Quinoa, our golden bean a superfood…
Shipments of Peruvian quinoa market in the United States totaled $ 50 million between January and July this year, an amount that shows an increase of 239% from the same period in 2013.
Minister of Foreign Trade, Magali Silva, said that with the result, the north country ranks as the largest buyer of Andean grain from a list of 45 international markets.
Silva said his office has been making intense commercial promotion of Peruvian quinoa both at home and abroad.
He also noted the need for producers and exporters of quinoa consider “existing regulations in sanitary and phytosanitary matters demanded by the American market” to strengthen the product positioning in this square.
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A study at Tufts University in collaboration with Massachusetts General Hospital, researchers have succeeded in brain mechanisms that make us want to eat foods rich in sugars, fats and carbohydrates, can be changed with healthier food
The premise with departing researchers is that, in obese people, the brain had established strong mechanisms to reward caloric food that was impossible to reverse. But to work were made.
The researchers took a group of 8 people and put them in a healthy diet. Before, both them and the control group was not going to follow the diet, underwent an MRI to get a “picture” of the brain before the experiment. After six months, they have discovered that it is possible to alter the brain’s perception regarding those foods and the answer is the same as the other group that based its power in more caloric food.
In the resonance performed at the end of the trial period, the areas of the brain responsible for reward center associated with addiction and learning had been altered. They had become more receptive to the food of the diet of those six months and began to provide the same feelings of satisfaction and pleasure with less healthy meals. In addition, reward mechanisms by eating “junk food” had weakened.
The researchers, despite this breakthrough, remains cautious. Studies should expand the number of them and not ignore more brain mechanisms associated with how we eat.
Andean grain cultivated and developed by ancient Peruvians for thousands of years. The energy value is greater than kiwicha other cereals. Contains 15 to 18% protein, while corn, for example, reaches only 10%.