Cassava or cassava flour is a feasible option for people with gluten intolerance, as well as being used in a wide variety of recipes and pastries as it is an alternative for people with celiac disease. This tuber, known as cassava, represents the third most important source of calories, being vital in countries such as Asia, Africa and Latin America.
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Adrián Reynoso demonstrated, in the work with which he obtained his Ph.D. in Pharmacy, that mistol and chañar possess antitussive, expectorant, anti-inflammatory and analgesic properties. In the work he analyzed both fruits (from which he extracted extracts), from the Santiago town of Icaño, as well as syrups that the locals produce, and in both cases he verified the properties.
“Digestion is important in breaking down food into nutrients, which the body uses for energy, growth, and cell repair. Food and beverages must be transformed into smaller molecules of nutrients before they are absorbed by the blood and carried to cells throughout the body. "