Video: Making Limewater for Soaking Corn

by Sarah TheHealthyHomeEconomist Traditional Preparation of Grains, VideosComments: 100

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?

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

Picture Credit

Comments (100)

  • jj

    How long would it need to soak? Thank you for the great info!

    May 2nd, 2012 8:44 am Reply
    • Sarah, TheHealthyHomeEconomist

      12-24 hours releases the nutrients. I soak for 24 hours if I’m making cornbread as the bread will rise better.

      May 2nd, 2012 9:00 am Reply
  • Kristy Johnston

    It says anywhere from 12 to 24 hours!

    May 2nd, 2012 9:03 am Reply
  • Kenedi – Real Food Whole Life

    Great video. Thanks for sharing. I’ve always wondered about limewater, but hadn’t taken the time to look into it yet as I’m not a big corn fan. Fun to run across this info today, though:)

    May 2nd, 2012 9:50 am Reply
  • Amanda Brown via Facebook

    Bethany Sheridan Ficks, how funny! We were just talking about this at your last class!

    May 2nd, 2012 9:52 am Reply
  • Caroline Jensen via Facebook

    So how long do you soak? Overnight? Do you drain or rice before using? We are planting several kinds of heritage dent corn this week and I’ve bookmarked this!

    May 2nd, 2012 9:58 am Reply
  • Karen White

    How do you soak the corn meal??

    May 2nd, 2012 10:09 am Reply
  • Jamie

    I usually add a few tablespoons of calcium to water and corn in a pan, bring to a boil and then turn off and allow to sit 24 hours. Does this process accomplish the same goal or do I need to change my method?

    May 2nd, 2012 10:09 am Reply
  • Lauren Sturm via Facebook

    I have the lime but have wondered how to do this. The books are very vague about it. My hubby loves corn but I dont fix it a lot because he is already zapped for energy.

    May 2nd, 2012 10:14 am Reply
  • Mary

    Is this just for dried corn and corn meal? How do you drain the water from corn meal? I never understood how soaking the flours helps because the seed chemicals that you are trying to wash off (such as with beans and nuts) would be washed off when you rinse, but aren’t they still part of the flour since you can’t rinse flour? I don’t know if I worded this quite right.
    Thanks for the info!

    May 2nd, 2012 10:21 am Reply
  • Rene Whitehurst via Facebook

    I made lime water a few months ago but it has been sitting at the back of my stove. I think I’ll make a new batch to keep in the fridge and am thinking the old lime water would be good to pour around my tomato plants. Does this sound good? Would it be good to distribute the powder portion also or is it pretty much spent?

    May 2nd, 2012 10:22 am Reply
  • saffron

    Can this lime water be used to rid the vegetable of any pesticide residues? Also can this be another use for decreasing the phytic acid present in many beans/legumes? thanks!

    May 2nd, 2012 10:29 am Reply
  • Amy Jo via Facebook

    Ok questions: how long is the limewater good for kept in the fridge? Do you use dry corn or fresh/frozen corn? Thanks.

    May 2nd, 2012 10:31 am Reply
  • Sheril

    Great info. My own confusion, when I first heard about this many years ago, must have come from slightly distorted info someone gave me. I was told corn was treated with lye. And I just could not understand how that made any sense. lol. Well, maybe not distorted so much as just information on a different topic. I’m not sure. I’ll have to try this method and experience the results!

    May 2nd, 2012 10:39 am Reply
  • martine

    Great videéo !

    Please could you add the exact Lime brand you’re bying + a picture maybe? It is not clear in the video.

    May 2nd, 2012 10:39 am Reply
  • Michelle


    I love all your posts and videos, they are so helpful. I hope you have time to make a follow up video showing us how you prepare various corn products using your lime water. THANK YOU!!!

    May 2nd, 2012 10:41 am Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, I should make my famous cornbread in a video, shouldn’t I ? :)

      Goes AWESOME with chili. Yum, yum.

      May 2nd, 2012 10:45 am Reply
      • jamie

        yes, please.

        May 2nd, 2012 11:02 am Reply
        • Heather

          Ditto that!! please!

          May 2nd, 2012 4:12 pm Reply
  • Gina

    Concerning whole corn on the cob, would you soak that in the husk or would you shuck it first? How long would you soak it?

    May 2nd, 2012 10:46 am Reply
  • thehealthyhomeeconomist via Facebook

    Limewater never goes bad in my experience. You can even keep it fine in the pantry. I grind my cornmeal fresh as it goes rancid very fast .. best to not buy cornmeal from the store.

