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TEOMCROTE = TEOTWAWKI on steroids! The End Of Mankind's Current Reign Over The Earth takes into account that our ancestors were neither suicidal, stupid, nor our genetic inferiors but still wound up getting wiped off the Earth. Whereas CSER [cser.org: Centre for Study of Existential Risk] tries to PREVENT this dispensation from coming to an end, TEOMCROTE works from the eventuality/possibility/probability that the end our age takes place and what to do then

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CORN and it's many aspects


see posts on ]running story ebook: Born to Run, ]Chicha and wikipedia on ]Nixtamalization

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The Tarahumara indians in Mexico live off of nixtamal, chicha, and chia seeds; in English one might say "corn", "corn beer", and chia seeds. Their corn, however, (are the red corn that) have been cooked with calcium hydroxide to bring out nutrients that are lacking when corn's only cooked with water; the Europeans who came to Mexico and ate corn, suffered deficiencies reminiscent of Europeans eating white rice in Asia; the locals, however, know to boil the corn with "cal".
Their 'beer', for want of another word than "chicha", is the red corn, sprouted and/or chewed by women [whose saliva contains the enzymes needed though men's saliva only sometimes suffices], passed through grass, and fermented much like any other 'beer'. [See ]here.]

The Tarahumara are commonly considered an anomaly because they nearly live off of only corn yet manage to run about a marathon a day and a ultra marathon a week when they go 'into town', covering the mountainous areas they live where there are no roads for traffic.
How can a people live off of corn and not only thrive but put the Gurka to shame?! The Tarahumara, therefore, are commonly ignored and forgotten. In our world of supplements and 'balanced diet' theory, they just rock the boat...

The reason corn might be considered a superfood [particularly when prepared as nixtamal and chicha] might be that corn is a type of grass and there are so many large mammals that live off of only grass. Added to chicha, the incorporation of a fermented food being an aspect of all long-lived cultures in the world, the Tarahumara are supplied with all the minerals and probiotics they need for optimum health.

Because corn (as a species of grass) absorbs all minerals it finds in the soil, it depletes soil rapidly, often after a single crop. An ancient indian solution to this problem is to bury a fish underneath each seed sown.

Corn stalks are almost as sweet as cane and can be eaten as such. One can also use them for making another kind of fermented drink.

Some sources suggest the Tarahumara also supplement their diet with beans.

Corn, therefore, is a big deal since it alone can offer not only survival but surthrival in the truest sense. No other single food can boast as much.
Ironically, without knowledge of nixtamalization, brewing of chicha, and how to grow it without depleting the soil,, corn can do more harm than good.

According to ]Atom Bergstrom corn is an exception to the rule of Vit. C and cooking. He says that the more you boil corn, and the more pressure you apply, the more Vit. C you get out of it.
This throws a different light on fermented drinks made of corn. Clearly, at least part of the corn used for such drinks should be boiled intensely (with the sodium/calcium/potassium hydroxide needed for nixtamalization).

Corn/mais, therefore, is not just a good source of nutrition but a superfood, IF:
- planted with a fish under every kernel
- boiled with sodium, potassium, calcium hydroxide [i've used magnesium hydroxide myself], preferably under pressure
- used to make chicha or tesguino

IF YOU DON'T know about these aspects of corn/mais, contrarily, you DON'T end up with a superfood but instead:
- deplete the soil
- have a food of limited value
- i.e. will suffer instead of thrive
Many countries where corn has become a staple crop but where nixtamalization and proper growing techniques have not been incorporated, have resulted in entire populations suffering from malnutrition.

Last edited by TheLivingShadow, 8/2/2016, 5:08 pm


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huitlachoche


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Last edited by TheDoctorIsInTheHouse, 8/8/2013, 1:49 pm


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3/7/2013, 10:39 am Link to this post Send Email to TheLivingShadow   Send PM to TheLivingShadow Blog
 
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nixtamal


Fresh nixtamal
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Rawfood nixtamal
]An alternative process
Enzymatic nixtamalization uses protease enzymes to accelerate the changes that occur in traditional nixtamalization. In this process, corn or corn meal is first partially hydrated in hot water, so that enzymes can penetrate the grain, then soaked briefly (for approximately 30 minutes) at 50°-60°C in an alkaline solution containing protease enzymes. A secondary enzymatic digestion may follow to further dissolve the pericarp. The resulting nixtamal is ground with little or no washing or hulling.

By pre-soaking the maize, minimizing the alkali used to adjust the pH of the alkaline solution, reducing the cooking temperature, accelerating processing, and reusing excess processing liquids, enzymatic nixtamalization can reduce the use of energy and water, lower nejayote waste production, decrease maize lost in processing, and shorten the production time (to approximately four hours) compared to traditional nixtamalization.


The above process, devised for factory production of nixtamal, ironically offers an opportunity for more-or-less rawfood nixtamal.
After throwing the corn into hot water, soak in water with saliva [from women; men's saliva doesn't always work] and some alkali after it's cooled down a bit. Soak again in water with saliva and grind.
8/8/2013, 1:44 pm Link to this post Send Email to TheDoctorIsInTheHouse   Send PM to TheDoctorIsInTheHouse Blog
 


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