So, I'm avoiding nightshades, and therefore, potatoes. My only starch possibility is masa corn tortillas. I have these about once a week or less.
I've read a little about the production of masa corn. A few notes: The process is called nixtamalization. Lime and ash are highly alkaline. I think either can be used. The alkalinity aids the dissolution of hermicellulose. A very nice word. The lime (or ash) also reacts with the corn to free niacin, which is why peoples who use masa corn do not get pellagra.
Then, I see that in 2000, a new process was written up using enzymes. A more instant masa process. Only a small amount of lime is used at the end of this process to turn the acidic product alkaline. This process promises increased product yields and less waste.
I wonder if this new process is used universally or at least in some areas now. I wonder if this new process has any disadvantages.
I've read a little about the production of masa corn. A few notes: The process is called nixtamalization. Lime and ash are highly alkaline. I think either can be used. The alkalinity aids the dissolution of hermicellulose. A very nice word. The lime (or ash) also reacts with the corn to free niacin, which is why peoples who use masa corn do not get pellagra.
Then, I see that in 2000, a new process was written up using enzymes. A more instant masa process. Only a small amount of lime is used at the end of this process to turn the acidic product alkaline. This process promises increased product yields and less waste.
I wonder if this new process is used universally or at least in some areas now. I wonder if this new process has any disadvantages.