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

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

Corn strengthens the digestive and immune systems

Corn (Zea mays) Plant: Native from Mexico, the corn grows on ears protected by silk which forms a husk surrounding the whole ear. Yellow, red, green, or any other color, it is the most popular grain in the world and … Read More

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