Scientists know that corn causes a condition called "pellagra," a type of malnutrition when people rely on corn as a staple crop.
Health Concerns
Pellagra was a major health concern in places like northern Italy during the 18th and 19th centuries and in South America — over 1,300 deaths in 1915. This is because untreated corn naturally lacks adequate amounts of niacin (Vitamin B3) and the amino acids lysine and tryptophan.
Soaking corn in ashes or lime (calcium oxide) before cooking releases niacin when consumed and increases the availability of lysine and tryptophan.
How did the early Mesoamericans discover this? The first corn had an extremely hard shell, similar to the grass from which it was hybridized, teosinte.
It could only be eaten by cracking or roasting it. Besides releasing important nutrients, soaking corn in ashes or lime also breaks the tough shell of the kernels, making it possible to grind the corn into dough, which could then be used to make porridge, tamales, tortillas, and pupusas.
Some Solutions
One day, some uncooked corn grains must have been left in a gourd or ceramic vessel, with ashes accidentally placed on top, and then it rained.
In the morning, the family noticed that the corn was very soft, perfect for making mashed corn. Something that doesn’t happen with just soaking in water. And thus, the tradition was born.
Grinding corn, which becomes much easier after nixtamalization, is a root word shared among all Mayan languages that separated around 1500 BC. Additionally, early Olmec drawings depict tamales, which would be much easier to make after soaking corn in water with ashes or lime.
