FLOUR AND WHOLE GRAIN FLOUR – white flour does not contain minerals, vitamins and dietary fibers, as opposed to whole grain flour. All these ingredients are necessary for the regulation of metabolism and maintenance of your body health balance. The most common whole grain meals are: wheat, rye, oats, barley, corn, buckwheat, spelt and others.

SPELT (dinkel wheat) is an ancient grain cultivated in the Nile Valley 5,000 years ago. It was brought here by Celts and had been cultivated until the middle of the last century, when it was substituted by high-yielding wheat hybrids. However, due to its exceptional nutritional value, people have started regrowing it.

COLD PRESSED UNREFINED VEGETABLE OILS – Cold pressed unrefined vegetable oils are the basis of a healthy diet and are widely-used, especially: sunflower, olive, grape seed, flax seed, sesame seed, pumpkin seed, soybean, palm and others.
The common features include the presence of unsaturated fatty acids that participate in the synthesis of hormones, form integral part of the nerve cell and the cell membrane. They are also distributors of A, D, E and K vitamins, which are dissolved in them. Vitamins A and E are commonly known antioxidants and fighters against free radicals – being the main factors of cell aging, vitamin D helps calcium and phosphorus reach the bones and teeth, while K affects the elasticity of blood vessels and improve blood circulation.

GHEE BUTTER – is a class of clarified butter, is prepared by simmering butter and removing the residue. The resulting fat is golden yellow in color, of a pleasant smell, easy to digest and very slow burning thus providing the body with long-lasting energy. It helps balance stomach acid, improves digestion and overall immune system. In traditional Ayurvedic medicine, ghee has been used for thousands of years as a special ingredient and a medicine.

TAMARI – It is a dark, rich-flavored soy sauce made by eighteen-months-fermentation of soybeans. Tamari was first produced as a by-product of the soybean miso. Pure soy, water and sea salts, along with microorganisms, are fermented 2-3 years: thick mass is lowered to the bottom, whereas the oily liquid full of enzymes, proteins, iron, calcium and sodium remains on the surface. It is filtered and pasteurized. The result is tamari soy sauce of the superior quality and wonderful taste.

SOY SAUCE – Soy sauce is made by fermenting soybeans with the protein and fat blend in easily digestible amino acids, complex sugars and fatty acids. The use of soy sauce in the diet improves heart function by reducing triglyceride levels, raising the level of healthy cholesterol and prevents blood clotting, and minerals in it have antioxidant effects. It also produces serotonin, which makes us healthier and more stable moods.

HIMALAYAN SALT – Natural Himalayan crystal salt is the purest and healthiest salt on earth. It is over 250 million years old. It was found crystal clear in the Himalayan caves. It is removed and washed manually, dried naturally in the sun and packed in organic cotton bags in order to maintain the purity and vibration of the natural environment.
It contains 84 elements that can be found in our body, and is considered completely complementary, providing our body with all the necessary minerals. Minerals found in Himalayan salt are tiny and can be easily digested by cells. It has a unique molecular structure that preserves the cosmic vibration and universal energy.
It is easily absorbed by the body and prevents dehydration. It regulates water and electrolyte level in the body and balances the pH of the cells. Regulates blood sugar and prevents diabetes. It also prevents aging. Himalayan salt helps to regulate metabolism and digestion processes, improves the health of the respiratory tract – sinuses in particular. Prevents muscle cramps. Improves circulation and contributes to the health of the vascular system, especially optimizing the pulse. It affects the blood purification and detoxification. Helps strengthen bones, especially in children in developing countries and supports liver and kidneys. Regenerates brain cells and helps improve concentration and healthy sleep. Contributes to improvement of the overall body energy level, improves mood and positive thinking. No additional adverse effects – no damage to the kidneys, stomach and internal organs. Adds flavor to the natural flavors of food that needs salting.

AGAVE SYRUP – a mild flavor syrup that is somewhat reminiscent of honey and has a low glycemic index (17). Due to its low glycemic index it can be used by diabetics and those who are trying to keep the blood sugar levels under control. It is obtained from the Mexican cactus blue agave and comprises fructose, glucose, and a certain amount of iron. As for its taste – it is about 1.5 times sweeter than sugar.

HONEY – Thanks to its composition, honey has long been considered the holy food and one of the most important natural remedies in treatment of a wide range of ailments.
History of the use of honey is as old as human history, and in nearly every culture we can find evidences of its use. The earliest findings that confirm the importance of honey for the human race is a 15,000 years old prehistoric picture, discovered on a rock in Spain. Egyptian hieroglyphic records tell of the important role of bees and honey in the daily life of ancient Egypt, whereas the amazing findings – over 3000 years old – were found in the tomb of Pharaoh Tutankhamen.
Honey is a mixture of a number of organic acids, amino acids, enzymes, flavonoids, vitamins and minerals.

Stevia – Stevia is a natural herbal sweetener that has been used in Paraguay for centuries. It has been thoroughly studied in numerous researches throughout the world, and it has been shown that it is highly useful and safe for human use. This has proved to be true in practice, since the consumption of stevia in the world over the past twenty years, is measured in thousands of tons. Refined sugar has no nutritional benefit and is just empty calories, while stevia is much sweeter than sugar, and does not possess any of the negative characteristics contained in the commercial white sugar. An industrial research in Japan has shown that Stevia is stable at high temperatures, and as such can be applied in everyday preparation of healthy food and beverages.