Frequently Asked Questions

When food is cooked and heat-treated, its valuable nutrients are altered or even destroyed to a large extent, while at the same time the enzymes that make it possible for digestion to take place are destroyed. This means that the body has to synthesise digestive enzymes, making the digestion of cooked food difficult, tedious and time-consuming. In omnivorous eating, the food is exactly what the word says, i.e. raw. 

Temperatures do not exceed 45°C - 48°C. In omnivorous eating, anything animal-based and anything containing lactose is avoided, and the omnivorous diet is usually vegetarian.

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Activated foods refer mainly to nuts, seeds, grains or legumes that are hydrated to activate the germination process and inactivate enzyme inhibitors, thus making the food more digestible and easily bioavailable to the human body. They contain up to 8 times the amount of vitamin C, B2, B5, B6 and higher levels of carotene and enzymes, compared to non-germinated foods. Our ancestors have been activating foods for hundreds of years to facilitate the digestive process and maximize the absorption of nutrients by the body.

Strict or total vegetarianism (also known as veganism) is a philosophy that excludes the use of animals or animal products for food, clothing or other purposes. In practice, a vegan is committed to avoiding the consumption of animal products in the diet (meat, fish, chicken, honey, eggs and dairy products). Most vegans exclude animal products from every aspect of their daily lives and even avoid them and products that have been experimented on animals.

Quinoa (Chenopodium Quinoa) is the Andean cereal grain with lots of important nutritional qualities which Bolivia proudly offers to the whole world. Royal Quinoa was one of the most important food of Inca civilization and other Andena cultures, and is only produced in the surroundings of the salty regions of Uyuni and Coipasa, 3.600 m. high over the sea level. Royal Quinoa is the only cereal grain providing all the essential aminoacids the human body needs (leucine, isoleucine, lisine, methyonine, fenylalamine, thereonine, triptophane and valine), with an average proteine contents from 12’5% to 15%. Compared to other cereal grains, Royal Quinoa has higher levels of phosphor, potassium, magnesium, iron and calcium.

Biodynamic agriculture is a method of organic farming originally developed by Rudolf Steiner, that employs what proponents describe as "a holistic understanding of agricultural processes". Biodynamic agriculture uses management practices that are intended to "restore, maintain and enhance ecological harmony." Central features include crop diversification, the avoidance of chemical soil treatments and off-farm inputs generally, decentralized production and distribution, and the consideration of celestial and terrestrial influences on biological organisms.

Fair trade is an organized social movement whose stated goal is to help producers in developing countries achieve better trading conditions and to promote sustainability. Members of the movement advocate the payment of higher prices to exporters, as well as higher social and environmental standards. The movement focuses in particular on commodities, or products which are typically exported from developing countries to developed countries. The movement seeks to promote greater equity in international trading partnerships through dialogue, transparency, and respect. It promotes sustainable development by offering better trading conditions to, and securing the rights of workers in developing countries.

Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy onward. Symptoms include pain and discomfort in the digestive tract, chronic constipation and diarrhoea and fatigue, but these may be absent, and symptoms in other organ systems have been described. Vitamin deficiencies are often noted in people with coeliac disease owing to the reduced ability of the small intestine to properly absorb nutrients from food.

Increasingly, diagnoses are being made in asymptomatic persons as a result of increased screening; the condition is thought to affect between 1 in 1,750 worldwide and 1 in 105 people in the United States and 1 in 100 in Europe. Celiac disease is caused by a reaction to gliadin, a prolamin (gluten protein) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye).

Demeter is the brand for products from Biodynamic Agriculture. In terms of quality these products are considered superior to organic. Only strictly controlled products are permitted to use the brand. A comprehensive verification process insures strict compliance with the International Demeter Production, from agricultural production to processing and final product packaging. The holistic Demeter requirements exceed government mandated regulations. Not only do they exclude the use of synthetic fertilisers and chemical plant protection agents in agricultural crop production, or artificial additives during processing, but also require very specific measures to strengthen the life processes in soil and foodstuffs.

Savoury, earthy, mushroomy - none of them quite fit the bill when trying to describe the ever illusive umami taste. The 5th taste "Umami" discovered in 1908 by the Japanese scientist Dr. Kikunae Ikeda, who was sitting down to a dish of simmered tofu when it occurred to him that there was a taste there that could not be classified as any of the four known tastes: sweet, salty, bitter or sour; it was a fifth taste, which he later dubbed umami. So he set to work finding out what this taste was. His research led to the identification of the amino acid glutamate, which kombu contains in abundance, as one of the main umami substances. A part of everyday vocabulary in Japan for years, where the word itself means ‘deliciousness'.

Superfoods are a special category of foods found in nature. By definition they are calorie sparse and nutrient dense meaning they pack a lot of punch for their weight. They are superior sources of essential nutrients we need but cannot make ourselves. Superfoods are nutrient powerhouses that pack large doses of antioxidants, polyphenols, vitamins, and minerals.

Essene bread is made from sprouting, or germinating, grains such as wheat, rye, spelt and buckwheat, mixed with water and cooked at low temperatures for 10 to 12 hours. It's been called a “living loaf” because the grains are partially raw and the enzymes are left in-tact. These plant enzymes are beneficial for properly digesting the fibrous material, seeds and nuts in the intestines, which extracts out more nutritional content. The process of sprouting also neutralizes phytic acid, a substance present in grains that inhibits absorption of nutrients. The Essenes is a Jewish religious group credited with the technique and basic recipes for Essene bread. Watch the video in Greek