Why Calcium Hydroxide + Corn is Key to Understanding Western Civilization (and Tacos)

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1 Feb 202312:35
EducationalLearning
32 Likes 10 Comments

TLDRIn this video, the host embarks on a culinary adventure starting with the simple desire to enjoy tacos, but soon delves into the ancient and transformative process of nixtamalization, which is central to the preparation of corn for tortillas. The script explores the debate between using store-bought masa harina and the labor-intensive traditional method of making tortillas from dried corn kernels. It explains how Mesoamericans selectively bred corn and discovered that treating it with a calcium hydroxide solution made it more digestible and nutritious. The video also highlights the importance of nixtamalization in the global spread of corn, its role in preventing the disease pellagra, and its contribution to the modern food industry. The host concludes with a testament to the deliciousness of the tacos made from this ancient knowledge.

Takeaways
  • 🌮 Tacos are delicious, and the script starts with the enjoyment of eating them.
  • 👍 Homemade tortillas are preferred by some for their superior taste over store-bought ones.
  • 📉 Masa harina is a convenient alternative to making tortillas from dried corn kernels, which is a more labor-intensive process.
  • 🌽 Corn, a type of grass, has been selectively bred by Mesoamericans to become a more energy-dense food source.
  • 🔬 The process of nixtamalization involves treating corn with a calcium hydroxide solution to make it more digestible and nutritionally available.
  • ⏱ Nixtamalization is a time-consuming process that can take up to 24 hours from start to finish.
  • 🍴 Restaurants often use masa harina due to space, equipment, and time constraints.
  • 💰 There's a cost difference between large industrial producers and small batch artisanal producers of masa harina, which may be due to variations in the nixtamalization process.
  • 🌎 Christopher Columbus brought corn to Europe, but the nixtamalization process was not widely adopted, leading to nutritional deficiencies like pellagra in Europe.
  • 📈 Nixtamalization is crucial for the bioavailability of niacin in corn, which is essential for preventing pellagra.
  • 🌍 The process of nixtamalization has had a significant impact on the global food supply and may be as important as the invention of fire and the domestication of rice.
Q & A

  • What is the main ingredient used to make tortillas from scratch?

    -The main ingredient used to make tortillas from scratch is masa harina, which is a type of corn flour that can be mixed with water, kneaded, pressed, and pan-fried to create fresh tortillas.

  • What is the process of nixtamalization and why is it important?

    -Nixtamalization is the process of cooking corn in a solution of water and calcium hydroxide (slaked lime). This process softens the corn, making it more digestible, and releases niacin, a vital nutrient, from the corn. It's important because it makes corn a more nutritious and energy-dense food source.

  • Why did the Mesoamericans develop the process of nixtamalization?

    -The Mesoamericans developed nixtamalization to transform hard and indigestible corn kernels into a more energy-dense and nutritious food source that was easier to grind, cook, and digest.

  • What is the connection between nixtamalization and the spread of corn globally?

    -Nixtamalization allowed the Mesoamericans to rely heavily on corn as a food staple, which facilitated its spread by Columbus to Europe and other parts of the world. This led to corn becoming one of the most grown crops globally and a significant source of calories in the human diet.

  • Why did Europeans who relied on corn face a higher risk of developing pellagra?

    -Europeans who relied on corn without the nixtamalization process faced a higher risk of developing pellagra because the niacin in corn was mostly locked away and not bioavailable. Nixtamalization releases niacin, making it accessible for the body to absorb.

  • What is the difference between using masa harina and starting from dried corn kernels to make tortillas?

    -Using masa harina is a more convenient and quicker method that involves simply mixing it with water to form tortillas. Starting from dried corn kernels involves a more labor-intensive process of nixtamalization, grinding, and forming, which takes significantly longer and requires more space and specialized equipment.

  • How does the process of nixtamalization affect the taste and texture of corn?

    -Nixtamalization softens the corn, making it mushier and easier to grind into dough. This process also enhances the flavor of the corn, potentially giving it a richer taste compared to corn that has not undergone nixtamalization.

  • What is the role of calcium hydroxide in the nixtamalization process?