    May 2nd, 2012 11:05 am Reply
  • thehealthyhomeeconomist via Facebook

    12-24 hour soak. Soak for 24 hours if making cornbread.

    May 2nd, 2012 11:06 am Reply
  • Stephanie

    Thanks for posting this! It’s funny, just yesterday I was contemplating what it would take to make my own corn tortilla chips – I have tried alternatives, but my guacamole consumption just isn’t the same without corn chips. I figured you would need to soak your corn first but wasn’t sure of the best way to go about. Thanks again!

    May 2nd, 2012 11:08 am Reply
  • Angela T

    Do you discard the lime that has settled, or can you re-use it? Do you need to do any filtering of the powder before you soak the corn. Thanks!

    May 2nd, 2012 11:11 am Reply
  • Naomi

    I, like Gina, want to know about soaking fresh corn, whether on the cob or not, and recipes/guidelines for casserole dishes would be great. I am a lover of fresh corn more than cornbread. Also, what about soaking popcorn? It would then need to be re-dried; has anyone ever done this?

    May 2nd, 2012 11:11 am Reply
    • Sarah, TheHealthyHomeEconomist

      No need to soak popcorn or corn on the cob … just don’t overdo :)

      May 2nd, 2012 11:28 am Reply
  • Margaret

    Does this apply to corn kernels too? And what about frozen organic corn? That’s what I typically buy, do I soak those? Thank you for your videos, and your articles, I am a huge fan and I appreciate you taking the time you take to inform us with such helpful information!

    May 2nd, 2012 11:15 am Reply
  • Jane Metzger

    I wish everything you posted wasn’t on video. I have satellite internet and videos eat up my bandwidth. Love your information and I love my grits. One post (not necessarily yours) mentioned that commercial grits are just ground corn and not treated with lime. So how would I know which ones?

    May 2nd, 2012 11:25 am Reply
    • Sarah, TheHealthyHomeEconomist

      If you buy grits, soak in limewater and then cook up the next morning as usual.


      May 2nd, 2012 11:30 am Reply
      • Jane Metzger

        I still can’t find the proportions for water to lime. And do you use the water for soaking and just cook with it. Like you do the bread with the soaking water?

        May 4th, 2012 9:10 am Reply
  • Janet

    As missionaries to Mexico for 35 yrs. we watched this firsthand !! They boil the dried field corn kernels water with powdered limestone (cal) added and then grind for tortillas. Everyone in rural areas does this!!!…..janet

    May 2nd, 2012 11:27 am Reply
    • Patrice Edwards

      Thanks for sharing that! That’s awesome to hear about.

      May 8th, 2012 11:00 am Reply
  • Jennifer

    My question is, where do you find dried corn? I’ve been looking all over!

    May 2nd, 2012 11:38 am Reply
    • Jen

      Tropical Traditions sells bulk, organic, dent corn. I bought it on a free shipping day.

      May 2nd, 2012 11:52 am Reply
  • Danetta Cates via Facebook

    wondering where to find a non GMO corn source. also,is that what u meant about not buying cornmeal in store?

    May 2nd, 2012 11:38 am Reply
    • Diana

      Non GMO corn is sold at organic shops. Cornmeal shouldn’t be purchased at the store as you need to freshly grind it so that it’s not rancid. At least that’s my take on it all :)

      May 2nd, 2012 9:47 pm Reply
  • Rose

    I’ve got two questions:

    1. Up till now I was thinking that pickling lime from the store was used to make lime water. The ingredients on the bag say: Calcium Hydroxide (Lime). So, have I been wrong in thinking this?

    2. Are all corn necessary to soak? Even sweet corn on the cob, popcorn, etc. ?

    Thanks for this helpful info! And sorry we are bombarding you with all our questions at ones!!

    May 2nd, 2012 11:45 am Reply
    • Sarah, TheHealthyHomeEconomist

      Don’t just buy any lime. Get a quality brand (like KAL .. link in post to a picture) that is tested for purity. Cheap lime can be contaminated.

      You don’t have to soak corn on the cob or popcorn .. just don’t overdo. We only do unsoaked corn a couple times a month in our home.

      May 2nd, 2012 12:05 pm Reply
      • Gina

        What does “tested for purity” mean? Specifically, what contaminants should be tested for, and what is the threshold (ppm) of contaminants which is unsafe for use?

