The Indians used it to make the corn more diestible- like tortillas,
and masa, etc. I read somewhere some years ago that it actually makes
the protein in the corn more available, and combines more easily with
the protein in the beans.
It seems to me that the traditional diets have quite a bit of know how.
As a kid in 4th grad, my teacher made tortillas with us. She brought in
some dry corn, we soaked it for a few days in lye water (or lime
water), then we ground it by hand on a metate, and cooked them on a
electric frying pan. It was very cool. They didn't quite taste like
store bought ones I was used to, but the cool factor was high.
Kathryn
On Mar 31, 2007, at 10:13 AM, Ode Coyote wrote:
How did burning up a tree turn into the digestion of food?
Wood ash has sodium hydroxide in it. That's why people used it to
make hominy grits out of cow corn.
Eat some ash and turn worms into grits maybe......then.... worry
about worm ash and digestion.
Ode
The sodium that is in food is not normally in the form of sodium
hydroxide, it is in such forms as sodium carbonate, sodium
bicarbonate and so forth. If you burn the food, reducing it to ash,
then the CO2 or other radicals are driven off reducing it to sodium
hydroxide. Thus reduced ash has much sodium hydroxide, but the ash
content of normal food that is unadulterated has very little, or in
fact if the food is acid, none.
Marshall
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