not for the life of me figure out why mold was in my blood test results!!!

      Reply
      • Actually, Aspergillus mold (genetically modified) is used to ferment corn liquor and other corn waste to produce CITRIC ACID and LACTIC ACID. You probably have a lot of citric acid in your diet and didn’t even know it. Citric acid is used as a degummer when refining most oils including coconut, sunflower, olive and safflower. Also, citric acid is used to keep berries fresh longer (the little soaker pad in the plastic packs are saturated with it). Baby carrots, bagged salad mix and other processed produce in the produce section of the grocery store will contain citric acid as well. The soaker pad in meat and chicken products is also saturated with citric acid, but most are processed using citric and/or lactic acid as are many wild caught ocean fish and shellfish. Citric acid is added to ice that is used on the boat to store fresh caught fish and shellfish until it reaches the dock (it delays black spot and degradation of the catch). It is also used quite frequently as a defoamer for maple syrup production and it is not listed on the label. If you use soap, shampoo, or body wash with more than three ingredients (fat, lye and water), chances are you are dousing your body with it in the shower as well (and therefore absorbing it through your skin). BTW, if you get sick from eating too much citric acid, don’t expect to find an OTC or Rx drug that doesn’t contain it as well.

        All of these things are a corn allergy sufferer’s worst nightmare because citric acid does not have to be listed on the label if it is used as a processing or packaging aid (look at the label for baby carrots and you won’t see it there). Everyone can see that citric acid is on almost every processed food label in the store, but no one knows it has “infected” our fresh vegetables and meat. Oh, and the organic label is no guarantee as citric acid is approved for use on organic food even though it is made from GMO corn.

        There is not yet a GMO popcorn on the market, but mycotoxins are a pretty good reason not to eat any corn products. I may be biased (since I’m allergic to it), but I think ingesting any corn in this country is just crazy reckless……
        kristyreal\’s last post: Cure a Tooth Abscess – Corn Free

        Reply
  21. Margie Shay via Facebook August 21, 2012 at 2:57 pm

    I do enjoy popcorn! My favorite right now is hot air popped then drizzle with melted coconut oil and cinnamon. Sprinkle of salt. Yummy

    Reply
  22. Margie Shay via Facebook August 21, 2012 at 2:59 pm

    Kim, you might try increasing fermented, and probiotic foods. I find often it’s not that we need to eliminate whole foods, it’s we need to have balance and include ferments to aid in a healthy digestive system. just a thought.

    Reply
  23. Rebekkah Smith via Facebook August 21, 2012 at 3:02 pm

    I understand why people are criticizing corn because “it’s in everything we eat”. But, it’s not in everything my family eats. In fact, it’s in nothing we eat, because I make everything myself. So, no guilt for me about eating popcorn or some good local corn on the cob! It’s important not to demonize all corn. It’s not it’s fault they put it in everything. A little real, non-GMO corn is fine for most people. Unfortunately, most people get enormous amounts…

    Reply
    • My sentiments exactly – it’s all in the balance of foods and also the way they are prepared.

      American Indians subsisted on a high-corn diet without falling prey to cancer. Most people are overconsuming it in the form of processed foods, and what IS being consumed is genetically modified and improperly prepared. I really believe that is the issue rather than the beautiful, whole food itself.

      Blaming the whole food itself when it has been consumed happily for a long time rather than investigating what may be different about it now that it is causing issues is just lazy science!

      Reply
  24. She is such an idiot and I really wish she would stop blogging. Corn is a STARCH, high glycemic index, most of it is GMO and even organic corn causes intestinal distress whether we sense it or not. It Causes inflammation which is the cause of diseases like heart disease, diabetes and auto immune diseases. This is NOT A HEALTHY snack.
    Can’t stand this woman, And people are sharing this garbage on others and my feeds (no I don’t subscribe).

    Weston A Price should fire her

    Go Paleo

    Reply
    • Mike,
      If you disagree, then simply speak your truth as you see it, and respectfully disagree. I think this post has been responsible in that it provides several snack options, gave caveats, and recommended moderation.

