http://www.wisegeek.com/what-is-nixtamalization.htm

I will not post other links... do a bit of research...

I have found that WHOLE grain, and specifically corn, digests COMPLETELY when using this process.

It frees nutrients in the outer hulls and makes the WHOLE grain from outside to inside digestible.

It works so well at freeing up additional nutrients and eliminating issues with grain digestion (you can feel the difference), that I do not think I will ever NOT do it from here on out.

I use limewater (tablespoonful of CH dilute in a gallon of water and then enough added to create an alkali solution in the soaking/cooking water) primarily, however my understanding is that the solution needs to be an alkali solution and that traditionally in North America, alkaline ash (mineral salts left after burning wood) and sodium carbonates were used...

So perhaps a bit of baking soda in the water would work?

There is proof that the Maya and Inca used Calcium or potassium hydroxide... dilute! dilute! They still do.

If you are interested in getting the largest bang for your buck from food, I would suggest learning how to do this process and experiment with it for yourself, especially if you have issues with WHOLE grains.

grz-