Ecuadorian Research into Ancient Diets unveils a New Super Food

by: Raw Michelle, NaturalNews

The contemporary American diet can greatly benefit from the innumerable  centuries of experience that many cultures have in food science. Stretching back  through generations of home cooking and healing, many of these dietary choices  can claim tenure as part of a health positive diet. The successful proliferation  of these ancient cultural groups stands as a testament to the long-term  stability and resilience the diet can provide.

Taking a cue from our ancestors

Common staple foods are established  based on the same demands as they were in ancient times; abundance, cost, and  reliable availability. While modern consumers have refrigeration and  preservatives to increase the shelf-life of their foods, older cultures relied  on reserves of dried grains and legumes to guard against future  hunger.
In many ancient cultures, such as those of India and South  America, the vegetarian diet was the norm. Over the centuries, people have eaten  meat-free diets for a variety of reasons including religious restrictions or  poverty. While these reasons are still applicable, more and more people are  citing health as their reason for swearing off animal products.

With only natural food choices available, maintaining a poor diet is  difficult

According to India’s national newspaper, just under half of all  families, in a sprawling population of 1.2 billion people, are vegetarian. With  a vibrant culinary history, India is an archive of vegetarian recipes that  reconcile cost, convenience, and nutrition.
Recent research has provided  the world with scientific support for the dietary choices of ancient human  groups. Andean lupine, or “chocho” as it’s called in Ecuadorian and Peruvian  dialects, has garnered recent attention when study results caused researchers  from Ecuador to dub the innocent-looking legume as the newest super  food.

A pearl named Chocho

Like other members of the legume family, Andean  lupine has a higher percentage of fat and protein than most plant sources. For  this reason, peas, beans and lentils have long represented a cornerstone in  meat-free diets. While it’s true that legumes don’t provide a complete amino  acid like meat does, the protein is easily completed with the input of  rice.
Researchers are calling the legume a better source of protein than  quinoa, a very popular staple in vegan diets. Roughly 50 percent of the chocho  bean is protein. It also has a greater portion of heart protective oleic oils,  which are more commonly derived from sources such as nuts, olive oil, and  avocado. The plant is particularly important in South American countries,  because it provides a chance for people without access to meat to still meet  their nutritional needs.

Sources for this article include:

http://hindu.com/2006/08/14/stories/2006081403771200.htm

http://www.hort.purdue.edu/newcrop/1492/grains.html

http://www.bbc.co.uk/news/world-latin-america-18358837
About  the author: Raw Michelle is a natural health blogger and researcher,  sharing her passions with others, using the Internet as her medium. She  discusses topics in a straight forward way in hopes to help people from all  walks of life achieve optimal health and well-being. She has authored and  published hundreds of articles on topics such as the raw food diet and green  living in general. In 2010, Michelle created RawFoodHealthWatch.com,  to share with people her approach to the raw food diet and detoxification.

 

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