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Watch out for Quaker Oatmeal
Yes if you're concerned about it you could just buy nixtamlized corn. Peoples who have depended on a corn based diet were fine as long as they nixtalamized the corn. Nixtamalization, in addition to increasing the niacin content, also increases the tryptophan content, and under the right conditions the human body can make vitamin b3 from tryptophan. Personally I don't think it's a concern with all the meat that's eaten on this diet, which has plenty of niacin and tryptophan.
Fun fact I have 3 day job in popcorn factory now. Every day move 25 tons of corn from container in 25kg bags on pallets. Wrap them with foil and move them into warehouse. What is funny when I look at the people working there they are almost all fat. like a lot. Most of them go home with some popocorn every day.. It is hard to resist I guess when it is for free. 😉 I am eating their popocorn right now lol. I will kill this 80g bag like nothing. 350 calories.. ;D
Most popcorn is made from yellow corn kernels. It's not as easily visible because the popping turns them inside out, the carotenoids are mostly in the outer layer of the grain.
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Quote from salt on October 25, 2020, 7:36 amMost popcorn is made from yellow corn kernels. It's not as easily visible because the popping turns them inside out, the carotenoids are mostly in the outer layer of the grain.
@salt Exactly, I would not recommend popcorn as a staple if doing low VA, maybe a treat once in a while if you are feeling well.
Quote from Orion on October 25, 2020, 8:43 amQuote from salt on October 25, 2020, 7:36 amMost popcorn is made from yellow corn kernels. It's not as easily visible because the popping turns them inside out, the carotenoids are mostly in the outer layer of the grain.
@salt Exactly, I would not recommend popcorn as a staple if doing low VA, maybe a treat once in a while if you are feeling well.
You can buy white corn popcorn but it's hard to find and often more expensive.
A long time back I posted the pic of a very sick looking obese monkey who was downing ears of yellow corn and boxes of smoothie.
Something is up with yellow corn. Not sure if it extends to white corn. Its a sometimes food for me.
You can pop almost any corn seed, BUT it helps if it is at the perfect hydration for popping! You can experiment with this, drying the corn for different amounts of time... Other seeds besides corn will also pop...
Another issue with corn is that it's very susceptible to aflatoxin. Nixtamalization reduces it by about 60-70%, yet another reason to seek out nixtamalized corn if one wants to eat a lot of it.
More on pellegra:
Abstract
Pellagra has long been known to be a nutritional syndrome caused by nia-cin deficiency. Endemic pellagra has been traditionally associated with consumption of corn-based diet and is uncommon where rice or wheat is the staple food. Pellagra, in an endemic form among sorghum (Sorghum vulgare) eaters, was first described among poor agricultural laborers in Hyderabad, India (Gopalan and Srikantia, 1960). Extensive studies from India have shown that leucine toxicity, leucine-isoleucine imbalance and concomitant deficiency of vitamin B6 may be the causative factors in the pathogenesis of pellagra in sorghum eaters (Srikantia, 1978). Several studies in pellagrins and in experimental animals have shown that there is a disturbance in tryptophan-nia-cin metabolism. Although rats do not show the characteristic dermal changes of pellagra, they show a biochemical disturbance of the tryptophan-niacin pathway.
Involvement of mycotoxins in the development of pellagra was postulated
in the recent past among sorghum and corn eaters (Schoental, 1980; Rao, 1983)
as both grains are susceptible to fungal contamination and mycotoxin elaboration. Sorghum is susceptible to Aspergillus and Fusarium infestation and elaboration of aflatoxins and T-2 toxin respectively (Anon, 1979). The
biochemical effects of mycotoxins are more apparent when there is nutritional
stress and marginal intake of dietary proteins and vitamins.
https://link.springer.com/chapter/10.1007/978-1-4684-5952-4_82