      Reply
  25. Kim Maize via Facebook August 21, 2012 at 5:04 pm

    Thanks for the thought, Margie. Yep, he takes a 10 billion probiotic before bed. I also make my own yogurt and fermented cabbage. I planted the oldest variety of sweet corn I could fine from a non-gmo source hoping that would be better. We enjoyed some the other day, but he still couldn’t tolerate it. I really think it has to do with the whole yeast issue. A blood analysis showed quite a bit of yeast in his blood. Yeast/fungus is a pain to get rid of. Ever had athlete’s foot? So when trying to get rid of yeast, you have to be agressive. That may mean eliminating the foods that feed it. Once in a blue moon, we will have some popcorn as a treat:)

    Reply
  26. Corn has gotten a bad rap due to GMO corn and overfeeding of corn to livestock. People like to deal in extremes. Fact is, there is nothing wrong with corn. I love corn and it is indeed a traditional food and very healthy when source properly (organic or nonGMO) and prepared correctly and eaten in moderation if not sprouted or soaked first.

    Reply
    • Tradition is a relative term. We have been on earth for 7 million years. We started eating corn only in the past 7 to 10 thousand. Organic or not, once you boil, roast, pop, fry or any of a number of cooking methods, you have damaged, beyond repair, all of the critical nutrient molecules rendering only a starch product.

      Reply
        • Roxanne – You could do us all a great service if you simply provided evidence agaisnt what I am saying. You tell us when we started harvesting corn – a million ys ago? 2? 5? how about as soon as we started walking up right?
          I am clueless, so give me (us?) the clue.
          And then explain to us what happens to the molecules inside corn at certain temps – tell us something other than I am wrong.

          Reply
          • Thanks, Oliver. Science over fantasy is my goal and I appreciate any educated explanation to how I can stay healthy. I want to actually know the truth, not what someone wants to believe despite the facts. Sure hope one day we can figure out exactly what’s good for us and what isn’t. Sounds like we’ll all be eating raw food. I’m good with the raw veges but the protein is hard. Gave up raw oysters because of the bacteria? Now wondering if that was the right thing to do. Haven’t been able to try any other raw protein yet but I expect the day will come. Thanks again, and thanks for sticking it out despite all the less-than-educated and sometimes mean-spirited comments.

      • oliver, thanx you so much, iv been feeling this way for a long time. i even cook my eggs on super low, take a half hour to cook em lol… im going to look up that site you were talking about . i cant wait to watch you and your buddys change the way we think of food.. its about damn time !!!

        Reply
  27. I really love a lot a of these recipes. I agree that corn is no good. Any grain that is puffed by air becomes toxic to the body HOWEVER you have given me lots of snack ideas for myself and my little ones and I really enjoyed the video.

    Reply
  28. Kim Maize via Facebook August 21, 2012 at 5:59 pm

    Oh, he has some leaky gut, too. Working on healing the gut. Once it’s healed and florishing with good bacteria, he may be able to enjoy corn again without the negative effects. But for now we will do without or with very little. Even after, it will still be a blue moon treat. With most american’s on a american diet having leaky gut and systemic yeast, probably not the best to recommend this as a healthy- good for you- snack that you don’t have to worry about eating.

    Reply
  29. I have a Paramount glass popcorn popper for the microwave which use NO OIL! It is wonderful and will never again pop corn in oil….but of course then I drizzle melted REAL butter over top and season with sea salt…..Not just any popcorn will do either…I buy an Amish version that is medium hulless…AHHHH…the grandbabies call it Mimi’s Special popcorn. It doesn’t get any better than that.

    Reply
    • I’m glad you’re using real butter, and have found an easy way to pop popcorn… But using a microwave is never a good idea. Please do some research on them! They’re very “easy to use”, but SO bad. I’m sorry to be negative… It just kills me when I hear people are using microwaves.

      Reply
  30. I love homemade popcorn! I remember several years ago when I finally switched from the microwave garbage, I actually had to google ‘how to make popcorn on the stove.’ Thought my late grandmother would have gotten a kick out of that one. I pop mine in either coconut oil (ex. press) or ghee and sometimes use a little bacon fat from drippings from good, pastured bacon. Delicious! My favorite topping is celtic salt and a drizzle of raw apple cider vinegar. Kind of reminds me of salt and vinegar chips. Soooooo yummy!!!

