Isn’t it interesting that virtually all preindustrialized people fermented grain with starters, soured milk, whey, lime and more? Why did they do it? Where did it get lost? As we know at the beginning of the 1900’s the food industry began it’s road to convince food. Milling wheat into white flour seemed like a great idea at the time; white fluffy baked goods, easy to store and transport without problems of rancidity and infestation. We are full-circle back to where we started; learning how to use whole grains again. People are getting sick from gluten, have allergies up the wahzoo and believe eliminating grains is the answer.
When studying this traditional method I googled “pellagra” to get more info on what it is.
Wikipedia: “The traditional food preparation method of corn (maize), nixtamalization, by native New World cultivators who had domesticated corn required treatment of the grain with lime, an alkali. It has now been shown that the lime treatment makes niacin nutritionally available and reduces the chance of developing pellagra. When corn cultivation was adopted worldwide, this preparation method was not accepted because the benefit was not understood. The original cultivators, often heavily dependent on corn, did not suffer from pellagra. Pellagra became common only when corn became a staple that was eaten without the traditional treatment.”
This week’s class is all about getting started with soaking in your kitchen. For details on how you can get registered go HERE
This post is part of Real Food Wednesdays.