North American Herb & Spice: FlaviCorn
Since at least the first century A.D. corn has been an essential part of human nutrition. This was not the same as the corn grown today. It was completely different and far more powerful. It was so important for the nutrition of the ancients that it was revered. The natives, particularly of South and Central America, knew that their version of corn was more than just food. The Spanish made this discovery and, according to J. Finan in his review Maize in the Great Herbals, used it "as a healthful food."
Of course, the natives used the original corn for bread and also for wafers. Yet, they also mixed it with eggs for a nutritious meal. Also, they often mixed walnuts with ground corn or corn flour. This would have helped balance the amino acids and fatty acids, as well as balance the glycemic index. In Peru the natives extracted highly nutritious oil from the kernels and used it in cooking.
Purple corn (Zea mays L., Poaceae) is a very unique Andean crop from the low valleys of the Andes Mountains of Peru. It is found in areas over ten thousand feet above sea level, where its origins predate Incan civilization. Many different varieties of purple corn exist, all of them originating from an ancestral line called "Kculli." The Kculli line is truly ancient; objects in the shape of these particular ears of corn have been found at archeological sites along the central coast dating back more than 2,500 years.
Purple corn has been a staple of the Peruvian diet since antiquity, not only for its soft, refreshing flavor, but also for its unique nutritional content. Purple corn is a superb antioxidant containing substantial amounts of phenols and anthocyanins, among other phytochemicals. Anthocyanins are a type of complex, water-soluble flavonoid that displays antioxidant values higher than traditional antioxidant foods. Anthocyaninins are also responsible for the deep blue and purple color of FlaviCorn. With purple corn, the kernel pericarp (the outer layer of the kernel) has the highest concentration of anthocyanins. When the ORAC (Oxygen Radical Absorbance Capacity) was compared to that of blueberries, purple corn was found to be three times more powerful an antioxidant. This is an interesting fact, since blueberries have long been touted as one of the most powerful natural antioxidants.
What makes FlaviCorn different from other purple corn products is that you get the true, uncooked purple corn extract. With most products a dry powder form capsule is all you get. FlaviCorn retains all the vital nutrients and living enzymes contained in purple corn in their natural, most valuable state.
FlaviCorn, among other completely natural, Amazon-source products now available from North American Herb & Spice, is the result of a new initiative that not only unveils a whole new world of unique products, but also addresses another vital issue. The Amazon Rainforest has long been threatened by deforestation. In some areas what was once
a fertile river has now been reduced to nothing more than a trickling stream. At the current rate of deforestation, the Amazon Rainforest will be reduced by forty percent over the next two decades. Our efforts to promote a sustainable agricultural industry within the Amazon Rainforest are in hopes of realigning an individual’s perception of what is the most valuable and ecologically responsible use for the Amazon Rainforest region. By supporting such an industry, we can all do our part to make an effective change in the world that will benefit generations to come.
How to use FlaviCorn:
Take 20 or more drops in juice or water once daily.