I have some corn flour that has been treated with lime water. This is supposed to break down the kernel and help increase the bioavailability of many of the vitamins, especially B3. If I were to take this flour (also called masa harina) and soak it overnight in filtered water and a tablespoon or two of kefir before cooking it, how bad would it be, really? I'm following the instructions in Nourishing Traditions by Sally Fallon. I would think that all of the treatment would virtually eliminate any anti-nutrients, but I'm curious to get your opinions.
I came to paleo from a WAPF-style diet, so I don't see any problem with traditionally prepared grains--so long as there is no gluten. However, I wouldn't make them the central part of my diet because even with traditional preparation, they still don't have the kinds of nutrient levels I can get in other foods. In other words, I'd rather fill myself up with vegetables, fruit, meats, and healthy fats over grains. But, as a once in a while thing I don't see any harm.
I eat Masa Harina quite often - before I tried to shed fat it was once or twice a week. Now more like once a month...
Since it's a flour and not whole food, I only have it when I'm cool with the quick absorption, and even then I have it with fat (pork lard - I make tamales). Other than that though, the nixtamilization is supposed to make the calcium much more bioavailable, which is a plus for me because I don't do bone broth.
Homemade tortillas (made of organic yellow masa) are a staple in my household and I have been wondering this as well. I've noticed that an increased use of tortillas will slow or stall weight loss for me but that masa does not cause the symptoms that gluten does, nor the insance carb craving that white rice triggers for me.
I'll be honest... personally it does worse things to my gut that gluten. So I avoid it, no matter how traditionally prepared. Then again, I do OK on WAPF style soaked beans which I know messes other people up. Try it and see.