Goji, spirulina and cacao

Recent years people all over the world have discovered many benefits of goji berry. In July 2006 Time Magazine called the goji berry the “Breakout Superfruit of the Year”. Many published studies discussed the benefits of goji berries, including its antioxidant properties etc. Researchers have found that goji contains many nutrients including 11 essential elements, 22 trace dietary minerals, 18 amino acids etc. 

Spirulina are floating filamentous cyanobacteria with cylindrical trichomes in left-hand helix. Spirulina grows naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. It is commonly used as food supplements. 

For centuries Aztecs have been eating spirulina. The earliest record reveals that it grew in Lake Texcoco, and was collected and sold as food. Cacao is also known as Theobroma cacao. It is a tall evergreen tree, and native to the tropical area of Amazon in America. The cacao Tree grows in lowland tropical forests with little seasonality. Naturally it grows under heavy rainforest canopy, it is cultivated underneath Banana or Casaca (Tapioca) or other large leaf, tree-like,
grasses. It needs a consistent climate: temperatures of 21 to 32 degrees Celsius year round.

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