        August 9th, 2012 6:31 am Reply
  • Amy Jo via Facebook

    Thanks! What about just making fresh corn off the cob? From your own garden? Do you recommend soaking that as well?

    May 2nd, 2012 12:07 pm Reply
  • Kat

    Great video. I do have a question. So you shake up the lime water to mix it before using it for soaking or just use the clear liquid?

    May 2nd, 2012 12:08 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Use the clear liquid only.

      May 2nd, 2012 12:24 pm Reply
  • sue

    is the process to use if you want to make homemade corn tortillas with masa corn?

    May 2nd, 2012 12:08 pm Reply
    • Kat

      Great, thank you :)

      May 2nd, 2012 12:28 pm Reply
  • Angie

    Hi, Love all your information and videos. Would you soak dry or frozen organic corn and then dry it out to make Masa for corn tortillas. I use powdered masa right now that is soaked in lime, but realize that the corn used is probably not organic. I was wondering how I could make this myself using the method you are mentioning?

    May 2nd, 2012 12:13 pm Reply
    • Sarah, TheHealthyHomeEconomist

      I would grind the corn into cornmeal and then soak before making the tortillas. You can do it your way but then you have the extra step of drying the corn before you grind it.

      May 2nd, 2012 12:26 pm Reply
      • jamie

        I soak the corn overnight, rinse well and then process in the food processor immediately so I omit the extra step in making tortillas.

        May 2nd, 2012 1:25 pm Reply
  • Kellie Hunt via Facebook

    Thanks for this.My husband has diverticulitis and corn,a favorite,hurts him.I believe if I soak it it will be easier on him to digest.

    May 2nd, 2012 12:21 pm Reply
  • Alexis

    Just wondering how you felt about Dr. Mercolas claim that fermented or regular cod liver oil is not the correct choice because once it hits the air it gets oxidized and makes your body need more antioxidants than before? Have you heard this?

    May 2nd, 2012 12:26 pm Reply
    • Sarah, TheHealthyHomeEconomist

      The cod liver oil Mercola is talking about is not the one I recommend which is raw, fermented and purified without any heat (see my Resources page for companies to get this from. Healthfood stores do not sell quality brands). He is talking about industrially process cod liver oils that are heated to obscenely high temperatures.

      May 2nd, 2012 12:55 pm Reply
  • Beth

    Thanks Sarah! I am a southern girl too – love corn, cornbread, grits but have been avoiding all thinking all corn is GM these days. This gives me hope I can enjoy these again! :-)
    Where do you find organic, non-GM cornmeal?
    Where do you find organic, non-GM corn on the cob?
    Where do you find organic, non-GM grits?
    Re: the limewater. Once you have used the water in the mason jar, can you refill the jar with water, reusing the same KAL powder? Or do you need to start over with new powder?


    May 2nd, 2012 12:40 pm Reply
    • Sarah, TheHealthyHomeEconomist

      You can get organic corn from a grain co-op. Great prices this way and the quality is very good.

      You cannot reuse the powder. It turns hard as a rock at the bottom of the mason jar and needs to be discarded after one use.

      May 2nd, 2012 12:52 pm Reply
    • Pamela Duff

      Ditto! I thought corn was a thing of the past for discerning folk even living in the south. Thank you!

      May 2nd, 2012 11:36 pm Reply
  • Elizabeth

    Do you need to soak freshly ground cornmeal if it is sprouted?

    May 2nd, 2012 12:47 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Yes .. you still need to soak to release the B3. Sprouting can be sufficient for other grains though.

      May 2nd, 2012 12:54 pm Reply
  • Kate @ Modern Alternative Mama

    I would love to hear more about soaking corn and creating foods out of corn. My youngest does not do well with any unsoaked grain so I have been unable to eat corn for awhile. And our go-to meal used to be taco salad, so that’s had to change! Unless I make flour tortillas anyway…. But we would LOVE to learn to make our own corn tortillas or chips. And cornbread…since I like to serve it with chili. I’d love to see more info on this and recipes.

    May 2nd, 2012 1:37 pm Reply
    • Sarah, The Healthy Home Economist

      Food is to be enjoyed as well as to nourish ourselves and what in the world would chili be without cornbread?????

      I think it is important to remember that food is for pleasure and enjoyment .. when food is enjoyed and relished it will nourish you better too as the body will receive it in a more relaxed manner which improves digestion and absorption of nutrients.

