Santa Anna's Corn Chips

To unlock the nutrients in the corn, Santa Anna soaks it in calcium hydroxide, produced from natural limestone, which changes the structure of corn through the ancient Mesoamerican process of nixtamalization. We process the resulting nixtamal (corn cooked in lime water) the same way that it has been done for the last 4000 years: grind it with volcanic stones to produce masa (corn dough), turn the masa into tortillas, and hand-cut them before frying them into our golden corn chips. The final touch is lightly seasoning the chips with Oryx Desert Salt.

Science has found that the infusion of the calcium dioxide in corn frees the niacin in the plant, making the vitamins and nutrients in the corn absorbable in the body. \n \nNiacin has shown to reduce bad cholesterol and enhance ones good cholesterol, while improving digestion, metabolism, cell repair and has even shown a purifying effect against cancers in the body. 

Through the nixtamal process, the alkaline that occurs can also reduce the amount of the protein zein in the body, improving essential amino acid balance. \n \nCorn naturally contains Thiamin (vitamin B1), Pantothenic acid (vitamin B5), Folate and Vitamin C.

Secondary benefits can increase calcium (by 750%, with 85% available for absorption), iron, copper and zinc.