    -Calcium hydroxide, when added to the water in which corn is cooked, acts as a mild alkali that facilitates the nixtamalization process. It helps to soften the corn's pericarp and partially hydrolyze the corn, making it more digestible and releasing niacin.

  • Why is the process of making tortillas from dried corn kernels considered more traditional and authentic?

    -The process of making tortillas from dried corn kernels is considered more traditional and authentic because it involves a series of steps that have been used for thousands of years by the Mesoamericans. It also results in a product that some argue has a superior taste and texture compared to using masa harina.

  • What are some of the challenges faced by restaurants when making tortillas from scratch?

    -Restaurants face challenges such as the need for a significant amount of space, specialized equipment, and the time-consuming nature of the process. These factors often make it impractical for them to make tortillas from scratch, leading many to use masa harina or dry masa flour instead.

  • How does the price difference between Maseca and Masienda masa harina reflect their production processes?

    -The price difference between Maseca and Masienda masa harina can be attributed to factors such as the scale of production and the specific production processes used. Maseca, being a large industrial producer, may not nixtamalize the corn for as long, which could contribute to its lower cost. Masienda, as a smaller batch artisanal producer, likely uses a more traditional and time-intensive process, resulting in a higher price.

Outlines
00:00
🌮 Tacos and the Discovery of Ancient Corn Preparation

The video begins with the host expressing their desire to enjoy tacos and introduces the topic of making tortillas from masa harina versus starting from dried corn kernels. The process of creating tortillas from scratch is described, which includes cooking and soaking corn in a calcium hydroxide solution, grinding it, and pan frying. The host touches upon the debate between convenience and traditional methods, hinting at a profound discovery related to corn and its impact on Western civilization.

05:01
🌽 The Transformation of Corn and its Impact on Civilization

The video dives into the history and biology of corn, explaining how Mesoamericans selectively bred corn to become a more energy-dense food source. It details the process of nixtamalization, which involves treating corn with an alkaline solution to make it more digestible and nutritionally available. The host demonstrates the transformation of corn through this ancient process and discusses the importance of this method for the spread of corn globally and its role in supporting the current global population.

10:03
🚛 The Corn Superhighway and the Spread of Corn Products

The host outlines the various products derived from corn, like tortillas, pozole, atole, tamales, and tortilla chips, illustrating the versatility of corn in the culinary world. The narrative then shifts to the historical spread of corn post-European contact, highlighting the lack of nixtamalization knowledge in Europe, which led to widespread pellagra. The video emphasizes the significance of nixtamalization in making corn a staple food that supports a large portion of the global diet, and the host shares their culinary experience with tacos made from different corn preparation methods.

