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The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant
"Other than a ... seed"; corn is a seed. That's actually a less-strict definition than others use, for me a vegetable is the leaf, stem, or flower of a plant; anything else might be a tuber, root, fruit, seed, etc.
From a practical standpoint, it also has a carb load more in line with grains than with leafy or cruciferous veggies. So regardless of what course you serve it as, the effect it has on your body is more like eating rice than eating spinach.
Botanically, a fruit is a seed receptacle, a grain is a seed, and a vegetable is other parts of the plant (leaves, stem, root, etc.). So peppers and tomatoes are, botanically, fruits (berries, actually), while celery and lettuce are definitely vegetables. Corn would then be a grain, since we primarily eat the seed part. Nutritionally-speaking, corn is a high-starch food, so it lumped with grains and potatoes, as far as its macronutrients go. Primally-speaking, corn contains chemicals that inhibit the absorption of vitamins and minerals and can cause deficiencies if eaten in large quantities without being properly prepared, and so is treated the same as any other mineral-impeding food, like other grains.
If your friend wants to consider green peas and corn to be a vegetable, that's his prerogative. If he needs to be right about this, just nod and smile and leave him to his convictions while you get healthy going primal.
Primally-speaking, corn contains chemicals that inhibit the absorption of vitamins and minerals and can cause deficiencies if eaten in large quantities without being properly prepared, and so is treated the same as any other mineral-impeding food, like other grains.
This has me a lot less psyched about my csa share this year. The corn was my favorite part.
Unless your staple is corn and comprises a large portion of your diet, a few cobs slathered in butter ain't gonna kill you.
This. Yeah, corn is a grain, but it isn't nearly as bad as wheat. It usually is well tolerated in gluten-sensitive individuals, and corn-on-the-cob has a comparable glycemic load to a sweet potato, and a lower glycemic load than rice. I would never suggest that it should be a dietary staple, but the occasional grilled ear at a summer BBQ is not something I'd worry about as long as the rest of your diet is dialed in and you're not too insulin resistant.