Tag: Nixtamalization

For centuries, Native Americans consumed corn as a dietary staple without suffering from the nutritional deficiencies that plagued European populations who adopted the crop without traditional preparation methods. So, can Native Americans digest corn properly? The key lies in nixtamalization, an ancient process developed by Mesoamerican cultures that unlocks the grain's full nutritional potential.

The human body does not naturally produce the enzyme required to break down cellulose, explaining why we often see corn kernels pass through our digestive system undigested. The idea that some people can digest corn cellulose better than others is a common misconception rooted in varying digestive efficiency, not an enzymatic ability that we possess.

Over 90% of authentic corn tortillas are made from just three vegan ingredients: masa harina, water, and salt. So, are corn tortillas vegan by default? While traditional recipes are naturally plant-based, it's crucial to check for potential animal-derived additives, especially in processed commercial products.

Studies show that corn tortillas, especially, can have a higher nutritional value than white bread, thanks to the ancient nixtamalization process. So, why are tortillas good for you, and how do they fit into a healthy diet, from supporting digestion to aiding weight management?

According to the USDA, a standard one-ounce serving of white corn tortilla chips provides approximately 19 grams of carbohydrates and 6 grams of fat, but many store-bought varieties are higher in sodium and heavily fried. Understanding what are tortilla chips high in can help you make more informed decisions about this popular snack, especially regarding calories, fat, and sodium content.

Over 160 pounds of corn is consumed per person in the US every year, yet many wonder if the human digestive system can fully break it down. The answer is complex, as while we cannot digest the tough outer hull of the kernel, human beings can digest corn's inner, nutrient-rich contents.

Historically, certain populations that relied heavily on untreated corn as a dietary staple developed pellagra, a disease caused by niacin deficiency. This fact, observed over generations, raises the important question: Does corn have niacin, and if so, why does a diet of untreated corn sometimes lead to nutritional problems? The answer lies in the unique way the vitamin is bound within the corn kernels, and the traditional processing methods used to unlock it.

Historically, regions relying heavily on untreated corn as a staple faced outbreaks of pellagra, a disease caused by niacin deficiency. While corn contains niacin, the vitamin is bound and largely unavailable for the body to absorb. Understanding this nutritional paradox is key to answering if corn is a truly good source of niacin.

Historically, widespread consumption of untreated maize as a staple crop has been linked to outbreaks of pellagra, a disease caused by severe niacin deficiency. This critical connection between maize and a lack of the essential B3 vitamin is rooted in two fundamental nutritional problems.

Archaeological evidence suggests maize has been a staple of Mesoamerican diets for thousands of years, predating the introduction of wheat to the Americas. So, is corn tortilla considered wheat? The answer is a simple no, but modern manufacturing practices can sometimes blur the lines, making it important to understand the fundamental differences.