Nutrients Vitamin C, beta-carotene, folic acid, calcium, iron, magnesium, phosphoros, potassium, zinc and plenty of pectin. The humble pear is one of the most power cleansing foods. I would imagine that you are surprised to see me grade this food as a super star in the weight-loss and wellness gain league. Pears have a...
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Rice (gluten-free) is a staple for more than half the world’s population. Did you know? That white rice has such a low fibre content that it only takes an hour to digest! It will raise your blood sugar levels. That 50% of the world’s rice is eaten ...
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Spelt (contains some gluten) is a relative of wheat. It originated in Southeast Asia and was brought to the Middle East more than 5,000 years ago, and has since spread over Europe. Very recently spelt has enjoyed a comeback in Europe, as it makes great bread. Most people who have problems with wheat, generally...
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Kamut (contains some gluten) is an ancient form of durum-related wheat. It flourished in Egypt more than 5,000 years ago. Grown until the Second World War when it became almost extinct in favour of the hybrid we know as wheat today. Fortunately, seeds were recovered from some ancient burial crypts, now organic kamut grows...
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Quinoa (gluten-free) is a cousin of amaranth and has some of the same amazing qualities. One of the staples of the Incas and was called ‘the mother grain’, though not a true grain, but is used as one. It has grown in the South American Andes, for thousands of years, and thrives in high...
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Oats (contain some gluten, but much less than wheat) are one of the riches sources of silicon, which help to renew the bones and all connective tissue. It removes cholesterol from the digestive tract and the arteries, and strengthens the cardiac muscles. Is a good source of calcium, magnesium, iron, phosphorus, manganese, vitamin B5...
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Millet (gluten-free) looks similar to quinoa and amaranth, a very small round seed that is pale in colour. It is known as ‘the queen of grains’. Millet is alkaline forming and anti-fungal one of the best grains for those with candida. It is gluten free, easily digested. It is a low-allergenic food and a...
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Buckwheat (gluten-free) has nothing to do with wheat. Buckwheat is actually a seed. The whole grain has an odd shape, triangular with a slight brown/pink colour.  It is a good source of rutin, which strengthens the capillaries and blood vessels, reduces blood pressure and increases circulation to the hands and feet. It contains lysine,...
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Barley (contains some gluten) Looks a little like brown rice. Whole barley contains more nutrients than the commonly used ‘pearl’ variety, including more fibre, twice the calcium and three times the iron. The whole grain can be boiled in some water, then strain and drink as a tea. The tea will relieve summer heat,...
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Amaranth (gluten-free) is similar to quinoa, a small round seed pale in colour. Used by the ancient Aztecs as a valuable food. Recently, it has been discovered that in areas of Africa and Latin America where it is consumed, malnutrition is rare. This is because of its high nutritional value and its ability to...
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