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Coconut Flour |
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- Coconut flour, the new low-carb, high-fiber, gluten-free alternative to wheat flour for baking and cooking.
- Coconut Flour is made from fresh organic coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.
- Coconut Flour is a low-carb flour. It is ideal for baking low-carb breads and baked goods. It has fewer digestible (net) carbs than any other flour, including soy! It even has fewer digestible carbs than most vegetables.
- Coconut Flour is a good source of protein. It has as much protein as wheat flour but it has none of the specific protein in wheat called ˇ§glutenˇ¨. This is an advantage for a growing percentage of population that has developed an allergy to gluten or wheat sensitivity.
- Coconut Flour is high in fiber. It contains 61% fiber which is the highest percentage of dietary fiber found in any flour (wheat bran is 27% fiber). Coconut flour contains 4 times as much fiber as soy flour.
- Coconut Flour is gluten-free and hypoallergenic. It is ideal for those who follow a low-carb eating plan. It works well as part of a weight
- loss program because its high fiber content helps provide a feeling of satiety.
- Coconut flour can be used to make breads, cakes, pies and other baked goods. Use 15-25% in place of other flours in most standardrecipes. A variety of delicious baked goods can also be made using 100% coconut flour.
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Brown Rice Flour |
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Brown rice flour is flour which has been ground from unhulled rice kernels, also known as brown rice. It can be used as a flour substitute in many dishes, especially in combination with other flours. Since brown rice flour is naturally gluten free, many gluten intolerant individuals use it for cooking projects. Natural food stores and some grocery stores stock brown rice flour, which can also be ground at home by cooks who own grain mills.
To make brown rice flour, a flour mill uses unhulled grains of any rice varietals. The grains are harvested and threshed to remove the inedible outer husk and then allowed to dry so that they can be handled in the mill. Most mills use a more coarse grind for brown rice flour, resulting in slightly grainy, gritty flour, although some mills do grind it more finely. The milled flour is then ready for sale.
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Tapioca Flour |
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Tapioca flour is obtained from the assava plant. It is a starchy substance. It comes in many forms like flakes, granules, starch and pellets that are known as pearl tapioca. Tapioca flour is usually used to thicken a watery soup. Alternately it is also used in fruit fillings and glazes as a thickening agent. Pearl tapioca is available in variety of sizes. It is commonly used to prepare pudding. It is available both in instant and regular forms. It also has a number of prepackaged flavors. It is usually available in supermarkets; if not one can find it in Asian markets and stores that sell healthy food.
Tapioca is a starchy substance which is tasteless and is used for cooking purposes. It is very much like sago. Tapioca comes from a Brazilian language Tupi Guarani meaning to drain residue. It is usually used in milk pudding and rice pudding preparations.
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Hemp Protein |
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Hemp is an excellent source of protein. It boasts a complete spectrum of natural organic proteins with all 20 amino acids used in the human body, including all eight essential amino acids. Hemp is also free of oligosaccharides, the component that can cause gas and an upset stomach.
The proteins found in hemp are similar to proteins found in the human body. This is important because hemp provides the correct amino acids in the right quantities to help our bodies make the proteins it needs. Hemp protein consists of globulins (edestin) and albumin. These PureNRG Ingredients
are two of the three most common types of proteins found in the human body, and hemp has more of these than any other plant-based source of protein. Hemp is also a quality source of the amino acids arginine and histidine, required for growth and it is a good source of branch-chained amino acids needed for repair and growth of lean body tissue.
Hemp is also an excellent source of dietary fiber. Each 30g (2 tbsp) serving of hemp protein delivers 8g of fiber, almost one-third of the
total daily requirement of 30g. This plant protein also provides antioxidants, vitamins, minerals and chlorophyll.
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Health benefits of Hemp Protein: |
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- increased energy/productivity
- improved metabolism
- reduced food cravings
- reduced cholesterol and blood pressure
- improved immune system
- contains omega 3 and 6
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Agave Nectar |
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Agave nectar has been used for centuries as a flavoring, thought native populations have also been aware of its health benefits and used it medicinally. The Aztecs used a mixture of agave nectar and salt as a dressing for wounds and balm for skin infections and agaveˇ¦s use as a folk remedy persists today.
