Corn Tortillas - Sprouting corn?

[Guest guest]

I have read and seen that the Aztecs made Masa flour and tortillas out

of corn they soaked in lime. I've seen it considered that the longer

the soaking the better but most commercial tortillas (even organic)

aren't soaked for very long at all (12 hours or less).

I found these sprouted corn tortillas which are very good tasting but I

contacted them to see how long they soaked the corn in lime. After

having the Customer Service agent refuse to answer my question, then

explain what I want again because she didn't understand what I meant...

I found out that according to her they do not soak the corn in lime at

all and just add it as an ingredient to the tortillas. This doesn't

sound plausible. Why add it after it's sprouted if you don't need it to

break anything down??

And if this is true would these tortillas be less nutritious even though

they are sprouted? I know that not soaking in lime makes the nutrients

not usable.

Thanks!

Dawn