Healthy Food
Maca is an herbaceous biennial plant or annual plant in Bolivia and Peru. Mostly it
is known as Peruvian Maca. Maca grows on high mountains, and grows well only in
very cold weather and in poor soil. It has been discovered that hypocotyls is
one of the major constituents of naturally grown and organic maca root on
mountaineous area. As hypocotyls do not form in greenhouses or in warm climates,
cultivated maca in other areas than Andean mountains don’t have same content of
hypocotyles and other nutrients as the naturally grown and organic maca root.
People grow it for its root. Maca
powder can be used as vegetable or medicinal herb. Biologically maca root is
rich in sugar and protein. It contains 60% carbohydrates, 10% protein, 8.5%
dietary fibre, and 2.2% fats. Additionally it has uridine, malic acid, benzoyl
derivative, and glucosinolates etc. Dried maca root is rich in alkaloidal,
minerals, and nutrients such as essential minerals (selenium, calcium,
magnesium, and iron), fatty acids including linolenic acid, palmitic acid, and
oleic acids, and 19 amino acids, as well as polysaccharides.
Flaxseed
is also known as linseed, and has been consumed by human being for thousands of
years. It is a great source for Omega 3. Omega 3 has super polyunsaturated
Essential Fatty Acid, which has many benefits in our daily lives. It is known as
an Essential Fatty Acid because these oils are vital for normal body functions
such as renewal of cells balancing hormones, repairing muscles and tissue as
well as many other essential processes in the body. Omega 3 is referred to as
essential as it must be ingested in food directly as the body cannot synthesise
it from other foods not containing Omega 3. If our bodies are short of Omega 3
and EFA, we could have dry flaky skin, weight increase, poor concentration or
attention deficiency, lack of energy, continually getting colds or infections,
Arthritic type pain, high blood pressure, high cholesterol, increase in
allergies.
The
roasted cacao nibs are made from
the process whereby the cacao seeds are roasted in large, rotating ovens, at
temperatures of about 210-290F. Roasting lasts from half an hour up to two
hours. The heat brings out more flavor and aroma, and it dries and darkens the
seeds. Then the seeds are cracked and winnowed, that is, their outer shells are
cracked and blown away, leaving the crushed and broken pieces of cacao seeds -
“cacao nibs”. At this point, we have something edible and really
chocolatey. it is worthwhile to mention that cacao seeds
usually will go through fermentation process. They are placed to wooden crates
or baskets with banana leaves in between and on top to enable an optimal
fermentation. The duration of the fermentation depends on the variety and is
from 2 to more than 7 days. The length of the fermentation also affects the
aroma, so if well-developed aroma is wanted the seeds are fermentation for a
longer time.
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