    Reply
  31. You have hit me straight in the heart again, Sarah! Popcorn is the LAST thread of my old eating habits I need to break…sigh. I still pop our organic kernels in the microwave (gasp!) I KNOW-I know-I’m killing it, wasting it, but I’m too lazy to do it on the stove top. I won’t use the microwave for anything else! Okay…thanks to your video I’ll have to give your way a shot.
    Megan of RojerThat.com\’s last post: Where Do You Get YOUR Free Music?

    Reply
    • Megan I will give you another nudge to not use your microwave. I read that not only does it destroy the nutrients in the food you cook in it but also anything in a 10 foot radius. In my kitchen my spices are in the cupboard right next to the microwave so that would mean it would destroy all the good properties my costly organic spices provide. In my house it’s a, “kick you to the curb’” offense for using the microwave for anything other than the clock or timer on it.

      Reply
      • I’m just curious why you even have microwave. Is it built-in and not convenient to remove it? Can’t you just get a timer and digital clock instead? I’m very new to “Traditional” cooking (haven’t even read the book yet, actually). Although I’ve heard of the dangers of microwaves for many years, I still have one. It hasn’t been until the last few weeks that I started exclusively using my stove/oven for heating/cooking. I was just curious whether you too are in “transition” or if you still use it for certain things, or if you just haven’t felt the need to physically get rid of it yet.

        Reply
  32. I found this article exciting as I love popcorn (though my body doesn’t). I had heard from the traditional food community that it was not good for you I guess because it can’t be soaked etc and that it was hard on the digestive system. I heard it should be eaten sparingly if at all.

    Reply
  33. Question: I use the microwave to pop organic popcorn in virgin coconut oil. I’m interested in getting and air popper but if I remember, they seem aluminum-y inside. What kind of metal do they use inside them? I burn my popcorn when it’s on the stove so I need either microwave or air pop.

    Reply
    • I second the recommendation of this type of popper. I tried for years to get consistent popping in a pan on the stovetop or over a fire and never got there. I’m not much for kitchen gadgets, but if you make popcorn a lot, these are well worth the investment. Most of them are constructed very poorly. The newest one we got, the Sweet and Easy Snack Machine seems heads above the rest in build quality. It’s stainless and direct drive instead of geared, which is where many of them go bad or catch a lot while turning. They are also good for roasting coffee.

      As for Corn, organic, GMO and otherwise, corn is wind pollinated over long distances (2 miles). Since GMO corn is now ubiquitous, there is hardly such a thing as a safe zone for growing organic corn. Also, the quality of corn kernels is affected by the pollinator which is unusual for a plant. In other words, the color and flavor of the corn Kernel can be affected by the pollen it receives. Most seeds don’t show new traits until the plant is grown out from the fertilized seed. There are also reports that most Organic corn is already contaminated. It can be grown from a non-GMO variety, but pollination is an issue and unless the corn is genetically tested every generation, there is no telling that it is clean. So, you can see the boat we are in. It is probably that almost all of us are already eating at least a small amount of GMO corn. My girlfriend is trying to grow a number of heirloom corns and even here in the mountains we can’t be sure we have clean air. Our nearest neighbor less than 1/2 mile away just told us he’s growing corn from seeds his brother sent him. His brother works for a mega seed corporation. Bummer. Fortunately California is about to vote on a GMO labeling law and we’re hopeful it will pass. Its still too late to salvage the gene pool though. Ways could be found to grow clean seed, but not large scale crops for consumption.
      Steven e\’s last post: Some 19th Century References on Biochar Use in Europe and America

      Reply
      • I share your concerns Steve on the GMOs. I’m in CA and working on the campaign to label them. I’m not really a popcorn eater but I have noticed that Tropical Traditions sells popcorn. A lot of their stuff is grown specifically for them by farmers. Many of these farmers are in Wisconsin and farm in small isolated valleys where contamination is very unlikely. Let’s all hope that we can get this GMO labeling law passed and that that will help reduce the use of GMOs while we still have some uncontaminated seeds. If we totally pollute the supply in the US we do have some hope that we can still get non GMO seed from countries that have banned them but I hear that contaminated seeds are “accidentally” being sent to them as well.

