ABSTRACT
This chapter suggests that the introduction into the Rio Grande area during the 13th century of the apparent associated complex of comal, fire-dogs, and rectangular firepits, is evidence for new techniques of maize preparation and new forms of maize foods. The 16th-century Spaniards provide a glimpse of the variety of foods made from maize in the Rio Grande, and the ways in which they were prepared. Maize is not a particularly nutritious food, although it contains significant amounts of vitamins, especially A and B complex vitamins. Francis Ivanhoe argues that the high phytic acid content of maize is responsible for chelating and precipitating calcium and other divalentcations in the human digestive tract. Although he notes that lime/alkali pretreatment of maize corrects this situation, by adding significantly to the calcium content of maize, it is important to note that pytates inhibit the absorption of iron and zinc.
