question for people who treat their own corn with alkali (hominy, posole, etc): I understand why we treat with alkali (to liberate the niacin), but do we need to remove the hulls and germ from the mix? why? it is such a pain. leaving them in does not seem to affect the flavor or processing, and I can't imagine that it would affect the nutrition at that point. just curious why people go through the extra effort. thanks