        Reply
  34. I simply want to let you know how valuable your website has been to my family. I subscribe to a number of healthy eating sites, but yours is head and shoulders above the rest. There is endless great information, and your recipes are excellent. Your website is super!

    Reply
  35. I love popcorn and eat it all the time. Unfortunantely, I use to do it the old fashioned way, but I have gotten use to eating all of the commercial bagged stuff. I do eat popcorn at the theaters (when I DO have the money to go), and I rarely eat microwaved popcorn anymore. So I am getting there… Will be investing in a new popcorn popper and better quality seeds! Thank you Sarah!

    Reply
  36. What would happen if popcorn is soaked and dried? I had read that if popcorn doesn’t pop to place in a tightly sealed glass jar with a little water. I’ve never tried it but I wonder if it would work.

    Reply
  37. Wow, touchy subject! You might add this to your list of most controversial subjects Sarah! ;-) It almost rivals, “What? White Rice Better Than Brown?” Think I’ll keep my opinions to myself on this one! ;-)

    Reply
    • Lol… It’s so funny what subjects become “controversial” on the blog. I’m glad Sarah keeps posting no matter what people say:D I love you Sarah!

      Reply
  38. Hi Sarah:

    I am sorry that some people are being so rude to you. Why can’t people disagree using a civil tone? Why do they feel they need to express themselves with curse words and name calling? I know that you are a big girl and can handle it, it just bothers me that people think this type of behavior is okay. You are always respectful and you do not deserve this.

    According to Jeffrey Smith, author of Seeds of Deception, popcorn is not GMO. It is a different stain of corn. I have always wondered if it could get accidently cross-pollinated with varieties of GMO corn that may be planted near by.

    I would love to know what you think is a good rule of thumb on how often one should eat popcorn. I make it on the stove in expeller-pressed coconut oil and top it with grass feed butter, sea salt and nutriotional yeast. There are few snacks that my son likes, so I am glad to know that popcorn has an additional nutritient that is beneficial.

    Thank you for all the work you do to help those of us that want to eat healthy! :-)

    Reply
  39. I tried air popped popcorn and it was bland, but then I was trying to eat like the so called experts advised and no butter or salt. I saw an episode of Good Eats with Alton Brown and he cooked his popcorn in a stainless steel bowl with some salt and olive oil and I like it that way. I hope to get some coconut oil and fix a batch soon. Didn’t know anything about soaking it or anything.
    As to the rude comments and profanity, maybe some good organic soap and an old fashioned mouth washing might do the trick. My Mom and Grandma sure used it to good effect and taught us to be civil to one another. I really enjoy Sarah’s post and thank her for taking the time and effort to present these videos and information and the other people who take time to try and help each of us reach good health and vitality.

    Reply
    • Come on, Peeps, are you really saying you don’t hear curse words anywhere else? Never watch TV or go to the movies, never use the internet? Your choice, of course, but this is a public forum and others get to say what they want to as well as you. Even Sarah doesn’t care, she didn’t delete the comment. Welcome to the present in America. It’s just a word. Seems like a pretty silly thing to get in a twist about when there’s so much pain in the world.

      Reply
  40. We eat lots of homemade popcorn around here—especially since I have been phasing out some of the less than healthy snacks we used to eat! Based on some of the comments maybe I could pay attention to whether it bothers us or not….my son is being diagnosed with asthma and I have to take away so much from him. I would not like to have to give this up too.

    Reply
  41. I love popcorn with butter and nutritional yeast. But I’m avoiding grains rightnow since I need to lose some weight. Any carbs I eat go RIGHT to my gut. Maybe if i add enough butter it will delay to absorbtion enough that I can have some every once in a while. I noticed that it has a high glycemic index but a low gylcemic load, so maybe it isn’t totally out of the question. This is a terrific idea for my kids’ lunch boxes. I’ve struggled with what to give them everyday. Thanks for the post!
    Rebecca\’s last post: Homemade Powdered Laundry Detergent

    Reply
  42. I love popcorn made on the stove top with coconut oil!