      May 2nd, 2012 2:00 pm Reply
  • K

    Could I use Diatomaceous Earth in this way also?

    May 2nd, 2012 1:37 pm Reply
    • Sarah, The Healthy Home Economist

      No, it must be dolomite powder.

      May 2nd, 2012 1:56 pm Reply
      • Josh

        Hi Sarah,

        Thank you for this video on how to make lime water. I am confused by which type of lime to use. I just bought “Cal” (calcium oxide) from a Mexican food store, because this is what I was directed to if I wanted to make my own masa. You are insisting on using Dolomite lime, but this is the first time I have heard of using it. Everything else I have read has said that traditionally the South Americans used the caustic forms of lime.

        What have you learned about the use of Dolomite lime over the other forms of lime? Why is is superior to the form of lime that was used traditionally in South America? I don’t know the answer and am confused by the differing opinions on the matter.

        My concern is if I soak my cornmeal in the caustic lime and then take that mixture to put in my cornbread recipe, won’t I be consuming caustic lime?

        All the traditional recipes I have read say to soak the WHOLE KERNEL corn in lime water first, then RINSE, then GRIND. I don’t have a way to grind wet corn. My electric grain mill will grind dry grains, but wet corn would render it ruined. I could of course dry the wet soaked corn and then grind it, but that would add an extra step that could lead to reduced nutritional value.

        Thank you!

        September 13th, 2015 8:35 pm Reply
        • Sarah TheHealthyHomeEconomist

          Dolomite is tested to be free of contaminants which is why this is the one I suggest using.

          September 13th, 2015 9:16 pm Reply
  • Terrie

    Another real food blog I was reading said to use Pickling lime ( which appears to be different to dolomite powder). Which is best to use?
    Many thanks

    May 2nd, 2012 4:26 pm Reply
  • Kelli

    I’ve always loved corn, too. This is very helpful information.

    May 2nd, 2012 5:22 pm Reply
  • Barb

    I use Mrs. Wages pickling lime. Its only ingredient is calcuim hydroxide. Is this ok?

    May 3rd, 2012 2:36 pm Reply
  • Sara

    I’m wondering how a cornbread recipe will need to be altered if I use soaked cornmeal? I’m assuming that because the corn is moist that the proportions of ingredients will change-is this correct?

    May 3rd, 2012 4:06 pm Reply
  • Shannon McDonald via Facebook

    soak cornmeal and grits, but what about regular corn off the cob? I have a wheat grinder, do you just throw your corn in that to make the cornmeal, can you make your own grits?

    May 3rd, 2012 9:34 pm Reply
  • Janice

    Could you elaborate just a little further as to using the soaked cornmeal in a recipe? I would assume the soaked cornmeal is like pudding the next day. How does that affect ( if at all) the amount of liquid you would normally add while making a cornbread recipe? Should one only soak exactly the amount of cornmeal called for in their recipe and adjust the limewater ratio accordingly ? ( I should think soaked cornmeal would be too difficult to measure out afterwards).

    May 4th, 2012 11:28 am Reply
  • Janice

    PS/Maybe you could share your recipe with us!

    May 4th, 2012 11:29 am Reply
  • Catherine Purington via Facebook

    I thought in Mexico they did use limes.

    May 6th, 2012 6:39 pm Reply
  • Diane

    Do you use your Champion grinder to grind your corn into flour, or a specialty grinder? I have a Champion, too, but I’ve never done corn.

    May 8th, 2012 11:00 am Reply
  • Joie

    Sarah, it was asked several times and i never saw an answer. Could you tell me, do you rinse the cornmeal after it has soaked in the lime water? Or do you just use it with the lime water in it?

    Thank you. Love your videos and would love to see you make cornbread!

    July 10th, 2012 2:01 pm Reply
  • tonia sing chi

    Hello Sarah,
    I wanted to clarify some things for your readers regarding this post on soaking corn in lime water. This topic is very near and dear to my heart, as I have been completely geeking out about growing heirloom corn, nixtamalizing corn (the process of steeping it in lime), and making the “perfect” tortilla for some time now.

    There are many different forms of “lime” which has caused quite some confusion! Lime actually undergoes a chemical cycle, during which it takes on three different forms: calcium carbonate, calcium oxide, and calcium hydroxide. The raw material of lime is calcium carbonate, either in the form of limestone, sea shells, chalk, marble, or coral. When burned at high temperature, these naturally occurring materials form calcium oxide, or quicklime. The quicklime can then be “slaked” by adding it to water, resulting in a heat releasing reaction that forms calcium hydroxide.

