Goji Berries

Goji Berries as a Superfood

Goji (or gogi) berries have only recently gained popularity in the West, but they’ve been known for centuries in Asia.  Sometimes commonly known as “wolfberries,” goji berries contain a huge number of beneficial nutrients and vitamins in a tiny little berry package.  Their scientific name is Lycium barbarum.  The name “goji” comes from the popular Chinese name for the berries.

The little oblong berries are often dried into red raisins for storage and longevity.  The goji berry itself grows in bunches on shrub-like trees that grow up to twelve feet high.  These trees have pale purple flowers and are not actually trees.  Amazingly, despite growing above ground, goji berries are closely related to potatoes.

The best berries, called “red diamonds,” originate in the Ningxia region of China.  When you purchase goji berries in the store, they will most likely be dried or bottled as juice.

Goji berries are packed with eighteen amino acids, have more iron per pound than spinach, and have more beta carotene than carrots too.  Truly amazing little berries!

In many Asian countries, goji has been used to treat allergies, liver and eye ailments, and more.  The juice is often used to treat skin ailments like rashes by smearing it on.  Western herbalists often prescribe goji to treat diabetes, hair and skin problems, to reduce signs of age, reduce wrinkles, improve oral hygiene, and more.

Goji is also known to have positive effects on Hepatitis B, memory enhancement, blood pressure problems, as an anti-inflammatory, and as an anti-fungale and bacterial killer.  Of course, no Western studies have been done to prove any of these claims, but several Chinese and Tibetan studies have shown these to be true and current studies in India are being conducted to verify some of these claims.

When prescribed goji as a supplement by your herbalist or homeopathic doctor, you’ll most likely be given a juice recommendation.  The juice, while tasty, is usually sold concentrated and will need to be mixed as you would most juice concentrates.

If berries are prescribed, they will likely be dried.  They have a nutty flavor, but are difficult to eat straight and will likely need to be rehydrated.  This is usually done by mixing the berries into some soup recipes, seeping them in hot water to make a tea (and rehydrate the berries), or chewed straight.  They are somewhat tart, but very tasty—especially when mixed with other dried fruits as a snack.

Be aware that the dried berries also have tiny seeds in them that are about the size of a small sesame seed.  For most people, they are not a problem, but if you have dentures or caps, you may have some difficulty with them getting caught in your appliances.

Even if you are not prescribed goji berries for an ailment, they are a great daily supplement.  They are one of the most nutritionally dense foods known with the aforementioned antioxidants combined with vitamins C, B1 and B2, niacin, at least 30 trace minerals, and more.

Be aware, however, that hucksters have gotten hold of the goji craze and are promoting it to no end.  No studies of Western science have proven anything about goji’s curative properties or health benefits beyond the content of the berries themselves.  Only preliminary testing has thus far been conducted otherwise and no proven or published results are available to back any claims.

The next thing to understand is the difference between a goji berry, goji juice, and a dried goji berry.  There are many nutrients and elements available in the berry (when whole or dried) that are not in the juice.  This is mainly because the juice will not contain the skin’s value.  So if you can use whole berries, you will be getting more bang for your buck.

Also be aware that, as yet, there are no organically-grown goji berries available on the market.  So you will need to thoroughly wash them before eating (preferably with apple cider vinegar) or before reconstituting.

Here are some great ways to enjoy dried goji berries, once they’ve been washed:
•    mix them in with a fruit smoothie, last so they’re only chopped
•    party reconstitute them in hot water and mix them in with yogurt, pudding, oatmeal, hot cereal, or in vegetable soup
•    put dried goji berries into your rice steamer when making rice
•    mix dried berries in with nuts or trail mix

There are a lot of great ways to enjoy goji berries.  How do you eat your little superfood?

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Spirulina

Spirulina, or Blue-Green Algae, Are Some of the Oldest and Richest of the Superfoods

Spirulina, which is a specific strain of Blue-Green Algae, grows in most of the world’s untouched, still, alkaline waters.  Often, the clear waters will show the algae growing underneath in a spectacular display of deep color.