    I would like to request a blog post on ideas of
    Things to send in a care package to someone. I have relatives starting college and would like to send them a care package, but can’t in good conscience send the usually candy bars and ramen noodles most might send to a college student. Any ideas would be appreciated!!

    Thank you.

    Reply
  43. I’m one of those people who makes popcorn from scratch and I always use either ghee or coconut oil just as Sarah recommends. I did it for health reasons but my popcorn has been so popular with guests and grandchildren that I know I’ve found the perfect solution for a cheap and healthy snack.

    Reply
  44. We make popcorn on the stove top with a Victorio popper, you know the whirly kind! Stainless steel, extra thick bottom. we use organic popcorn from Azure Standard, some times we get the rainbow kind, it’s natural not dyed, made with white, black, and yellow corn. We add our coconut oil (virgin organic from Tropical Traditions) and a blob of organic virgin red palm oil. then we grind in our sea salt right into the oil and throw in the popcorn and pop it up! It comes out flavorful and salted! and yellow! covered with antioxidants, that are not damaged by heat cause red palm oil is one oil that can handle it! it’s extra healthy that way! but i have to try nutritional yeast now! anyway my kids love it and so do my cub scouts! they ask for it every week for the snack and tell me i make the best popcorn ever!

    Reply
      • Sarah, it’s NOT TRUE that Chipotle restaurants use all non-GMO corn! There was a big issue with them not disclosing their ingredients last year (2012) and they finally did and have GMOs listed in their products. Disappointed a lot of people, but I wasn’t completely surprised. I’ve emailed them a couple times about this issue. Here’s a link to their ingredients statement and you can see a number GMO notations: http://www.chipotle.com/en-us/menu/ingredients_statement/ingredients_statement.aspx

        HOWEVER! Chipotle just last week – October 2013 – stated that they are going to be non-GMO by some point in 2014 (not animal feed though). Price will rise a little (they state 3 – 5 %). I hope you or you readers weren’t eating corn chips or other Chipotle items (lots of soybean oil, but they’ve started to phase it out) thinking they were non-GMO. I’m perplexed why you wouldn’t have looked into this further….??

        I realize this is an old post, but I wanted to let you know. Chipotle is definitely one of the better small, quick food restaurant chains, with a focus on healthier food and an awareness of the problems in our food system. But they aren’t perfect or 100% non-GMO (yet). They will apparently be the first chain type restaurant to be non-GMO when they achieve that in the next year or two.

        They just put out this interesting video about the food system; so good that they are aware and seem to care: http://www.youtube.com/watch?v=lUtnas5ScSE

        Not all corn is GMO for sure, but you have to be very careful. Even at farmer’s markets now you are starting to find GMO sweet corn which was introduced in 2012. You have to ask and/or get organic corn at farmer’s markets!

        Reply
    • Yes! I really wish people would spreading around this rumor! There are dozens and dozens of strains of corn. Not all are GMO. Organic and heirloom corns never are!

      Reply
  45. Sarah in the video I just watched on making healthy snacks is there another flour that can be used besides arrowroot? I have a sensitivity to it and can’t eat it.

    Reply
  46. Hi Sarah

    Would it make sense then that homemade corn chips in palm oil or coconut oil would be good for you too. We love taco salad with these.

    Reply
  47. I love popcorn, but it doesn’t love me. Migraine headaches, joint pain, difficulty thinking and breathing; just not worth it. I don’t allow any corn products in the house – it does the same thing to the rest of my family, as well.

    Reply
  48. I love popcorn also. However I no longer partake. It is high in carbohydrates which creates a very high insulin response in the body which in turn throws off blood sugar levels and adds to weight gain. There are other snacks that are healthier.

    Reply
    • The problem is you have read each and every one of them. I don’t see the reason to lie to the thread. If you disagree that is fine and healthy, but to read each and every post and then say you didn’t read them is untrue.
      And u say they’re too long. Too long for what? Where do u have to go -You’re sitting here at night on a food forum.

