Eating popcorn goes way back. In fact, it is possible popcorn was the original type of corn and that the very first human use of corn grain as a food occurred when people realized when they scorched it, a formerly hard kernel became soft and ready to eat.

Since then, people's love for popcorn has only blossomed ... but no matter how they prepare it, one pesky annoyance remains: Unpopped corn kernels.

There may be a ray of hope, however, for those who savor the snack, for some scientists claim they have found the "secret" behind those unpopped kernels.

The Revealing

While the level of moisture inside a corn kernel is important, a food scientist, and a native of Indonesia, found that something surprising happened when heat was applied to the outer bran layer of a corn kernel, known as the pericarp (also the yellow bit that gets caught between people's teeth).

A corn kernel has three main parts:

• The pericarp
• The starchy endosperm on the outside
• The germ (which becomes the corn plant)

Popcorn pops because the pericarp contains the steam created when the endosperm -- which is made up of 14.5 percent water -- heats up. When the steam reaches 350 degrees F and 135 pounds per square inch of pressure, the pericarp can't take it anymore and the starch explodes -- creating a popcorn morsel.

Plainly put, good popcorn holds its moisture in until the bitter end, whereas bad popcorn just lets the moisture seep out like water in a sieve.

These findings will likely help corn growers (who produce the 17 billion quarts of popcorn sold in the United States each year) produce strains that result in fewer unpopped kernels, now that they know what makes the pericarp strong.

USA Today April 25, 2005

CNN April 22, 2005

The Maize Page

Dr. Mercola's Comments:

Although the level of moisture inside a kernel of corn is important, Purdue University researchers have found the composition of its hull could be the key to whether it explodes or not. Why? Unpopped kernels have leaky hulls preventing the buildup of pressure that allows them to explode. Even though these findings may result in getting "more pop for your buck," I suspect the pursuit to solve such mysteries will lead to more genetically modified organisms (GMOs), and the myriad of problems associated with them. Such discoveries should certainly add to the coffers of growers that produce the 17 billion quarts of popcorn people eat in this country annually. Also, not to ruin the fun, but a quick reminder is in order. Corn is a grain, not a vegetable. As such, you are not very well adapted to consume it, and doing so can negatively affect your health. However, if you still can't resist indulging in the occasional bag of popcorn and you're having problems with uncooked kernels, I discovered an interesting and safe method for limiting the waste from an expert at Iowa State University. Related Articles: How to Start a Fire Using a Pop Can and a Chocolate Bar Genetically Altered Corn Controversy Growing New Concerns Rise on Keeping Track of Modified Corn Six Reasons Why Corn is Making You Fat