[bpyne]

Interesting tidbit. I'm take an online course in Mexican cooking. The first unit is making tortillas. The chef covered the traditional way. You take dried corn, cut from the cob, and soak it in lime (pickling lime) water overnight. Then you grind it. I wondered how Mexicans use corn as a staple when it doesn't digest well. Question answered.

[peapicker]

The lime helps the corn loosen its 'husk' as well... Nixtamalization also involves washing and husking the corn before grinding. The husk is the part that isn't digestible. More: https://en.wikipedia.org/wiki/Nixtamalization