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mistral, http://ucanr.edu/blogs/SBMFP/

--Read the ingredients. Many corn tortillas now are made with a LOT of extras. . .

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Joined: Dec 31, 2005

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Posted to Thread #28495 at 5:14 pm on Feb 23, 2016

I like the ones that just list corn, lime (turns the corn into "masa" corn), water.

The additives are things like cellulose, all sorts of preservatives and amylase. Funny, that amylase; If I remember correctly, amylase is an enzyme in saliva that helps turn starches into sugars (classic experiment is to chew something starchy for a couple of minutes and you can start to taste the sugar).

I say, why not just use good corn instead of that commodity corn everyone uses 'cuz it is cheap and readily available? The problem is the commodity corn is cheap and readily available and the "good corn" is not. . .


A Proud "Master Food Preserver San Bernardino County" since 1996!


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