Corn has a bad rap these days primarily due to the pervasive presence of high fructose corn syrup (HFCS) in the food supply. This frankenfood, generally made with GM corn and laced with mercury residue from processing (Environmental Health, January 2009), is in the majority of processed foods and drinks and is being blamed for all sorts of health woes including the obesity epidemic.
The fact is that corn is a traditional food and when high quality, nonGMO corn is procured and prepared properly, can be both delicious and healthy!
And, if you are a Southern gal like me, you like your corn – am I right?
Grits and cornbread anyone?
In this latest video, I show you how to make limewater which is the proper soaking medium for corn in North and South American traditional societies. The healthy, strong, and fierce Seminole Tribe of Florida, for example, sustained themselves primarily on soaked corn gruel.
I have to admit that when I first got into traditional cooking, I thought limewater was the juice of limes diluted in water.
Not so! Limewater is made quite differently as I demonstrate in the video lesson using dolomite powder.
Why Soak Corn in Limewater?
Soaking corn or cornmeal overnight in limewater releases the Vitamin B3 and improves the amino acid profile of the corn making for easier digestion.
If corn is a staple in your diet, then soaking in limewater is a must as the disease pellagra is caused by Vitamin B3 deficiency. Symptoms of pellagra include sore skin, mental problems, and fatigue.
Even if you don’t eat corn that frequently, limewater is so easy to make and lasts for such a long time in the pantry – why not soak your corn to create homemade corn dishes that are as nutrient dense and easily digested as possible?
*I use 1 cup of limewater for every 2 cups of corn or cornmeal when I am making cornbread, corn casserole and other corn based dishes. Pour the limewater out of the mason jar carefully – you don’t want to use the lime that has settled at the bottom, only the limewater. Soaking for 12-24 hours is sufficient to release the nutrients but cornbread in particular will rise better if soaked for 24 hours.
Sarah, The Healthy Home Economist
Source: Nourishing Traditions
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