Mindmap
Keywords
💡Tacos
Tacos are a traditional Mexican dish consisting of a tortilla folded or rolled around a filling. In the video, tacos serve as the starting point for a discussion on the cultural and culinary significance of corn and its transformation through various processes. The script mentions eating tacos as the initial goal, which then leads to a deeper exploration of the history and chemistry behind the ingredients used in tacos.
💡Masa Harina
Masa harina is a type of masa, which is a dough used in Mexican cuisine. It is made by treating corn with an alkali, then grinding it into a fine flour. In the video, masa harina is contrasted with making tortillas from dried corn kernels, which is a more labor-intensive process. The script discusses the convenience of using masa harina for making tortillas, as well as the debate over its authenticity and taste compared to tortillas made from corn that has been treated more traditionally.
💡Nixtamalization
Nixtamalization is the traditional process of treating corn with an alkali, such as calcium hydroxide, to make it more digestible and to release its nutrients. The video explains that this process is crucial for the transformation of corn into a staple food. The script details the nixtamalization process and its importance in making corn a viable food source, particularly for the Mesoamericans and later for the spread of corn globally.
💡Calcium Hydroxide
Calcium hydroxide is a chemical compound used in the nixtamalization process to treat corn. It helps to soften the corn and release niacin, making it more nutritious. The video script describes how corn is soaked in a 1% calcium hydroxide solution, which is a key step in the transformation of corn into a form that can be easily ground and consumed.
💡Pellagra
Pellagra is a disease caused by a deficiency of niacin (vitamin B3) in the diet. The video discusses how the nixtamalization process releases niacin from corn, making it available for absorption by the body. This is significant because, without nixtamalization, the niacin in corn is largely unavailable, leading to the disease pellagra, which historically affected many Europeans who relied heavily on corn as a food source without the benefit of this process.
💡Tortillas
Tortillas are flat, round breads made from masa, which is corn dough. The video explores the different methods of making tortillas, from using store-bought masa harina to the more traditional and labor-intensive process of starting with dried corn kernels. Tortillas are central to the video's discussion of the culinary and cultural importance of corn in Mexican and Western cuisine.
💡Alkaline Hydrolysis
Alkaline hydrolysis is a process that uses a strong base, such as potassium or sodium hydroxide, to break down organic matter. The video script humorously uses the analogy of alkaline hydrolysis in the context of cremation to explain the chemical process of breaking down polymers. This sets the stage for understanding the scientific principles behind nixtamalization, which is an alkaline treatment of corn.
💡Mesoamericans
The Mesoamericans were the indigenous peoples who inhabited the region that is now Mexico and Central America. The video credits the Mesoamericans with the development of nixtamalization, which allowed them to create a more energy-dense and nutritious food source from corn. Their agricultural innovations with corn have had a profound impact on global food production and consumption.
💡Corn Superhighway
The term 'corn superhighway' is used in the video to describe the various products and derivatives that can be made from corn. The script outlines a flowchart of corn products, from tortillas to corn chips, corn nuts, and even corn-based industrial products. This concept illustrates the versatility and importance of corn in the global food supply and industry.
💡Niacin
Niacin, also known as vitamin B3, is an essential nutrient for the human body. The video explains that nixtamalization releases niacin from the corn, making it bioavailable. This is significant because niacin is abundant in corn but is largely unavailable in its untreated form. The release of niacin through nixtamalization is a key factor in the nutritional value of corn-based diets.
💡Maseca
Maseca is a brand of masa harina, a type of corn flour used to make tortillas and other corn-based products. The video discusses the cost difference between Maseca and smaller, artisanal producers like Masienda. It is suggested that Maseca's lower cost may be due to a shorter nixtamalization process, which could affect the flavor and nutritional value of the resulting tortillas.
Highlights

The video explores the process of making tortillas from scratch using masa harina and nixtamalized corn.

Nixtamalization involves cooking and soaking corn in a calcium hydroxide solution to achieve perfect softness.

Some people argue that only tortillas made from dried corn kernels through nixtamalization are truly 'from scratch'.

The Mesoamericans selectively bred corn to create a more energy-dense food source.

Corn's ancient ancestors were hard and indigestible, unlike modern sweet corn.

Boiling corn in a calcium hydroxide solution triggers a chemical reaction that softens and partially hydrolyzes it.

Nixtamalization makes corn more digestible and releases niacin, an essential nutrient.

The process of nixtamalization was crucial for the Mesoamericans to subsist mostly on corn.

Christopher Columbus brought corn to Europe, but not the nixtamalization process, which led to widespread pellagra.

Nixtamalized corn is high in calcium and less susceptible to fungal contamination.

The corn superhighway is a flowchart showing the many products that can be made from corn, from tortillas to corn nuts.

Taqueria Picoso and Taqueria Habanero demonstrate the traditional and modern methods of making tortillas from scratch.

Maseca is a popular, affordable brand of masa harina, while Masienda is a higher-end, artisanal option.

The main difference between Maseca and Masienda is likely the length of nixtamalization during production.

The video host could not distinguish a taste difference between Maseca and Masienda tortillas.

Nixtamalization is credited with enabling the global spread of corn and supporting the world's growing population.

The video concludes that nixtamalization is one of the most important innovations in human history, alongside fire and rice domestication.

The host highly recommends the tacos from Taqueria Habanero and Taqueria Picoso.

Transcripts

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Related Tags
NixtamalizationCorn HistoryFood ScienceTortilla MakingMesoamericanWestern CivilizationGlobal CaloriesPellagraVitamin B3ColumbusFood Processing