Rye helps gluten-tolerant diabetics

Rye (Secale cereale) Plant:  Longer and thinner than wheat, with a yellowish-brown or greyish green color, the rye grain is scientifically known as Secale cereale. During milling and refining, unlike wheat, it is difficult to separate the germ from the … Read More

Whole wheat balances the digestive system

Whole wheat (Triticum) Plant: Triticum Sativum, the scientific name for wheat, is an herb that grows worldwide and forms the basis of many food crops. It is no coincidence that wheat is the second most cultivated cereal on the planet, … Read More

Oat is gluten-free and it lowers cholesterol

Oat (Avena Sativa) Plant:  Oats belong to the Poaceae family and have about 450 species, the most common being the Avena Sativa. This plant produces a hard grain and is able to withstand growing conditions in poor soil, where other … Read More

Barley accelerates metabolism

Barley (Hordeum vulgare) Plant:  Barley is a distant cousin of wheat, from Asia and Africa, and its grain has a nutty flavor. Known in the scientific world under the name of Hordeum vulgare, Barley is the fifth most-produced cereal in … Read More

Barbados gooseberry is an excellent alternative to meat

Barbados gooseberry (Pereskia aculeata) Plant:  The Barbados Gooseberry is a thorny climbing plant, also know as blade-apple cactus, leaf cactus, rose cactus, and lemonvine. There are several Pereskias, but the only one recommended for human consumption is the Pereskia aculeata, … Read More