Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 Hi Folks-it's really nothing you don't already know, but it's interesting. http://www.aarpmagazine.org/health/longevityquest/ I did learn something informative about the nixtamalization of corn-a process whereby the native populations of Mexico, Africa and India have made corn into a food rich in niacin, calcium, protein and amino acids. http://en.wikipedia.org/wiki/Nixtamalization And apparently, soaking in alkaline solution (lime) for 48 hours causes fermentation, and a rich source of lactobacilli. http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20043171091 Here are two recipes I've found Polenta: http://www.thenourishinggourmet.com/2009/03/soft-polenta-soaked-nixtamalized-and\ -delicious.html Here's a method for nixtamalizing whole kernels (to add to soups) and masa (dough) for fritters or tortillas if you've the time. http://www.motherearthnews.com/Real-Food/2004-04-01/Make-Masa-Nixtamalize-Your-C\ orn.aspx -CRT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 You can buy corn flour made from lime-slaked corn in almost any grocery store. Look for MaSeCa or MasaHarina. Basically, you add water to make a dough, and heat it on a very hot grill to make tortillas. There are many other recipes on the internet. http://ecx.images-amazon.com/images/I/4183J13DQ8L._SL500_AA280_.jpg http://www.quakeroats.com/products/more-products-from-quaker/content/specialty-i\ tems/tortilla-mix/masa-preparada.aspx Tony > > Hi Folks-it's really nothing you don't already know, but it's interesting. > > http://www.aarpmagazine.org/health/longevityquest/ > > I did learn something informative about the nixtamalization of corn-a process whereby the native populations of Mexico, Africa and India have made corn into a food rich in niacin, calcium, protein and amino acids. > > http://en.wikipedia.org/wiki/Nixtamalization > > And apparently, soaking in alkaline solution (lime) for 48 hours causes fermentation, and a rich source of lactobacilli. > > http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20043171091 > > Here are two recipes I've found > > Polenta: > > http://www.thenourishinggourmet.com/2009/03/soft-polenta-soaked-nixtamalized-and\ -delicious.html > > Here's a method for nixtamalizing whole kernels (to add to soups) and masa (dough) for fritters or tortillas if you've the time. > > http://www.motherearthnews.com/Real-Food/2004-04-01/Make-Masa-Nixtamalize-Your-C\ orn.aspx > > -CRT > Quote Link to comment Share on other sites More sharing options...
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