    When nixtamalizing corn with “lime”, you need CALCIUM HYDROXIDE, or CALCIUM OXIDE, which, as I just explained dissolves into calcium hydroxide when added to water. Calcium hydroxide is an alkaline solution, meaning it is basic and caustic. It has special chemical properties that make it capable of dissolving the hard outer layer of the corn kernel, allowing the seed to swell, and releasing bound nutrients. Dolomite powder, as you recommend, is really just ground up high magnesium limestone. Both dolomite powder and calcium carbonate powder are sold as dietary supplements and agricultural amendments. This ground rock, however, is insoluble in water, rendering it inert for the purpose of nixtamalizing corn. If you buy lime for nixtamalization at the store, you’ll need to look for “cal” or “pickling lime”, as some of your readers commented. Both are food grade white powders. Cal (found most easily in mexican grocery stores) is quicklime, while pickling lime (used in the pickling process to ensure crispness) is calcium hydroxide. I have never come across an account of traditional cultures soaking their corn in dolomite powder, and as far as I know, it will do little more than adding a little calcium to your diet.

    As nixtamalization was employed in a vast expanse of corn-centered societies, there is substantial variation in historic accounts of how the process was conducted. However, all of them involve steeping whole field corn in an alkaline solution (lime water or wood ash lye), and then thoroughly rinsing the kernels clean. This corn is now called hominy or nixtamal, and can be WET ground- coursely into grits, or finely into masa flour for tortillas, tamales, etc. Of course you can dry it for storage too.

    Another note on corn, which I think might be of interest/concern to your reader population: the cornmeal you buy at the store is actually stripped of its outer nutrient containing layers, as well as its germ-the portion of the seed which contains the oils that can go rancid with prolonged storage. Cornmeal from the store is really just ground endosperm (the starch portion of the seed), and has significantly diminished nutritional quality and flavor–and of course, doesn’t easily go bad because of this. Buying your own corn and grinding it is a good idea, as you recommend, although the corn you buy from the store is still likely to be contaminated by GMOs. Corn is wind pollinated, and can therefore easily cross with each other within a radius of up to 2 miles. Technically, the “Organic” label on corn means it is not a genetically modified variety, but this does not account for the potential, and likely, contamination (an average of estimates I’ve see is about 5% of all “Organic” corn is contaminated). I’m still on the search for a good source of non-gmo contaminated heirloom corn…but in the meantime, i’ll just keep trying to grow what I can!

    I have a full description of types of corn and alkali used, and an step-by-step outline of the process, for anyone interested, confused, or curious : It also clarifies the questions surrounding “corn on the cob” vs. popcorn vs. corn used as a cereal grain.

    Hoping this information is helpful to you and your readers. I know I love my traditionally prepared corn, and am always enthusiastic to share the wonders of this ancient food technology with others.


    August 1st, 2012 11:37 am Reply
    • Sharon

      I can’t access your article unless I register for wordpress account, then I have to find your article. Is it anyway to access your article without having to register.

      May 20th, 2015 3:45 am Reply
  • joan

    Is the corn cooked in the limewater? Any useful purpose for the limewater after the corn has been drained? Or does the corn absorb all of it?

    February 15th, 2013 12:05 pm Reply
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  • steven e

    Wow, why is this page still here? tonia sing chi has provided a substantial amount of information above showing that this video is totally misleading and does not at all do what it says. You’re misinforming people. I think the new nourishing traditions even says to do it the right way now. Assuming the goal is to educate people, a correction would seem in order if not just removing the post and putting up a new one.

    August 21st, 2013 11:34 pm Reply
  • jennifer shaver

    I noticed at the beginning of your article you mentioned HFCS….and the mercury content from processing it…I would like to inform you that it is made with Aspergillis Niger ( Black mold) and this is a very nasty thing to use for human consumption..

    September 13th, 2013 7:09 pm Reply
  • Skylar Tobin via Facebook

    Yay!! I can eat corn again :)

    December 20th, 2013 8:39 am Reply
  • Melissa Robertson via Facebook

    Id like to try this.

    December 20th, 2013 8:41 am Reply
  • Amie Adams Green via Facebook

    How do you adjust the cornbread recipe when using the soaked cornmeal .

    December 20th, 2013 8:42 am Reply
  • Laila LisaMarie Prescott via Facebook

    Would you soak popping corn?

