Why Gluten & Dairy Free?
Gluten activates zonulin, this relaxes the tight intercellular junctions of the intestine walls and causes intestinal permeability.
The leaky gut is related to the appearance of autoimmune diseases, chronic inflammatory diseases, infective, metabolic, and tumoral diseases.
Gluten is an inflammatory protein for all of us, not just for those who are intolerant or allergic to it.
Dairy products are highly inflammatory. We are not genetically designed to consume them.
Each species produces the perfect milk necessary for the young of its own species. In addition, cow's milk is loaded with antibiotics and growth hormones (which brings us hormonal imbalances) is highly insulinogenic and increases mucus production, which aggravates conditions such as asthma and allergies and carry a series of non-beneficial bacteria.
Dairy can lead to health problems like thyroid diseases, allergies, weight gain, acne, bloating and even cancer in some cases.
The most bioavailable (easiest to absorb) sources of calcium are sardines, seeds like sesame, green leafy vegetables like kale, cabbage, broccoli, etc.
Why Organic Products?
I have noticed in my family’s health that organic has a powerful effect. For me, wisdom comes from nature, and the less man intervenes, the purer the food will be. And the idea is do the right things not only to have great food, but for our planet and our communities too, because we are all connected.
Ingredients We Love
Cacao is a rich source of flavonoids, magnesium, zinc, iron, potassium, fiber, and proteins.
Its powerful antioxidant and anti-inflammatory agents offer neuron protection, inhibits mental fatigue, enhances cognition, and positive mood.
It lowers immunoglobulin E release in allergic responses. It can affect the immune response and bacterial growth at intestinal levels.
Maca is a plant that grows above 4000 altitude meters in Peru's Central Andes and is used for its nutritional and medicinal properties.
It has favorable effects on energy and mood.
May decrease anxiety.
Calms menopausal symptoms.
Increased libido, improves sexual performance in men and increases fertility.
It reduces the glucose levels.
Its consumption is related to the lowering of blood pressure and an improved health score.
Due to its hormonal implications, I personally do not recommend its use in children or adolescents.
Lúcuma is a native fruit of Peru. It can be found worldwide in powder form, and sometimes frozen pulp in Latin markets.
It can be used as a sweetener (providing many vitamins and minerals).
It is believed that its complex carbohydrates could have beneficial effects to keep blood sugar levels constant.
It contains a lot of insoluble dietary fiber, helping to prevent constipation and serving as a prebiotic food for good intestinal health.
Coconut provides good fat. That is to say: energy!
It contains proteins and minerals such as manganese, which is excellent for bone health and the metabolism of proteins, carbohydrates and cholesterol.
It has important antioxidants.
It may be good for heart health.
Of Andean origin, it is classified as a pseudocereal because some experts consider its seeds as fruits.
It’s one of the domesticated and cultivated species in Peru since pre-Hispanic times (more than five thousand years).
It has high nutritional value, being rich in proteins, lipids, fibers, vitamins and minerals, with an extraordinary balance of essential amino acids.
Excellent source of thiamine, folic acid and vitamin C. Its seeds contain a high tocopherol index and high concentrations of calcium, phosphorus, magnesium, iron, zinc, potassium and copper.
The content of quinoa in calcium, zinc and iron is the highest compared to any other cereal.
Contains saponins, which are antinutrients and they prevent the absorption of certain nutrients. To cook it, you have to wash it several times and leave it to soak overnight to start the germination process and passing it through water several times, as is traditionally done, to eliminate the saponin. This process will enhance its nutritional value and make it more digestible, in addition to improving the taste.
Is a native fruit of the Peruvian jungle.
It’s an extremely acidic edible fruit, so it’s usually used in juices and smoothies, liqueurs, jams and granitas. You can find it around the world in the form of powder or frozen pulp.
It’s extraordinarily rich in Vitamin C, which gives it a very high antioxidant capacity.
Excellent source of minerals and has anti-inflammatory, hepatoprotective, and antibacterial properties.
Its consumption is associated with better health and higher bacterial diversity in the gut microbiota.
The tigernut is the tuber or edible root of the herbaceous plant Cyperus esculentus. It is believed that the tigernut has been endemic in the five continents of the planet, its origin being located in Africa at least two million years ago.
It has a slightly sweet and starchy flavor, and its most popular form of consumption in Europe is as "horchata", which is basically a spiced tigernut milk.
Rich in good fats, fiber, vitamins (with significant levels of biotin or vitamin B7), and essential minerals.
Tigernuts milk has between 70% and 80% monounsaturated fatty acids (healthy fats) and especially oleic acid, which are helped by phospholipids to integrate into cell membranes, and thus strengthen them.
The arginine it contains is an important amino acid that is involved in the formation of nitric oxide in the body, causing important physiological properties such as the ability to produce vasodilation, which would help improve circulation and blood pressure.
Good source of carbohydrate and protein.
It has antioxidant and cardiovascular properties, helping to lower cholesterol and triglycerides.