Chlorella is a single-celled, green algae that grows in the sunniest parts of freshwater bodies. According to Dr. Beth M. Ley, author of the book Chlorella: The Ultimate Green Food, it is one of the Earth’s oldest living organisms, and has been harvested as a food source for thousands of years. However, a true understanding of chlorella’s nutritional value only emerged in the 20th century, when Western scientists began to study its chemical composition. By…
The Brussels sprout is a plant widely cultivated in Europe for its edible green vegetables. These vegetables, which resemble diminutive cabbages, are usually steamed or boiled and then added to meat-based dishes, including traditional Christmas dinners. It’s not an accident that Brussels sprouts, like other cruciferous vegetables such as broccoli and kale, have a famously unpleasant taste. These vegetables are packed with so many antioxidants, minerals, and vitamins that their appeal to our taste buds…
Maqui is a tree that is native to the temperate rainforests of Chile and certain regions of southern Argentina. Its sweet-tasting berries, which resemble blackcurrants in size and color, have been consumed by Mapuche Indians for hundreds of years. Indeed, Mapuche warriors attribute renowned stamina and vigor to their consumption of maqui berries. Let’s take a closer look at the nutritional profile of these little-known fruits and find out why Chile’s indigenous people hold them…
The cacao tree is a small evergreen tree that is native to the tropical regions of South America. It bears beans that are typically dried and used to make cocoa powder and chocolate, though cacao can also be consumed raw. Cacao is treasured in Central and South American countries for its robust taste, energizing properties, and nutritional value. In this article, we’ll take a look at the latter aspect and find out why so many…
Until the early part of the twentieth century, raw milk – natural, untreated milk straight from the cow – was considered a medicine for a plethora of chronic diseases. Even in the tropics, long before refrigeration was invented, raw milk was an essential and safe food source for many cultures. It was regarded as “white blood,” a kind of “stem cell” of foods, and people understood that in trying circumstances, you could live on it…
