@T-3 Your Okinawan salt looks yummy.
I hope someone else will chime in about the pros and cons of corn. I'm fairly new to the bioenergetic view.
Off the top of my head, I've heard/read that Ray ate corn that was nixtamalized, the process used in Mexico to treat corn for tortillas. Somehow this makes it acceptable.
I've read that corn, although it doesn't contain the gluten found in wheat and other grains that bother so many people, does contain a similar protein that may be irritating.
I've read that popcorn by weight has as many polyphenols as berries.
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356482/](link url)
Abstract
... On average, nine commercial popcorn samples contain 5.93 ± 0.92 mg/g of total polyphenols after alkaline hydrolysis and 2.66 ± 0.15 mg/g after in vitro digestion as measured by the Folin–Ciocalteu assay. Furthermore, the popping process was found not to significantly decrease the antioxidant capacity. These results indicate that a considerable amount of the bound polyphenols are bioaccessible. Due to the high levels of bioaccessible polyphenols, popcorn may be a significant source of dietary polyphenol antioxidants.
For background, I'm not a corn eater except for when the organic cob corn comes up at the farmer's market. Also, although I stopped eating grains years ago, I've never had a problem with any of them.