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Meso America. these peoples developed corn from a spindly grass called teosinte.

Corn contains a fair amount of niacin, a protein in corn binds niacin, making it unavailable for absorption in the intestine. Soaking the corn in an alkaline solution releases the niacin, making it available for absorption.

This is the reason why Meso american populations never were affected by pellagra, since they traditionally soak corn in lime water before making tortillas. But when Spanish explorers brought corn back to Europe from the New World, they weren't aware of the importance of the soaking step. This is what led to widespread niacin deficiency in Europe.

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