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Old 06-29-2015, 07:08 PM   #11
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Quote:
Originally Posted by taxlady View Post
That lye process is called nixtamalization. It makes the niacin in the corn bio-available. I doubt that is very important for people who occasionally eat polenta or corn bread, but it is very important for people who use corn as their main staple food.
Nixtamalization - I love that word It's fun to say.
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Old 06-29-2015, 07:31 PM   #12
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But a bear to type out, GG!

Quote:
Originally Posted by Selkie View Post
I don't care what Anson Mills has to say....well, grits are ground hominy. Tradition and marketing win.
Oh-Kay, then. I'm Northern born-and-bred, so what do I know except what I like. But it's not just Anson Mills that mentions a difference. Grits made from regular OR nixtamalized corn is also mentioned by:
Grits.com
Bon Appetit
food52

Also, I have only the front of the package of the aforementioned Bob's Red Mill since I store them in Tupperware once the bag is opened. However, their website mentions nothing of nixtamalizing their corn.

Wherever I have looked, it seems like grits can be made from either regular dried corn OR nixtamalized corn. Then again, I'm a Northerner so what do I know.
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