Masa tortillas

Masa harina, made from nixtamalized corn, is considered one of the safer starch choices, ranked ahead of white rice and oats as a starch source.[1] Nixtamalization is an alkaline process that improves digestibility and nutrient availability compared to untreated corn. [2]

Versus other starches

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Between white bread and white rice, white rice is generally the safer choice; well-made sourdough bread, where most of the gluten has been broken down by long fermentation, is probably about as safe as rice.[3] Nixtamalized corn is considered safest of these options.[4]

Recipes

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Nixtamalized tortilla with cheese and mushrooms
From ReciPeatsNixtamalized tortilla with cheese and mushrooms

A practical everyday use of nixtamalized masa.

Cornbread
From ReciPeatsCornbread

A simple masa-based starch.

All masa recipes

See also

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References

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  1. ↑ Ray Peat, email correspondence, "Grains," raypeatemails.com, https://raypeatemails.com/Topics/Grains
  2. ↑ Suri DJ, Tanumihardjo SA, "Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z," Comprehensive Reviews in Food Science and Food Safety. 2016;15(5):912-926. doi:10.1111/1541-4337.12216. PMID 33401800.
  3. ↑ Ray Peat, email correspondence, "Grains," raypeatemails.com, https://raypeatemails.com/Topics/Grains
  4. ↑ Ray Peat, email correspondence, "Grains," raypeatemails.com, https://raypeatemails.com/Topics/Grains