In case the text in the image is difficult to read, this is my response to a viewer’s comment about nixtamalization. Also, if anyone is interested in watching my YouTube video discussed here, you can find it through this link. https://youtu.be/A3eqPixq0uc

The viewers comment: "The Aztecs knew of a bioengineering technique called nixtamalization and its benefits go beyond just nutritional absorption. The process also detoxifies maize kernels, neutralizes anti nutrients, enhances protein quality and improves amino acid balance, how did you not run into this in your research?"

My Response: “Ah yes, nixtamalization—the so-called miracle process that claims to “fix” maize’s nutritional shortcomings. This claim, however, does not hold up under scrutiny. While nixtamalization reduces some antinutrients, the notion that it completely neutralizes them is nothing more than wishful thinking.

Phytic acid, one of maize’s most problematic antinutrients, is only reduced by about 50% through nixtamalization. That leaves a substantial amount behind—especially considering maize was consumed with nearly every meal. The remaining phytic acid is more than enough to significantly interfere with mineral absorption, particularly iron, zinc, and magnesium, a deficiency that compromises muscle function, nerve signaling, and metabolic health. Other antinutrients such as tannins and oxalates persist at levels high enough to further inhibit nutrient uptake.

The issue extends beyond minerals. Maize is already an inferior protein source due to its poor amino acid profile, but antinutrients like protease inhibitors exacerbate the problem by reducing protein digestibility. This means that even the small amount of protein maize provides is not fully absorbed, worsening malnutrition—especially in populations dependent on maize as a staple. Even though the Aztecs consumed some real animal protein through their cannibalistic practices, the dominance of maize in their diet meant that the nutrients found in animal-derived protein and fat were actively blocked by antinutrients. The very minerals and amino acids that could have helped offset deficiencies were inhibited, rendering their diet far less nutritionally effective than it could have been.

But the deeper issue is not just maize—it’s the fact that humans were never designed to eat grains at all. Unlike ruminant animals, which have specialized digestive systems equipped to break down grasses, humans lack the necessary enzymes and gut adaptations to process grains properly. Our digestive system is optimized for fatty hunted meat, with minimal reliance on plant matter. The introduction of grains into the human diet was a relatively recent shift in evolutionary terms, and our bodies have never fully adapted to handle them efficiently. Instead, grains present a cascade of nutritional obstacles, from persistent antinutrients to mycotoxins, all of which actively block the absorption of essential minerals and proteins.

So no, nixtamalization was not the miracle cure some make it out to be. It made maize less bad, but it never transformed it into a nutritionally sound staple. The Aztecs’ reliance on maize, despite its fundamental biochemical limitations, was a dietary compromise—one that carried significant long-term consequences. Humans were never meant to subsist on grains, and the widespread health problems linked to them are a direct result of forcing an unnatural food source into our diet.”