      See So cal, that is as mean as I will get – but obviously in direct response to his/her post
      I suppose i could have taken the high road – i am not perfect, I am working on it – besides sometimes it’s fun to mix it up with folks who have nothing real to offer a thread.
      I’ll be nicer in the mornin – i too am a work in progress

      Reply
      • oliver_you_are_wrong April 16, 2013 at 1:13 am

        It’s really quite simple, and anyone with a scientific background could tell you if your posts weren’t so long and boring. The human body does not and CANNOT absorb whole proteins, it absorbs amino acids, which are individual components of proteins. The entire stomach is an organ designed to break down proteins. Cooking evolved so it made this process easier for the human body. A “pre-digestion” if you will outside of the body. If cooking had no benefit, we wouldn’t be cooking. We would just be eating eggs raw instead of making them into an omelette. In fact, some notable scientists have hypothesized that cooking is one of the main evolutionary reasons humans have become so dominant, as it allows us to offload energy-demanding catabolic work externally, which no other species on the planet is capable of doing.

        You obviously have an active mind, but not an open one. Stop being so cocky and boring and listen to people when they say that you are wrong.

        Reply
        • Wow! Finally someone that posted a response to Oliver that presented a different opinion that wasn’t simply a reproachful putdown of his knowledge. Up until this post every chauvinistic response has simply been inane drivel which to a newcomer (me) made it rather clear that: 1) there was not a great deal of incisive academic based participants present in this thread and 2) Oliver was probably right on all counts.

          While Oliver is clearly enthusiastic and perhaps a bit dogmatic in his opinions, as a person who stumbled across this forum as a completely unbiased seeker of knowledge, I none the less didn’t find any of Oliver’s comments particularly disparaging to a significant degree- to the opposite they were informative.

          In contrast the responses to his posts were by and large emotionally charged hostile invectives that sought to disparage him rather then respond to the highly interesting and apparently unconventional points he was making. With the sole exception of the response above, so unfortunately entitled “oliver_you_are_wrong, I found that no one could controvert his assertions that seem to be clearly supported by scientific substantiation.

          I look forward with apt anticipation for Oliver’s response to this first legitimate challenge to his assertions.

          Incidentally, I found this post after getting sick eating “movie popcorn” (gasp) with my daughter. We both love the Daddy Daughter dates to the movies and I was searching for evidence that “Popcorn was not good for kids” and came across this forum which at first I thought might save popcorn, and who knows maybe even Christmas for her. Alas, the debate continues along with my current indigestion. Oliver and Oliver_You_Are_Wrong have at it.

          Reply
  49. My husband and I own a movie theatre. We serve popcorn that is gmo free and organic. it is popped in coconut oil and will add real butter on top for those who want it.

    Reply
  50. Does air popped pop corn have the same benefits as the stove top with oil pop corn? Or does the high temp of the air popping process damage the corn?

    Reply
  51. Pingback: Link Carnival | Things My Belly Likes

  52. I LOVE popcorn. LOVE, LOVE, LOVE! If the husband knows I’ve had a bad day, he makes me popcorn. If he’s in the dog house, he makes me popcorn. I’ve been known to eat it (alone) for lunch. Now I have some ammo to come back with when I’m told “it’s not healthy enough to eat alone!”

    Reply
  53. Hi Sarah,

    Love the video! Can you tell me…is air-popping popcorn OK? And then toss with butter or coconut oil, as you showed in your video?

    Thanks!

    Love,
    Mary

    Reply
    • So, how much bacon grease should I give my newborn – so that she may live to 91? Is that too young? Should I wait till she is 3 or 4 before I give her the bacon grease? Do you think maybe when she is a preteen, I can set her on the long and healthy path to a clearheaded 91 by starting her on a regimen of bacon grease?

      Reply
    • @chicknlil: Sounds delicious! That’s what I make my popcorn in — lard from pasture raised pigs (“happy pigs”) that I rendered myself. It is so nice to discover these fats from nature (existing for thousands of years) are the ones that are good for us, where as the man-made processed fats that have popped up in the last 100 years are actually the ones that cause heart disease! (Crisco was invented in 1911, the first heart attack recorded in our country was 1912) ;)
      @thecuriousone: I wouldn’t feed your newborn bacon grease. Breastmilk is best, however, if you are not able to breastfeed, Sarah has a wonderful video on how to make a superior homemade baby formula.

