Scientists are learning why ultra-processed foods are bad for you
A mystery is finally being solved
For millennia, people have altered food to please their palates. More than 3,000 years ago Mesoamericans, living in what is Mexico and Central America today, cooked corn kernels in a solution of wood ash or limestone. The process, known as nixtamalisation, unlocked nutrients and softened the tough outer shells of the corn, making it easier to grind.
This article appeared in the Science & technology section of the print edition under the headline “Still processing”
From the November 30th 2024 edition
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