Bullshit. Do you ever get tired of being wrong? #2 field corn is only indigestible without processing.
"All corn types are rich in dietary fiber, vitamins (A, B, E, and K), minerals (magnesium, potassium and phosphorus), phenolic acids and
flavonoids,
plant sterols, and other phytochemicals (lignins and bound phytochemicals)."
Corn phytochemicals and their health benefits
"#2 yellow corn is widely used in snack food and cereal production. Past USGC surveys indicates that hard endosperm corn has greater test weight than #2 yellow corn, slightly lower broken corn and foreign material, lower amounts of stress cracks and lower percent thins than #2 yellow corn. Similarly, surveys of white corn quality indicate it was higher in test weight and density than #2 yellow corn and slightly lower in stress cracks, and lower in percent thins. Most corn oil, corn syrup and high fructose corn syrup directly consumed or widely used in food products are derived from #2 or other grades of yellow dent corn – not specifically from food grade/hard endosperm hybrids."
Taking a second look at “food grade” corn: Q & A | Agronomic Crops Network