      Reply
      • Tabatha – it’s too late; i already fed her some bacon grease this morning ( a little messy on the clean up- a bib thing). I figure if it will help her to live to 91 and of sound mind, basically, if it’s a good thing, why wait. Why not get started on good things early. We start them on sugar early, that’s not a good thing.

        Reply
  54. Pingback: Popcorn! | SimplyDixon

  55. Pingback: The Utimate Real Food Guide To Super Bowl Parties « The Mommypotamus

  56. That was fantastic. She is so good to watch the way she pronounces some words ! Great snacks and great to follow. The tips about pumpkin seeds was news to me also – definitly changing the way i will eat them. Thanks.

    Reply
  57. Pingback: Got The Blues About GMO Corn? Two Varieties Remain Uncontaminated « The Mommypotamus

  58. Pingback: Popcorn! | Homemade Mommy

  59. hahaha you all literally just bickered over popcorn in 100+ comments. Cmon people, ITS POPCORN. CALM DOWN.
    Also, if you don’t like it or the idea of it, good for you, keep to yourself. Stop shoving your opinions down other peoples throats.

    Reply
  60. Pingback: Anorexia Hospital Meal Plan

  61. Pingback: Healthy Snacking: Apple & Ginger, Red Potato Crisps and Stovetop Popcorn | Sound Living Seattle

  62. I eat a bowl of popcorn every night and have lost 50 lbs. in the last year. I just pour 1/4 cup of kernels into a brown paper lunch bag and pop it in the microwave for 1 1/2 minutes. I sprinkle Kernel Seasonings cheddar jalapeno seasoning, red pepper flakes, and chili powder on it. Yummy!

    Reply
  63. Pingback: 15 Surprisingly Healthy Foods | MA Living

  64. Pingback: Healthy sweet cinnamon popcorn! Nommy | clean-munching

  65. Pingback: How eating popcorn can be a healthy choice | TheFemaleGene

  66. Pingback: Popcorn Chocolate Freezer Cake | Things My Belly Likes

  67. Hi!
    I found your video while trying to find out if popcorn seed &/or kernels are sprout-able; and is there a difference in popcorn seeds and kernels? It looked like I’d find the answer to my question here but I did not find it.
    Do you have any info on that? Can I sprout popcorn seed or Kernels (which one am I tyring to figure out, please?)?
    However, I did watch the video I’m commenting on now, bc I have some Qs re the info on the video:
    1a. I appreciate you informing us (readers/watchers) how to be healthy. I never knew about soaking my nuts and seeds and then toasting them. I’ve always soaked them, in hopes they grow a bit and i can eat all the goodies that happen while they are coming back to life!!
    1b. Are your instructions to then toast or dry them simply a way to make them more attractive to the general public’s palate? Or is the toasting and/or drying part of the process that makes the nutrients better. I’m so very interested bc I knew about soaking. I’m the daughter of person who used homeopathic remixes (she’s not a veggie, like I’ve been since age7, about 33yrs ago) but she was way ahead of her time, nonetheless. From what I gathered while watching this vid, toasting or drying is part of how to get out any bad stuff. Normally, what i do, if I’m not soaking for a few days and then sprouting (depending on the nut or seed) is stick it in my Vitamix serving by serving so that the nutrients coming from them don’t die via be pre-pulverized. I would really REALLY love to get put on the right track. CouldUwouldU help?
    2. So can I soak popcorn kernel, and then sprout them, or what? -I mean, can I sprout them like I do lentils and then eat them while raw?
    2B. … Or can I soak them and then I guess dry and eat them or something.
    * My main concern with popcorn seed/kernels is I want to know if I can sprout them, rather than popping them. After watching your lovely 8-min vid, I’m now ALSO (besides the former Q) wondering if there is a better way to prepare them for popping; meaning is there a way to get more nutrients by soaking and drying and/or some other method??
    Thank you and BlesSings to All,
    S:D

    Reply
  68. Pingback: Get your whole grain on! | gastronomiette

  69. I use only Orville Redenbacher whole kernel popcorn. Cook in corn oil in an old pot (dedicated for popcorn only) my grandma gave me which has seen 1000′s of pots of popcorn cooked in its lifetime. Drizzle with extra real butter and sprinkle with salt. Make enough to give the dogs a couple large handfuls before I salt and butter. I make this at least once every weekend (sometimes twice). Stove top popcorn completely ROCKS THIS WORLD!