It is known that the Aztecs ate Blue-Green Algae regularly many hundreds of years ago.  Spirulina, specifically is an African strain of BGA and it is known to have been eaten by the nomads of the Sahara Desert region.

Spirulina contains a broad array of nutritional elements, many of which are very highly concentrated.  Vitamins A, C, E, and B-complex are heavily concentrated.  Because they are all in their natural form (rather than the synthetic or semi-synthetics often found in vitamin pills), they are infinitely absorbable.

Minerals like calcium, magnesium, iron, and many trace minerals are abundant in Spirulina.  It’s also a great source of non-animal protein, amino acids, gamma linolenic acid, and more.

In fact, Spirulina and most BGA types are hightly sought-after by the vegan community as a replacement for soy.  It is also featured in some detox and weight loss program regimens (and for good reason).

Finally, on one more amazing note of the power of Spirulina: it has very few calories per ounce compared to most foods.  Like nearly all green plants, BGA is more fibrous than caloric, so most of what you’re taking in when you ingest it, besides the vitamins and minerals, are nearly calorieless fibers.

Fiber, of course, helps clean your digestive tract and is extremely beneficial, so this is definitely another added bonus.

If at all possible, you should acquire your Spirulina in its natural state: freshly harvested.  Dried or canned (bottled) Spirulina is also available and, if done well, still retains most of its nutritional values.  Vitamin B12, which many scientists consider bioavailable by eating fresh Spirulina, may not be a preserved when otherwise preserved for shipping.  There is some contention about this, but it’s worth noting.  Dried Spirulina is also likely to be missing most of its linolenic acid as well, which can break down when dehydrated.

All in all, however, the benefits of Spirulina are huge.  There are plenty of others not listed here, including its ability to leach heavy metals out of the body (like fluoride, mercury, etc.) and its known cancer-fighting properties as an anti-oxidant.

Do you use Spirulina or Blue-Green Algae?  What are your thoughts on it?

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Maca Powder

Maca Powder as an Herbal Supplement and Superfood

Maca powder is derived from the maca plant, which is a cousin of the radish that grows only in the high altitudes of the Peruvian mountains.  It’s a root or tuber plant that has been cultivated as a nutritional source for at least 2,000 years.

When the Spanish arrived in Peru, it was recorded that the Incas paid taxes to their kings and rulers in maca.  Although the plant has been known as a superfood in South America for centuries, it has only recently become known and popular in North America.

So far, the little plants have not grown well anywhere but their natural habitats in the high altitudes of South America (mostly in Peru).  There is another type of maca that grows in Bolivia at lower altitudes, but neither type has been successfully greenhoused, so most of the maca we receive for sale in the U.S. is in powdered form.

Traditionally, maca is used for two main purposes: to improve metabolism by curbing hormone imbalances and as an aphrodisiac for men.

While other research has shown that maca has a high nutritive content with many types of essential vitamins and minerals, it also aids the adrenal glands, producing energy and bringing hormonal balance back to many women suffering from menopause symptoms.  Maca is similar to most cereal grains and is made up of about 60% carbohydrates, 10% protein, 8.5% fiber, 2.2% fats and has a high iron, selenium, calcium, and magnesium content.

In men, it is a known sexual stimulant, but does not seem to change hormone levels significantly.  It also lifts mood in both men and women.  It may also aid in preventing or reversing prostate cancer and selenium is believed to be a prime ingredient for both that as well as osteoporosis and other bone problems.

Maca can be cooked, fermented into a weak beer, roasted, boiled, crushed, and mixed with goats milk for cereal, or mashed into a powder (or flour).  The latter form is how it’s seen most often here in the States.  It can also be found as a cereal gelatin (after being boiled and crushed).  Most believe the gelatinous form is the most potent way to get maca.

Most maca roots are black, cream-colored, and red.  Traditionally, each color denotes a primary purpose: black for energy, cream for flavor, and red for bladder and prostate problems.  Scientific study has not been done to tell whether there is truly a difference and other colors are also common such as gold, purple, and even green.

In some European countries, such as Norway, maca must be prescribed to be legal, as it is considered a medicine.  In most countries, it is merely a food or herb and is not regulated.

What is your favorite story about maca and do you use it often?

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