Stone Ground Corn Treated With Lime

Stone ground corn treated with lime, also known as nixtamalized corn, is a process that originated with Mesoamerican cultures. Dried corn kernels are soaked and cooked in an alkaline solution, typically limewater (water with calcium hydroxide). This process softens the corn, makes it easier to grind, and improves its nutritional value.

Nixtamalization is crucial for making traditional Mexican foods like tortillas, tamales, and tortilla chips. The process enhances the flavor and texture of the corn, making it suitable for these staple dishes. It also helps preserve the corn and makes certain nutrients more available.

In the U.S., nixtamalized corn is generally recognized as safe (GRAS) by the FDA. The process increases the availability of niacin (a B vitamin) and can reduce mycotoxins like aflatoxin. While generally considered safe, some individuals might experience digestive discomfort from corn products. International bodies like JECFA have evaluated corn and corn derivatives, but no specific health concerns are widely associated with nixtamalized corn at typical consumption levels.