    Reply
  70. Corn is not natural. It was genetically engineered by pre-columbian people living in Central America. Corn will not grow without man’s help. The people that have corn-based diets (Mexican food) suffer from obesity and diabetes when they live affluent sedentary lifestyles.

    As my father told me, “Don’t feed the horses corn, it will make them fat. Feed the horses oats, the corn is for fattening the cattle before they go to market.”

    Reply
  71. Jessica Collins via Facebook February 12, 2014 at 10:12 am

    “At the Seeds of Doubt conference recently, Jeffery Smith, executive director of the Institute for Responsible Technology and GMO expert, assured us that even though almost 90% of the corn grown and eaten in this country is GMO corn, popcorn comes from a different seed and has not been genetically modified. So, while you should assume that your Doritos brand corn chips and those sweet corn cobs on sale at the grocery store are Genetically Modified even though they are not labeled as such, you’ll never have to worry about your popcorn being GMO. Makes you feel a little bit better about ordering that large tub at the movie theater!”
    http://www.realnatural.org/is-movie-theater-popcorn-gmo-the-answer-might-surprise-you/

    Reply
  72. Tina Malone via Facebook February 12, 2014 at 10:24 am

    Popcorn breeds of corn on not GMO. I would still consider organic to avoid herbicides/pesticides, but no worries about GMO.

    Reply
  73. They have great prices on non gmo/ organic popcorn on amazon. You don’t “need” oil to make popcorn, or an air popper. Just heat a pot on the stove and cover it. I’ll usually melt some butter and ghee, pour it in a bowl, then when the popcorn is done pour it over.

    Reply
  74. Kent Bankus via Facebook February 12, 2014 at 11:09 am

    I believe if you do some research, you will find that popcorn is not a GMO. I would eat it even if it was a GMO.

    Reply
  75. I am trying to do better. I have bought a whirly popper and coconut oil…wow it is so good! I would have never made this healthy change had it not been for the pressure from my sweet daughter in love Shavaun Skaggs. I now see the light and am happy for it. :-)

    Reply
  76. Pat Vaughn via Facebook February 12, 2014 at 1:55 pm

    As long as the government continues to subsidize the destruction of food and fodder in the name of renewable energy, we won’t be able to afford corn products, beef, pork, chicken, etc.

    Reply
  77. Christy Mattingly via Facebook February 12, 2014 at 2:29 pm

    Air-popped popcorn drizzled with EVOO and sea salt is a staple snack in our family of seven. So much that I buy a 25lb bag of organic popcorn every few months.

    Reply
  78. Kent Bankus via Facebook February 12, 2014 at 2:35 pm

    Right on, Pat. It’s crazy to use your food supply for fuel, especially when it is less than a zero sum game.

    Reply
  79. Anne Marie Grimaldi via Facebook February 12, 2014 at 2:38 pm

    So where is a good source for organic popcorn that is reasonably priced? I checked our Whole Foods and it’s like $7.00 for less than a pound. I ended up getting the Jolly Time 12# for $12 something at Costco last time I got popcorn.

    Reply
  80. Lindsey Yerdon via Facebook February 12, 2014 at 6:23 pm

    Destiny Fischer, I am also allergic to corn but I’ve never tried non GMO corn just incase. Is it possible to be allergic to one and not the other? I’m sorry to hear about your sons allergy :(

    Reply
  81. I have a large cast iron skillet with a glass lid (came from something else but it fits this skillet) that I use for popping corn so we can watch it popping. With the coconut oil (Tropical Traditions), we don’t even need butter. Just some Real Salt and that’s it. I do this on my wood burning kitchen stove.

    Reply
  82. Pingback: 11 Healthy Alternatives To Potato Chips

  83. Pingback: The Blow Magazine | 11 Healthy Alternatives To Potato Chips

  84. Pingback: How to make your own popcorn - Start Eating Real

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