Nixtamalizing Corn to Prevent Pellagra

[TWP]

Plain corn will not offer Vitamin B in the diet.  To release the Vit. B, use this process:

Nixtamalizing Corn to Prevent Pellagra  http://preparednessadvice.com/recipes/nixtamalizing-corn-prevent-pellagra/

The process is simple and THIS NEEDS TO BE PART OF YOUR PREPPER DOCUMENTS

I am posting the actual content from the link, in case the link goes down in the future:

Here is a recipe for Nixtamalizing Corn

Ingredients

    2 pounds clean, dried flour-corn kernels (about 1 quart)
    1/4 cup pickling lime (food-grade calcium hydroxide)
    3 quarts water

Directions

    In a large, stainless steel (nonreactive) pot, dissolve the lime or cal in the 3 quarts of water.
    Immediately wash off any lime that gets on your hands.
    Add clean corn and discard any floating kernels.
    Bring to a boil over high heat.  Allow the water to boil then reduce the heat to a simmer.  If you are making the dough for tortillas, allow it to boil for 2 minutes. If you are making tamale dough simmer for 12 to 15 minutes.
    Remove the pan from the heat and allow the corn to soak.  For tortilla dough, allow it to soak, covered, overnight.  For tamale dough, allow it to soak for an hour.
    Pour the corn into a colander in the sink.  Under cold water, rub the kernels with your hands to rub away the softened hulls.
    Rinse thoroughly and drain well.
    To finish making masa you must now grind the corn.  The inexpensive Corona mill is made specifically for grinding corn to make masa.  Here is a link to a Corona Style Mill.   Just grind the wet corn on the finest setting so it comes out smooth like dough.  You can let this dry into masa flour or use wet.