Ancient Pre-hispanic superfoods
The ancients knew the way to cultivate healthy food and maintain a symbolical connection to their nutrition.
Many ancient cultures had access to various healing herbs, grains, nuts, and plants. Our ancients noticed how our habitual cycles were connected to our eating cycles, being an expression for both disease and health.
They knew how and what to use to clean the body, mind, and soul.
Our ancients honored their food and saw it as a part of themselves.
As we know, our thoughts have an effect on the foods we eat, our eating cycles, disease, and mental blocks.
Our ancients were well aware of this, using a decolonized diet for the best of their health, utilizing the power that our earth has to nourish, heal and feed us.
We are losing the wisdom that the human structure thrives off of, may we return to the ways that nourish our bodies, for the highest good.
Here are a multitude of ancient superfoods, our ancestors used to stay healthy and active between the daily arts they partook in.
Many of these superfoods are still used today, in various traditional dishes, and even in the western world.
Rosemary
Rosemary brings warmth and cleansing to all various aspects of the body.
Helps the flow of bile
Digestive blocks
Fights parasites (Antiseptic) .
Stimulates certain parts of the brain, functioning as an ADHD reliever.
Purslane is a very good source of alpha-linolenic acid. Alpha-linolenic is an omega-3 fatty acid that plays an important role in human growth and development and in preventing diseases. Purslane has been shown to contain five times higher omega-3 fatty acids than spinach.
Papalo
Papalo is often used as a medicine for high blood pressure and stomach disorders. This herb is used In Bolivia by the Chocobo Indians, they use the herb on infected injuries to reduce swelling. Some tribes are still consuming papalo daily as its healing powers reduce high blood pressure and treat liver problems.
Quintiles
qualities provide large amounts of fiber and significant doses of vitamins and minerals, as well as plant genetic resources. They generally have a lot of vitamin A and C, useful for good healing. Quintiles are also used to strengthen the blood vessels and strengthen the immune system.
Jicama
The jicama root relieves gastritis and inflammation in the stomach.
Jicama contains several antioxidants, which are beneficial plant compounds that help prevent cell damage. Promotes Digestion. Jicama also supports healthy gut bacteria.
Aztec clay
Clay in mesoamerican was the secret of the gods, used to detoxify the skin and the body from toxins.
Clay is one of the most powerful antioxidants when eaten.
Spirulina
Spirulina in marine plankton structure is known for its nutrient, amino acids omega-6 and omega-3 fatty acids, containing copper, iron, and magnesium. Along with vitamins b1, b2, and b3. Spirulina and cacao were often eaten together, to provide rich nutrients and protein in drinks with corn, or in a dough-like substance.
Raw Cacao (chocolate)
cacao is an active antioxidant. To alleviate a host of mental and physical afflictions, such as depression, insomnia, nervousness, and excitability, as well as regulate blood pressure and sugar levels, and prevent cardiometabolic diseases.
Watercress
watercress is rich in vitamin A and vitamin C and is a source of folate, calcium, iron, and vitamin E. watercress has antioxidant functions as well as a variety of phytochemicals including glucosinolates, lutein, flavonoids, and hydroxycinnamic acids.
Written By Estefany Rodriguez.