There is currently much discussion about processed foods, particularly “ultra-processed” products, in the field of nutrition. It seems that most people, regardless of their background in nutrition, have a negative perception of processed foods.
However, this view oversimplifies a complex issue. Evidence suggests that food processing has been essential for our survival as a species throughout history.
Take the example of corn. Corn is a staple in Mexican cuisine, with versatile uses such as in tortillas, tamales, and as a side dish. The processing of corn has played a crucial role in the development of these traditional foods.
Mexico is the birthplace of corn, with the crop being domesticated in Oaxaca around 9,000 to 10,000 years ago. Corn can be processed in various ways to create a range of textures and flavors in foods. For instance, grinding corn into flour produces cornflour, while coarsely ground corn kernels make cornmeal or polenta.
One important processing method for corn is nixtamalization, where corn kernels are milled and soaked in a lime solution. This process helps release nutrients like niacin, a vital vitamin for human health. Without proper processing, corn can lead to niacin deficiency and diseases like pellagra.
Over the course of history, indigenous peoples in Mexico developed nixtamalization as a way to make corn more nutritious. When Europeans later introduced corn into their diets without this processing method, problems like pellagra emerged among poorer populations.
Recognizing the importance of processing, advancements were made to fortify grains and flours, ultimately eradicating diseases like pellagra. This highlights the critical role that food processing plays in ensuring our survival and health as a species.
While processed foods may have negative connotations, it’s important to understand the intricate details of food processing and its historical significance.
Source: www.sciencefocus.com
