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

Summary

This video explores the art of making authentic Mexican tortillas, comparing the convenience of masa harina with the labor-intensive process of nixtamalization, which involves cooking corn in an alkaline solution. The script delves into the history and chemistry of corn, explaining how nixtamalization not only improves taste and texture but also releases niacin, preventing pellagra. It highlights the global impact of corn, suggesting nixtamalization's importance in supporting the world's population.

Takeaways

• 🌮 Tacos are delicious, but exploring how tortillas are made can reveal something profound about civilization.
• 🌽 Corn is a type of grass, selectively bred over time to become the staple crop we know today.
• 🧑‍🍳 Making tortillas truly from scratch involves a complex process, including cooking dried corn kernels in a calcium hydroxide solution.
• ⚗️ Nixtamalization, a process involving calcium hydroxide, softens corn and makes it easier to digest and grind into tortillas.
• ⏳ The traditional tortilla-making process can take up to 24 hours, making it labor-intensive but rewarding.
• 💰 There's a debate between using traditionally nixtamalized corn and convenience options like masa harina (which skips steps in the process).
• 🇲🇽 Nixtamalization was crucial in Mesoamerican diets, providing essential nutrients like niacin, preventing diseases like pellagra.
• 🍽️ Taste tests between artisanal and industrially produced tortillas often show subtle differences in flavor and texture.
• 🌎 Corn, after being introduced to Europe by Christopher Columbus, spread globally but without the nixtamalization technique, leading to health issues in populations relying on it.
• 🔥 Nixtamalization, along with other key innovations, has played a vital role in feeding billions of people globally, shaping the modern food supply.

Q & A

What is the significance of nixtamalization in the context of corn preparation?

Nixtamalization is the process of cooking and soaking corn in a calcium hydroxide solution. It softens the kernels, making them easier to grind and more digestible, while also releasing essential nutrients like niacin (vitamin B3), which is otherwise locked within the corn's structure. This process was crucial for Mesoamerican civilizations and remains fundamental in corn preparation for products like tortillas.

Why did the narrator shift focus from tacos to a deeper historical and cultural analysis?

Initially, the video was about tacos, but the narrator discovered the ancient practice of nixtamalization and its profound impact on food, culture, and civilization. This realization led to a broader discussion on how this process not only revolutionized corn-based dishes like tortillas but also influenced global food systems and Western civilization.

What makes tortillas made from nixtamalized corn different from those made using masa harina?

Tortillas made from nixtamalized corn involve cooking dried corn kernels in a calcium hydroxide solution, grinding them, and forming tortillas from the fresh dough. Masa harina, on the other hand, is pre-processed corn flour that only requires water to make tortillas. While the taste difference may be subtle, many claim that fresh nixtamalized tortillas have a superior texture and flavor.

What are the key differences between Maseca and Masienda masa harina?

Maseca is an industrially produced masa harina, and it is speculated that the company skips the overnight steeping process in nixtamalization to reduce costs. Masienda is a smaller, artisanal producer that follows more traditional methods, resulting in a more flavorful and higher-quality product. Maseca is much cheaper, but many argue that Masienda produces better-tasting tortillas.

Why is nixtamalization important for health, specifically regarding niacin?

Nixtamalization is important because it releases niacin (vitamin B3) from the corn, which is essential for human health. Without nixtamalization, niacin remains locked within the corn's cell structure and is not absorbable by the body. This is why people in Mesoamerica, who relied heavily on corn, did not suffer from pellagra (a niacin deficiency disease), unlike Europeans who adopted corn without learning this technique.

What role did corn play in European diets after it was brought from the Americas?

Corn became a major staple in European diets after it was brought back by Columbus, especially for the lower classes. However, since Europeans did not adopt nixtamalization, they faced widespread outbreaks of pellagra, a disease caused by niacin deficiency, which was not a problem for the Mesoamericans who nixtamalized their corn.

How does nixtamalization chemically alter the corn?

Nixtamalization partially hydrolyzes the polymers in the corn, breaking down complex molecules into smaller ones that dissolve easily in water. This process softens the kernels, making them easier to grind, and releases nutrients like niacin that would otherwise be inaccessible to the human digestive system.

What are some common products made from nixtamalized corn?

Nixtamalized corn is used to make tortillas, tamales, pozole, and atole. Additionally, products like masa harina (used for easier tortilla preparation), corn nuts, tortilla chips, and corn chips are derived from different stages of the nixtamalization process.

Why is the comparison between nixtamalization and alkaline hydrolysis in cremation mentioned?

The comparison between nixtamalization and alkaline hydrolysis in cremation is used to illustrate how the chemical process breaks down complex polymers in both cases. While the effects are less severe in nixtamalization, the analogy helps explain how an alkaline solution can significantly alter organic material, making it softer and easier to process.

Why does the narrator describe nixtamalization as one of the key reasons for the global population explosion?

Nixtamalization allowed corn to become a highly digestible and nutritious staple food, which in turn supported large populations, particularly in Mesoamerica. As corn spread around the world, it became one of the most important food sources, now accounting for 20% of global caloric intake. The narrator argues that this process, alongside innovations like fire and rice domestication, has had a profound impact on human population growth.