Corn is high in phytic acid and low in phytase. The Native Americans fermented cooked corn meal for two weeks, wrapped in corn husks, before preparing it as a flat bread or tortilla. In Africa, corn is fermented for long periods of time using a lactobacillis culture to produce foods like kishk, banku, or mawe. No such care is given to corn products in the western world! But you can prepare healthy corn products at home. As with oatmeal, the addition of a rye starter or rye flour to the soaking water may be particularly helpful in reducing phytate content—think of the colonial “Ryn‘n’Injun” bread made from rye and corn. In one research project, soaking ground corn with 10 percent whole rye flour resulted in a complete reduction of phytate in six hours.66 Again, more research—and more experimenting in the kitchen—is needed!