Masa is ground up corn kernels that were first soaked in a solution of limestone and water, a process called "nixtamalization." Nixtamalization helps to break down some of the cellular structure of the corn, and makes the niacin in the corn more bioavailable (which prevents niacin deficiency-- aka pellagra). At least, that is what I was told-- I lived in Guatemala for a few years, and all of the tortillas and tamales there are made from corn masa that is made this way :) (masa can also be dried to make a kind of flour that is sold commercially). Thanks for your videos!! I love all the RUMP reviews!
Masa is ground up corn kernels that were first soaked in a solution of limestone and water, a process called "nixtamalization." Nixtamalization helps to break down some of the cellular structure of the corn, and makes the niacin in the corn more bioavailable (which prevents niacin deficiency-- aka pellagra). At least, that is what I was told-- I lived in Guatemala for a few years, and all of the tortillas and tamales there are made from corn masa that is made this way :) (masa can also be dried to make a kind of flour that is sold commercially). Thanks for your videos!! I love all the RUMP reviews!
+Katherine Fultz masa is really growing in popularity and I really like it!
Food yay