One of the most health-promoting properties of agave nectar is its favorable glycemic profile. Its sweetness comes primarily from a complex form of fructose called inulin. Fructose is the sugar that occurs naturally in fruits and vegetables. The carbohydrate in agave nectar has a low glycemic index, which provides sweetness without the unpleasant ˇ§sugar rushˇ¨ and unhealthful blood sugar spike caused by many other sugars. Agave nectar is a delicious natural sweetener that can be used moderately ˇV by dieters, some diabetics and health conscious cooks to replace high-glycemic and refined sugars.
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Xylitol |
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Xylitol is anti sugar. Sugar leads to osteoporosis and xylitol prevents and reverses it. Sugar leads to tooth decay and xylitol reverses that. Sugars lead to Candida and other fungal overgrowth and xylitol reverses that. It is a cure for what ails our society of cravings for sweetness. It gives it to us when we want it and helps cut the cravings because often, they come from blood sugar imbalances and Candida overgrowth.
Xylitol evens out blood sugar and is great for diabetics. It reverses aging and chronic diseases, enhancing the immunity, once again, the reverse of sugar. Xylitol can drastically take down the acid producing bacteria, keeping bacterial from forming on the teeth and it creates more saliva and more tooth enamel. It prevents tooth decay so drinking tea often sweetened with xylitol, for example would be beneficial for the dental health.
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Olive Oil |
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The greatest exponent of mono saturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves that taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is ˇV freshly pressed from the fruit.
The beneficial health effects of olive oil are due to both its high content of mono unsaturated fatty acids and its high content of antioxidant substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ˇ§badˇ¨ cholesterol levels while raising HDL ˇ§goodˇ¨ cholesterol levels. No other naturally produced oil has as large amounts of mono unsaturated as olive oil-mainly oleic acid.
The stomach tolerates olive oil very well. In fact, olive oilˇ¦s protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation.
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About Quinoa Flour |
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For centuries quinoa has been above it all--and it still is. Grown at 10,000 to 20,000 feet above sea level, quinoa, pronounced keen-wah, brought sustenance to the Altiplano Indians and allowed them to thrive in the harsh living conditions that prevail at such altitudes. To these Indian natives of the Andes Mountains in Peru and Bolivia, quinoa seeds have been more valuable than gold.
First cultivated more than 5,000 years ago, quinoa, along with corn and potatoes was one of the three foods considered the centerpiece of the Andean diet. In that diet quinoa was a primary food source while animal foods were secondary. Today, grains and animal foods have reversed roles, with grains declining in popularity as meat consumption has risen.
Called a supergrain, quinoa is highly nutritious and can supply us with all of the bodyˇ¦s requirements: carbohydrates, fats, protein, vitamins, minerals, and fiber.
Quinoa is gluten free and considered an ideal food for those prone to food allergies. Common allergens include grains from the grass family such as corn and wheat. Quinoa, a leafy grain, is not in the grass family, making it beneficial for people who cannot tolerate common grains like wheat, corn, rye, barley, and oats.
Nutritional data on quinoa can vary from one variety to another, from one method of saponin removal to another, and from variations in growing conditions. Therefore, the data offers a wide spread in its figures. For instance, its protein content can range from 7.5% to 22.1%. Compared to common wheat at 14%, rye at 12%, and brown rice at 7.5%, quinoaˇ¦s figures are impressive.
Most grains are deficient in the amino acid lysine. Because quinoa has an adequate quantity of lysine, it is considered to contain all the essential amino acids, making it a complete protein.
Quinoa possesses larger quantities of calcium, fat, iron, phosphorus, and B vitamins than many other grains. One-half cup of cooked quinoa contains 15.5mg of calcium, compared to 8.5mg in the same quantity of cooked whole-wheat cereal. The protein content is a whopping 4.1g for that one-half cup of cooked quinoa. Potassium is impressively high with 159mg as is zinc with 1mg. Other impressive figures include 1.38mg of iron, and 59mg magnesium. In the category of fiber, quinoa rates top scores with 2.6g for one-half cup cooked grain.
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About Chia Seeds |
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Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. You may have seen chia sprouts growing on the novelty planters called Chia Pets, but historically, the seeds have been the most important part of the plant. In pre-Columbian times they were a main component of the Aztec and Mayan diets and were the basic survival ration of Aztec warriors. Iˇ¦ve read that one tablespoon was believed to sustain an individual for 24 hours. The Aztecs also used chia medicinally to stimulate saliva flow and to relieve joint pain and sore skin.
Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds donˇ¦t deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
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