    December 20th, 2013 8:47 am Reply
  • Jamie Halverson via Facebook

    I wonder where that Native Americans found dolomite powder, or what they used to make their natural limewater for soaking corn?

    December 20th, 2013 9:08 am Reply
  • Mark Reeser via Facebook


    December 20th, 2013 10:30 am Reply
  • Gaby Sweningsen via Facebook

    my Mom did this, before cooking it, then grind it to make tortillas

    December 20th, 2013 12:38 pm Reply
  • Rafa Contreras via Facebook

    In Mexico the nixtamalization is the preferred way to make the corn more digestible. Many people believe that the modern Tortillas are made in the traditional way, but that is a big mistake. In Mexico I always look for traditionaly made nixtamal tortillas. I will try the soaking in lime water. Thanks!

    December 20th, 2013 5:18 pm Reply
  • Hrh Ronnie Cruz Bernardo via Facebook

    We used to do that in the Philippines too, our old folks do that, but not anymore these days.

    December 20th, 2013 6:02 pm Reply
  • Leta Dunn via Facebook

    Semira Johnson Washington dolamite!

    December 20th, 2013 6:15 pm Reply
  • Bonnie Jameson via Facebook

    Couldn’t you use pickling lime? If it’s dolomite powder, I don’t think it’s technically “limewater.” I doubt that they all used dolomite, which is a crystal. There is natural limestone all over here, and my guess is that they actually used LIME.

    December 20th, 2013 6:45 pm Reply
  • Adele Stockham Culp via Facebook

    Wow – I LOVE this!!! thank you.

    December 20th, 2013 7:38 pm Reply
  • Ashley Almazan Ciferno via Facebook

    we buy Cal at the Mexican supermarkets. I live in South Florida and there are quite a few around here.

    December 20th, 2013 8:17 pm Reply
  • Betty Marchetti DiNello via Facebook

    how does it change the fact that it’s GMO?

    December 20th, 2013 8:49 pm Reply
    • Jen

      not all corn is GMO. You just have to be ultra careful. I am part of an Organic CSA that went to lengths to find a corn field. If the corn field has a 3mile or more radius away from other corn, and is started from Certified GMO free seed, it will be safe, GMO free, and organic. I would Never trust grocery store corn! even if it Says Organic, because corn cross pollinates up to 3 miles, and only a very cautious farmer would know if their corn field has a sufficient buffer around it. The grocery stores will act as though they know (Trader Joes Claims to be GMO free- but they don’t know where the individual corn inside their chips came from… Whole Foods was ranted against for making the same “claim” but neither are intentionally misleading anyone- go take a drive through farm country and count how often you see corn… then you understand, with a 3mile cross pollination- only a very, very careful farmer would know).

      August 30th, 2014 10:56 am Reply
  • Jamie Cuddy Durfee via Facebook

    Well this is a first for me. Thanks for info

    December 20th, 2013 9:55 pm Reply
  • Steven Edholm via Facebook

    There are numerous comments in the thread of this old post refuting the process of using dolomite. Dolomite doesn’t do anything to corn. It is more or less inert. It is lime, which is burned lime stone or shells, which is used to process corn in nixtimalization. Lime is caustic and alkaline which is what does the work. dolomite is lime and magnesium in an inert form, it’s just ground rocks. This video is misinforming people and shouldn’t even be up let alone promoted to more people. I think the new edition of Nourishing Traditions has even corrected this erroneous procedure. Please read and consider tonia’s comment and link to accurate information based on much research and experience. What would be great is if you took this video down and made a new one that is accurate.

    December 20th, 2013 11:09 pm Reply
    • Betty

      I am most grateful for your information.

      November 9th, 2014 2:13 pm Reply
  • Steven Edholm via Facebook

    December 20th, 2013 11:10 pm Reply
  • olga

    Thank you Sara for your great videos. Would you please tell me if you also soak frozen corn? That’s all the corn we eat at home. Garcias so much! :)

    February 12th, 2014 3:22 pm Reply
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  • clare

    Wondering if anyone notices a difference between using calcium carbonate (dolomite powder) vs calcuim hydroxide (pickling lime)? I soaked my dent corn in both and the calcium carbonate did nothing while the calcium hydroxide disolved the outer skins of the corn and turned the water yellow. Guess I should stick to the calcium hydroxide.

    June 28th, 2015 8:30 pm Reply

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