Final answer:
The Central American maize-eating people avoided pellagra by processing maize through nixtamalization, increasing niacin availability. They also diversified their diet with beans, hot peppers, and tomatoes.
Step-by-step explanation:
The solution for the maize eating people of Central America to avoid pellagra was to process their maize using a method known as nixtamalization. Pellagra is a disease caused by a deficiency of niacin (vitamin B3), which can be common in populations depending heavily on maize as a staple food. Nixtamalization is a process where maize is soaked and cooked in an alkaline solution, usually limewater, and then hulled. This process significantly increases the bioavailability of niacin and reduces the risk of pellagra. Additionally, this treatment also helps in freeing the protein-bound niacin present in maize, making it nutritionally richer and safer to consume.
The maize-eating civilizations of Central America were sophisticated in their agricultural practices, cultivating a wide variety of crops and developing irrigation systems. They supplemented their diet with beans, hot peppers, and tomatoes, further enhancing the nutritional value of their meals. This diversity not only prevented dietary deficiencies such as pellagra and other diseases but also allowed for a rich cultural cuisine that has persisted to modern times.