Flaxseed has become very popular in recent years, as studies have determined that they are full of important nutrients that promote our health and act as a supplement to lose weight.
Many consider that flax is a grain, because it has a vitamin and mineral scheme similar to these; However, most agree that it is a seed, rich in fiber, antioxidant, in addition to being the best vegetable source of omega 3 fatty acids.
Ginger is a plant belonging to the family of the Zingiberáceas The original name sringavera is a Sanskrit word, meaning “horn-shaped”; Then passes to Persian as dzungebir and to Greek as dziggibris; In Latin it became zingiber, and in English it is known as ginger.
Bush and it has been cultivated since the pre-Columbian period. Nowadays, it is considered one of the five best foods for the health produced in Peru. It is a powerful antioxidant, with a high content of vitamins A, B, and C, calcium, iron and phosphorus, perfect for strengthening the immune system. It was cultivated in the Sacred Valley of the Incas, and was one of the most venerated fruits in the noble’s garden.
La Graviola has a long history in the use of natural medicine as well as a long record in the indigenous use thanks to the properties of the graviola known long ago. In the Peruvian Andes, a leaf tea is used for the cold and the crushed seed is used to kill the parasites. In the Peruvian Amazon bark and leaf roots are used for diabetes and as a sedative and antispasmodic.
Green coffee is unroasted coffee, that is, in its natural state as a fruit with all its virtues and active principles, some of which can be lost during toasting.
According to the studies, green coffee beans, the person who ingest it, lose weight relatively quickly. The result can be very visible combined with an adequate diet according to the requirement of each person. In addition it is advisable to include exercises to burn fat.
Story tells that an Andean goddess refused to feel love, until a mythological being dressed like a beggar seduced her with an lúcuma, which represents fertility in the Inca mythology. In the northern valleys, their seeds appear on clay basins and po¢ery instruments, as well as in noble’s tombstones.
Considered by the pre-Columbian cultures as a gift from the gods, the chroniclers of the conquest said in their books that this root was a sacred food destined for the Inca royalty and for the warriors of the empire tropos because its properties elevate virility, vitality and physical strength.
Originally from India, the cultivation of this tree has spread all over the world due to its ease of adaptation to almost all types of terrain and climate, although it prefers tropical climates. It is one of the food of high nutritional value that can help us to have a varied and balanced diet.
This variety of corn, whose farming goes back to pre-Hispanic period, is the base of some Peruvian gastronomy classics like mazamorra (soft, sweet maize-based dessert) and chicha (purple corn sweet drink). Immortalized by the chronicler Ricardo Palma in “Tradiciones Peruanas” like the favorite dessert of the Spaniards, which combines the boiled corn with dried fruit from Spain like prunes, apple and quince.
Under the watchful eye of the god Wiracocha, Young horticulturists make their way to the Titicaca Lake’s shore where panicles of quinoa grow. The men and women of the mountains will continue to perform this harvest ritual, which goes back 3.000 years ago since man domesticated the grain, which centuries later would become the key of food safety for the human race, this according to the UN.
Sacha Inchi is an oleaginous plant originally from the Peruvian Amazon and it is known as the Inca peanut because of its importance during the empire. It is also known as peanut of the mountain. Its seeds contain one of the most important sources of Omega 3, 6 and 9 in the world, over the so called blue fish. Extraordinary oil considered an essential fa¢y acid for life.
Turmeric is a widely used spice in India and Southeast Asia, where the plant originates, although it is currently cultivated in many other warm and humid regions. It has been used for more than four thousand years in gastronomy and also in medicine for the treatment and relief of various diseases.