what is hominy
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Native Americans learned thousands of years ago that corn kept them healthier if they first soaked it in a solution of woodash and water (lye). Most grains and legumes have an acid called "phytic acid" in their outer seed coat that prevents them from germinating too early. That means it locks those nutrients the seed needs to grow, and which we use, inside the seed chemically. In the case of corn, that's much of the calcium (the Native Americans didn't have milk or cheese, so corn was a major source of calcium). If the phytic acid is removed by soaking, sprouting or fermentation, it's easier for our bodies to digest. And it happens to add a lot of flavor.
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