Corn Treated With Lime Water
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What it is
Corn treated with lime water, also known as nixtamalized corn, is a process that originated with Mesoamerican cultures. It involves soaking and cooking dried corn kernels in an alkaline solution, typically made from calcium hydroxide (lime). This process softens the corn, makes nutrients more available, and improves flavor and texture.
Why it's used
Nixtamalization is crucial for making traditional Mexican and Central American foods like tortillas, tamales, and masa. The process breaks down the corn's hull and softens the kernel, making it easier to grind into masa dough. It also imparts a distinct flavor and aroma preferred in these dishes.
Health notes
In the US, nixtamalized corn is generally recognized as safe (GRAS) by the FDA. The process increases the availability of niacin (Vitamin B3), reducing the risk of pellagra. International bodies like JECFA have evaluated corn and its derivatives, but specific evaluations for nixtamalized corn may vary. Evidence does not suggest adverse health effects from typical consumption.
Allergen info
Corn is not one of the 9 FDA major allergens. It does not contain gluten.
Products containing Corn Treated With Lime Water
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