Nixtamalization (#165)
When I talked about the inventor of nachos (fact #159), I finished with anticipation of vampire myths and a difficult to spell and pronounce word. This fact is about the word.
Nixtamalization is a process, where corn is soaked and cooked in an alkaline solution. In this process, the tough structures in the cell walls of the corn kernels are loosened up. This leads to a flour, which can be handled more easily and is better digestible. For most Mexican food preparation, it’s essential to have nixtamalized cornmeal on hand, otherwise you won’t be able to make a dough out of it.
Apart from the better handling, nixtamalization has also a nutritional benefit. The process releases the vitamin B3, also known as niacin, which is otherwise bound in the cell wall and can’t be utilized by our bodies. This is especially relevant in cultures, where corn is a dietary staple, because a deficiency in niacin leads to… The next fact about vampire myths.