Tejuino is a traditional Mexican beverage made from fermented corn, typically served chilled over ice with lime juice and salt. Consumed for centuries, particularly in the western states of Mexico, it is valued for both its refreshing qualities and perceived health properties. Evaluating whether Tejuino is beneficial requires looking at its base ingredients, the changes during fermentation, and common additions.
The Nutritional Composition of Tejuino
The nutritional profile of Tejuino starts with corn dough, often prepared using nixtamalization. This ancient technique involves cooking corn kernels in an alkaline solution, typically water and calcium hydroxide (lime). Nixtamalization significantly alters the corn’s chemistry, making nutrients more available for the human body.
This process notably increases bioavailable niacin, a B vitamin otherwise bound in raw corn and indigestible. The use of calcium hydroxide also directly increases the calcium content in the corn masa, a mineral important for bone health. The corn base provides carbohydrates, protein, and dietary fiber. The subsequent fermentation process further modifies the drink. Natural microorganisms consume some starches and sugars, which can reduce the overall carbohydrate load compared to the pre-fermented base.
Probiotic Activity and Gut Health
The main health claim associated with Tejuino stems from its status as a fermented food containing a diverse population of live microorganisms. These cultures, primarily Lactic Acid Bacteria (LAB), create the beverage’s distinct slightly sour, tangy flavor. The presence of these live cultures gives Tejuino its potential as a source of probiotics, which confer health benefits when consumed adequately.
Specific bacterial strains isolated from Tejuino often belong to the Lactiplantibacillus and Leuconostoc genera. Researchers have identified species such as Lactiplantibacillus plantarum and Limosilactobacillus fermentum. These organisms are shown to survive the highly acidic conditions of the stomach and the presence of bile salts, suggesting they can reach the intestines alive.
The beneficial bacteria contribute to a balanced gut microbiome, which is intrinsically linked to digestive function and overall immune system support. Some strains found in Tejuino, including Weissella cibaria and Leuconostoc citreum, have demonstrated antagonistic activity against common foodborne pathogens. The metabolic byproducts of these microorganisms, such as short-chain fatty acids (SCFAs) like butyrate, are important for maintaining the health and integrity of the colon lining. Additionally, the fermentation process can enhance the digestibility of the corn base and increase the concentration of free amino acids, making nutrients more readily absorbable.
Consumption Considerations and Potential Drawbacks
While the fermentation process adds significant nutritional value, the way Tejuino is traditionally prepared and served introduces potential drawbacks. The most significant concern is the high concentration of added sugars. Tejuino is typically made by boiling the corn dough with piloncillo, an unrefined cane sugar containing over 70% sucrose.
Studies report carbohydrate content ranging from 50 to 80 grams per eight-ounce serving, which is comparable to commercial sodas. This high sugar content, often compounded by adding lime sorbet or other sweeteners, can negate many of the health advantages, especially for those monitoring sugar intake. Regular consumption of high levels of simple sugars is associated with increased risk of weight gain and metabolic concerns.
Another factor is the sodium content, which is elevated by the customary addition of a pinch of salt to balance the sweetness and acidity. While a small amount of added salt is often negligible, unmeasured or excessive additions, particularly by street vendors, could contribute significantly to daily sodium intake. The variability in preparation methods is also a consideration, as Tejuino is frequently sold by street vendors with varying levels of hygiene. Although the beverage’s highly acidic environment is generally unfavorable for pathogenic bacteria, proper sanitation practices are not always observed. Unhygienic water, utensils, or poor handling by vendors can introduce contaminants. Consumers should be mindful of the source and preparation conditions to minimize the risk of foodborne illness, making moderation and sourcing from reputable vendors the most sensible approach.