Quote Originally Posted by OakLeaf View Post
Wow, that's the second recipe I've seen recently that called for eating uncooked unsprouted grain. I always thought they were indigestible and the phytic acid was really bad for you???
Actually, with the masa harina I think the way the corn is processed (treated with lime, I think) is supposed to make it more digestible. At least that's what I heard. I've read some things about phytate etc. lately and am wondering how much of an issue it really is and if it is a big problem, how to tweak some favorite recipes to fix that.