I don't usually do a lot of retoots, but that corn information is amazing, and I am embarrassed I did not know this before.

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@001zlnv Huh! I knew about 50% of that—"Mexican-style" hominy is one of my staple foods 'cause posole is one of the only things I know how to cook without looking at a recipe. :) But I did NOT know about the masa/cornmeal into dough difference! I should get a big ol' bag of Maseca and play around with it again, maybe try some pupusas...

@zebratron2084

right? the part that was most interesting to me was that I had apparently been taught the wrong thing about pellagra. I had been told the lesson was that corn does not have any niacin, so you can't expect people to subsist long term on corn unless you also give them something else that has niacin. which is apparently completely wrong, and we've just been cooking it all wrong!

funny thing is I have maseca in my cupboard because I knew it was different, but I hadn't realized this was the difference.

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